In last week’s post, I hinted at my visit to two wineries. My first stop that afternoon, following the morning’s wine tasting, discussed last week, was at the cooperative winery in Saint-Chinian. I had come not to taste wine, but to look at the “Art en Cave” – enormous works of art which are painted on the fronts of the wine tanks in the cellar. The project started in 2013 and since then at least one new painting has been commissioned each year.
Each year a new cuvee is created in tandem with the new artwork. The wine is issued in a limited edition, with the painting featured on the label of the bottle.
When the project was first started, it was a unique concept. “Art en Cave” is now a registered trademark!
After my visit to the cooperative winery, I went on to say hello to my friends Nadia and Cyril Bourgne at Domaine la Madura. For the occasion of the winery open day, they had decided to pair visual arts with their wine. I enjoyed the paintings of Stéphane Villafane as much as I enjoyed the wines of Domaine La Madura!!
This will be my last post this year – I’m going to take a break for the holidays. So, here is my Christmas present to you: my recipe for mulled wine! I recently made a large quantity of mulled wine for a Christmas concert in Saint-Chinian. The lucky visitors went through 15 litres of it!
A wonderfully fragrant and tasty mulled wine, ideal for the holidays. The quantities in the foreground are for one bottle of wine, the quantities in the background are for 10 litres!
- 6 cloves
- 4 allspice berries
- 4 cardamom pods
- 1 cinnamon stick
- 1 orange, zest only, peeled thinly
- 3 tbsp sugar
- 1 bottle red wine
- In a non-reactive saucepan (stainless steel or enamel) heat the wine with the other ingredients to 80 degrees celsius. Use a thermometer if possible.
- Leave to infuse for 15 to 20 minutes over a very low flame.
- Strain and serve.
Leftover mulled wine can be bottled and kept for several days. Reheat gently
Happy Holidays to you and yours!