I first tasted glühwein years ago in Vienna. I wouldn’t say I was immediately smitten. What is more accurate to say is that when you’re standing in overcast winter weather, hot wine is the most genius idea. Ever the red wine lover, I figured (in my atrophied, frostbitten mind) that flavor was overrated anyway. Bottoms up.
Since that first gulp, I’ve grown into a real fan. It’s taken a few years, during which time sampling hasn’t exactly been torturous, but I’m pleased to have emerged on the other side of the vat. Given its ubiquity at European Christmas markets, this can easily be a long-lasting love.
Glühwein is (cheap) red wine, served hot, mixed with spices such as cinnamon sticks, vanilla pods and cloves, citrus and sugar. It’s most popular in German-speaking countries and in France’s Alsace region. It’s commonly called mulled wine (which is actually an older but similar relative) or vin chaud (en France).
Records show that people have been pouring their cheapest red wines into heated vats since the 15th century. The German nobleman and Riesling grower, Count John IV of Katzenelnbogen, owned the first glühwein tankard.
Nowadays, instead of brewing at home, most people stumble to the Christmas markets to fill their keepsake mugs.
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