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Turn Surplus Wine into Festive, Eco-Friendly Gluhwein

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  //food-wine.news-articles.net/content/2025/12/12 .. lus-wine-into-festive-eco-friendly-gluhwein.html
  Published in Food and Wine on Friday, December 12th 2025 at 9:53 GMT by OPB

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A New Twist on an Old Classic: The Superabundant North American Glühwein Recipe

In the chilly months of December, a familiar winter ritual warms Oregon kitchens and living rooms alike: the pot of hot, spiced wine known in German as glühwein. The OPB article “Recipe: Superabundant NA Mulled Wine (Glühwein)”—published on December 12, 2025—reimagines this beloved holiday staple by turning excess wine into a festive, crowd‑pleasing beverage that’s both economical and environmentally friendly. The piece is more than just a recipe; it is a small celebration of Oregon’s burgeoning wine culture, a nod to sustainability, and a guide for anyone looking to elevate their holiday drinks.

1. The Story Behind the Recipe

The article opens with an anecdote from local winemaker and chef Lena McKay, who explains how the idea came about when her small winery was left with a surplus of unbottled red wine after the harvest. Rather than let the wine go to waste, she and her team concocted a “superabundant” version of glühwein that used the surplus wine as the base for a deeply flavored, aromatic drink. The term superabundant is used to highlight the eco‑friendly approach: “We’re turning excess into something special,” McKay says, referencing the article’s mention of Sustainability in Oregon’s Wine Industry (a link within the piece that delves deeper into Oregon’s zero‑waste initiatives).

The recipe, while rooted in tradition, also reflects a distinctly North American palate. It blends the classic European spice profile—cinnamon, cloves, star anise—with local flavors such as Oregon honey, a splash of apple cider, and the zest of a blood orange (a nod to the state’s growing citrus orchards). The recipe’s origin story is a reminder that holiday traditions can adapt to local contexts without losing their soul.

2. Ingredients – The Superabundant Pantry

The ingredient list is surprisingly short and easy to find, making it accessible to home cooks who may not be seasoned wine enthusiasts. The key items are:

The article references a Local Honey Producer’s Guide (link to a small Oregon honey company) to explain why honey is a superior sweetener for mulled wine—its natural flavor profile preserves the spices rather than masking them.

3. Step‑by‑Step Preparation

The OPB piece breaks the process into five distinct stages, each accompanied by a helpful tip drawn from culinary experts:

1. Prepare the Spices
   Combine the cinnamon sticks, cloves, star anise, and allspice in a spice‑infusion pouch or a small cheesecloth bundle. The article links to a video tutorial on how to “Infuse Spices in Wine” for viewers who prefer a visual guide.

2. Heat the Wine
   Pour the bottle of red wine and apple cider into a large, heavy‑bottom pot. Warm gently over medium heat; the recipe emphasizes not to let the mixture boil, as that would strip the wine of its aromatic compounds. The article cites a Wine Science 101 link that explains the chemistry of gentle heating for mulled wines.

3. Add Sweeteners and Citrus
   Stir in honey and orange zest, allowing the honey to dissolve fully. A short tip from Chef Michael Rivera—featured in the article’s sidebar—reminds readers to use a hand‑whisk to evenly distribute the citrus oils.

4. Season
   Gently fold in the spice pouch, add lemon juice, and, if desired, a splash of brandy or cognac. The recipe encourages tasting at this point; if the flavor seems too heavy, a dash of water can be added to lighten the mixture.

5. Simmer and Serve
   Reduce heat to low and let the mulled wine infuse for 15–20 minutes. Remove the spice pouch and pour the hot wine into heat‑resistant mugs. Garnish with a cinnamon stick, a slice of orange, and, optionally, a dusting of ground ginger. The article links to an Oregon Food & Drink guide that lists regional garnish ideas.

4. Practical Tips and Variations

A large portion of the article is devoted to making the recipe versatile. It suggests substituting white wine for a lighter glühwein, adding a splash of cherry liqueur for depth, or even using rose wine for a blush‑colored version. For those who prefer a non‑alcoholic version, the article directs readers to a Zero‑Proof Glühwein feature (another OPB link) that swaps wine for a mix of grape juice, sparkling water, and the same spice blend.

The “superabundant” angle also includes a sustainability message: the article points out that this recipe can turn a barrel of surplus wine—often wasted—into a festive drink, reducing food waste. Readers are encouraged to donate any remaining wine to local food banks, a practice highlighted by the OPB’s Community Giving section.

5. Serving Suggestions and Storage

OPB’s piece provides creative serving ideas. Pair the mulled wine with roasted chestnuts, toasted almonds, or a selection of artisanal cheeses. The article also recommends using a glass carafe (linked to a local glassmaker’s shop) to keep the beverage warm longer. For those who want leftovers, the recipe suggests refrigerating the drink in a sealed container; it can be gently reheated in a saucepan for up to 48 hours.

6. The Takeaway

By the time the article concludes, readers are armed not only with a recipe but also with the context and tools to make their own superabundant glühwein. OPB’s “Recipe: Superabundant NA Mulled Wine (Glühwein)” is a perfect blend of practical cooking advice, sustainability messaging, and celebration of Oregon’s local ingredients. It’s a reminder that even age‑old traditions can be refreshed with a modern twist—especially when you have a bottle of surplus wine and a few thoughtful spices waiting in the pantry. Whether you’re toasting a holiday party or sipping by the fire, this recipe invites you to create something delicious, memorable, and responsibly made.