Divine Wine

Snowboarding in a howling blizzard in the beautiful Austrian Alps has never conjured thoughts of me sipping a glass of chilled, elegant French champagne in front of a roaring log fire. My source of comfort was instead derived from the thought of a spicy, hot cup of Gl?hwein waiting for me at base station. Cinnamon and alcohol laced vapours beckon and enchant my wintry world and draw me toward a life of blissful thawing.

Gl?hwein is a mulled wine which dates back to early 500B.C. Even thou it was considered to be fashionable to share a few glasses in the company of close friends it was a drink used to ward off sickness during winter. Austrian ski holidays are synonymous with drinking Gl?hwein, served in steaming coffee mugs to heat seeking gloved hands. Being Austrian myself I would like to share with you my own family recipe handed down through the generations.

750ml bottle of dry red wine;
1 lemon - sliced;
4 cloves;
75 g (3 oz) brown sugar ;
Two cinnamon sticks (5cm each);
150 ml brandy

Add all the ingredients except the brandy to a saucepan and bring to a simmering point (don?t boil). Simmer gently with the lid on for 5 minutes (or until warm). To enhance the flavours and spices remove the saucepan from the stove and steep for an hour. Before serving add the brandy, strain and heat the Gl?hwein. Hints: You can experiment with oranges and add other spices such as nutmeg and ginger. I hope you enjoy. "Prost!"