Glühwein, the popular mulled wine in German-speaking countries and the region of Alsace in Northeastern France, just across the border from Southwest Germany, is the traditional beverage offered and drunk at Christmas Markets, but is also offered in cafés and restaurants during the Advent and Christmas season. It is usually prepared from red wine, heated and spiced with cinnamon sticks, cloves, lemon or orange peel and sugar. Visitors at the Christmas Market in Strasbourg will find out there that the French name for Glühwein is vin chaud (hot wine). The oldest Glühwein tankard is documented by the high noble German and first Riesling grower of the world, Count John IV of Katzenelnbogen (Rhineland-Palatinate) around 1420.
In Scandinavia mulled wine, similar to German Glühwein, is called Glögg in Sweden, Gløgg in Denmark and Norway and Glögi in Finland. Germans call Glögg the „Swedish Punch”. The Scandinavian versions of Glühwein are traditionally also offered and consumed at Christmas Markets throughout Advent. Glühwein and Gløgg are quite easy to prepare with red wine – the Finish Glögi is prepared with berry wine instead.
Ingredients for the Classical German Glühwein Recipe
- 1 bottle (normal size, 0.75 liter) of dry red wine (e.g. Merlot or Burgundy)
- 2 cinnamon sticks
- 4 whole cloves
- 3 thin slices of orange peel
- 3-4 tablespoons of sugar (about 60 grams)
Directions
Pour the wine into a large pot, add all spices and begin heating over low heat. Heat thoroughly, but do not allow to boil! Steep for about 10 minutes over low heat. Add more sugar or spices, if desired, stirring well so it dissolves. Serve hot with Christmas cookies.
Ingredients for the Classical Scandinavian Gløgg
- 1 bottle (normal size, 0.75 liter) of dry red wine (e.g. Merlot or Burgundy)
- 3 whole cardamoms
- 3 whole cloves
- 3 thin slices of yellow lemon peel
- 1 small piece of ginger
- 1 cinnamon stick
- 1-2 tablespoons of raisins
- 25-50 grams blanched, chopped almonds
- 1-2 deciliter port wine (e.g. the Swedish Aquavit)
Directions
Pour 1 ½ deciliter (one small cup) of the wine into a large pot, add cardamom, cloves, lemon peel, ginger and cinnamon and begin heating over low heat. Heat thoroughly to 60 to 70 degrees Celsius (140 to 158 degrees Fahrenheit), but do not allow to boil! Steep for about 10 minutes over low heat. Then sieve the extract and warm up with red wine, raisins and almonds, but do not boil. Remove from the hot plate and add the port wine. Serve right away with ginger bread or Christmas cookies.
Cornelia Lohs - German journalist Cornelia Lohs writes about finance, travel and lifestyle for various German print and online magazines. Cornelia has ...
