|("Cauldron Capers", by Briar)|
Many of those familiar with Gløgg might tell you that it is more of a Yule tide drink, traditionally being served during the Christmas season. Some will say that it is a warm comforting brew enjoyed during cooler/colder months as a whole, which of course includes Halloween. I prefer the latter opinion. Mulled wine is said to be enjoyed during Halloween, and since Gløgg is a variation of mulled wine...need I say more?
As for the red wine, which makes up the bulk of the recipe, I would say that you can use just about any wine you want. I have often heard individuals on the food network say that, when using wine to cook with (if warming on the stove can be considered 'cooking'), you should use the same grade of wine that you would drink. The other camp I have heard chime in on this subject said that you can get away with cheaper wines when working with a recipe that has many different ingredients, and that is heated. That all being said, I have had some box and jug wines that were not only tasty, they were very reasonably priced. Once you factor in the port, spices, and sugar, I don't think it really matters how "shi-shi" the red wine is.
|(Left to right: Cinnamon sticks; Cardamon; Cloves; Orange peel; Raisins; Slivered Almonds)|