Thursday, February 10, 2011

Hot and spicy mulled wine

One of my greatest joys at cold season is mulled wine. It sounds as "Glintvein" in Russian and it's just around you in the winter. Every single Moscow restaurant and cafe has it on the menu. Cooking magazines keep publishing mulled wine recipes. I absolutely associated it with Russian food before I went skiing to Austria and then to France and bumped into their "Glühwein" and "Vin chaud".

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