When it comes time to serve mulled wine, you can either strain all the bits and bobs out using a strainer or, if you like the effect, ladle the mulled wine directly into serving mugs, letting the whole star anise be the garnish as it floats to the top. Once warmed, you can actually turn the heat off, and the aromatics will continue to infuse as they steep. Try to keep the heat low and allow for the spices to infuse into the liquid gradually. While you want all these ingredients to linger and become one with the wine on the stovetop, you don't want to overheat the wine. Some aromatics you might try experimenting with are cinnamon, clove, star anise, nutmeg, fresh ginger, cardamom, and chamomile along with apple, pear, lemon zest, honey, brandy, and orange slices. Essentially, there are no rules when it comes to specific ingredients. Maybe you have your house edition that all the neighbors know and love during the holiday season. Whether you follow a mulled wine recipe to a T or wing it as you reach for the spice cabinet is really up to you. It's best to avoid overtly tannic wines or oaked wines, as those don't translate well when warmed. You can stick to single varietals here or experiment with blends. Jammy fruit and higher alcohol reds with moderate tannins are good choices. You want to look for robust reds that have structure yet are quite smooth. When it comes to choosing a grape, a few take to that star anise, orange, and cinnamon stick really nicely. 8 Best Wines That Pair Well With Asian Food.Intro to Biodynamic Wine for the Environmentally-Conscious.Look for something middle of the road - affordable, yet good. That being said, you will be drinking the stuff so you don't want to use trash wine either. Too many other things are going on in mulled wine, and you won't be able to experience the wine as intended. First of all, this wine is getting all jazzed up with a bouquet of aromatics, which means that you don't want to crack open some special, expensive bottle to glug into the pot on the stove.
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