Obernai Mulled White Wine with Citrus and Spices

Glühwein - the Soul of Alsatian Christmas Markets

As the first frosts settle over the cobbled lanes of Obernai, the Christmas Markets come alive, and with them, the bewitching scent of Spiced Mulled White Wine. Here in Alsace, we don't simply talk about mulled wine - we talk about Glühwein, a centuries-old tradition that brings families and travellers together around a steaming glass, hands warmed by the ceramic, eyes lost in the glow of the garlands.

The distinctive character of this Obernai recipe lies in the use of Alsatian Pinot Gris, a noble grape variety with fruity, rounded notes, far removed from the red wines used in neighbouring Germany. Enhanced with orange and lemon zests, fresh citrus juice and carefully measured spices, this white Glühwein develops an extraordinary aromatic complexity - at once gentle, fruity and deeply comforting.

The secret of this recipe? A 24-hour maceration after the first heating, which allows the spices and citrus fruits to blend harmoniously into the wine. The result is a remarkably refined drink, far more elegant than the commercial versions found at the markets.

Enjoyed alongside an Alsatian Bretzel, a flambéed Baguette or roasted Chestnuts, this white Glühwein is the perfect invitation to linger, savour and share - in the very spirit of Gemütlichkeit, that warm conviviality so dear to the Alsatian way of life.

Ingredients for 6 people

• 2 bottles of Alsatian Pinot Gris
• 2 orange zests
• 2 lemon zests
• Juice of 3 oranges + 2 lemons + 3 clementines
• 200 g cane sugar
• 6 drops natural Bourbon vanilla extract
• 1 teaspoon ground ginger
• 2 teaspoons ground cinnamon

For decoration

• 6 orange slices
• 6 lemon slices
• 6 star anise

Preparation

1. Wash the oranges and lemons thoroughly under cold running water.
2. Gently heat the wine in a saucepan with the cane sugar over a low heat, without bringing it to a boil. Add the ground spices and vanilla, stir gently. Add the orange and lemon zests along with all the citrus juices. Bring to a gentle simmer for 5 minutes, stirring regularly. Remove from heat, cover tightly and leave to rest for 24 hours at room temperature.
3. Before serving, gently reheat the wine without boiling, then strain through a fine sieve. Ladle into beautiful glasses and garnish with a star anise, an orange slice and a lemon slice for a presentation worthy of the finest Alsatian Christmas markets.

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