Glühwein is very similar to traditional mulled wine, though it sometimes adds vanilla into the spice blend, and it is often served at Christmas markets in Alsace, Austria, and Germany. The first documented recipe is currently from 1834, though the tradition dates back hundreds of years. Meanwhile, over in German-speaking parts of Europe, Glühwein became a staple of local drinking culture. In the final scene of Charles Dickens’ 1843 novella “A Christmas Carol,” the infamous Scrooge invites his clerk to discuss affairs “.over a Christmas bowl of smoking bishop, Bob!” A Smoking Bishop, in fact, was a mulled Port and red still wine, infused with roasted lemon and cloves. The tradition of sweetening and heating wine infused with spices continued through the centuries, becoming quite popular in England. An ancient Roman cookbook called “Apicius, de re Coquinaria” outlined a recipe for Conditum Paradoxum, a spiced, heated wine that includes honey, crushed pepper, mastic, “aromatic leaves,” saffron, and roasted date pits. Most link the tradition of mulled wine back to the people who influenced so much of today’s winemaking and wine drinking landscape: the ancient Romans. (Budget-friendly bottles don’t hurt, either – mulled wine is meant to be drunk in a crowd, after all!) Read on for five bottles of red and white-yes, mulled white wine is delicious, too!-are excellent choices for the season’s catch-all boozy beverage. Dry wines are key, and easy-drinking, straightforward options with strong fruit character typically work best. Some bottles of wine, however, better lend themselves to mulled wine than others. Just add a few spices and a sweetening agent to a bottle of easy-drinking wine, gently warm the mixture, and you’ll have a delicious, seasonally appropriate concoction. Not only is mulled wine a fantastic way to warm up during the coldest, darkest nights of the year, but the beverage is one of the easiest to prepare. Serve hot.A mug of warm, spiced mulled wine is one of the most festive drinks of the season. If desired, remove the star anise and cinnamon sticks. Place over low heat until the mixture is hot, being careful not to let it boil. Add the juice and port to the wine mixture and stir to combine. Discard the seeds, cloves, and any large pieces of pulp in the strainer. Slice each piece in half and juice the halves into a strainer set over a medium bowl. The next day, remove the fruit from the saucepan.Cover and let sit at room temperature overnight. Add the clove-studded fruit, submerging it in the wine mixture as much as possible (not all the fruit will be covered). Place the red wine, sugar, cinnamon sticks, and star anise in a large saucepan over low heat and stir until the sugar has dissolved.When cool enough to handle, remove the fruit from the dish and stud each piece with 6 cloves set aside. Remove from the oven and let cool slightly in the dish. Using tongs, flip the fruit over and continue baking until the second side is lightly browned, about 20 to 35 minutes more. Place the oranges and grapefruit in a baking dish and bake until the bottom of the fruit is lightly browned, about 35 minutes. Heat the oven to 350☏ and arrange a rack in the middle.1 (750-milliliter) bottle medium-bodied red wine, such as Pinot Noir.
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