Aldo Sohm’s Mulled Wine

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When the wine director of the Michelin three-starred restaurant Le Bernardin shares a wine recipe, you know it’s going to be good. Sohm oversees a wine collection of 15,000 bottles made up of 900 wine selections. He is also the face of Aldo Sohm Wine Bar, a casual, convivial spot just steps away from Le Bernardin where guests can enjoy his approachable, meticulously crafted wine list.

Here, he details what goes into his favorite mulled wine recipe, the perfect cozy beverage for the fall season. The taste is delicious and your home will be filled with the fragrant scents of autumn.

Mulled Wine

Serves 12

1.5 liter merlot wine
½ cup port wine
¼ cup sugar
3 cinnamon sticks
6 cloves
½ clove of nutmeg
8 allspice berries
1-inch piece peeled ginger
2 pieces orange peel

1. Place all ingredients in a heavy bottomed pot and bring to a simmer for 20 minutes, cover and let steep for 2 hours.

2. Strain out all ingredients and serve warm.

3. Store excess wine in a tightly sealed container.

(Recipe and photo courtesy of Aldo Sohm)

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Jennifer Fauci is the managing editor of Long Island Weekly, Anton Media Group's award-winning special sections and Anton’s local magazines. Her passion for literature, travel and the arts lend to the unique content in her publications. In her time at Anton, she has received first place in the Folio Awards, second place for the NYPA awards and is the recipient of six PCLI awards.

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