Gerstacker Gluhwein Nurnber

This is a 1-liter bottle of Gluhwein, the spiced red wine served hot in German-speaking winter markets. The name points to the Nuremberg style, and Nuremberg's Christmas market is the best-known home of the drink. It is bottled under the Esplanda label in Massachusetts. Gluhwein is made to be heated, and it is not a bottle for sipping at cellar temperature. Styles like this usually start from a fruity, low-tannin red wine, sweeten it, and flavor it with cinnamon, clove, star anise and citrus peel. Expect red berry and cherry fruit, a soft body, and a warm baking-spice aroma. Acidity tends to stay gentle, tannin is mostly masked, and there is no oak character to speak of. The finish is usually sweet and spiced, and it lingers. Warm it in a saucepan over low heat, or in a slow cooker set to low, until it steams but does not bubble. A target of roughly 140 to 160°F (60 to 70°C) works well. Boiling drives off the alcohol and can leave the spices tasting harsh. A strip of orange peel, a cinnamon stick or a few extra cloves are optional additions, but check the bottle first, because it is likely already seasoned. The wine does not need decanting, and nothing is gained by letting it breathe. Pour straight from the pan or ladle it out. Serve it in a heat-safe glass mug or a small handled Gluhwein cup, filled about two-thirds so the aromatics collect above the liquid. Thin stemmed wine glasses are a poor choice, since hot liquid can crack them and you cannot hold them comfortably. A liter gives roughly five to six 6-ounce servings, so the bottle suits a small group around a stove. Nuremberg's own specialties pair naturally with it. Lebkuchen, the spiced honey gingerbread from that city, echoes the clove and cinnamon in the glass. Grilled Nuremberg-style bratwurst on a roll is the traditional savory match, because the sweet, hot wine offsets the salt and the marjoram in the sausage. Roasted chestnuts, salted pretzels, toasted almonds and aged hard cheeses also work. Leave it away from delicate seafood and light salads, which the sugar and spice would overwhelm. Gluhwein is a drink-now product and is not made for aging. Keep unopened bottles in a cool, dark place. Once opened, refrigerate any leftover and rewarm it gently within a few days. Rewarm only the portion you plan to drink.