White vin brulé, the spirit of winter

Traditionally a winter drink, vin brulé goes hand in hand with snow and heralds the arrival of Carnival celebrations. But not everyone knows that a white wine version also exists.

Already enjoyed by the Romans, flavoured wine as a winter specialty spread across Europe and down centuries of history, modified and varied according to each region.

All versions are delicious, restorative and reinvigorating, spicy and just sweet enough. Adding spices to wine to ward off colds and flu was common already in antiquity; cinnamon for example, continues to be highly considered for its anti-oxidant properties and the boost it gives to the immune system.

The three essential rules for an excellent vin brulé are as follows: choose a quality terroir wine, use washed, organic fruit and flavour the wine only while heating it, making sure not to over-under do the spices.

So what is the best white wine for making vin brulé? Moscato d’Asti is a light and fragrant wine, sweet but not cloying, making it the perfect base for this drink.

A tangy and elegant wine such as Moscato d’Asti, a slice of orange peel and a blend of warming spices; all the requisites for a comforting white vin brulé.

Starting with white wine and aromatic spices (but including apple juice and orange peel for those who like variations), this recipe has all the flavour of the classic version on a lighter note.

So how do you make the warmest drink of the winter without leaving the comfort of home?

Ingredients

1 litre of Moscato d’Asti DOCG
300 ml of organic apple juice
2 cinnamon sticks
1 star anise pod
2 organic oranges
6 cloves
3 cm piece of fresh ginger

Preparazione

Cut a piece of orange rind and peel and finely slice the ginger.

Combine the wine, apple juice, cinnamon sticks, star anise pod, orange rind, cloves and sliced ginger in a saucepan and allow to infuse for about an hour.

Bring to the boil and after 5 minutes, lower the flame gradually and continue to simmer for a further 10 minutes. Remove from heat, allow to rest for 3 minutes and then strain.

Serve up the boiling vin brulé in heat-resistant glasses, decorate with an orange slice and star anise pod and enjoy it very hot.