{"id":857,"date":"2010-12-11T07:38:50","date_gmt":"2010-12-11T15:38:50","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=857"},"modified":"2011-01-27T14:27:09","modified_gmt":"2011-01-27T22:27:09","slug":"vin-chaud-french-cooking-recipes-simple-pleasures","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/vin-chaud-french-cooking-recipes-simple-pleasures","title":{"rendered":"vin chaud"},"content":{"rendered":"

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vin chaud <\/span><\/strong><\/span><\/em><\/p>\n

Le vin chaud <\/span><\/em>(hot wine or \u201cmulled wine\u201d) is a warm, festive treat for the holidays that is easy to make (the simmering wine makes your home smell good too).\u00a0 Here are a few suggestions to help you with your preparation.<\/span><\/p>\n

First, I like to toast the spices and fruit in a dry pan before adding the wine because that intensifies their flavor. \u00a0 Once the spices are fragrant and a fond from the fruit has begun to form on the pan bottom, I add a touch of brandy and then immediately add the wine. The brandy adds a nice depth to the wine and releases the fond from the pan (however omit the brandy if you are simmering cider instead of wine).<\/span><\/p>\n

Second, simmer the wine for about 45 minutes. \u00a0 Do not boil the wine or simmer longer than one hour or the wine will become bitter.\u00a0 Do not simmer for less than 30 minutes because the spices will not have been infused.\u00a0 You can add additional spices to your taste (I often I add licorice root as well); however, do not add any ground spices or your wine will be chalky and cloudy.<\/span><\/p>\n

Third, most mulled wine recipes add sugar to the wine (anywhere from 1\/4 to 1 cup per bottle). \u00a0 I omit the sugar completely. \u00a0 It is not necessary and wine already has sugar in it.\u00a0 However, I do add a couple of dried cherries (you can use raisins if you want) which slightly sweeten the wine and compliment the fruit overtones in the wine.<\/span><\/p>\n

Fourth, with respect to the wine, avoid earthy Bordeauxs and full-bodied Cabernets.\u00a0 Use a medium-bodied red wine such as a Pinot Noir or Red Zinfandel (although Merlot and Shiraz could work as well). \u00a0 I include two Pinot Noir recommendations below (thanks to my friend Mark at The Wine House).\u00a0 The Cloudline (from Oregon) is more fruit forward while the Santa Maria Pinot is more of a subtle, classic Pinot Noir.\u00a0 Choose according to your taste preference.<\/span><\/p>\n

Lastly, I am always asked how much money to spend on a bottle of wine with which you are going to cook.\u00a0 In my opinion, you can neither select nor eliminate a wine based solely upon price\u00a0 (price is also subjective). \u00a0 Instead, my rule of thumb is that you should buy a wine that you would drink and enjoy but not a wine that you would sip and savor.<\/span><\/p>\n

Sant\u00e9 <\/span><\/em>!<\/span><\/em><\/p>\n

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LM<\/span><\/p>\n


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vin chaud<\/em><\/strong><\/span><\/p>\n

stats<\/span><\/span>:<\/span><\/p>\n

Yield<\/span>: 4 glasses<\/span><\/p>\n

Serves<\/span>: 4<\/span><\/p>\n

what you need<\/span><\/span>:<\/span><\/p>\n

<\/span>1 bottle red wine\u00a0 (Pinot Noir, Merlot, or Red Zinfandel)
\n<\/span>2 cinnamon sticks
\n<\/span>1\/2 vanilla bean pod
\n<\/span>6 whole cloves
\n<\/span>6 cardamon pods (white or green)
\n<\/span>2 strips orange zest (about 2 inches in length with no pith)
\n<\/span>1 star anise
\n<\/span>1 hazelnut, halved
\n<\/span>4 dried cherries (or raisins)
\n<\/span>5 pink peppercorns
\n<\/span>1 tablespoon brandy<\/span><\/p>\n

how to:<\/span><\/span> <\/span><\/p>\n