Vin Brulè

I adore the Christmas season and the cold it brings, because I love special drinks with lots of spices that remind me of this time of year. There can be many variations according to our personal tastes; for example, adding cardamom, black pepper—in short, let imagination live! Its origins are disputed by several cities in Northern Europe, but the one certain thing is that it comes from places where winter cold is quite harsh. At first, it was used as a remedy for colds, now mainly for its delicious flavor. It literally means “burnt wine.” The alcohol content depends on the wine used; normally a full-bodied wine is used, such as Sangiovese, Barolo, or Cabernet. In other cities Lambrusco is also used, which is what I use because I prefer its flavor. About 80% of the ethanol evaporates during cooking.