Warmth and friendship are hallmarks of the holiday season. This year, welcome your guests with a traditional Italian winter aperitivo, or before-dinner cocktail, of warm wine flavored with a variety of nuts, dried fruits and spices. Or, if you prefer, serve this as an after-dinner beverage with Italian Christmas cookies or panatone, sweet Italian bread.
“Throughout the holidays we add hot, peeled chestnuts, a cinnamon stick and a little brandy to a nice, full Chianti,” says Sicily-native Paolo Lafata, senior executive chef for Olive Garden. “We sip it slowly, enjoy the company of family and good friends, and are warmed from head to toe.”
Lafata offers several suggestions to create variations of this simple holiday beverage enjoyed throughout Italy.
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Warm Holiday Wine |
First, select a bottle of medium- to full-bodied wine.
For red, consider a Chianti, Barbera or Cabernet:
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24 ounces red wine |
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2 medium plums, quartered and
thinly sliced |
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1/2 pint whole blackberries |
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1/2 teaspoon of fresh nutmeg or 1/8 teaspoon jarred |
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1/4 cup sugar |
Combine first three ingredients in 2 quart saucepan. Heat at a steady simmer for 5 minutes, but do not boil. Add cloves, nutmeg and sugar and stir to dissolve. Simmer for 5 more minutes. Turn off heat and allow to steep, or sit, for 10 minutes, to let the flavors infuse the wine.
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24 ounces red wine |
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About 8 chestnuts, cooked and peeled (2 per person) |
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3 fresh, whole cinnamon sticks |
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1/4 teaspoon fresh nutmeg |
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1/8 teaspoon allspice |
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1/4 cup sugar |
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2 teaspoons cognac or Sicilian brandy, optional |
Combine first five ingredients in 2 quart saucepan. Heat at a steady simmer for 5 minutes, but do not boil. Add sugar and stir to dissolve. Simmer for 5 more minutes. Turn off heat and allow to steep, or sit, for 10 minutes, to let the flavors infuse the wine. Add up to another 1/4 cup of sugar based on preference, and cognac or brandy, as desired.
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For white, Chardonnay is a good choice:
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1/4 cup whole almonds |
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24 ounces Chardonnay |
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1 teaspoon orange peel, freshly grated (careful to avoid white, bitter pith); or 2 teaspoons orange liqueur |
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1 fresh, whole cinnamon stick |
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1/8 cup sugar |
Toast almonds in 2 quart saucepan for 1 to 2 minutes or until you smell aromas. Add remaining four ingredients and bring to a steady simmer for 5 minutes, but do not boil. Turn off heat and allow to steep, or sit, for 10 minutes, to let the flavors infuse the wine. Add up to another 1/8 cup of sugar based on preference.
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1/4 cup whole almonds |
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1/4 cup dried apricots, sliced |
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1/2 vanilla bean |
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24 ounces Chardonnay |
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1/8 cup sugar |
Toast almonds and apricots in 2 quart saucepan for 1 to 2 minutes or until you smell aromas. Split vanilla bean down the center and add to pan. Add wine and sugar and bring to a steady simmer for 5 minutes, but do not boil. Turn off heat and allow to steep, or sit, for 10 minutes, to let the flavors infuse the wine. Add up to another 1/8 cup of sugar based on preference.
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Use a ladle to pour mixture into wine glasses with sugared rims or garnish with cinnamon sticks, orange peel or freshly ground nutmeg.
“The best part is what’s left at the bottom of the glass,” said Lafata. “The wine-soaked fruit and nuts are a delicious ending.”
