Hi folks,

When I was in Frankfort Germany in 1952, there was a place that would serve
a fairly warm, almost hot wine. It seems like it may have been a dry
white wine that was sweetened when it was heated, though I'm not sure.

Does anyone have any knowledge of serving wine this way? Type of wine, etc.

Thanks, Frank D.

fdailey wrote:
> Hi folks,
>
> When I was in Frankfort Germany in 1952, there was a place that would serve
> a fairly warm, almost hot wine. It seems like it may have been a dry
> white wine that was sweetened when it was heated, though I'm not sure.
>
> Does anyone have any knowledge of serving wine this way? Type of wine, etc.

Gluhwein is served all over Germany, particularly around Christmas
time, although it's usually red. If you Google for "mulled wine" and
"recipe", you get thousands of hits, most wiht a recipe.

I overindulged in the stuff when I was in Germany, so my stomach now
rebels at even the memory; I will therefore not advise you on what to
put in it.

On Wed, 13 Sep 2006 09:04:00 -0400
"fdailey" > wrote:

> Hi folks,
>
> When I was in Frankfort Germany in 1952, there was a place that would
> serve a fairly warm, almost hot wine. It seems like it may have
> been a dry white wine that was sweetened when it was heated, though
> I'm not sure.
>
> Does anyone have any knowledge of serving wine this way? Type of
> wine, etc.
>
> Thanks, Frank D.
>
>

Usually done with red wine, but I see no reason on using a
white. Generally "christmas" style spices, cloves, nutmeg, cinammon
etc. If you look around, you can buy mulled wine kits, muzlin bags
with the spices already added. Most supermarkets sell them in the UK
around christmas. The traditional British way to do this was to put the
spices in a jug of wine, leave it on the mantle piece over the fire for
a while so they infused and then stick a red hot poker in it prior to
serving.

I use a slow cooker, works a treat.

> Gluhwein is served all over Germany, particularly around Christmas
> time, although it's usually red. If you Google for "mulled wine" and
> "recipe", you get thousands of hits, most wiht a recipe.

Here's my recipe...given to me by a former co-worker whose husband was a
soldier in Germany. It's great!!!

One bottle dry red wine...any kind. One half to one cup sugar (I usually
use one cup and this makes the wine pretty sweet but the heat and spices can
handle it). Some cinnamon sticks broken up and a few cloves. An orange cut
into sections and partially squeezed into the wine. Heat this mixture to
almost a boil, remove from heat, cover and let stand about 15 minutes. It
will really warm you up on a cool autumn night and in the dead of winter.

Bill Frazier
Olathe, Kansas USA

Thanks All

Frank D