Mulled wine

Today mulled wine that it from itself(himself) represents and why prepares, is known to everyone, probably. But very few people knows that there was a similar drink in Ancient Rome, only in those days it was not heated up, leaving wine simply mixed with spices.

The real mulled wine in a look habitual for us invented in Northern Europe, in the Middle Ages. In Britain and Scandinavia drink on the basis of wines of a grade of a Bordeaux or a claret in which added a grass under the name was widespread.

Now usually mulled wine prepare from red dry or moist rather weak wines. Sometimes it do with water addition, sometimes without. By the way, some add also rum or cognac.

Mulled wine is well-known for the whole world for the unique aroma and wonderful warming taste. These qualities are reached thanks to addition of various spices: honey, ginger, citron crusts, anise, different types pepper, cardamom, cinnamon, carnation, bay leaf, apples, nuts and even raisin. There are many updatings of the classical recipe, there is also a possibility to prepare nonalcoholic mulled wine that especially suits that for any reasons does not take alcohol.



At preparation of mulled wine it is important to know one rule: drink at all is not recommended to be led up to boiling as in that case it considerably will lose in the flavoring qualities and in the content of alcohol. Therefore be attentive, when cook this drink, and remove capacity from fire how from a surface of wine white foam will be gone.

Mulled wine perfectly warms in any rainy weather, this method of prevention of catarrhal diseases practises many people not the first year. And simply imagine fine, almost ideal autumn or winter evening of which everyone when behind a window pours a rain dreams almost, and you sit in heat, having muffled in a pleasant plaid to a body, enjoying reading the favourite book or the magazine, sip hot, fragrant and very tasty drink with the unusual germano-Polish name mulled wine...