Christmas time reminds me of this "winter warmer"...

hoping to see some authentic German/Austrian gluhwein recipes (Scuba1, others?)

prefer white wine base.

Authentic and white wine is a bit of an oxymoron. Its like saying I want an authentic German lager but made from rice and ya end up with Budweiser gnats pee


But this is about as authentic as it comes ..... I tend to go a little heavy on the rum though ...personal preference

1 Liter / quart
Rotwein (halbtrocken)
2
Zimtstangen
10
Gewürznelken
2
Sternanis
3
Bio - Orangen
60 - 70 g
brauner Zucker
50 ml
Rum


Rotwein mit Gewürzen in einem Topf erhitzen. 2 Orangen halbieren, den Saft auspressen und zum Rotwein geben. Übrige Orange heiß waschen, trocknen und in feine Scheiben schneiden. 3-4 Scheiben zum Garnieren beiseite legen, die übrigen mit in den Topf geben. Alle Zutaten ca. 10 Minuten bei niedriger Hitze köcheln lassen.
Braunen Zucker und Rum zugeben und weitere 2 Minuten köcheln lassen. Nach Belieben mit Orangenscheiben oder Orangenschalen und Zimtstangen garnieren und heiß servieren.

well, I ASKED for it!!

if white wine isn't authentic; then the same recipe, but with which red wine?

Thanks!

(not a big wine drinker, prefer good beer)

Usually a Burgunder or other not so dry full bodied red wine

Thanks, Michael!

Just bought a couple authentic bottles in Baltimore at the Christmas market. Most authentic one I found yet.

Along with Russian, the German language is such a lovely one. Powerful and strong.

Romanian is music...it rolls off the tongue in smooth orchestrated sound.

I like them all.

I was once told that German sounds like a typewriter wrapped in tin foil being kicked down a spiral staircase ....... I think its pretty close .

Many moons ago when I did my PADI instructor course, PADI used to give out a complimentary backpack that held the folders and books needed for the course. the German version of said materials did not fit in said rucksack and also filled the tank bag on my bike and I left the stuff that did not fit in those two at the place that did the course. So in theory, German can also give you a hernia .... I did all future courses in English as the course materials were a lot lighter to carry.

Well that can depend on who is speaking. There are folks who have me cringe in listening to their English . I don't mean in how they use it, but how they sound. Their voice , pitch and tone.

I happen to like German language. Not a few of our English terms are taken from this.

I like German save for one thing. Their blasted need to fully describe everything in one word, no consise simplification of inventing a new word like us lazy yanks, lol.

I know a little bit of German.For instance,the German word for brasier is" Holdsembackfromfloppin ".

Huh I always heard it was "stoppitthefloppits"

No,,that's the Sweedish word for it.

I am German
You can’t tell me……..

"Hot Mulled Wine

Ingredients
1 liter red wine (semi-dry)
2 cinnamon sticks
10 cloves
2 star anise
3 oranges
60-70g brown sugar

preparation
1. Heat red wine with spices in a pot.
2. Juice two oranges and add them to the red wine.
3. Wash the remaining orange in hot water, dry and cut into thin slices.
Set aside 3-4 slices for garnish and add the rest to the pot.
4. Simmer all ingredients over low heat for about 10 minutes.
5. Add the brown sugar and enjoy!"

Keith

I got this recipe from "The 12 Bottle Bar" book and I like it though I do simmer everything longer and forgo the garnish.

Finnish Glogi
Ingredients
1 lemon
1 750 ml fruity white wine preferably German Spatlese Riesling
1 small 1/4" piece of peeled fresh ginger
1 bay leaf
10 whole cloves
1/2 cup Cognac-style brandy
4 cubes of light brown or raw sugar

Method
1. Peel lemon and reserve the flesh.
2. Combine the lemon peel, wine, ginger, bay leaf, cloves, brandy, and sugar in a medium saucepan over low heat and bring to a simmer. Stirring occasionally until sugar dissolves, 8 minutes.
3. Cut lemon into thin wheels for garnish.

Like any recipe you can take this in lots of different directions.