Mulled Wine Weekends
With a wintry chill settling on the vineyard, it’s time to warm up the wine. Join us on Saturdays and Sundays for the next few months for a glass of mulled wine (gløgg) by our fire. Our favorite mulled wine is made with Ragtime Red, and my recipe is below. Enjoy!
one bottle of Ragtime Red
one orange, sliced into rounds
one whole cinnamon stick
several whole cloves (4-8)
a few whole cardamom pods (2-3)
one thin slice of ginger root
several pinches of raisins (optional)
honey or simple syrup to taste (optional)
a small square of cheesecloth and string
Pour one bottle of Ragtime Red into a small pot or slow-cooker and begin to heat wine gently. Squeeze the juice from a couple of orange rounds into the wine, and toss in a few more orange rounds and the cinnamon stick. Tie up a cheesecloth bundle of cloves, cardamom pods, ginger root, and raisins, and toss the bundle into the pot.
Heat the wine gently but do not let it simmer or boil. (Simmering the wine would cook off the alcohol and make it taste cooked, too.) Taste the wine as you go, and when you like the level of ginger and cloves, pull the bundle from the pot. I like the ginger to add zip to the wine but not to actually flavor the wine like ginger. For me, that’s 30-45 minutes, but your taste (and the freshness of your spices) might vary. The cinnamon can probably stay in longer, and you can leave the oranges in the wine all evening. Feel free to add a little syrup or honey to sweeten the wine to your taste. Serve in a wine glass or a mug, garnish with a small orange slice, and enjoy by the fire!