Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10 5/3/83; site philabs.UUCP Path: utzoo!linus!philabs!dlg From: dlg@philabs.UUCP (Deryl Gaier) Newsgroups: net.wines Subject: Re: hot wine Message-ID: <27285@philabs.UUCP> Date: Tue, 28-Jun-83 17:28:36 EDT Article-I.D.: philabs.27285 Posted: Tue Jun 28 17:28:36 1983 Date-Received: Wed, 29-Jun-83 04:53:24 EDT References: <2005@rocheste.UUCP> Organization: Philips Labs, Briarcliff Manor, NY Lines: 24 In response to your request about hot wines, I can suggest the info that I have heard from a winery here in NY. The Brotherhood winery makes a wine called Holiday which they say can be served hot (I have tried it both hot and cold, and actually prefer it served hot). The suggested method for heating the wine is by removing the cork (or cap), placing the bottle in a pan of water, and slowly heating it on a stove. On the other hand, I have also seen this done just as well by placing the wine in a large coffee urn (or similar heating device), although this may be best for large quantities. I have not tried this method on other wines, so I cannot suggest it for other types, but it sounds like it could be worth some experimentation. I also recall hearing something about a concoction with some type of wine (or other alcoholic beverage) that originated in Europe, and that was served hot during the winter time to warm up the cold farmers as they returned from their fields. I believe the name sounded something like grog (my appologies to all you Europeans that I have offended). I would be interested to see a recipe for this if there is anyone who remembers how it is made. dlg