MULLED WINE

MULLED WINE

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Ingredients

Adjust Servings:
300 millilitres light red wine pinot noir or simlar
120 millilitres Water
2 cloves
2 star anise
30 grams granulated sugar
1/3 lemon
10 grams young ginger root peeled, sliced
Cuisine:
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Mulled wine is popular throughout Europe, on chilly nights, as soon as the winter breaks in November and especially during the Christmas season. Even though I have lived in a tropical country for the last 15 years, for me, it wouldn’t be Christmas without a glass of “Gluehwein” while sitting around the Christmas tree. There are quite a number of variations of it, from the Swedes which add raisins and nuts to it, to French in the Bordeaux region that add nutmeg and bay leaf to it and use rather heavy Cabernet or Merlot wines.

    Originating from Germany although it is best to use a light dry red wine or as another variation a dry Riesling type of white wine. This is not quite the traditional recipe though, as this version also features ginger and star anise as ingredients, but I feel that these two ingredients give the final products bit more spiciness and character.

    1. In a sauce pan, combine all ingredients except the wine and bring to boil. Set a side and rest for 30 minutes while the ingredients infuse the sugar syrup.
    2. Add the wine to the pan and gently bring the mulled wine back to heat. Ensure that the wine is heated without ever boiling.
    3. Adjust sugar level with honey or more sugar according to your taste and, depending on the acidity add a drop of lemon juice.
    4. Serve hot in either a tea or Irish coffee glass.

    Thomas Wenger

    Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

    What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

    For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

    Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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