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