Snuggle up to this recipe for warm spiced wine, popular throughout northern Europe around Christmas and throughout the cold winter months.
Tag: Wine
Mulled Wine
Tej
(Ethiopian honey wine)
Tej, or tejj, is an Ethiopian sweet wine, similar to mead, that is made from fermented honey and a special kind of hops called gesho.
Sangría
(Spanish fruited wine)
Sangría is the classic Spanish accompaniment to summertime meals. It is not necessary to use an expensive wine, but you should try to use something Spanish.
Moules Marinières
(French, Belgian, Dutch mussels in white wine sauce)
French for “mariner’s mussels,” moules marinières is a simple and classic way to prepare these affordable shellfish. It is important to choose only the freshest live mussels. And cook them the same day you buy them. In France, Belgium and the Netherlands, moules marinières are typically served with French fries (pommes frites) or sliced baguette […]
Maiwein
(German white wine with sweet woodruff)
Maiwein, or May wine, is a German springtime tradition. Heady notes of sweet woodruff are infused into white wine for a celebratory beverage.
Coq au Vin
(French chicken braised in wine)
Coq au vin is a classic winter dish from the Bourgogne region of France. Use a burgundy, Beaujolais, or any young, full-bodied red wine for this warming braised chicken dish.
Daube de Boeuf Provençale
(French Provencal beef braised in red wine)
Popular in southern France, daubes (pronounced "dōb") are slow-simmered stews traditionally cooked in a special pot called a daubière. The version here is popular in Provence.
Brasato al Chianti
(Italian beef braised in red wine)
Brasato al chianti is great Tuscan cold-weather food. This tender braised beef roast goes well with polenta or potato gnocchi.
Braised Short Ribs
(Jewish beef ribs simmered in red wine)
Try these meltingly tender and deeply flavorful braised short ribs. A quick roasting before braising gives them a nice, caramelized crust while cutting down on excess fat.
Bellini
(Italian peach and sparkling wine cocktail)
This refreshing cocktail was first served in Harry's Bar in Venice sometime in the 1930s or '40s. Named after the Renaissance artist, it is traditionally made with white peaches.