Rosé Chaud avec Astres Pimentés et Myrte #Winophiles

This month the combined wine writers writing as the French Winophiles. Wendy of A Day in the Life on the Farm is hosting and invited us: "March is National Mulled Wine Month. This month's category is the French Winophiles. Share a Vin Chaud. Cheers!"

The Vin Chaud Line-Up

• Afternoon Vin Chaud – a different sort of afternoon tea by  Crushed Grape Chronicles

• Celebrating National Mulled Wine Month French Style by A Day in the Life on the Farm

• March Vin Chaud: A Cozy Sip for the Last Chill of Winter by Our Good Life

• Rosé Chaud avec Astres Pimentés et Myrte by Culinary Cam (you're here)

Rosé Chaud avec Astres Pimentés et Myrte

I have made lots of different mulled wines, but it's usually a riff on Gløgg (Danish Mulled Wine). With the heat wave we have been having here on California's central coast - seriously in the 80s during Winter! - I wanted something that felt a little bit more Spring-y. I opted to use a Rosé instead of a red wine. I did add in star anise and other spices for that mulled wine feel. But instead of port, I used a myrtle liqueur from Sardinia. This was delicious.

Ingredients

• 1 bottle of Rosé wine, 750 ml

• 1 cup apple cider

• 1/2 cup myrtle liqueur (this would work well with bay leaf liqueur also)

• 1/4 cup freshly squeezed orange juice

• 3 to 4 cinnamon sticks + more for garnish

• 5 to 6 whole cloves

• 4 cardamom pods, cracked open

• 5 or 6 star anise plus more for garnish

• fresh orange slices, for garnish

Procedure

Pour apple cider to a large pot add cinnamon sticks, cloves, cardamom, and star anise. Simmer for 5 minutes. Pour in the wine. Add in the liqueur. Bring everything to a simmer but do not let it boil! Pour the vin chaud into serving glasses. Garnish with a star anise and an orange slice. Serve warm.

That's a wrap on my offering for the #Winophiles Vin Chaud event. The combined wine writers will be back to celebrate Wine Pairing Weekend with green wines. Stay tuned!