When you hear the words “mulled wine” or “glühwein”, thoughts of cold weather and après-ski may come to mind. If you aren’t familiar with either term and if you like wine, spices and warm drinks, mulled wine is surely for you.
With it’s roots deeply implanted in European culture, mulled wine, originally drunk by the Romans was introduced by them as far north as Scotland and Scandinavia, to Portugal in the West and Macedonia in the East as the Romans conquered and traded along the way. Interestingly enough, along with mulled wine, the Romans also brought viticulture (the science of growing grapes) along with them.
Different cultures and nations have different names for mulled wine, however; despite the different names, one thing rings true; WINE! All recipes are based on a wine of some sort (usually red grape) that’s been heated with the addition of spices such as, cinnamon, cardamom, star anise and cloves (there are others) and citrus. Some countries even go the extra mile and add a stronger alcohol like rum or vodka to the mix. It’s sure to warm you up on a cold winter’s night or at the cabin after a day of skiing!
Now for an unusual and delicious combination of two classics; mulled wine and cheesecake. Here’s my Mulled Wine Cheesecake baked in the Fornetto.
At this point, while the cake is baking, you’ll notice that the cheese filling will rise substantially. This is a good thing and the exact reason behind building the graham cracker crust up the sides of the pan. I’ll explain more in the next images. Be sure not to open the door of the Fornetto for too long or until it’s done rising or it may deflate and ruin the crust!