- Dennis Rose Hospitality Team
Rudy Red - Oh So Delicious
That’s the first thing that comes to my mind when you ask “what’s it like behind the counter the first weekend Rudolph Red is available.” Both staff and our customers wait in anticipation for those Christmas/Holiday wines. But I say it produces a mad house. Everyone is great and considerate for standing room only! The Christmas trees are unbelievable as well. After allowing our patrons to see the beautiful tress, then I ask, “Can I help you?” I already know the response, “Got any Rudolph Red?” “Of course,” I say. Be patient. I am already moving at the speed of light.
EXTENDED HOLIDAY HOURS BEGIN. Day after Thanksgiving through New Year's Eve Open 9 a.m. to 6 p.m. - 7 days a week.
Spirit of the Season -Annually The Day After Thanksgiving through New Years Eve “Spirit of the Season” holiday wine release: enjoy the premier of Lanthier Winery’s Holiday wines. Rudolph Red has arrived and is joined by St. Nicholas Blush and Snowflake White wines during this limited release holiday “get in the spirit” event. Free samples and gift shopper’s specials. Featured at 123 Mill Street 9:30am to 6pm Call 1-800-41-WINES
For those who like to make warm Rudy here is the recipe:
WARM RUDY RECIPE
1 Bottle Of Lanthier Winery Rudolph Red
1/2 Cup of Brown Sugar
1/2 Bottle of Warm Water
1 floating mulling spice bag (available at Lanthier Winery)
Empty one bottle of wine into a crock pot set on medium heat. Refill 1/2 of wine bottle with warm water & add to wine in crock pot. Allow wine to warm before adding 1/2 cup of brown sugar & stir until dissolved. Remove tag from mulling spice bag– leave cork attached. Do not open mulling spice bag or sprinkle spices into Rudy crock. Allow spices to float for 10 minutes, remove bag & sample. If too spicy add brown sugar to taste; if too sweet continue to float spice bag.
* Tip: Your gourmet spice bag will make 12 bottles of Rudy but you may need to leave the bag float a little longer. In between batches refrigerate the spice bag (in a baggie) or freeze for next year. Once you are done with wine you can use the bag to make a spiced cider & once done with cider it makes a great herbal tea. But once used for cider or tea it cannot be used for wine again!
History of Mulled Wine From Ancient Greeks, Ancient Romans to Medieval Ages - mulled wine has been around so long we are now supposed to drink it, especially during the holidays.
History lesson here - https://vinepair.com/articles/history-of-mulled-wine/
Fun Facts: from mobile-cuisine.com
The Romans invented mulled wine as an efficient way to make unremarkable wine tastier and more aromatic.
As the wine is heated, it is important to not burn off the alcohol. This requires slow heating and the use of a thermometer. Experts agree that the perfect temperature is 160 degrees F. Alcohol content begins to be lost at 167 degrees F.
It is a traditional drink during winter, especially between Halloween and Christmas.
March 3rd is National Mulled Wine Day.
The spices typically used for mulled wine are cloves, grated nutmeg, and cinnamon or mace.
Fruit wines, such as blueberry wine and cherry wine, are occasionally used instead of grape wine in some parts of Germany.
Mulled wine is known the world over by different names. In Germany the beverage is referred to as Glühwein, while in Italy it is known as vin brulé. In France, the same beverage is called “vin chaud.”