Mulled Wine Legal Definition
In Hungary, forralt boron («boiled wine») is usually made from the country`s popular Egri Bikavér and seasoned with cinnamon, sugar and cloves. Sometimes amaretto is added for more flavor. Eat roasted almonds and bratwurst sausages at the Christmas market and drink mulled wine. For many, this is simply part of the Advent season. This year, everything is different. Even the feeling of mulled wine. But we still don`t have to do without it. There are about as many mulled wine recipes as there are Christmas markets. Make it yourself at home, try it and mentally transport yourself to your favorite Christmas market with the smell. By the way, here are some interesting facts about mulled spiced wine, of which about 40 million liters are consumed per year in Germany.
In Portugal, especially in the provinces of Douro and Minho, it is called vinho quente and is produced with Madeira wine and Port wine, in the Porto region, Porto Quente is more popular. [ref. needed] The Forme of Cury, a medieval English cookbook from 1390 mentioning mulled wine, says: «Pure made Ypocras … » Grinding cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom and grains of paradise («Spayn`s Spykenard», rosemary can be replaced). This is mixed with red wine and sugar (form and quantity not specified). [ref. needed] Glögg, gløgg, glögi and similar words are the terms used in the Nordic countries for mulled wine (sometimes also written as glog or glug). It is written gløgg in Norwegian, Danish and Faroese, glögg in Swedish and Icelandic and glögi in Finnish and Estonian. In Denmark, Norway, Sweden and Finland, gløgg or glögg is often drunk at Christmas events. Additional information: High-quality mulled wine is often sold under the name Winzerglühwein. However, this can only be called that under certain conditions. Winzerglühwein, for example, can only be composed of wine, spices and various flavors.
It should not be diluted with water or juices. Winemakers are only allowed to sweeten it with natural sugar. And it must be made from grapes that the winemaker harvests in his vineyards. In addition, the winemaker must produce the mulled wine himself on his farm. Mulled wine recipeIngredients:1 bottle of dry red wine1 orange6 cloves2 cinnamon sticks1 tablespoon brown sugar1 tablespoon honey1 star anise Be sure to use fresh spices and quality wine. Designations such as «Winzer-Glühwein» or «Weingut» on the label guarantee that the mulled wine was produced only from their own wines and in their own company. The name «German mulled wine» on the label means that only local base wines have been used. Mulled wine is very popular and traditional in the UK at Christmas and less often in winter. Mulled wine (and sometimes hot beer, traditional but more common) is also served, with hot apple juice as a non-alcoholic alternative.  Fact 4: High-quality mulled wine contains less sugar! Mulled wine from mass production is usually made from poor quality wine. To drown the taste, a lot of sugar is added and therefore sweetened properly. In high-quality mulled wine from good quality wine, on the other hand, there is much less sugar.
The quality in this case simply tastes good and therefore does not need to be too sweet. Fact 5: Too high a temperature harms mulled wine! There are several reasons for this. The fact that alcohol evaporates from 78° is just one of them. And that would be a shame. But also spices negatively change their taste at higher temperatures. This means that not only does it no longer have alcohol, but it no longer tastes good. And last but not least, it`s unhealthy. High temperatures produce a suspected carcinogenic sugar breakdown product. Three good reasons to never let mulled wine get too hot.
The ideal temperature is 72-73° Celsius. But don`t worry, you don`t have to throw away the delicious mulled wine right away if the thermometer briefly rises above 80°. The above points appear only after at least half an hour of cooking. Over the years, the mulled wine recipe has evolved with the tastes and fashions of the time. A Victorian example of this is Smoking Bishop, mentioned by Charles Dickens but no longer drunk or well known in modern culture. A more traditional recipe can be found in Mrs. Beeton`s book on household management in paragraph 1961 on pages 929-930 of the 1869 revised edition: In Lithuania, it is called glintveinas or karštas vynas («mulled wine»). It is no longer mulled wine when bock beer wort has been added.
It was the decision of the 17th Chamber of the Regional Court of Munich I, which confirmed the action of a winery. Fact 3: In order to legalize mulled wine, the wine law has been amended! In 1956, Augsburg wine merchant Rudolf Kunzmann sold a blend of bottled wine, sugar and spices in the form of mulled wine for the first time. At that time, however, sugar was still banned as an ingredient in wine and Rudolf was fined for violating the wine law. Later, the wine law was amended and mulled wine was legalized. Legally, mulled wine is a flavored drink that contains wine, is made exclusively from red or white wine, and is sweetened and flavored. The addition of alcohol, water or dyes is prohibited. The actual alcoholic strength by volume must be at least 7 % vol. and less than 14,5 % vol. The holidays are a great time to consume delicious hot drinks – and also to think about why they have this special name.
Red wine with spices (e.g. cinnamon sticks and ginger) served hot. Glögg`s recipes are very different; Variations with white wine or sweet wine like port or Madeira, or spirits like brandy or whisky are also popular. Glögg can also be made without alcohol by replacing wine with fruit or berry juices (often blackcurrant) or boiling Glögg to vaporize alcohol. Glögg tastes similar to modern wassail or mulled wine. [ref. needed] Regulation (EU) No 251/2014 of the European Parliament and of the Council of 26 February 2014 on the definition, description, presentation, labelling and the protection of geographical indications of aromatised wine products and repealing Council Regulation (EEC) No 1601/91 (link to the Regulation). In North Macedonia, it is called vareno vino (Macedonian: варено вино, «boiled wine») or greeno vino (Macedonian: греено вино, «heated wine») and is usually served in late autumn or winter.