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MOUNTAIN MULLED WINE peel of 2 oranges, pith removed 3 coin-sized pieces ginger, peeled 3 cinnamon sticks 10 to 12 whole cloves 10 to 12 whole allspice, cracked 3 whole pods cardamom, lightly crushed 1 vanilla bean, scored open ¾ cup (180 ml) water ½ cup (125 ml) granulated sugar 1 bottle (750 ml) Sumac Ridge Private Reserve Cabernet Merlot
5 oz (150 ml) St-Rémy VSOP orange slices, for garnish
In centre of a 12-in (30 cm) square of cheesecloth, place orange peels, ginger and spices, then tie into a satchel with a 10-in (25 cm) piece of kitchen string. In a Dutch oven or heavy saucepan with lid, combine water and sugar and simmer over medium heat to dissolve. Add red wine, brandy and spice satchel and simmer, covered, for 20 to 30 minutes. Turn off heat and steep, covered, for an additional 30 minutes. Remove spice satchel, ladle into heatproof cups and garnish each with an orange slice.
Makes about 7 x 5 oz (150 ml)
ingredient in Mountain Mulled Wine
ingredient in Mountain Mulled Wine
ST-RÉMY VSOP BRANDY France $28.99 8888 This brandy embodies the iconic historical taste of St-Rémy carefully aged in small French oak barrels to reveal spice and woody notes accented with fruity apricot and vanilla flavours.
SUMAC RIDGE PRIVATE RESERVE CABERNET MERLOT BC VQA $15.99 214767 A medium-bodied red blend with blackberries, mocha and filaments of smoke on the nose and flavours of ripe dark fruits and baking spices. The perfect base for mulled wine.
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