Gluhwein recipe is a hot wine drink that is enjoyed in Germanic speaking countries, usually during winter months, and during Christmas. Mulled wine is the popular name for this drink in the UK, but it has many names across the world.
Common names you might have heard is Nordic Glögg, Brazilian quentão, French vin chaud, in Poland graze wino, and so on across the world. In Russia, it’s called Глинтвейн (“Glintwein”) and uses the same recipe as Glühwein.
One of my first jobs I ever had was working at the local ski hill, in a Swiss restaurant. After a long day of skiing in the freezing cold, people would come in to warm up with a glass of Gluhwein, and sit beside a roaring fire. You could smell the Gluhwein wafting throughout the air all day. It smelled amazing with the blend of spices.
The restaurant would heat the wine in a restaurant style, Bunn glass coffee pot, the ones that you see on tv used in a restaurant diner. Slow heat, without boiling is the key to this, unfortunately, the lowest heat setting on our stoves is a simmer. It’s important not to boil mulled wine, and to only simmer.
Best Wine for Gluhwein?
Any red table wine will work for this Mulled Wine recipe, Merlot, Shiraz, Pinot Noir or Cabernet Sauvignon. Don’t spent a lot of money on the wine, as the spices will overshadow any of the delicate notes in the wine. So cheap and cheerful is the way to go!
Gluhwein recipes usually include cinnamon sticks, cloves, star aniseed, citrus and sugar. Sometimes people can add a shot of a liquor when it’s served. I kept my recipe simple, true to what I remember from the Swiss restaurant, as I never got their real recipe. I didn’t add star aniseed, but you could definitely add it if you like the taste of licorice, plus a shot of liquor, such as rum, optional when serving.
As it’s winter in Australia, that means that it’s cold outside and also our oranges are in season. I’ve been looking for recipes to use up my oranges from my tree in the yard. We planted a Blood Orange tree, which gives it the red streaks throughout the orange, and it’s a very sweet orange, perfect for Gluhwein Mulled Wine.
Growing up in a northern climate, it’s crazy to think that I have lots of ripe, organic oranges from my Australian garden that I need to use up. It’s a perfect drink for the holidays. Wherever you are on the globe, enjoy this Gluhwein recipe! За Здоровье (Za Zdorovie – To your health) and Bon Appetit! Приятного аппетита!
Gluhwein Recipe - Mulled Wine
A Swiss-German Hot Mulled Wine that is enjoyed during the holidays, or when it's cold outside. Similar to Glogg, Quentao, Vin Chaud and Glintwein. Perfect for the holidays, It tastes like Christmas in a cup. Gluhwein recipe (Глинтвейн)
- 1 bottle of red wine
- 1 small orange sliced
- juice of an orange
- 2 quills cinnamon
- 5-6 whole cloves
- ¼ cup sugar
- 1 cup of water
Pour the wine and all the ingredients into a pot, and allow to simmer over a very low heat for about 10 minutes. Don't allow it to boil.
Strain the Glühwein before serving. Serve hot and enjoy in moderation.
If you are going to simmer for an extended period of time, (ie. one hour) then add 2 cups of water or it will simmer down considerably. The longer it simmers, the alcohol will simmer out.