Continental Europe against the Anglo-Saxon world, the wine base against rum or brandy: this is how you warm up during the winter holidays
Temperatures I'm falling, but the desire to be together and to share something good (and maybe hot!) is the same as always. Evenings between friends come alive, possibly in front of the crackling of the fire lit in a fireplace and with something to drink in company. The alcoholic options of the period are essentially two: vin brulé and punch.
Mulled wine and punch
Depending on where you are, le hot proposals with a minimum alcohol content, they tend to be divided into two similar options. The question, therefore, is the following: what is the difference between mulled wine and punch? Let's find out together.
What is the punch
It is a hot drink made with water or tea, citrus peel and aromatic herbs. Often, an alcoholic part is added: rum is the most popular, but the most avid traditionalists do not hesitate to use brandy and spices like cinnamon or ginger. It can be appreciated as a digestive after a meal or a hot drink to be presented during the holidays in a boule. Very popular in the Anglo-Saxon world, it owes its birthplace to the British colonial experience in the indies in the mid-sixteenth century. There are also non-alcoholic variations that see the use of fruit juices.
What is mulled wine
Wine is the basis of this hot drink, the main protagonist of winter in continental Europe. Very widespread especially during i Christmas markets and patronal festivals of the cold season, it is prepared with sugar, citrus peel, cinnamon and cloves. Each country, or perhaps every region, has its own rule for the preparation of this drink that tends to vary considerably from place to place: if you do not use generic white or red table wine, the difference is essentially the wine used that changes according to the "terroir". In Emilia, for example, it is difficult to do without Lambrusco, while in Romagna and in Tuscany the Sangiovese dominates uncontested. In France, curiously, there is no mention of "Vin brulé", but of "Vin Chaud" (hot wine, ed), while in Germany, Austria and South Tyrol we consume Glühwein using the Schiava as a base, also known as Vernatsch by the local populations.
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