Russian mulled wine (Glintvein)
User Reviews
4.9
Russian mulled wine (Glintvein)
Description
Glintvein involves slowly heating a bottle of sweet or semi-sweet red wine with aromatic spices and citrus. Orange halves pierced with whole cloves and lemon are added to impart bright, zesty notes alongside warm spices like cinnamon sticks and nutmeg. Sugar sweetens the mixture to taste. The wine is kept between 70-80°C to draw out flavors without reaching boiling point, which could alter taste and texture.
After infusion, a measure of cognac or brandy is stirred in and the pot covered to meld flavors before serving warm in sturdy cups. The spices and citrus combine to create a richly fragrant, comforting drink with a balance of sweet, tart, and spiced elements.
This traditional recipe respects an important rule of avoiding thin glassware and not boiling the wine, which helps retain both aroma and alcohol strength. Glintvein pairs well with cold, crisp weather and relaxed gatherings.
Ingredients
- 1 red wine sweet or semi-sweet, but not dry, cheap, bottle
- 1 orange cut into two halves (leave the skin on)
- 1 lemon
- 12 cloves whole
- 3 cinnamon stick
- pinch nutmeg
- sugar to taste
- 50 cognac or brandy, mls amount not specified
Instructions
- Pour one bottle of semi-sweet, cheap red wine into a large pot, and set it on low-medium heat. Cut an orange into two halves, leaving the skin on. Insert 6 whole cloves into the flesh of each orange half (using 12 cloves in total), and add the orange to the pot of wine. Add lemon to pot.
- While the wine comes to a heat that is near the boiling point (70-80 degrees celsius), add 3 cinnamon sticks, a pinch of nutmeg, and sugar to taste, stirring occasionally. The mulled wine should be pleasantly sweet and warm. Continue cooking on low heat for about 20 minutes, but note that the wine should not be allowed to come to a boil. As soon as the first bubbles appear, immediately turn off the heat and add 50 mls of cognac or brandy (for strength) and immediately cover the pot with a lid.
- Let stand for a few minutes, and then pour the mulled wine into special cups (no thin goblets here, please!)
- My mother would also insist I include her two basic rules for glintvein: "1 - the wine must be the cheapest kind, and semi-sweet or even sweet - the whole aroma and taste of the mulled wine depends on this. 2- avoid boiling the wine - it will kill the mulled wine completely. Nor should the glintvein be cold - it should only be as hot as you can handle! And also - the glasses should be beautiful, transparent, that you can see the beauty of the drink!! Or so I was taught."
User Reviews
Overall Rating
4.9
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