{"id":1267,"date":"2013-01-15T06:45:13","date_gmt":"2013-01-15T05:45:13","guid":{"rendered":"http:\/\/silkroad-conseil.com\/blog\/2013\/01\/la-recette-de-vin-chaud-qui-passe-la-tl\/"},"modified":"2023-02-18T17:51:37","modified_gmt":"2023-02-18T16:51:37","slug":"la-recette-de-vin-chaud-qui-passe-la-tl-2","status":"publish","type":"post","link":"https:\/\/www.silkroad-conseil.com\/wordpress\/la-recette-de-vin-chaud-qui-passe-la-tl-2\/","title":{"rendered":"La recette de vin chaud qui passe \u00e0 la t\u00e9l\u00e9"},"content":{"rendered":"

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LA recette de saison, c’est le vin chaud<\/strong>. M\u00eame si en Chine cela fait des mill\u00e9simes qu’on fait du vin (de riz ou de raisin), les Chinois n’ont jamais profit\u00e9 d’un verre de vin chaud. C’est Jacky Lee de la t\u00e9l\u00e9vision de Shandong<\/strong> qui s’y est int\u00e9ress\u00e9 en premier.<\/p>\n

Pour information, Shandong \u5c71\u4e1c est la province de la ville de Qingdao \u9752\u5c9b, la ville o\u00f9 l’on fabrique la fameuse bi\u00e8re chinoise. Litt\u00e9ralement, c’est la province \u00ab \u00e0 l’est des montagne \u00bb<\/strong>. Elle est situ\u00e9 entre terres et eaux, Qingdao a d’ailleurs les pieds dans la mer.<\/p>\n

Apr\u00e8s avoir march\u00e9 sous la pluie glaciale, Jacky a ador\u00e9 le verre de vin chaud que je lui ai pr\u00e9par\u00e9. Il en a m\u00eame fait un reportage<\/strong> sur un coin de table de la cuisine ! A voir ici en podcast.<\/a><\/p>\n<\/div>\n<\/div>\n

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Le principe de la recette est simple :<\/p>\n

– Une bouteille de vin rouge<\/strong> : j’aime les vins tr\u00e8s fruit\u00e9s. Le comble du luxe est un vin pass\u00e9 en barrique qui arrondie l’acidit\u00e9 du vin.<\/p>\n

– Du sucre<\/strong> suivant l’acidit\u00e9 du vin : 200 \u00e0 250 g. Donc si on a un vin bois\u00e9, on met moins de sucre \ud83d\ude42<\/p>\n

– Des agrumes<\/strong> : chaire et zeste, car les huiles essentielles sont dans l’\u00e9corce.<\/p>\n

– Des \u00e9pices<\/strong> : j’aime les vieilles racines de gingembre avec l’\u00e9corce de citron, parfois j’ajoute du poivre avec l’\u00e9corce de pamplemousse… C’est selon les envies. La recette classique comporte des clous de girofle qui ont des propri\u00e9t\u00e9s anti-inflammatoire, des \u00e9toiles de badiane au go\u00fbt anis\u00e9 qui d\u00e9gagent les voies respiratoires et de la cannelle qui serait antivirale. Que des bonnes choses en somme !<\/p>\n<\/div>\n<\/div>\n

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\"La<\/a><\/div>\n<\/div>\n
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Pour une bouteille de 75cl de Syrah Reserva de Validivieso :
\n– 200 g de sucre
\n– 2 oranges
\n– 2 cuill\u00e8res \u00e0 caf\u00e9 de clous de girofle
\n– 4 \u00e9toiles de badiane
\n– 2 b\u00e2tons de cannelle<\/p>\n

Coupez une orange en 8, pr\u00e9levez le zeste de l’autre orange. Dans une grande casserole, m\u00e9langez tous les ingr\u00e9dients. Faites bouillir, puis mijotez 10 min. C’est pr\u00eat.<\/p>\n

Au Chili, cette boisson est appel\u00e9 \u00ab Navigado \u00bb<\/strong> \u00e0 cause des quartiers d’orange qui flotte comme le navire qui flotte sur l’eau.<\/p>\n

En Finlande et en Su\u00e8de, je l’ai trouv\u00e9 sous le nom de \u00ab Gl\u00f6gg mit vodka \u00bb<\/strong>. C’est surprenant la premi\u00e8re fois, mais on s’y fait tr\u00e8s vite \ud83d\ude1b . Une amie d’Helsinki (Finlande) m’a expliqu\u00e9 que ces enfants consomment du \u00ab Gl\u00f6ggy \u00bb<\/strong> \u00e0 base de jus de fruit.<\/p>\n<\/div>\n<\/div>\n

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\"Valdivieso<\/a><\/div>\n

Valdivieso Reserva Syrah<\/p>\n<\/div>\n

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THE recipe of this season is the mulled wine<\/strong>. While in China wine is being done for millenia (grape or rice wine), the Chinese have never enjoyed a glass of mulled wine. Jacky Lee from Shandong TV<\/strong> was interested as first.<\/em><\/p>\n

For your information, \u5c71\u4e1c Shandong is the province of Qingdao city \u9752\u5c9b, the city where they make the famous Chinese beer. Literally, it is the province at the \u00ab\u00a0east of the mountains.\u00a0\u00bb<\/strong> It is located between land and water, Qingdao has also feet in the sea<\/em><\/p>\n

After a walk in the freezing rain, Jacky loved the mulled wine that I have prepared. He even did a video interview<\/strong> on a corner of the kitchen table! The podcast of his interview.<\/a><\/em><\/p>\n

The mulled wine principle is simple:<\/em><\/p>\n

– A bottle of red wine<\/strong> : like very fruity wines. The luxury choice is a wine aged in barrel that make the wine’s acidity round.<\/em><\/p>\n

– Sugar <\/strong>aqual to the wine’s acidity: 200 to 250 g. So if you have a woody wine, put less sugar \ud83d\ude42<\/em><\/p>\n

– Citrus<\/strong> zest and chair, because essential oils are in the flesh.<\/em><\/p>\n

– Spices<\/strong>: I like old ginger root with lemon zest, sometimes I add pepper with grapefruit peel … It is as you wish. The classic recipe contains cloves that have anti-inflammatory properties, star anise, aniseed flavor that free respiratory and cinnamon is antiviral. Good things in fact!<\/em><\/p>\n

For a 75 cl bottle of Syrah Reserva Validivieso:
\n– 200 g sugar
\n– 2 oranges
\n– 2 teaspoons of cloves
\n– 4 stars anise
\n– 2 cinna<\/em>mon sticks<\/p>\n

Cut an orange into 8, draw zest of one orange. In a large saucepan, combine all ingredients. Boil, then simmer for 10 min. It’s ready.<\/em><\/p>\n

In Chile, this drink is called \u00ab\u00a0Navigado\u00a0\u00bb<\/strong> because of the orange floating like a ship that floats on the sea.<\/em><\/p>\n

In Finland and Sweden, I found it under the name of \u00ab\u00a0Gl\u00f6gg mit vodka\u00a0\u00bb<\/strong> It is surprising the first time, but you got very quickly \ud83d\ude1b . A friend of Helsinki (Finland) explained that children consume \u00ab\u00a0Gl\u00f6ggy\u00a0\u00bb<\/strong> made with juice.<\/em><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

LA recette de saison, c’est le vin chaud. M\u00eame si en Chine cela fait des mill\u00e9simes qu’on fait du vin (de riz ou de raisin), les Chinois n’ont jamais profit\u00e9 d’un verre de vin chaud. C’est Jacky Lee de la t\u00e9l\u00e9vision de Shandong qui s’y est int\u00e9ress\u00e9 en premier. Pour information, Shandong \u5c71\u4e1c est la… Poursuivre la lecture La recette de vin chaud qui passe \u00e0 la t\u00e9l\u00e9<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":143,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[7,8,9],"tags":[33,51],"_links":{"self":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1267"}],"collection":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1267"}],"version-history":[{"count":1,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1267\/revisions"}],"predecessor-version":[{"id":1412,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/posts\/1267\/revisions\/1412"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media\/143"}],"wp:attachment":[{"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.silkroad-conseil.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}