Phew – half of winter gone! Only another six weeks left before it’s officially spring folks. I can’t believe how it’s rushing by. But six weeks is still plenty of time to indulge in the finer things winter offers – like the chance to cosy up in front of the fire with glühwein. For its ability to warm you up rosy-red nose to tail, few things beat red wine gently kissed with fabulous spice.
I keep mine simple, adding only cloves, cardamom, star anise and cinnamon for spice. When it comes to making glühwein I have only three rules: 1) Give the spice plenty of time to infuse. 2) Never, ever let the wine come to the boil and, 3) use reasonably good wine. The bottom-line of glühwein is that wine is the major ingredient – and no amount of spice will disguise a rubbish wine. I’m not advocating 4-star Platter stuff. Just something that is pleasant to drink before it has anything added to it. There are loads of pocket-friendly wines to consider for glühwein. Perdeberg’s Soft Smooth Red is one of my glühwein favourites, so too the Juicy Red from Woolies. Whatever red wine you pick, do indulge in this warming treat before winter’s end.