The Ingredients That Make Nordic Mulled Wine Special - Tasting Table

"When winter days hit, wine is enjoyable served warm and spiced. While most of us toss red wine into a pot with a handful spices and sliced fruit and hope for the best, the Scandinavians have perfected mulled wine through time-honored recipes. For centuries, glögg or glühwein have emerged during darker, cold months to keep bodies warm and morale high. Mulling spices to make these boozy recipes include cinnamon, ginger, cloves, nutmeg, star anise, and allspice."

"Glögg can also include vanilla pods and oranges, and raisins and almonds can be added as a final garnish to glasses of Swedish mulled wine just prior to serving. Dried fruit and nuts can also be plopped into pots as the boozy concoction heats, yielding a nuttier, sweeter tasting profile that is poured into each glass. Not only do cups of glögg include nuts and dried fruit, the taste of these recipes are often sweeter than other kinds of mulled wine, and the alcohol content of glögg can run higher than other warmed wine recipes."

"Sweeter dessert wines like port can be added to glögg recipes that are made with dry red wines. Simmering pots of glögg can also feature vodka, brandy, rum, or Scandinavian aquavit splashed into the mix. In some countries, the red wine used to make the beverage can be diluted with fruit juices or cordial, and non-alcoholic versions of mulled wine, focused on juices, extracts, or syrups can be made sans booze."

Glögg and glühwein are Scandinavian-style mulled wines served warm during cold months to provide heat and lift morale. Recipes commonly use mulling spices such as cinnamon, ginger, cloves, nutmeg, star anise, and allspice, and may include vanilla pods and oranges. Raisins and almonds are often added as garnishes or cooked in the pot to deepen sweetness and texture. Sweeter dessert wines like port or spirits such as vodka, brandy, rum, or aquavit can be added, while non-alcoholic versions rely on juices, extracts, or syrups. Toasting spices and extended simmering intensify flavor, and sugar adjusts sweetness.

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