Back before Christmas, I picked up a bottle of Glühweín.  Having seen it in the stores in previous years, I was curious if it was any good.  Glühweín (or Glow-Wine [mulled], named for the heating of the wine), has a long history starting all the way back in the Roman empire.  The practice is relatively simple, take some wine, add cloves, cinnamon, citrus, and whatever else you like, and gently heat it.  Serve warm, and feel the chill of winter melt away.  Since it’s relatively easy to make, is there a place for Glühweín Wintersaison, and is there are a reason to pick it up now?

As a note, it’s worth serving this wine.  To heat, I took a medium sauce plan, and placed it over low heat until the wine warmed.

Sight:  A medium, semi transparent garnet purple.

Smell:  Clove, raspberry, hints of orange, cinnamon, and a bouquet of more spices.  There is lots of red fruit.

Sip:  A touch of sweetness, and a round, prune like flavor is complimented with huge amount of cinnamon, clove, nutmeg, and more spices.  The dried fruit flavors are delightful with the spice.

Savor:  The finish is nice, and only a touch tannic.  Slightly sweet.

Even past christmas,Glühweín Wintersaison is delicious warm, and a nice winter treat.  The combination of spice and red fruit is fun, and complimented by the spice, gives a warm, cozy feeling.  On a snow day, at a ski lodge, or as the leaves have finally finished turning are all great ideas for when to serve Glühweín Wintersaison.  Just be aware that this wine isn’t particularly great cold, and you could probably make a better mulled wine yourself.  In a pinch through, or for skiing, camping, or another active outdoor activity where transporting all your spices and citrus might be difficult,  Glühweín Wintersaison is a nice alternative.

Verdict:  Spicy, Hint Sweet, Clove, Fruity
Price: $5.99
Germany