I've observed a couple of novel concoctions since my arrival. At first, there was the Panache, a mix of beer and sprite that's fairly popular around here. I tried it once, and it was pretty unimpressive. Which is to say, it was sweet fizzy beer. If wine coolers were made for beer, a Panache would be one of them.
More recently, I observed a most terrible thing. Someone took a glass mug of red wine, poured some sugar in it, and put under the milk steamer for a while. Then they put something on the top, added an orange slice, and served it to someone. Insofar as I've spent some effort over the past two years to keep my wine away from heat at all costs, my mind was boggled. I asked a few questions about it, and ultimately left feeling I'd witnessed something quite unholy.
As it would happen, last night as I was walking by I noticed that Gerrie (Geraldine), the waitress who'd I'd grilled about it, was working. When we first spoke, Gerrie seemed a little incredulous that I didn't know what it was, and that us yanks would drink apple cider with cinnamon instead. At any rate, she's a fan, and so I told her I would try it and then write about it on the Internet.
The first indication that this would be a memorable experience came when she refused to show me the wine bottle's label. Oh yes. We have high quality product. The rest of the ritual progressed as before: wine in mug; add sugar; stir; heat until steaming; add some cloves; float an orange slice in it; place on a saucer with a piece of chocolate, a spoon, and a sugar packet; serve.
Gluehwein is not a complex drink, and it tastes basically like you'd imagine. The depth of the wine is gone, like you've left it out too long (or, maybe, like you've heated it up in a steamer). The flavor of the orange is pretty strong, and it begins to make up for the lack of body. I don't get the point of the cloves, other than to have something other than the taste to focus on while drinking. Anyone who claims that swirling a mug is all you need to keep a pair of cloves from going down is quite mistaken. I imagine that if I were stuck in an igloo, Gluehwein would be quite pleasant.
Which is to say, the results weren't as bad as I feared, but I'll be preparing some hot apple cider for a throwdown.
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3 comments:
Gluehwein: your training regimen for Wassail Part Deux at Chez Tuttle.
* 10 small apples
* 10 teaspoons brown sugar
* 2 bottles dry sherry or dry Madeira
* 1/2 teaspoon grated nutmeg
* 1 teaspoon ground ginger
* 3 cloves
* 3 allspice berries
* 1 inch stick cinnamon
* 2 cups superfine sugar
* 1/2 cup water
* 1 cup brandy
Preparation
Core the apples and fill each with a teaspoon of brown sugar. Place in a baking pan and cover the bottom with 1/8-inch of water.
Bake in a 350°F oven for 30 minutes or until tender. Combine the sherry or Madeira, nutmeg, ginger, cloves, allspice berries, cinnamon, sugar and water in a large, heavy saucepan and heat without letting the mixture come to a boil. Leave on very low heat. Strain the wine mixture. Add the brandy. Pour into a metal punch bowl, float the apples on top and serve in 8-ounce mugs.
P.S. I'm going to become your #1 commenter. You can address me as "THE PEANUT GALLERY," or choose a more respectful title like "ESTEEMED CRITIC".
I'd heard of heated, mulled wine before. I guess you need to read more crappy fantasy novels.
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