Glogg

[Mamie]

It would be a waste to do any of those things to anything other than a cheap red tho'. It would be as bad as putting 7-UP in a good scotch. <shudder and holding my nose my god that stinks>

But it wouldn't matter to me - I don't drink Red's and I have tried the whole gamut of Red wines

Originally posted by Mamie
It would be a waste to do any of those things to anything other than a cheap red tho'. It would be as bad as putting 7-UP in a good scotch. <shudder and holding my nose my god that stinks>

But it wouldn't matter to me - I don't drink Red's and I have tried the whole gamut of Red wines

Mamie, I'm not sure I understand any of your reasoning.

You say you don't drink reds, but yet you say you have tried the whole gamut of red wines. If you haven't a taste for red wine, I question your ability to critique its subtleties.

I don't eat caviar or fish, but I also don't label all fish dishes as basically worthless. I can appreciate that there is a gastronomic delight many folks take in dishes that I would never think of eating.

Hence, I have to question your criticisms of glögg. You don't have to like it. But to refer to it as cheap is, I believe, an uninformed and very subjective opinion.

I would encourage anyone else who has not tried it to see what they think forthemselves. It is as traditional as mulled wine in some places, and to many people, just as savory, fortifiying and heartwarming.

[Mamie]

Someone else said it was cheap red wine (and that it should be) first actually.

All tastings of any food is subjective anyway. I tried the whole gamut of red wines as part of a wine tasting course and I found nothing I really liked while whites were great and some ports too.

Spicing traditionally was to make something more palatable because it either didn't taste good without doctoring it or because it was felt that the spices and herbs had some health effects. Which one was true for Glogg? How old are the original recipes?

Why waste the nuances of "good" red wine covering them up with spices and herbs???? It is my opinion of Glogg anyway and yes I have tried it. And I don't like mulled wine either for the same reasons - it is usually red and spiced - yuck. But by all means if you enjoy have some soon just don't offer me any - okay
Ps: you probably like pea soup too?

And caviar and most fish are good

[bosse_s]

Exactly, it would be a waste to use fine wines. And you are also heating it up, which probably change the taste of a fine wine anyway.

I myself prefer fuitsyrup glögg. That is what the kids usually get as the old folks go for the alcohol...

My contention is merely that to throw the word "cheap" in as an adjective colors the entire sense of the drink, not just the economic status of the ingredients.

Believe me, I DO consider myself a connoisseur of red wines. There are inexpensive red wines, and there are cheap red wines...and there IS a difference.

If you throw rotgut red wine in with glögg, as opposed to a decent (if inexpensive) red wine, then heated, spiced, whatever...you're going to know the difference (assuming you can make any distinctions, which Mamie admits she doesn't).

Who cares what the history of glögg is when tasting it? Maybe some, but to me the tasting of glögg is for the gustatory exerience...not a history lesson.

Most fish, caviar are good? Not for me,as I say, but I'm not about to say fish "tastes fishy" or caviar is "gross" because you're eating eggs. I have some respect for others' appreciation of it.

That's all.

[bosse_s]

If I was to make a glögg, I would buy a ok wine with not to much alcohol in it. Glögg is a traditional thing, it is hardly a matter of tasting different types of Glögg and judging its colour, smell, taste etc. like you would do with a wine.

It is warm red wine with a lot of spices. It is like if you drink kaffekask (earlier topic; coffe and vodka), you don't need to buy Absolut.

Whatever makes you happy Bosse.

[bosse_s]

Like I said, Quill, I don't drink wine glögg anyway. So, whatever makes you happy!

[glendg]

Hmmn interesting fact about saying "I am full" or "I am done" after eating in Sweden..again I learned something about Swedish culture here..I really should stick with reading the discussion forums here.

[allenb]

Glögg recipe anyone?
It sounds like something that I would definitely be interested to try...
Is there a recipe that does not involve lighting the stuff afire, though? I would prefer to keep the eyebrows and to not burn the place to the ground

Thanks.
Allen B.

[DruidSmith]

I am dying to try Glogg... Reminds me of an old German winter holiday favorite, Feuerzangenbowle... Basically, you heat red wine in a big bowl (the Bowle), and put in it slices of orange and lemon, the rinds of which are pierced with whole cloves. I add a sprinkle of cardamom also. Over this you set up the Feuerzangen (fire tongs), basically a gizmo that will hold a Zuckerhut (a cone made of sugar... I actually have a few in my cupboard as we speak... About 8" tall and 250 g of sugar)

Now here's the fun part... Give the sugar cone a liberal dousing with rum (I use Bacardi 151), and let it sit for a moment... Then touch a lit match to it. The sugar cone will then burn with a blue glow, and the melted and caramelizing sugar will slowly burn and drip down into the warm spiced wine punch, until the entire cone is gone.

I once had another interesting warm, spiced, and very very alcoholic beverage, one from Lithuania called something like "Viddetoss" or something to that effect... I am not sure how it is correctly spelled... Had it at a party, thought it was pretty interesting...

Christmas glögg
1 bottle red wine
2-3 tablespoons Madeira (optional)
1/2 cup raw sugar, or to taste
1/3 cup raisins
1-2 sticks cinnamon
5-6 whole cloves peelings of I orange
1/4 cup blanched, slivered almonds
1/4 cup vodka to spike it up (optional)

In a large kettle, combine all the ingredients except the vodka. Heat slowly, until the drink is steaming hot. Stir every now and then, and taste with a spoon whenever you feel like it. Do not let the drink get even close to boiling. Just keep it warm. Before serving, add vodka if you wish. Servings: 1 to 6

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[allenb]

Sounds good
I think I will be giving it a try soon ..I will let you know how it turns out

Allen B.