Spices and hot wine: A tasteful journey
The spices are treasures of nature that have enriched our dishes and drinks with their unique flavours for millennia. 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 in particular on the Scandinavian recipe of Glögg, shared by our client, Mr Hans Kristian.
The role of spices in hot wine
Spices bring warmth, depth and complexity to drinks, especially hot wine, a winter drink par excellence. They create a unique taste experience, where each sip reveals new aromatic notes.
Key Ingredients
- Clous de clous de clofle – Indonesia: A natural preservative, 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 fragrant, it offers camphred, peppery and lemony flavours. It has been used since ancient times and is particularly popular in Scandinavia to perfume various dishes. Buy Now.
- Cinnamon of Ceylon – Sri Lanka: This spice, which is the dried bark of the cannel tree, is sweet, fine and friable. It plays a crucial role in the preparation of sweet and salty dishes, and is the main ingredient of the Hypocras. Buy Now.
- Ginger – India: Known for its spicy and slightly lemony taste, it adds invigorating freshness. Buy Now.
- Jamaica Bay – Central America: With aromas of pepper, cinnamon, clove and nutmeg, it enriches the warm wine with its rich 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 the wine warm a comforting drink ideal for winter evenings.
Glugg: The Scandinavian recipe of Hans Kristian
Hans Kristian offers us his personal recipe for the Glögg, a testimony of how spices can sublimate a traditional drink into an exceptional taste experience.
Ingredients
Wine and alcohol:
Spices:
- 15 cloves
- 8–10 cardamom capsules
- 1 cinnamon stick
- 15 g of fresh ginger in fine strips
- 1 bay leaf
- 10 grains of green pepper
- 100 g of red sugar
- Zest of an orange
- Orange juice
- Zest and lemon juice (optional)
- 10 grains of Pimenta dioica (Four spices)
Preparation:
- Mixture of Ingredients : Put all ingredients in a saucepan.
- Heating : Heat to 98 degrees and simmer for an hour without boiling.
- Rest : Let rest 24 hours after removing the spices.
- Service : Warm to 65–70 degrees and serve. Add chopped almonds and raisins for an extra taste.
Spices, with their rich history and their ability to awaken our senses, remain at the heart of global culinary culture. The hot wine, with its comforting warmth and spicy flavors, 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 their ability to enchant our senses, remain at the heart of global culinary culture, and the hot wine this is a delicious illustration.
A tasteful stopover with Adegas & Terroirs
To recreate at home this tasteful journey with the Glugg, find all the essential ingredients on our site Adegas Terroirs.
From the cloves of Indonesia to the bays of Jamaica in Central America, not to mention our selection of red wines, Porto and Rum, everything is available so you can bring a touch of Scandinavian magic to your home.
