Or vin chaud.
Or, as we know it, mulled wine.
It was a treat to walk the streets of Zurich clutching a steaming glass of glühwein. It was a cold, damp and gray day but it was also the only day we had in Zurich. We took a combination of trams and buses to get to Banhofstrasse, Zurich's Michigan Avenue. None of us wanted to step out into the miserable weather but we managed to walk along the frozen promenade of Lake Zurich, and duck quickly into a side-street across the river where a street truck was selling hot dogs and warm wine. The hot dog was huge. The bun around it, even bigger. Dipped in the wine, it was bliss!
I think I first had mulled wine at a friend's Christmas party five years ago. Boulder has been charming that way. We've made it every winter but I've always suffered the following several days because wines are a sure trigger for my migraines. Enter sulfite-free / sulphite-free organic wines. They have tannins but those don't bother me as much so I was home free!
Until now though, I have had nothing to compare my variation of mulled wine to, except for what I had had at my friend's. I'm happy to say I've perfected a recipe that works for me each time and is very close to what I had on those cold streets of Zurich. Sweet but not cloyingly so. Spicy but not overly so. Just right and gluggable by the mugful. I am not much of a drinker but I can easily consume three-quarters of a bottle of wine, when mulled. Pfft, I hear you say, most of the alcohol has evaporated by the time it is ready! Not so. It contains at least 60% or so of its original alcohol content but wait till you read how to make it more potent! It's something I never fail to do, now that I am in the know!
Or, as we know it, mulled wine.
It was a treat to walk the streets of Zurich clutching a steaming glass of glühwein. It was a cold, damp and gray day but it was also the only day we had in Zurich. We took a combination of trams and buses to get to Banhofstrasse, Zurich's Michigan Avenue. None of us wanted to step out into the miserable weather but we managed to walk along the frozen promenade of Lake Zurich, and duck quickly into a side-street across the river where a street truck was selling hot dogs and warm wine. The hot dog was huge. The bun around it, even bigger. Dipped in the wine, it was bliss!
I think I first had mulled wine at a friend's Christmas party five years ago. Boulder has been charming that way. We've made it every winter but I've always suffered the following several days because wines are a sure trigger for my migraines. Enter sulfite-free / sulphite-free organic wines. They have tannins but those don't bother me as much so I was home free!
Until now though, I have had nothing to compare my variation of mulled wine to, except for what I had had at my friend's. I'm happy to say I've perfected a recipe that works for me each time and is very close to what I had on those cold streets of Zurich. Sweet but not cloyingly so. Spicy but not overly so. Just right and gluggable by the mugful. I am not much of a drinker but I can easily consume three-quarters of a bottle of wine, when mulled. Pfft, I hear you say, most of the alcohol has evaporated by the time it is ready! Not so. It contains at least 60% or so of its original alcohol content but wait till you read how to make it more potent! It's something I never fail to do, now that I am in the know!
