CABERNET MULLED WINE
Serves: 4 glasses
Prep Time: 10 minutes | Cooking Time: 5 minutes
Drinking mulled wine at Munich’s Christmas markets was a treat back in our Paris days, when Christmas meant holiday travel, snow and festive lights on dark and cold evenings. Back in Margaret River, mulled wine is a bit of an anomaly. But I do love this recipe. The spice has an Indian bent and is designed for use with Cabernet - a wine style that is well able to handle the earthy and structural quality of spice used. Orange and caster sugar softens out some of the contrast and pulls the wine back to being front and centre.
INGREDIENTS
- 1 bottle Cabernet Sauvignon
- 1 cinnamon quill
- 2 bay leaf
- 1/3 tsp fenugreek seed
- 4 clove
- 1 star anise
- 1/2 tsp cater sugar
- 3 thin half slices of orange
In a medium sized pot, empty the bottle of wine and add all of the ingredients.
Heat on a gentle medium heat for around five to seven minutes, or until the wine is warm and spice is aromatic. Longer cooking times will cause the spice to dominate, the wine to reduce and the alcohol to evaporate.
Serve in warmed glasses with a twist of orange peel.