How to Finish Mulled Wine

Video Transcript

"Hi, My name is Brandon Sarkis on behalf of Expert Village. Today I am going to show you one of my favorite alcoholic drinks to drink when its cold outside. Mulled wine. Alright, so here we are, it's been an hour. So let's go ahead and carefully remove our lid. You want to make sure you open it away from yourself, otherwise you might get some steam burns which are never a good thing. So we're going to go ahead and kill our heat. You'll see that you need to make sure you shake all the liquid out of the lid there. We'll set our lid aside and we'll take our trusty spatula and kind of stir through this and you can see it's taking on a much different color now. And there's a couple of ways to serve it. Most of the time you see it served warm although, I have seen it served cold. You know, it's a matter of preference. But traditionally, though this is a Central European thing I believe it's originally from Germany but it's been picked up everywhere, like at ski resorts and stuff when you go through Europe and now it's become popular in America of course. But you want to make sure you scrape the sides down here like I've just done to make sure you get any wine reduction residue off the edges. And now, here comes the important step. Well, the important decision. 1. You can strain it. or 2. You can leave it as is. I prefer to leave it as is if I'm serving it you know, to people I know. If I was serving it in a professional situation, like at a party or something, Or if it was like a larger function and I was making a whole lot of this, I would probably strain it. And when you strain it, you want to make sure you strain it through a cheese cloth and/or a really fine shinwa to help get a lot of the sediment and what not out of it. Which you will see. Our next step though is to take it and we're going to refrigerate it overnight and then reheat it. That's not what I'm going to do right now, Imagine that I'm going to take this and what you want to do is before you want to strain it, you want to leave everything in it and then you would let sit overnight in the refrigerator to cool off. The next day you want to bring it up to a boil, as soon as it hits the boil, turn it off and then strain it. So, there's some belief that it helps the flavors marry together better and kind of mix in and intermingle a little bit better. But, we're going to imagine I did that and I'll go right to presentation real quick and show you what the finished product is supposed to look like."