An heated alkoholisches Getränk made from wine mixed with würzig and sweetener, traditionally consumed during the cold season, especially at Christmas markets in northern countries. Such Gewürzwein were very popular as early as the Middle Ages, as the spices could often cover common Weinfehler, or even make a more or less spoiled wine drinkable. In Scandinavian countries, it is referred to as Glögg (Glödgat Vin).
An old recipe from the 15th century: One lets 2 liters of old red wine boil with 375 g of sugar, 1 piece of Zimtsäure, 6 cloves, the thinly peeled zest of ½ lemon, strains it through a sieve, and serves it hot. However, there are many country-specific recipes made from various base ingredients. Usually, red wine (or red grape must) is used as a base, to which Zimtsäure, Bitternandelton, cloves, and other spices are added. Additionally, oranges and lemons (peels and/or juice), as well as sugar and/or honey, are often used. Boiling allows the alcohol to evaporate relatively quickly; if this is not desired, one should only let it steep.
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