What do you do when it’s dark at 4:30 PM, and you wish it would maybe snow a little, but it’s Texas so it’s 70 degrees and humid in mid-December? Why, drink some wine, of course! If your holiday spirit is lagging a bit, why not pour yourself a dose of liquid Christmastime with Glühwein.
Glühwein (pronounced “glue vine”) is a hot mulled wine that’s common to winter markets in Germany and Austria. It’s also enjoyed as an after-ski drink to warm your innards. The name means “glow wine” in German, because of how it makes you feel after you’ve had a cup or two.
This festive, lightly boozy tipple is a staple at house parties and potlucks during the holiday season. I’m sure I’m not the only person with Texas-German heritage who has fond memories of sneaking ladles of Glühwein from the Crock-Pot, while the older cousins and aunties pretended not to see. Christmas events in my hometown (Mesquite, Texas) also featured the Southern Baptist version–hot Dr. Pepper with a lemon wheel, served in Styrofoam cups. (Inferior!)
How To Make Glühwein
Glühwein is so easy to make that you really don’t need a recipe. (Although if you’re a stickler for details there are thousands online.) There’s no wrong way to “glow up” your holiday wine.
Keep it simple with whole cinnamon and cloves. A second option is to clean out your spice cabinets and wow your guests with a potpourri of anise, cardamom, mace, nutmeg, vanilla, orange and lemon peels, juniper, red pepper, black pepper, blueberry, and vanilla. Or, you can buy a packet of mulling spices from a gourmet gift store.
First, heat a dry red wine on the stove with the whole spices. Put ’em in a tea bag or strainer to make serving easier. Add sugar to taste and bring to a simmer.
On proportions: One half-cup of sugar per (750 ml) bottle of wine makes a Glühwein of average sweetness. If you like dry wine–or if you’ll be adding a sweet liqueur later–use less. If your palate is sweeter–or if you’re making Glühwein to go with desserts and pastries–use a bit more.
Choose a wine that’s moderate in alcohol (heat intensifies alcohol taste), not too tannic (cinnamon/cloves will add bitterness), and not too expensive. You’re making a flavored wine…leave that bashful Sonoma Pinot Noir on the shelf.
A Grenache, Merlot, California Zinfandel or Cabernet blend will work just fine. For maximum authenticity–that is, if you want it to taste just like the wines at a German Christmas market–seek out a sweeter European table wine such as Dornfelder.
Don’t overthink it. Just go to the supermarket and get the first red thing you see that’s about 12.5-13.5% ABV. Or that bottle you have from that one local winery that was just okay, but you bought it to be nice. Or that magnum of Canyon Oaks that you keep on hand for emergencies. Really, it will be perfect.
As soon as the sugar is dissolved and you can smell the spices, take the Glühwein off the heat and ladle it into mugs. Lemon or orange wheels add holiday flair and a touch of fresh acidity. For parties, you can keep it warm in a slow cooker–just keep an eye on those kids!
On Second Thought, Just Buy the Glühwein
For the lazy among us, there are bottles of prepared Glühwein and they’re pretty good. Most are made in Nurenberg and are in an EU protected category that ensures quality and consistency.
This year, I’m enjoying the Nurenberg Gerstack Glühwein ($11/1 L). My local wine shop stocked it for the season and it hit all the notes of cheap, good, and fast. It says on the back of the bottle that you can serve it over ice, but that just feels wrong–even in Texas, even when winter is two months late.
For the budget gourmet, ALDI (and its estranged cousin Trader Joe’s) double as the Euro-grocer. Many locations stock Glühwein in December along with seasonal treats like German gingerbread and stollen. Their Winterliebe Glühwein Mulled Wine ($6/1L) is a cult favorite and is sometimes available in Cherry and Apple Punch flavors.
Whether you’re making your own or just heating it up, don’t cook Glühwein too long or let it boil. Otherwise, you’ll cook off the alcohol and be left with spiced wine syrup. If you want it stronger (most brands of prepared Glühwein clock in around 9.5% ABV) you can punch it up a notch with brandy, spiced rum, or amaretto.
Glühwein is not fine wine, it’s folk wine–an Old World holiday tradition that everyone should try at least once. Garnish with cinnamon sticks and orange slices and a big plate of cookies, and you’ll be glowing in no time!
Review disclosure: I was not compensated or provided any free products for this review. Opinions expressed on The Wine Fairy blog are entirely my own.
Leave a Comment