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Here’s a recipe you should enjoy sensibly. It comes from the Tribu des gourmets du vin d'Alsace – an association of wine-makers and wine-lovers with a passion for all things Strasbourg and Alsace wine. So, of course, it’s made using Alsace white wine!
1 litre of Alsace dry white wine (very important!) – Silvaner, Pinot Blanc or Riesling
1 organic orange and half an organic lemon
1 cinnamon stick and a handful of star anise pods
10 g of sugar
100 ml of water
Heat the white wine on a medium heat (do not boil!) and keep the lid on the pot to stop the flavours escaping. Once your wine has reached the right temperature, add sugar (approximately 10 g per litre, according to taste and wine style, i.e. acidity).
Add the orange and lemon (organic – since this is a kind of infusion). You can also add a cinnamon stick, although you should remove it once the flavour has infused.
At a temperature of around 70-80°C, add the sugar (the amount will depend on the acidity of the wine). Be careful: too much sugar will spoil the wine. You can add a splash of water to reduce the sweetness after tasting, if necessary.
Keep the wine on the heat, but make sure you leave the lid on – this is absolutely essential if you want to make a successful hot wine.
Hot wine will keep overnight, as long as you remove the fruit and spices (you can put more in the next day if you like).