Swedish Glogg

[QueGata]

I have a recipe for Swedish glogg, but it does not specify what type of red wine I should use in it. What type of red wine goes best in Glogg?

[Drew]

There are many versions of Glogg but two stand out in terms of the wine. Many call for ruby port and others call for a claret. I've made glogg many times and enjoy both versions. IMHO use a red wine that favors the fruit forward (sweet impression) side. Cheap is fine as long as the wine tastes good. Some recipes call for "cheap red wine" but don't buy plonk...your glogg will only taste as good as the wine you add. I think many of the Aussie value wines noted on this board will be great.

Drew

[QueGata]

Wonderful, thank you. I was particularly hesitant about the "cheap red wine" advice I recieved from other sites, because I'm putting together a Swedish gift basket for my mother-in-law, and she'd recognize a cheap wine.

[Drew]

Cheap is fine as long as it tastes good..

Drew

[ROCK-A-BO]

you'll have to excuse my ignorance but what is glogg??? does anyone have a recipe?

[Innkeeper]

Glogg (for 20 -25):

2 Bottles dry red wine
2 Bottles sweet white wine
1 Pt (2 cups) Sweet vermouth
2 T. Angostura bitters
2 c. Raisins
Peelings of an orange
12 Whole cardamoms bruised in a mortar & pestle
10 Whole cloves
2” Piece fresh ginger
1 Stick cinnamon
1 ½ c. (12 oz) Aquavit
1 ½ c. Verifine sugar
2 c. Whole blanched peeled almonds

In a 6 to 8 quart enameled or otherwise lined pot, mix together the wines, vermouth, bitters, raisins, orange peel, and the spices: cardamom, cloves, ginger and cinnamon. Cover and let the mixture stand for at least 12 hours so that the flavors will develop and mingle. Shortly before serving, add the aquavit and sugar. Stir well and bring to a full boil over high heat. Remove at once from the heat, stir in the almonds and serve hot in mugs. Adapted from: “Time Life: Foods of the World; Recipes: Wines and Spirits.”