Gluehwein (2024)

FAQs

How strong is Glühwein? ›

The alcohol content must be between 7 and 14.5 percent.

The word “Glühwein” roughly translates to “glow wine.” A traditional Glühwein typically includes a variety of spices such as cinnamon, clove, and star anise. This German mulled wine also features citrus, vanilla, and sugar. It is most often made with red wine, although you can use white wine if you prefer.

Officially speaking, the drink is defined by the spices used in it, namely cloves and / or cinnamon. The base also needs to be either white or red wine and have an alcohol content of at least 7%.

Mulled wine is hot spiced wine. Gluhwein is a German term for exactly the same. However, they might not necessarily taste the same way because there are so many different recipes, spice mixes and wines to choose from.

Over time the flavor profile continuously changes, and if it is stored for a long time, the sensory profile will go from glögg to a profile similar to a fortified wine. An opened bottle means that oxygen is added and that the product can oxidize.

Alcoholic hot drinks get you drunk faster, as their high temperature ensures that the alcohol enters the bloodstream more quickly and easily. Sugar also promotes alcohol absorption, so a cup of mulled wine will go to your head much more quickly than a glass of normal wine.

Glühwein is traditionally served at stalls at Christmas markets across Germany and Austria to keep people warm as they shop and socialize. This recipe is for the German Glühwein, which literally translates to glow-wine, because of how you feel after you've been drinking tiny mugs outside in December.

But what if you're looking for a bit more refreshment and you want to enjoy this drink cold instead? Is it not going to taste as good as it does when warm? The answer is that you can absolutely serve mulled wine chilled, and there are quite a few recipes out there for cold versions of this iconic sipper.

noun. glüh·​wein ˈglü-ˌvīn. ˈglᵫ- variants or less commonly gluhwein. : mulled wine.

In contrast, mulled wine in moderation is even said to be healthy and prevent colds and viral infections. The tannins from the wine have an antiviral effect. Additionally, the spices cinnamon, cloves and cardamom (if contained) have a supporting effect. These are also said to have a health-promoting effect.

Why does mulled wine get you drunk? ›

Mulled wine is warmed, not boiled. Usually with added spices. Whether in a still or in boeuf bourguignon, the higher the heat, the more alcohol is released. I don't understand the chemistry involved, but alcohol has a lower temperature of vaporization than water.

Zinfandels, Merlots, Syrah/Shiraz, or Garnache tend to work best. Avoid red wines high in tannins or have an oaky flavor, and avoid light reds. Sometimes Cabernet Sauvignon, which tends to have a full-bodied, fruity flavor, can work in a pinch, as can Malbec, which tends to have a bold, spicy flavor.

While it's a nice drink to imbibe on its own, it's always more fun to think of pairings. Truthfully, mulled wine pairs well with everything from roast beef or sausage to cheese platters. Miller loves to take comforting, classic meat and potato dishes and throw in Filipino twists.

It is a traditional drink during winter, especially around Christmas. It is usually served at Christmas markets in Europe, primarily in Germany, Czech Republic, Austria, Switzerland, Slovenia, Croatia, Hungary, Romania, Nordics, Baltics and eastern France.

When you're ready to serve the mulled wine, just pour it back into a large saucepan and rewarm over medium-low heat. You can also place the mulled wine in a slow cooker and rewarm it on LOW and then reduce the heat to warm for serving.

The mulled wine pleasantly warms the whole body in cold and sober weather. The wine is thoroughly warmed with cloves, cinnamon, star anise and sugar. It is possible to add a slice of lemon or orange. Mulled wine has about 7.5% alcohol.

Not much. Mulled wine is warmed, not boiled. Usually with added spices. Whether in a still or in boeuf bourguignon, the higher the heat, the more alcohol is released.

But fear not, hot cider, hot toddy, and mulled wine lovers: Around 85 percent of your beloved alcohol will survive the heating process. The U.S. Department of Agriculture did a study in 2007 that nailed down the numbers with the magic of the scientific method.