Spice up your holiday wine

Wine does make a great gift, one that I enjoy giving and receiving year-round. But the older I get, the bigger a problem I have with gifting a bottle during the holidays. It is this: Rarely do the “gifter” and “giftee” share the wine exchanged. I know this sounds selfish and contrary to the season’s fundamental spirit of giving. However, there is another, equally important spirit inherent in all of this month’s celebrations: togetherness.

{mosads}Simply put, wines, like the holidays, are at their best when they are shared.

Rather than list a handful of wines I happen to like and/or that are popular gifts this year, I am going to share a wine recipe that brings people together. I am thankful to have married into the recipe and the warm tradition surrounding it.

This month, all over Scandinavia, families and friends are gathering for Glogg (gluyk) parties. Glogg is a mulled wine, a warmed combination of any dry red varietal mixed with spices and fruit. It’s like a Nordic sangria. Ingredients and flavor combinations vary by country, shire and family — and can be the subject of passionate debate — but the character of the drink remains consistent.

Once made, the sweet and spicy aromas permeate any gathering and call young and old to huddle around, filling their glasses to their liking. In Scandinavia the “children’s” recipe does not include hard alcohol, only wine and port. It’s not surprising that my wife has so many fond memories attending Glogg parties as a kid in Denmark.

I caution you to refrain from improvisation when brewing your first batches of Glogg. There is a delicate balance of flavors that must be achieved; otherwise, the result will taste like emulsified potpourri.

I encourage you to raise a glass of Glogg with your family, friends and colleagues and warm up the holidays.

P.S.: If a special bottle remains a nagging to-do on your shopping list, pick up the Argyle Brut Rose 2007, Willamette Valley, Ore. ($45). Everyone likes sparkling wine, and this exceptional rose blend of pinot meunier and pinot noir is worthy of the most special of occasions.

Derek M. LaVallee, certified wine buff, can be reached at dereklavallee@hotmail.com.

RECIPE FOR GLOGG:

Ingredients

1 bottle dry red wine
(cabernet)
1 cup sliced almonds
1 cup raisins
1 bottle of beer (any average lager will do; avoid light beers and heavy stouts)
1 tablespoon orange zest
1 cup ruby port
1 cup Cognac
5 cloves (in a tea infuser)
1 tablespoon vanilla extract
1 cinnamon stick

Instructions: In a Dutch oven or heavy pot, combine the red wine, almonds and raisins and soak overnight covered and outside the refrigerator. Forty-five minutes prior to serving, add the beer, orange zest, port, cognac, cloves, vanilla and cinnamon. Maintain a barely perceptible simmer. Be careful not to reach a boil because the alcohol will burn off and the liquid will start to reduce to syrup. After simmering for 40 minutes, allowing all of the flavors to marry, remove pot from heat and let settle for five minutes. Spoon desired amount of almonds and raisins (usually a few tablespoons) onto the bottom of a clear glass or mug; top with liquid. Serve with a teaspoon.