It’s Mulled Wine time of year and I cannot fail to remember the times we used to prepare cauldrons of it to hang on a tripod in the hotel courtyard and wait for our cold guests to return after a day skiing on the pistes. A recipe for mulled wine that goes back a century and is still as satisfying today.
The sight alone of the tripod with it’s log fire under the cauldron is enough to make you smile and as the guests arrived they’d gather around and accept a small cup of mulled wine allowing it to warm them up from head to toes.
Chatter would commence, stories of the day’s skiing, funny things that happened, achievements that were made, who had mastered the snowplough and who had attempted a black run for the first time.
Laughter could be heard as people relayed how their partner had ended up skiing backwards or completely misunderstood the ski instructor with embarrassing consequences
These were the moments of the holiday that sealed our guest’s love for our hotel, Club Hotel Alpino and our resort Folgaria, after a few glasses of mulled wine they’d head up to their rooms to get changed and later the conversation would flow easily as a bond had been made.
So when I see bottles of Mulled Wine for sale in the supermarkets, these are the memories I am filled with, good times.
However, we used to make our own and it is so simple. Lindeman’s have a delicious Shiraz that suits this recipe perfectly and seeing as the grapes are grown in the hot Australian sun you are adding good health and sunshine to your mulled wine too. Throw a couple of steaks on the barbie!
It’s good for you!
In case you needed an excuse to treat yourself to a delicious glass of mulled wine then please take note of the medicinal qualities of some of the ingredients…
Lindeman’s Shiraz – adds sunshine to your drink
Cinnamon stick – Antiflu properties
Cloves – antibacterial
lemon – antiseptical and good for the respiratory system
Orange – vitamin C
Apple – 1 a day keeps the doctor away
As if you needed that excuse! Cin Cin! as they say in the Dolomites.
- 1 bottle of red wine, Lindeman's Shiraz
- 1 cinnamon stick
- 100g sugar
- 5 cloves
- 1 orange, sliced
- 1 apple, sliced
- ½ tsp nutmeg
- Place all of the ingredients in a pan and heat slowly until it is warm but not too hot.
- Serve in small cups or mugs.
All photos of vin brulé in Folgaria at Club Hotel Alpino with the kind permission of my daughter in law Oana Dascalul
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