Tuesday, December 6, 2011

Vin Chaud - Hot Mulled Wine


The snow has finally arrived in the Jura and across Lake Geneva you can see the peaks are beginning to get blanketed with the white stuff. So it is only fitting to talk about vin chaud, hot wine, mulled wine, or as I like to call it moldy wine. The Swiss and French love their vin chaud.  You’ll see it served in large black cauldrons outside cafes, bars and most definitely at every village market.  At first glance it seemed strange to watch groups of people standing in the freezing cold drinking spiked wine from paper cups, but as surreal as it is, it is fun and the drink is always good (as I found out later cognac is the secret ingredient, and offers that little extra oomph to warm the soul).     
After a few attempts and some seriously strong stuff, I finally came up with a good recipe that balances the alcohol, fruit, and spices and takes very little prep.


Vin Chaud
1 bottle fruity red wine (expensive by no means required)
4 ea. cinnamon sticks
1 piece of orange zest- 5 inches x 1/2 inch
1/4 cup of orange juice (I used a blood orange, but you can use any kind)
2 Tbsp. granulated sugar
2 ea. cardamon pods 
5 ea. whole cloves
1/4 cup honey
1/3 cup cognac  (enough for 1 teaspoon per cup served)
Pour the bottle of wine into a non reactive pot (All Clad or something similar) add the next seven ingredients and increase the heat to where you see a few wisps of steam above the wine. This low temperature can be held for 2-3 hours, if you can wait that long.  Just prior to serving add the cognac to a cup, pour the hot wine mixture over the cognac, and fasten your seat belt (attachez votre ceinture de sécurité). This could even be put in a crock pot for a few hours prior to serving, just make sure not to boil.  You’re infusing the ingredients, not killing them, and boiling would eliminate the smooth balanced wine flavor (and also the alcohol content).




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