Mulled Wine Recipe
March 17, 2008
Whats a good mulled wine recipe? I saw your post you had done a while back about making wine at home and you got me thinking and by the way is mulled wine the same as glogg?Thank you much!!! - Kass in Richmond, VA
Absolutely, here is a perfect mulled wine recipe that will put a smile on your face and give you something interesting for your tongue to enjoy. For this mulled wine recipe you will need a lot of sugar. The reason being is that it helps to soften the tang of flavor wine gets when it’s heated. White sugar, brown sugar, any sugar is good sugar along with honey for a sweetener. Use about a cup or so per 750ml bottle of wine and move up or down depending on taste.
To make mulled wine, you have your choice of nutmeg, clove and cinnamon which are the most common ingredients but you can also use ginger, allspice, peppercorns, vanilla beans, star anise, cardamom and juniper. Begin with an 8th of a teaspoon of each spice you will be using per bottle and again per your taste use more or less. If you have access to whole or fresh spices it will taste even better.
Don’t use a terribly fine wine for this endeavor but a good Zinfandel or Shiraz will do because these are fruity and will make a great base to start with. Heat the wine slowly… slowly here, don’t get to excited to taste something new and interesting and be careful to keep it from boiling. If it does boil it won’t be as flavorful. Pay careful attention to it and just barely let it simmer for about 20 minutes so the the spices can become incorporated into the wine. Let it cool and when you’re ready, strain and serve.
The history of this strange brew goes back to medieval times and this concoction was known by the names of Ypocras or Hipocris, which was derived from the physician Hippocrates. Since this wine was heated, it was a bit more sanitary than normal drinking water at that time and through the long winters it was assumed that this contributed to a persons overall health.
As for glogg it’s basically just mulled wine however, these crazy Swedes like to put raisins and almonds in it and glogg has even a lot more sugar along with a higher alcohol content. Interesting huh? Hey, you have to keep toasty up there in the winter… and the more alcohol the better.
As you will discover when you make mulled wine, these are very broad guidelines to follow. Feel free to experiment, sometimes that’s the best thing to do. You now not only have a recipe for homemade wine but also have a recipe for mulled wine that can turn an ordinary bottle into something that is definitely easy to drink. Maybe even too easy, so don’t get hammered, but then again you might see some leprechauns. Happy St. Patty’ Day!
Lead in Wine?
March 17, 2008
Is lead in wine something I should really consider or is it just media hype and paranoia? - Justin in Rochester, MN
One concern has been with very expensive decanters that are made from crystal that some of these do contain a tiny amount of lead because it makes the glass very clear. Research has shown that if you use these types of crystal to store wine or liquor over a long period of months that the alcohol may leach a discernible amount of lead into the contents.
However, the amounts are marginal. But you have to consider that since lead can cause brain damage, it is definitely worth being cautious. Talk about being a hardcore wino, so much that you are willing to risk brain damage to get your kicks. Now if you are still willing to use a crystal decanter I highly advise that you use it only for the evening and from there pour the remainder back into the bottle.
DO NOT use these for long term storage of wine unless you have a fond desire of drooling on yourself while clapping your hands…
Refrigerate Red Wine Safe?
March 14, 2008
Can you refrigerate red wine? - Gary in Omaha, NB
Yes you can Gary and it’s even best to refrigerate red wine before you begin drinking it. To really enjoy your bottle, most red wines should be at served close to room temperature 55 to 65ºF which translates to about 30 minutes in the fridge. The caveat is that the red wines that are high in tannins and full bodied reds need warmer temperatures that help to soften these tannins and develop the flavor and aromas.
But again, lighter bodied reds are enjoyed better at slightly lower temperatures. You see, the slightly colder temperature slows the evaporation of alcohol, improving the it overall and making the wine smoother. Don’t over chill red wine as this will make the tannins in the wine taste rough and bitter.
The quickest way to chill red wine is in an ice bath. Now if you aren’t quite up to the task of being a complete lush one night and just can’t finish that opened red wine. It’s perfectly fine to refrigerate red wine after opening for a couple of days and this will give you a bit more time to drink it.
The worst thing a fledgling wino such as yourself could do is waste a bottle of wine. So keep that in mind and do not disappoint the Wine Virgin with such sacrilege!! I just might have to get the whip.
Vidal Ice Wine and Riesling Ice Wine
March 13, 2008
I love Vidal ice wine and Riesling ice wine as well but is there a difference between late harvest wines and ice wines? - Nick in High Point, NC
Right now it is good to note that Vidal ice wine and Riesling ice wine are also late harvest wines, but keep in mind that not all late harvest wines are also ice wines. Late harvest is a term applied to wines made from grapes left on the vine longer than usual. This makes the grapes naturally dehydrate, concentrating their flavors as they take on sweet, raisin like qualities. Both ice wines and late harvest wines are made in a very sweet style but they are not to be confused.
Ice wine is popular in the cold northernly wine regions of Germany and Canada where the grapes can freeze on the vine. As the grapes are pressed, the frozen water crystals are eliminated, leaving the highly concentrated sugar behind. There are also “icebox” or “iced” wines made from grapes that are picked and then frozen mechanically.
It can be a little bit difficult for a wine virgin at times with a ton of different terms to learn and sort through. All you have to do is be patient and be willing to explore and try new things. I assure you that your curiosity will not go unrewarded. Cheers!!
Ullage
March 13, 2008
I was wanting to know if the ullage of a wine can be used to indicate quality? - Gwen in Waterville, ME
When you are looking at a bottle and deciding if it is something that you are wanting to invest in. The ullage of a bottle will tell you about the condition of the contents. As a rule the larger the ullage, the more space for oxygen within the bottle which can hasten the aging process. This term refers to the unfilled air space at the top of a bottle of wine, which in this case is essential to allow for the expansion of the wine as the temperature changes.
During the wine fermentation process, the wine breathes through the cork and this adds complexity to the aromas and flavor of the wine. But if the fill levels are lower than what is normally expected for the wine’s age, it can lead to the decrease in the value of the bottle. Now, for a wine up to 20 years of age, it’s ullage level should be in the neck. As for wines 20 to 40 years old, anything below top shoulder should be viewed in caution.
Here is a quick reference guide when you are checking out a bottle of your favorite wine.
Mid neck: A mid neck fill tells if a wine that has been kept well.
Base neck: A lot of bottles are filled to the base neck level. For older wines this level indicates exceptional storage conditions.
Top shoulder: A wine which is over 10 years old with a top shoulder fill should be considered acceptable. Older wines will only have a top shoulder fill if they have been stored well.
Mid shoulder: A mid shoulder fill is not unusual for wines over 50 years old, but it may suggest that the wine has not been stored in the best of conditions.
Low shoulder: A low shoulder fill level suggests that the wine has been held in poor storage conditions and is usually not considered to be drinkable.
Below shoulder: This is not seen very often and can indicate that the ullage has dropped below the shoulder into the main section of the bottle with a very high chance that the wine is not drinkable.
Gwen, you are now armed with the right knowledge to judge whether or not you should pick up that curious bottle of wine and take it home with you. Cheers!!
Unfiltered Wine
March 12, 2008
Does unfiltered wine have a better taste than wines that have been fined? - Lee in Missoula, MT
Instead of producing unfiltered wines, these days many large scale labels will run their wines through a very fine filter to remove the sediment and particles that could give it a foggy appearance. Still there are a lot of small wineries that believe this process may strip the wine of it’s character and unique flavors.
Because of this they rely on other processes such as cold stabilization or racking to remove these particles. Keep in mind that unfiltered wines or wines that have been left unfined may have a small amount of sediment in the bottle.
The appearance might not be as clear but these wines are certainly as good as and most likely even better than what the large wineries produce. When looking at the bottle, don’t worry if you were to notice a small amount of sediment at the bottom. This is not something that can make you sick but it’s not too fun drinking it either.
Wines are sometimes labeled unfined to point out the fact that they should be more flavorful. Who doesn’t enjoy a good tasty mouthful of something rare and special every now again?
Wine Aroma Wheel
March 12, 2008
Will you please tell me what a wine aroma wheel is and possibly where I can get one? Thank you! - Fiona in Tuscon, AZ
The wine scientists at the University of California at Davis many years ago developed this tool as an aid to wine virgins and experts as well. They then organized and categorized these smells and left out all that was not perfectly clear. From there they ended up with a list of 12 major categories of wine smells, subdivided into 29 subcategories and in 94 specific terms. This makes it much easier to arrive at a standardized format for classifying this information.
The wheel is an incredibly useful tool to learn about wines and enhance one’s ability to describe the complexity of wine flavor. The wide variety of wine that this world has to offer allows for thousands of scents in an almost infinite combination. It’s called an aroma wheel because it is a circular table, with relatively similar smells placed close together around its circumference. The wine aroma wheel is made of three tiers. This provides very general terms located in the center which then proceeds to the most specific terms in the outer tier.
These terms are not the only ones that can be used to describe wines but are those that you will most often find. Whether you are a beginner or a wine connoisseur, the use of the wheel during wine tasting will facilitate the description of the flavors you perceive. More importantly, you will be able to recognize and remember specific details about wines and will develop confidence in your ability by practicing with the aroma wheel if a wine really worth your time and expense.
Fiona, look online for to order a proper wine aroma wheel or you might be able to find one that you can download to check it out and get an idea of the various aromas and flavors. Cheers!!
Gout de Terroir
March 11, 2008
Hi Wine Virgin, can you explain what gout de terroir means? Thanks. - Ellen in Douglas, GA
The gout de terroir roughly translates into the taste of the earth. Some believe that it is possible for the soil in which the vine grew was able to impart certain earthy flavors to the wine itself, giving it very unique characteristics. However, there is no hard scientific evidence that the soil can transmit the taste of the soil up through the roots, through the vine and into the grapes.
People seem to have this strange ability to make an association between what they see in a vineyard and what they taste in the wine. Yet even though the dirt that the vine grows in cannot transmit a certain flavor or aroma one may consider that the reason for saying that a particular wine has gout de terroir of a mineral or earthy tone is due to the entire wine making process itself.
Take into account the specific micro-climate that some grapes are grown in along with particular weather variations. You also have to consider how long the grapes were allowed to ripen before they were picked. These simple variables among many others have as much to do with the finished product as anything. Most people seem to stop at the thought that a wine takes on a definite character only during the wine fermentation process.
If you follow this thought process back even further, you will begin to see why the French made the claim that the gout de terroir had its say in the over all aroma and taste of a wine. Ellen, if you sit down and perhaps notice the tint of what you might think of as earthy or even chalky, realize that you are tasting a little bit of everything that went into making that glass in front of you. Cheers!!
Wine Crystals
March 11, 2008
Last night I opened up a bottle of white wine and noticed what looked like wine crystals down at the bottom of the bottle. Are these harmless and what causes them to form? - Ada in Norwich, CT
You really shouldn’t worry about wine crystals and actually crystals in wine can denote the level of quality. I’ll explain. These are more common in red wine where they take on the color of the wine and are regarded as part of the sediment. In white wine they remain clear and some people worry that they may be glass.
Sediments occur in bottled wine and the wine crystals you saw are a type of sediment. The wine crystals are potassium tartrate and this is found naturally in wine. It will precipitate and form these crystals under certain conditions especially at prolonged storage under cold temperatures. The processing required to guarantee that these crystals will never form is generally considered to diminish the quality of wine.
When you buy some bottles, they may already have crystals that have formed. Others may develop crystals while being stored in cold weather or simply refrigerated for a few days. Wine crystals come in various shapes and sizes. Sometimes they resemble tiny grape nuts or small pieces of ruby glass and will completely dissolve in warm or hot water. But again these wine crystals are completely harmless.
Don’t have a fit the next time you see these crystals and do not try to shake the bottle up in the hopes that it will dissolve them. Gently pour the wine into a glass and have a care free moment of bliss knowing that the crystals will harm you not.
Le Tastevin
March 10, 2008
Will you please explain what a “le tastevin” is? Recently, I went to a very nice restaurant and I noticed what seemed to be a silver cup like ash tray thing hanging around the sommelier’s neck. I asked him what it was and he simply pointed at it with a look of pride and said le tastevin! What the hell is it and what is it used for? Thanks. - Katie in Lake Charles, LA
Wow, I have never quite heard a tastevin or “le tastevin” as your sommelier calls it, described in such a straight forward way. You’re right, come to think of it, it does look sort of like a strange ash tray or how about a miniature urn? The “bling” in which he so proudly pointed to was actually a curious bit of history.
Wine trivia can be so captivating… you see Katie, a tastevin is simply a wine-tasting cup. Long ago, cellar masters created this to sample wines deep down in a cellar, where it was dark and lit only by candle light. As far as the odd shape of the cup itself, it was designed to catch and reflect the little light that was available to make it easier to check the color and clarity of the wine.
Nowadays, there is really no practical use for the tastevin and it is mainly seen as a badge of honor among many sommeliers. If you’re curious to pick one up, look online because a number of wine shops will actually carry them and if you happen to go back to that restaurant and encounter the same guy… look at his cup and give him a knowing smile. Cheers!!