Mulled wine, variations of which are popular in Europe, is wine, usually red, combined with spices and typically served warm. It is a traditional drink during winter, especially around Christmas and Halloween.
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Glühwein is popular in German and Dutch-speaking countries and the region of Alsace in France. It is the traditional beverage offered and drunk during the Christmas holidays. It is usually prepared from red wine, heated and spiced with cinnamon sticks, vanilla pods, cloves, star aniseed, citrus and sugar. Fruit wines such as blueberry wine and cherry wine are occasionally used instead of grape wine in Germany. Glühwein is drunk pure or "mit Schuss" (with a shot), which means there is rum or liqueur added. The French name is vin chaud (hot wine). Feuerzangenbowle is also quite popular in Germany. It has the same recipe as Glühwein and for this drink a rum-soaked sugarloaf is set on fire and drips into wine.
The oldest documented Glühwein tankard is attributed to the German nobleman and first Riesling grower of the world, Count John IV. of Katzenelnbogen around 1420. This gold-plated lockable silver tankard imitating the traditional wine woven wooden can is called Welcome.[1]
In Bulgaria, it is called greyano vino ("heated wine"), and consists of red wine, honey and peppercorn. Sometimes apples and/or citrus fruits, such as lemon or oranges, can be added.
In Bosnia and Herzegovina, Croatia, Montenegro, Slovenia and Serbia, kuhano vino/kuvano vino/кувано вино ("cooked wine"), is made from red wine and various combinations of nutmeg, cloves, cinnamon, sugar and orange zest, often served with slices of orange or lemon.
In the Czech Republic, particularly the mountains such as the Giant Mountains, the popular mulled wine is called svařené víno ("boiled wine").
In Hungary, forralt bor ("boiled wine") is typically made from a cheap version of the country's popular Egri Bikavér and spiced with cinnamon and cloves.
In France, vin chaud ("warm wine") typically consists of cheap red wine mixed with sugar and perfumed with cinnamon and lemon. It might be not too sweet.
In Italy, mulled wine is typical in the northern part of the country and is called vin brulé ("burnt wine"), using a French expression.
In Latvia, it is called karstvīns ("hot wine"). When out of wine, it is prepared using grape (or currant) juice and Riga Black Balsam.
In Moldova, the izvar is made from red wine with black pepper and honey.
In Poland, grzane wino ("heated wine") is very similar to the Czech variant, especially in the southern regions. There is also a similar method for preparing mulled beer or "grzane piwo" which is popular with Belgian beers because of the sweet flavor of that particular type of beer, which uses the same spices as mulled wine and is heated.
In Romania, it is called vin fiert ("boiled wine"), and can be made using red or white wine, adding sugar, cinnamon, apple and orange. Everything is boiled and served hot.
In Russia, Глинтвейн ("Glintwein") is a popular drink during winters and has same recipe as the German Glühwein.
In Turkey, it is called Sıcak Şarap ("hot wine") and can be made using red wine, adding sugar and fruits such as lemon and orange.
In the south and southeast of Brazil, which have a large amount of German and Italian descendants, it is called quentão or vinho quente ("hot wine"). It is typically made with red wine, cachaça, cinnamon sticks and cloves. It is served as part of the Festa Junina, celebrated during winter in the month of June.
Glögg is the term for mulled wine in the Nordic countries (sometimes misspelled as glog or glug); (in Swedish and Icelandic: Glögg, Norwegian and Danish: Gløgg, Estonian and Finnish: Glögi). Non-alcoholic glögg can be bought ready-made or prepared with fruit juices instead of wine. The main classic ingredients are (usually) red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves and bitter orange, and optionally also stronger spirits such as vodka, akvavit or brandy. In all Scandinavia glögg spice extract and ready-mixed spices can be purchased in grocery stores. To prepare glögg, spices and/or spice extract are mixed into the wine, which is then heated to 60-70 °C (140-158 °F). When preparing homemade glögg using spices, the hot mixture is allowed to infuse for at least an hour, often longer, and then reheated before serving. Ready-made wine glögg is normally sold at Systembolaget in Sweden, and in Alko in Finland, ready to heat and serve, and not in concentrate or extract form. Glögg is generally served with raisins, blanched almonds and Ginger biscuits (Ginger Snaps), and is a popular hot drink during the Christmas season.
In Sweden, ginger bread and lussebullar (also called lussekatter), a type of sweet bun with saffron and raisins, are typically served. It is also traditionally served at Julbord, the Christmas buffet. In Denmark, gløgg pairings typically include æbleskiver sprinkled with powdered sugar and accompanied with strawberry marmalade. In Norway, gløgg is paired with rice pudding (Norwegian: riskrem) are common. In such cases, the word graut-/grøtfest is more precise, taking the name from the rice pudding which is served as a course. Typically, the gløgg is drunk before eating the rice pudding, which is often served with cold, red cordial (saus).
Glögg recipes vary widely; variations with white wine or sweet wine such as Port or Madeira, or spirits such as brandy or whisky are also popular. Glögg can also be made alcohol-free by replacing the wine with fruit or berry juices (often blackcurrant) or by boiling the glögg to evaporate the alcohol. Glögg is similar in taste to modern Wassail or mulled cider.
A traditional recipe can be found in Mrs Beeton's Book of Household Management at paragraph 1961 on page 929 to 930 of the revised edition dated 1869:
1961.-TO MULL WINE.INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar and spice to taste.
Mode.-In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, when serve with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar. The vessel that the wine is boiled in must be delicately cleaned, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean; they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.
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