Are you ready? It's a good one... I (drum roll please) am so totally doing a mulled wine recipe. Mulled wine! Hoorah! I know you're super stoked right?! It's a pretty crazy thing this mulled wine business. Heated in fact (pun!). Now, judge me if you will but I love mulled wine. Many people don't (killjoys!). Many people believe it is blasphemy to sully the noble grape in such a manner. I however, am not one of these naysayers.
So, down to business.
To Pinot or not to Pinot? That, is the question.
I'm not sure many of you know this but I stopped drinking alcohol for about a year and a half. Why on earth would I do such a seemingly ludicrous thing? Well, frankly, to give my hardworking little organs a break from my lush, indulgent, gourmet self.
Before this mega pause -- which when started was terribly daunting and I did not think I would survive ... I mean supper, no wine?! Going out, no Kettle One on the rocks with a heavy twist?! Brunch, no mimosa?! After work, no extra dry extra cold shaken not stirred martini extra olives please?! Aperitif, no Campari, heavy on the oranage peel?!!! Just because, no Lagavulin 16 neat with a drop of water?!! Pub time, no Guiness, no snakebite, no black and tan?! I could go on. I could fill page. after. page. -- I fancied big, bold, bring you to your knees in gratitude for the magnificent grape red wine. Reds that grabbed me and rocked my taste buds to their very core. So tannic and rich they brought tears of joy to my eyes. My darlings. My Cabarnets, Syrahs and New World Merlots ...
Post mega pause - which incidentally I did survive and there was no too much lucidity induced armageddon - I, dear readers, completely switched. Completely. I took myself by total, utter surprise. After all those years of the bold and the brave I was now completely (and utterly) a Pinot girl. Gone were the desires for that punch. That intensity. Here were desires for beautiful pools of clear light red that I just want to bathe in, fruity soft beginnings that lead to smooth complexities and soft caresses on the tongue. Every sip is a revelation, a joy, an enlightenment. Amen! Pinot! Pinot! Pinooooot!
A lengthy road, perhaps, but we got here.
So, to Pinot?
Most people prefer a more full bodied wine to make said extraordinary drink but for me it is too heavy. When you start with a tannic, full bodied, extraordinarily present wine and then add spices, herbs, something sweet etc .. it just becomes too much. So this is why a gorgeous Pinot is such a gem. You have that exquisite balance of acidity, fruits and blooms and when you add just the right touch of mulling ingredients ... I tell ya dear readers you are in for a luscious treat.
Time to dish.
Mulled wine ... cheers dear readers, to your health and happiness. All my love.
|Obviously not mulled wine but she's so cute, right?|
Here is what you need:
- 1 bottle of awesome Pinot (I love Ninth Island from Tasmania ...Grrrrrrr )
- 1 fresh rosemary sprigs
- 2 whole cinnamon sticks
- 3 whole star anise
- 3 whole cloves
- 5 whole peppercorns
- 1/2 teaspoon of coriander seeds
- A few slices of ginger
- Peel of one orange
- Honey or maple syrup, as sweet as you like it (also get a mild honey/syrup otherwise it will overpower the wine...
Here is what to do:
- Combine and boil. Hard right?
- Seriously. That's it
- I swear.
- Once you've done that, simmer for about 2 - 3 minutes and then let the whole glorious concoction sit in your fridge overnight, overday, whatever ... and then if you like you can spike it with vodka but I like mine straight up. Neat. I always was a classic kinda girl...ish ...