"When the hot summer is already a thing of the past, after we have harvested the grapes at the vineyard and as we are waiting for the new vintage full of excitement, we look forward to the quieter period. Franconia brightens up the darker November days in a welcome way for anyone who does not let themselves be caught up in the stress of the pre-Christmas and Advent period. Appealing little Christmas markets open their stalls and Glühwein stands with regional, home-made Glühwein and Lebkuchen biscuits from Franconian bakeries. Every baker has his own "secret recipe" which has been handed down from his grandfather or grandfather. Furthermore, precious spices are added to their Glühwein. A top-quality Franconian wine, for example a Silvaner or Müller-Thurgau. Apple juice from the region, fresh citrus fruits and a Franconian distillate are combined in the pan.
Did you know that mulled wine used to be consumed cold, rather than warm? So it was only given the name "Glühwein" (lit. "glow wine") much later? In the Middle Ages, monks drank spiced wine, but this was cold. These spiced wines were highly valued, as spices were rare and expensive. They also jazzed up the wine which was not always very palatable. Drinking hot, spiced wine only came into fashion at the start of the 20th century.
Below is my own personal recipe for white Glühwein from Franconia for you!
Have fun chatting and drinking.
Your Franconian wine expert
Martha Gehring"
Recipe tip: White Glühwein
- 0.75 litres white wine (Silvaner or Müller-Thurgau)
- 0.25 litres quince or apple juice
- 2 cl. Franconian plum brandy
- 4 slices of orange
- 2 slices of a lemon
- 1 stick of cinnamon
- 1 star anise
- 5 allspice seeds
- 3 whole cloves
- 1 pinch of aniseed
- 1 tsp. honey from the apiary (if you like it sweeter, a bit more)
