Prepare Traditional German Gluhwein
Choosing the right type of wine to use is the first consideration for your German Gluhwein. The best is to use medium sweet to sweet wines that don’t have a strong flavour profile. Wines with a firm tannic or acidic profile will overpower the other contributing flavours and will bring out an unpleasant taste. Don’t fall for suggestions to use an inexpensive (e.g. cheap) wine. Cheap wine is more likely to give you a headache. Use a moderately flavoured red wine you would also drink at your dinner.
Otherwise, mulling wine is not exactly rocket science, but there are a few tips to keep in mind. The first and most important rule? Do not let the wine boil or you will boil off the alcohol! German Gluhwein is easy to prepare with our spice mix. Combine 0,75 l of a medium sweet to sweet red wine with the content of one little spice bottle in a saucepan. Add 250 ml of orange juice, or orange slices, if you like it a bit sweet-and-sour. Never add water. You may add slices of oranges or lemons; it’s up to you. Heat the mixture slowly up to 60° – 65°, again, never boil the mix. The right temperature is the same that a good tea would have. Strain it if desired. That’s it. Serve hot and enjoy.
Prepare Cold Brew Summer Gluhwein
Our summer Gluhwein is even easier to prepare. Mix the content of one little bottle with one bottle of white or rosé wine, leave it in the fridge to mature for a day or two, shake it every day. Strain the mix, if desired. Add some juice, summer fruits, orange slices, cherries, raspberries. Serve it on lots of ice. That’s it! Read more about our cool Cold Brew Summer Spice
Keep leftovers (if you have any) in the fridge for some time. Reheat the mix carefully in your microwave.
Always remember that the mix contains quite some alcohol if you have prepared it correctly. Don’t drink and drive.
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