Gluwhein

Let’s begin with the “who, what, why, when,” and then we can talk about the “how:”.

WHAT: First, a description of gluwhein itself. For the “cliff notes” people in the group, it is essentially mulled wine. For those requiring a bit more elaboration, gluwhein is basically a warm, red wine to which has been added sugar and spices, such as star anise or cinnamon. Supposedly, the drink originates from former times when wine that often went bad was salvaged by the addition of spices or honey that made the beverage drinkable again.

WHO: Many countries throughout Europe celebrate the Christmas season with some concoction of gluwhein. The French call it vin chaud, the Italians vin brule, and the Slovaks verene vino. Additionally, the Nordic Glogg (Swedes, Norwegians, Danish, and Finnish) is simply a variation of gluwhein.

WHY: Not that I am a big fan of gluwhein, but apparently this drink is associated with all things Christmas. When the crowds become too intense at the local Christmas markets, a little beverage break (a.k.a. Gluwhein Hut) is supposedly the perfect stop. And yes, the people are lined up to partake of gluwhein like cattle at the watering trough.

WHEN: Served mainly during the Christmas season, this Weihnachten drink is the drink of choice…whether you are Christmas shopping, or having guests in your home.

HOW: OK, so you’ve now got the requisite background on gluwhein, you probably want to know how it's made. If your culinary or sommelier skills slant in this direction, here’s a recipe to try:

Ingredients:
(1) 4 quarts dry red wine (merlot, burgundy, etc.)
(2) 1 pint brandy
(3) 1 cup sugar
(4) 6 cinnamon sticks
(5) 12 cloves, whole
(6) 1/8 teaspoon allspice
(7) 1/8 teaspoon mace
(8) 2 oranges, sliced
(9) 1 lemon, sliced

Directions:
(1) Pour the wine into a large pot and begin heating over low heat. As it begins to warm, add sugar and spices. Stir until sugar is dissolved. Add the brandy.

(2) Heat thoroughly, but do not allow the wine to boil.

(3) Add the lemon and oranges.

(4) Steep for about 1 hour over low heat.

(5) You may add more sugar during this time is desired, stirring well so it dissolves.

(6) Serve hot and garnish with orange slices. A cinnamon stick could also be added.

Variations:
Vin Chaud: use Bordeaux with cinnamon, rubbed nutmeg and bay leaves as the spices.
Honig Gluwhien: prepare with red wine, 700 gm honey (25 oz.), some cinnamon sticks, and two lemon slices.