bukys@rochester.UUCP (06/20/83)
I watched the TV version of Mark Twain's "The Mysterious Stranger" a few weeks back. One of the characters quaffed some hot wine. It sounds like a good idea for a cold winter day. Does anybody know anything about this practice? What kind of wine might one use? How does one heat it? What is the appropriate temperature? Please don't recommend sake. I've tried it. To say the least: it is an acquired taste. I will summarize for the net any replies I receive by mail. On the other hand, this newsgroup is in need of some activity. Liudvikas Bukys rochester!bukys (uucp) bukys@rochester (arpa)
dlg@philabs.UUCP (Deryl Gaier) (06/29/83)
In response to your request about hot wines, I can suggest
the info that I have heard from a winery here in NY.
The Brotherhood winery makes a wine called Holiday which they
say can be served hot (I have tried it both hot and cold, and actually
prefer it served hot). The suggested method for heating the wine
is by removing the cork (or cap), placing the bottle in a pan of
water, and slowly heating it on a stove. On the other hand, I have
also seen this done just as well by placing the wine in a large
coffee urn (or similar heating device), although this may be best
for large quantities.
I have not tried this method on other wines, so I cannot suggest
it for other types, but it sounds like it could be worth some
experimentation.
I also recall hearing something about a concoction with some type
of wine (or other alcoholic beverage) that originated in Europe, and
that was served hot during the winter time to warm up the cold farmers
as they returned from their fields. I believe the name sounded
something like grog (my appologies to all you Europeans that I have
offended). I would be interested to see a recipe for this if there is
anyone who remembers how it is made.
dlgcas@cvl.UUCP (06/29/83)
Mead is a European alcoholic beverage which is good when served hot.
It is probably the beverage refered to by dlg as being served warm
to farmers returning home. Heating wine or Mead by putting the
bottle in hot water has worked well for me.
Cliff Shaffer
...{seismo,mcnc,we13}!rlgvax!cvl!casbentson@csu-cs.UUCP (06/29/83)
The Scandinavian hot wine drink is called gl/gg (where / represents the o with slash, pronounced something like the German umlaut-u). As we make it, it is a mix of Port, Burgandy and Aquavit, with raisins, orange slices, cinnamin added. Randy Bentson csu-cs!bentson Colo State U - Comp Sci
johnl@ima.UUCP (07/01/83)
#R:philabs:-2728500:ima:20900002:000:827 ima!johnl Jun 30 11:34:00 1983 You can make hot mulled wine out of any old wine you want, particularly with wine that you aren't too crazy about. (I find that everything made by the Brotherhood winery falls into this category. Try visiting Benmarl in Marlboro NY instead, which makes very good wine indeed.) In any event, you mull wine the same way you mull cider, by heating it gently with cinnamon, cloves, allspice, ginger, and whatever other spices you like. A few slices of orange or lemon are sometimes good. You might want to sweeten it a little, too, and perhaps dilute it with water if it becomes too dense. I usually put the spices in a big tea ball so I can pull them out easily. At this time of year, though, you're better off adding orange, lemon, sugar and club soda, pouring it over ice, and calling it Sangria. John Levine, ima!johnl