3rd March Mulled Wine Day. Enjoy anywhere, anytime, any place – as long as its cold !

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As I write this the “Beast from the East” and a local UK storm “Emma”  is firmly beating down upon us ! – Scotland is in the grip of -15, Most of NE England has fallen to a stand still and most of SW is almost under control of the Army . Almost sounds like this could be a take over from a military dictatorship or an episode from “Game of Thrones”

The polar vortex nicknamed “Beast From The East” has spiraled in from the arctic and is to blame. Winter is coming…..

What caused this and what can we do to solve it !

A polar vortex is a mass of desperately cold air that sits above the Earth’s north and south poles.  Controlled by a large pocket of low pressure it rotates in an anti-clockwise direction at the North Pole and clockwise at the South Pole.  When the vortex is strong it is concentrated over the Arctic or Antarctic area -but when weak it can split into two or more freezing vortices. This is where the problems start as they can move south to Canada, the USA and Europe, increasing the risk of air temperatures decreasing to potentially dangerous levels.Which is what we are witnessing at the moment.

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Photo taken this week showing the cold snap over most of Europe

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This weeks weather affecting airports

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A scene from Chinatown, London

 All this means we are cold , we are grumpy and more importantly we need a winter warmer.

Perfect timing for one of the coldest events in recent years and the US celebrating Nation Mulled wine day on the 3rd March

NATIONAL MULLED WINE DAY USA

National  Mulled Wine Day is observed annually on March 3rd.

Mulled spirits are wine and liquors that have been heated and spiced. Mulled wine is usually made with red wine (usually inexpensive but full of fruit – Cabernet Sauvignon works best)  with various spices, fruits and sometimes slightly sweetened with honey.  Popular blends include cinnamon, nutmeg, citrus, vanilla, anise, cloves, raisins or pears. Despite its high sugar content, mulled wine is not a drink that ages well.

Historically Pubs who make their own usually make a rather thin alternative to mulled wine that was once designed to show off the wealth and generosity in Medevial times. Indeed a cookery book published about 1390 first highlight the potential benefits of a warming drink. With a recipe which included cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom and grains of paradise itwas more overpowering and medicinal than it was enjoyable

what all of these recipes show is that the mulled wine is a basic drink. Not much finesse , not much elegance but a pleasant spiced alcoholic drink merely for warming the soul.Because of its basic Nature it can never command an expensive price and is therefore great in Winter for people to enjoy a drink with friends.

Searcy’s Champagne Bar in St Pancreas currently holds the world record for the highest cost per glass   (Click here for link to find out more ! )

 

 

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Franz Settner and Son 5 Euro

Outstanding Value !!

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Screaming eagle 1992 £500,000

Although a person who mixes spices with this scarce Cabernet is a brave person!!!

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The Franz Stettner & Sohn firm is one of the largest distilleries in Bavaria. Everything began with a bottle of lemon liqueur on 12 July 1949. Since then, the firm has passed into the hands of its third generation, with premises of over 40,000 m², its own transport fleet of 23 trucks, a warehouse with a capacity of over three million litres, and six fully automated filling lines. In our selection, you will find the most diverse fruit brandies and liqueurs, distinguished wines, as well as sparkling wines, Champagnes, Federweisser, mulled wines, and fruit and honey wines. Our self-produced, alcohol-free range includes fruit juices, spritzers, refreshment drinks and mixers, energy drinks, iced tea, mineral and table waters, and syrups and of course mulled wine

Franz Settner and sons (click to go to their website )

How to make the perfect  mulled wine

Perfect mulled wine

Makes about 12 servings

2 unwaxed oranges
1 lemon, peel only
150g caster sugar
5 cloves, plus extra for garnish
5 cardamom pods, bruised
1 cinnamon stick
A pinch of freshly grated nutmeg
2 bottles of fruity, unoaked red wine
150ml ginger wine

1. Peel and juice 1 orange, and add to a large saucepan along with the lemon peel, sugar and spices. Add enough wine to just cover the sugar, and heat gently until the sugar has dissolved, stirring occasionally. Bring to the boil and cook for 5 – 8 minutes until you have a thick syrup.

2. Meanwhile, if you’re serving the mulled wine immediately, stud the second orange with 6 vertical lines of cloves, and then cut into segments to use as a garnish.

3. Turn the heat down, and pour the rest of the wine into the saucepan, along with the ginger wine. Gently heat through and serve with the orange segments as a garnish. Alternatively, you can allow the syrup to cool, and pour it into sterilised bottles for use at a later date.

Is mulled wine a guaranteed spirit raiser, or by far the worst thing about Christmas – Slade and paper hats included? What do you put in your own festive punch – or what would you prefer to be offered instead?

Global Gluwein

 

Mulled wine rpavlch flickr 2

AUSTRIA goes gaga for Glühwein

Basotxerri Gluhwein

Means: “Glowing Wine”. A steaming staple drink of ski resorts and Christmas markets nationwide.

Classic ingredients: Lemon juice + sugar + cloves + cinnamon sticks + orange + vanilla + wine (make it a bottle of Blaufränkisch to keep the whole thing Austrian).

ITALY brews bellissimo Vin Brule

Vin-Brule-con-Barbera-d-Asti vinicartasegna.it.

Means: Simply “Mulled Wine”

Classic ingredients: Nutmeg + sugar + cloves + cinnamon + lemon peel + apple + wine (something full bodied and fruity, like a Piedmont Nebbiolo).

NORWAY does glugs of gorgeous Gløgg

Glogg Lemsipmatt Flickr 2

Means: From “glödgad vin” = “glowing, hot wine”

Classic ingredients: Orange + raisins + cardamoms + cloves + ginger + almonds + cinnamon + dash of Muscatel/Port + wine (a dry red, like a Svenska from neighbouring Sweden).

FRANCE says Vive la Vin Chaud

Vin Chaud Jf2C Flickr Public Use 2

Means: “Hot Wine”

Classic ingredients: Cinnamon + orange zest + sugar + cloves + cardamom + cheeky splash of cognac + wine (go for a good old red vin de france).

SLOVENIA snuggles up with mugs of Kuhano Vino

kuhano-vino-2 Christine tasteofdivine.com

Means: “Boiled wine”

Classic ingredients: Clementines + lemon + orange + nutmeg + star anise + cinnamon + cloves + wine (there are some super Slovenian Merlots like Quercus).

FINLAND has glorious Glögi

Glogi check Raija Lehtonen Visit Finland 2

Means: “Glow Wine”

Classic ingredients: Blanched almonds + berries + raisins + cinnamon + sugar + cloves + fruit juice (grape / orange / blackberry) + wine (maybe a Scandi merlot).

Recommended grape varieties:

Fruity red wines are especially suitable for making a good Glühwein. By heating the wine the aromas which are often reminiscent of red fruit are particularly strongly expressed and create a wonderful harmony with the seasoning ingredients.

Red wine varieties  that go well with the spices include Cabernet Sauvignon, Rioja Crianza and a Merlot. Grape varieties that either have black or red fruit with little tannins and little oak will work well.  Pinot noir is especially worth a try. Even go for a German Spätburgunder (Pinot Noir).

So today is mulled wine day in most countries. even if it isn’t who needs an excuse to try a variation on any of the above recipes. Give it a try. Enjoy the warming drink , sniff the aromas and have fun.

GW

 

2018 Open That Bottle Night (OTBN)

OTBN Saturday 24th February 2018

Today is a a day just like any other day , except 18 years ago a day was set aside for “open that bottle day” We all open bottle of champagne for celebration and we open bottles of port to enjoy with cheese – Sometimes you just need some ‘ME TIME’ to enjoy that bottle , that moment and that memory!

The founders of Open That Bottle Night  are Dorothy J. Gaiter and John Brecher of the Wall St. Journal (wine@wsj.com). The event was first celebrated in 2000 and the practice has continued every year since then.

Dorothy J. Gaiter and John Brecher write “Tastings,” the weekly wine column of The Wall Street Journal. They also are the authors of “Wine for Every Day and Every Occasion,” “Love by the Glass: Tasting Notes from a Marriage” and “The Wall Street Journal Guide to Wine.” A complete revision of that book, called “The New and Improved Wall Street Journal Guide to Wine,” was published in September 2002.
Ms. Gaiter and Mr. Brecher have been married since 1979. Ms. Gaiter was a national reporter and editor covering issues of race for the Journal from 1990 to 2000. Mr. Brecher was Page One Editor of the Journal from 1992 to 2000. They began writing “Tastings” in 1998 and became full-time wine columnists in 2000.

It is always celebrated on the last Saturday in February, so the date can range from the 22nd to the 29th of that month.

The originators of Open That Bottle Night realized that we all have such bottles, but we never find just the right occasion to open them up and enjoy the contents. Wine is meant to be enjoyed. OTBN allows a bottle to come out from it’s hiding place, be opened up and to be enjoyed

To some wine lovers a special bottle of wine is one that came from a particular wine region and is of a particular year. To a married couple, it may be a bottle of ordinary wine or champagne that was given them at their wedding.

Whatever makes your bottle of wine special to you, Open That Bottle Night is the annual event in which those special bottles are brought out to help us share our lives and celebrate the memories.

 

In a new format i will from now on highlighting SIP, SAVE and STALK on every article

Sip- is a wine that can be drunk now!

Save – is a wine that should be invested in or stored for improvement

Stalk- is to name a person, place or Wine that should be inspirational or aspirational

 

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Taittinger Comtes BdeB 1998 £99 Berry Bros

Champagne Taittinger Comtes de Champagne Blanc de Blancs 1998
First pressings only. 5% matured in new French oak. 100%.  Toasty, aromatic nose. The palate is fresh with lemony fruit

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Quite structured and warm with some savoury bite.

Rich hazelnut, peach and pear

yet with bracing lemony acidity.

nice freshness

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 1996 Ch. Petrus, Pomerol £2945 Berry Bros

 

PARKER – The 1996 Petrus is a big, monolithic, foursquare wine with an impressively opaque purple color, and sweet berry fruit intermixed with earth, pain grille, and coffee scents.

Full-bodied and muscular, with high levels of tannin, and a backward style, this wine will require patience.

 

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Gerard Francis Claude Basset (born 1957) OBE, MS, MW, MBA, OIV MSc is the owner of Hotel TerraVina, a New Forest Hotel near Southampton in Hampshire, United Kingdom. He is currently the only person in the world to hold the combined titles of Master of Wine, Master Sommelier, Wine MBA, OIV MSc in Wine Management and World’s Best Sommelier.

Certainly an Inspiration !

GERARD-BASSET-Ovogodisnji-pobednik-svetskog-prvenstva-Somelijera

Follow this link to learn more about Gerard

 

IDEAS for that bottle opening !

1. Choose the wine. Choose a wine that means the most to you, the one that you would simply never open otherwise. You’re looking for a bottle full of memories.

2. Both reds and whites are often better closer to cellar temperature (around 55 degrees) than today’s room temperature. Don’t over chill the white, and think about putting the red in the refrigerator for an hour or two before opening it if you’ve been keeping it in a 70-degree house.

3. Have a backup wine ready for your special meal, in case your old wine really has gone bad.

4. If you are having an OTBN party, ask everyone to say a few words about the significance of the wine they brought

5. Serve dinner. Open the wine and immediately take a sip. If it’s truly, irretrievably bad — meaning vinegar — you will know it right away.

6. Enjoy the wine for what it is, not what it might someday be or might once have been.

 

Just enjoy !

 

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