Tag: wine

3 good excuses to prepare mulled wine at home – Italian Cuisine

How to prepare a good mulled wine at home, bringing home the best perfumes that can be felt in this period among the market stalls

Four steps in the city center. The windows, the stalls and the bookshop where the afternoons seem to fly. And just as we go out, we can only stop and give in to call for a good glass of mulled wine.

Warm, fragrant, sweet and intense. To be held in the hands, lingering a bit, the time to breathe the perfume of wine and spices, to imagine the wave sweet and rich that will overwhelm our palate at the first sip.
And once you get home and put the packages, the question arises: why do not we ever do it at home?
We do not know. But we are ready to provide you with three good reasons to change your habit.

Not to waste wine

We opened a good bottle of Nero d'Avola, but after a couple of glasses we stuck it and put it in the fridge. Do not you think it would be a shame to throw it or use it for cooking?
Making mulled wine is the perfect idea for do not waste full-bodied red wines in winter, authorizing us to open those good bottles more lightly that we are always afraid of not finishing.

For the perfume

There are many valid methods for perfuming the house. Diffusers of perfume, incense, sprays, potpourri and much more. But if you want a house that smells of spices, sweet wine and domestic warmth… vin brulé is the first thing you need to prepare. It will transform the smells of the house into an enveloping scent that we recommend to let even in the bedroom to make sweet dreams.

To enjoy the house

Last but not least reason is the desire to stay at home that grows when temperatures drop and the wind blows hard. And if sometimes we feel a bit 'prisoners, it is because perhaps we have not given enough attention to turn it into perfect nest for our sweet hibernation. Preparing a fun drink like mulled wine, then, also means having one more chance to invite friends, have a chat and relax with friends.

How to prepare mulled wine

Here in the gallery below are the simple steps to prepare mulled wine. You will see, it will be very fun and you will want to experiment a bit with spices, different wines and … honey. Choosing it as a sweetener will increase your chances of playing with the basic recipe.

Browse the gallery

Do you know what you can do with wine (advanced)? – Italian Cuisine

Do you know what you can do with wine (advanced)?

It happens that the wine that promised so much does not reveal itself to the height ofexpectation and therefore not terminated. Or that the bottle when the friends arrived at home, it was half full. What to do? Surely not throw it: wine (even the advanced one) can be used in different ways, often surprising. Like these five, which range from kitchen to the cleaning and even to the beauty (why not?).

Sanitize fruits and vegetables
THE'alcohol present in wine dissolves surface impurities and performs an action bactericide: so it's a disinfectant natural perfect for fruit and vegetables. And it is also strong, since, according to a study by the Oregon State University, manages to neutralize even the fearsome salmonella is Escherichia coli. How to do it, then? That's enough spray a little wine over fruit and vegetable and rinse it carefully after a few moments.

Clean up home
The alcohol in the wine can remove stains and effectively sanitize the surfaces of the kitchen. Ergo, the wine may represent a substitute foremergency of household detergents. The important thing is to use only wines whites dried because they do not leave stains or residues sticky, and be careful in cleaning delicate materials, such as the marble, because the acids present in the wine could result, in the long run, too much aggressive. The wine can also be used to clean the glass. Just stretch a little wine with water from the tap and pour it into one sprinkler, clean. After splashing it on glass it goes to dry with newsprint. Finally, white wine is also effective for removing the stains of oil and fat that form on the floor of the garage. Seeing is believing!

Make yourself a mask of anti-aging beauty
Off and colorful skin Grey? It happens, yes that happens, especially in winter. In this case the wine is an excellent (and natural) remedy. In fact all those antioxidants what a gift to wine red its beautiful ruby ​​color can complete theirs benefits anti-age even when they are applied directly on the skin. Here is a trick stolen from the "Vinotherapy": he takes some red wine, he soaks up a cotton pad and loins it patters on the skin of wine. It will act immediately like a fantastic toner, giving one lashing of energy to the skin and helping to smooth and refine it. If the goal is to soften and illuminate the skin of the face you can try the mask home-made made by mixing two tablespoons of yogurt white with two tablespoons of wine, spreading it on the wine and leaving it in place for ten minutes before risciaquarla with warm water.

Marinate the meat
Braised, roasted, coq-au-vin: the recipes obtained after leaving the meat to macerate in wine they are great classics of European cuisine. But marinating, in reality, should be used more often because it not only makes meat (and even fish) more tasty and more tender, but even more to greet. For example, marinate the meat in the wine before making a barbecue (even better with the addition of herbs, spices and extra virgin olive oil) helps to neutralize the substances carcinogenic which are released during cooking grid, reaching up to 90%. How to do? The duration of the marinating varies depending on the type of meat: that red should be left to soak in wine for 4 – 6 hours before cooking, while for the pig and the chicken they are enough for you 2 to 4 hours. The times are even more rapid for the fishbecause they vary from 30 minutes at 2 hours.

Eliminate the flies
The advanced wine is literally undrinkable? Give him one last chance before throwing it: go to meal at flies is gnats. Or better, use it like moschicida. Just take a container, small but large (like an empty yogurt jar), fill it up half of red wine, cover of the film transparent for the kitchen and pierce it creating small holes with a toothpick. In this way flies and midges will come attracted from the aroma of wine and will remain trapped in the liquid.

Manuela Soressi
October 2018


What is the difference between mulled wine and punch – Italian Cuisine

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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