Mulled Wine (Vin Chaud) – A Gentle Michelin-Inspired Recipe
Mulled Wine (Vin Chaud) – A Gentle Michelin-Inspired Recipe
Crafting a Smooth Mulled Wine with Michelin Tips: Enjoy Warm Wine Without Harshness
Introducing a special mulled wine recipe from Michelin 1-star chef C. Hilliniak. Unlike typical mulled wines that can be bitter, astringent, or overly spiced, this version is exceptionally smooth and rich. It’s perfect for holiday gatherings or cozy winter evenings, adding warmth and delightful flavor.
Ingredients- 1 bottle (750ml) red wine
- 500ml water
- 1 orange
- 12 whole cloves
- 1 cinnamon stick
- 4 tablespoons sugar (or to taste)
- 1-2 slices fresh ginger (about 1-2 cm thick)
- 1 vanilla bean (or 1 Tbsp vanilla paste, or 2-3 tsp vanilla extract)
Cooking Instructions
Step 1
Prepare the Aromatics:
– **Ginger:** Peel the skin off the ginger and prepare 1-2 slices, each about the size of a knuckle (approx. 1-2 cm thick).
– **Orange:** Wash the orange thoroughly using a solution of vinegar or baking soda to remove any wax or residue. Rinse well and then cut it in half.
– **Cloves:** Stud the peel of each orange half with 6 cloves (total of 12 cloves). This makes them easy to remove later and infuses a subtle aroma.
– **Vanilla Bean:** Split the vanilla bean lengthwise with a knife. Scrape out the seeds and reserve them. You will use both the scraped seeds and the pod.
Step 2
Start the Base: Combine the prepared orange halves, cinnamon stick, ginger slices, sugar, and 500ml of water in a saucepan. Begin to heat gently over very low heat.
Step 3
Infuse with Vanilla: Once the mixture is warm and you see a gentle steam rising from the pot, add the scraped vanilla seeds and the vanilla bean pod. Continue to maintain a very low heat. This step allows the delicate vanilla essence to permeate the other ingredients.
Step 4
Add the Wine: Pour the entire bottle of red wine (approx. 750ml) into the saucepan. Be careful not to let the alcoholic aroma become too overpowering.
Step 5
Gentle Simmering: Continue to heat the mulled wine over low heat for approximately 20 minutes. The key is to heat it *without boiling*. You want it to reach a point where steam is gently rising, allowing the flavors and aromas of the ingredients to infuse into the wine without cooking off the delicate notes. Aim for a temperature around 70-80°C (158-176°F).
Step 6
Strain and Serve: Once infused, carefully strain the mulled wine through a fine-mesh sieve to remove all the solid ingredients. Pour into warm glasses for serving. You can garnish with a fresh orange slice or an extra cinnamon stick if desired.
