Spices and hot wine: A gustative trip
The spices are treasures of nature that for millennia, enrich our dishes and drinks with their unique flavors. Their role in the transformation of recipes is fundamental, offering a range of tastes and aromas that can transform a simple drink into a memorable taste experience. This article explores the magic of spices through the prism of hot wine, focusing particularly on the Scandinavian recipe of Glögg, shared by our customer, Mr Hans Kristian.
The role of spices in hot wine
Spices bring warmth, depth and complexity to drinks, especially to hot wine, one winter drink par excellence. They create a unique taste experience, where each sip reveals new aromatic notes.
Key Ingredients
- Clous de girofle – Indonesia: A natural curator, it has antiseptic and analgesic properties. Essential for the preparation of hot wine, it brings a spicy and slightly bitter touch. Buy now.
- Green cardamom – India: Very scented, it offers seasonal, peppery and lemon flavours. It is used since antiquity and is particularly appreciated in Scandinavia to perfume various dishes. Buy now.
- Cinnamon of Ceylan Sri Lanka: This spice, which is the dried bark of the caneel tree, is sweet, fine and friable. It plays a crucial role in the preparation of sweet and savoury dishes, and is the main ingredient of Hypocras. Buy now.
- Gingembre – India: Known for its spicy and slightly lemony taste, it adds a refreshing freshness. Buy now.
- Bay of Jamaica Central America: With aromas of pepper, cinnamon, clove and nutmeg, it enriches the hot wine with its richness in flavors. Buy now.
These spices, in harmony with citrus fruits such as orange and lemon, create a perfect balance between sweetness, acidity, and spices, making it hot wine a comforting drink ideal for winter evenings.
Glögg: The Scandinavian recipe by Mr. Hans Kristian
Mr. Hans Kristian offers us his personal recipe Glögg, testimony of how spices can sublimate one traditional drink in an exceptional taste experience.
Ingredients
Wine and alcohol:
Spices:
- 15 cloves
- 8-10 cardamom capsules
- 1 cinnamon stick
- 15 g fresh ginger in fine laminates
- 1 laurel leaf
- 10 green pepper grains
- 100 g of red sugar
- Zest of an orange
- Juice of an orange
- Zest and lemon juice (optional)
- 10 seeds of Pimenta dioica (Quatre-pices)
Preparation:
- Mixture of Ingredients : Put all the ingredients in a pan.
- Heating : Heat 98 degrees and simmer for one hour without boiling.
- Repos : Let rest 24 hours after removing the spices.
- Service : Warm at 65-70 degrees and serve. Add chopped almonds and raisins for an extra taste.
Spices, with their historical wealth and their ability to awaken our senses, remain at the heart of global culinary culture. The hot wine, with its comforting warmth and spicy flavours, is a beautiful illustration of their magic.
This recipe is a perfect example of how spices can transform a traditional drink in an exceptional taste experience. Spices, with their history and ability to enchant our senses, remain at the heart of global culinary culture, and hot wine this is a delicious illustration.
A stopover with Adegas ' Terroirs
To recreate this trip with you Glögg, find all essential ingredients on our site Adegas Terroirs.
From the cloves of Indonesia to the bays of Central America Jamaica, not to mention our selection of red wines, Porto and Rhum, everything is available so that you can bring a touch of Scandinavian magic into your home.
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