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Mulled wine

 
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Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Wed Dec 08, 04 11:51 am    Post subject: Mulled wine  Reply with quote    

A christmas favourite of mine yet it always seems to have a slight harsh edge when I make it. Any recipe suggestions or tips?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Wed Dec 08, 04 11:57 am    Post subject: Reply with quote    

What recipe do you usually use?

Jonnyboy



Joined: 29 Oct 2004
Posts: 23924
Location: under some rain.
PostPosted: Wed Dec 08, 04 12:10 pm    Post subject: Reply with quote    

Bottle of wine, nutmeg, cloves, cinammon sticks, sugar, ornages and lemons, brandy

Do you think i'm overheating the wine?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Wed Dec 08, 04 12:13 pm    Post subject: Reply with quote    

Maybe, and if you are you'll be losing precious alcohol. My only other advice is that the wine should be drinkable in its own right. My only other, other advice is try to make sure that you use a wine that's low in tannin, something like Chilean merlot, Beaujolais that sort of stuff.

Bugs



Joined: 28 Oct 2004
Posts: 10744

PostPosted: Wed Dec 08, 04 1:08 pm    Post subject: Reply with quote    

AWT (one letter off an apt anagram) did a mulled wine thing on ITV this week, and said "don't let it boil"...and when the camera pulled away guess what the mulled wine was doing?

The recipes are online, apparently, it's something like itv.com/christmascountdown, if you fancy looking them up to compare

tahir



Joined: 28 Oct 2004
Posts: 44144
Location: Essex
PostPosted: Wed Dec 08, 04 1:09 pm    Post subject: Reply with quote    

Bugs wrote:
AWT (one letter off an apt anagram)



alison
Downsizer Moderator


Joined: 29 Oct 2004
Posts: 12908
Location: North Devon
PostPosted: Wed Dec 08, 04 7:38 pm    Post subject: Reply with quote    

Not boiling is definately the thing. Do you put orange juice in. This can take off the bitter edge, but if it hits the boil at all it goes like soup.

The other thing that gives a nice flavour is some slices of satsuma or mandarine, instead of oranges. It intensifies the flavour.

Last edited by alison on Wed Dec 08, 04 8:52 pm; edited 1 time in total

High Green Farm



Joined: 30 Nov 2004
Posts: 349
Location: Mid-Suffolk
PostPosted: Wed Dec 08, 04 8:25 pm    Post subject: Reply with quote    

Definitely agree with Alison....orange juice is the way to go!

McLay455



Joined: 23 Nov 2004
Posts: 89
Location: West of Scotland
PostPosted: Sat Dec 11, 04 4:28 pm    Post subject: Reply with quote    

we have a stainless steel thing like two hinged tea stainers.
I put clove cinnamon orange peel oranges and other stuff in it
then I add the wine and just bring it up to blood heat.
Pour a glass of brandy in at the last minute with a spoonful of demerara

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