Homemade Christmas concoction

Of all the festivals in the world, none is as closely identified with wine as Christmas — a time when families and friends across the Christian world come together to celebrate the birth of Jesus and to reaffirm their common values and bonds.

It’s winter in the northern hemisphere, so naturally red wines are the flavour of the season. In Europe (even Britain) there’s also the tradition of preparing mulled wine at home by taking red wine and changing its character by serving it hot after adding various ingredients.

Mulled wine is also variously known as lühwein, vino caliente, glögg, vin brulé, bisschopswijn, vin chaud, candola, vinho quente. It seems like every town and district in Europe has its own name (and recipe) for the concoction. But, they all have one thing in common: they love the stuff, particularly when it’s cold.

All recipes have a few things in common: inexpensive red wine (although one could also use white wine); various herbs and spices; some sweetener and citrus fruits; and perhaps extra liqueurs to bring the concoction up to strength — Brandy is a favourite, although any spirit would do.

Wines I’ve been drinking

Christmas is a time to celebrate and what better libation than a Champagne. I quaffed a bottle of the Philippe Gonet Brut, Blanc de Blanc (90 points from Wine Spectator, ~6,569 in Bengaluru) recently — the “blanc de blanc” indicates that it’s made using only Chardonnay grapes. Of the few family-owned Champagne houses under the same ownership for 200 years, this lovely wine was complex and creamy, had a very fine mousse and light aromas of apples and blossoms with a touch of bread and a smooth taste that seemed to linger.

As may be expected, there are scores of recipes for mulled wine available on the internet, and one can always introduce a variant, based on the ingredients and time available — here is just one.

Merry Christmas and a happy new year to all.