Nordic countries have a tradition of drinking Glögg for Christmas. The flavor is similar to mulled wine, but it uses more alcohol than usual. This recipe from New York City’s Smörgas Chef by Morten Sohlberg is a slight adaptation of a time-honored holiday tradition and the perfect solution for warm punch at any holiday party. Just a few additions to an easier glögg recipe made this recipe more complicated, but compared to the original recipe, they do not create much extra work. Sohlberg uses the spices ginger, vanilla, and nutmeg to add a splash of spice to the warm drink. He also uses vodka and brandy or spiced rum to boost the red wine base, so it packs a pretty large punch. Spiced rum would be a good addition to the meal because it works well with the other spices. It makes a large batch, so it can be served to a group of people at a dining table.
Pouring wine into a decanter consists of filling the long neck of the glass vessel with wine, kind of like filling a flower vase with wine. These movements provide the wine with a “breathing” mechanism. They are often applied to red wines. Despite its name, there’s no need for a special decanter to enjoy this glögg. Pour the beverage into any pitcher with a lid that is able to handle a little heat. When serving glögg, allow it to cool slightly before pouring it into the serving glasses if you’re worried that the glasses might break. It is possible to find a wide variety of great dry red wines. As a general rule, Bordeaux, Cabernet Sauvignon, Malbec, Pinot Noir, Syrah, and Zinfandel are among the driest types of wine in the world, though you will find some, slightly sweeter wines, within those styles. However, don’t spend too much time looking for the “perfect” dry red wine! This punch is so jam-packed with action that it’s almost impossible to tell the difference between it and its predecessor.