spiced mulled wine
excerpt taken from here:
GlühweinGlühwein is popular in German-speaking countries and the region of Alsace in France, former German Elsass. It is the traditional beverage offered and drunk during the Christmas holidays. It is usually prepared from red wine, heated and spiced with cinnamon sticks, vanilla pods, cloves, citrus and sugar. Fruit wines such as blueberry wine and cherry wine are rarely used instead of grape wine in Germany. Glühwein is drunk pure or "mit Schuss" (with a shot), which means there is rum or liqueur added. The French name is vin chaud (hot wine).
The oldest documented Glühwein tankard is attributed to the German nobleman and first Riesling grower of the world, Count John IV. of Katzenelnbogen around 1420. This gold-plated lockable silver tankard imitating the traditional wine woven wooden can is called Welcome.
A very similar type of mulled wine is popular in the Czech Republic, particularly the mountains such as the Giant Mountains. It is called svařené víno ("boiled wine").
In Poland, grzane wino ("heated wine") is very similar to the Czech variant, especially in the southern regions. There is also a similar method for preparing mulled beer or "Grzaniec" which is popular with Belgian beers because of the sweet flavor of that particular type of beer, which uses the same spices as mulled wine and is heated.
In Serbia, kuvano vino ("boiled wine") is made of red wine, sugar, cloves, nutmeg and served with a slice of lemon or orange.
In Croatia, kuhano vino (cooked wine), is made from red wine, nutmeg, cinnamon, sugar and orange zest.
In Romania, it is called vin fiert ("boiled wine"), and can be made using either red or white wine, sometimes adding sugar and cinnamon.
In Bulgaria, it is called greyano vino ("heated wine"), and consists of red wine, honey and peppercorn. Sometimes apples and/or citrus fruits, such as lemon or oranges, can be added.
In Moldova, the izvar is made from red wine with black pepper and honey.
In Italy, mulled wine is typical in the northern part of the country and is called vin brulé ("burned wine").
In Latvia, it is called karstvīns ("hot wine"). When out of wine, it is prepared using grape (or currant) juice and Riga Black Balsam.
my theory? spiced wine should be available all winter long. it should be enjoyed with good friends and beautiful setting (such as the one pictured above!)
the globetrotting gamine