I found a recipe for Glögg that calls for ‘red wine’. What kind of red wine should I use?
Cheap! There’s so much other strongly flavoured stuff in it, you really won’t be able to tell, unless it’s turned to vinegar.
Wow, I haven’t had Glögg in years. My Swedish friends on the East Coast used to make it every Yul. They just used whatever cheap red wine they could get.
What I mean is, cabernet, pinot, merlot…? And what is ‘cheap’? Two-Buck Chuck? (Actually, Three Buck Chuck since I’ve moved up here.) Gallo?
Well, fruity rather than dry would probably be the best. Try a merlot or a shiraz.
I like Two Buck Chuck (Charles Shaw) merlot. (I know many people turn their noses up at it.) It fits the criteria: It’s fruity, and it’s cheap. I guess I’ll try that.
It doesn’t really matter. Use a common variety, or one you especially like. If you want something specific to go for, use one described as “fruity”, or a low-tannin variety. Don’t use one you know you don’t like, since whatever you dislike about it might not be overpowered by the spices.
Now, be a good boy and share the recipe.
Ah, jjim beat me to it. Pesky halflings.
I even have a couple of Russian tea glasses like that.
Appropriate Wikipedia link.
Incidentally, if anyone should want a non-alcoholic version of this, just use extra black currant juice in place of the wine. Suitable for children as well as adults who don’t want the alcohol.
The one time I had authentic glögg, from an authentic Swede, it was so sweet and comforting as not to betray the fact it had an entire bottle of vodka (or more) in it.
The first glass slipped down beautifully and warmed my cockles. “That’s delicious! Please may I have some more?” I asked.
The second glass filled me with the spirit of the season. “That’s LOVELY,” I exclaimed with a huge grin. “Yes, I’d love some more!”
The third glass downed my beautiful slip and cocked my warmles. “You’re my best mate. I’d love a frouth galss pealse!” I told my host.
And with the fourth, the evening wore off.
Nothing over $6 a bottle.
Most perfect description.
What you want to do is get one of those large jugs of red wine at the other end of the rack. No, the other end. Yes, that end. I know, you’ve never been down there before because the screwtops scare you. Yes, I know those bottles say “fortified” - that means “more alcohol content”. I really don’t care what you think and, frankly, after your second cup, you won’t care either. Trust me.
As one of the two resident Swedish guys, I’m a bit wary of that. The “375 ml good blackcurrant juice or red grape juice (or both mixed)” doesn’t belong in Glögg. You should only use alcoholic beverages and spices.
As the other of the two resident Swedish guys, I’d have to agree. It reads like they meant either the wine or the juice, depending on whether you want alcoholic or non-alcoholic glögg. The description also says “wine or fruit juice”, and the instructions say “Pour the wine or juice”.
Oh, definitely. Either juice or wine. (Or, actually, either wine or juice or juice and vodka, or juice and Koskenkorva, or juice and…)
I think I’ll go have some glögi now.
Cut out the middleman and do vodka and Koskenkorva. With wine on the side.
I wish I had some. Oh well, Christmas Eve is tomorrow.
I almost spelled it that way. My late mother’s late husband was from Turku.
Charlie Tan and Priceguy: Thanks for the clarification. I did notice it said ‘or’, but the juice was listed in the ingredients; so I was wondering if I could make it with just the wine. I wonder if I have any vodka?
Oh, please, no more. With the pre-Christmas party season just past, I think I’ve had enough vodka and kossu to last me a while now. 
I sent glögi concentrate as a Secret Santa present last year; on the bottle, it said it could be mixed with red wine. To me, it looks and tastes just like a very heavy juice concentrate with spices added, so technically, mixing juice and wine could conceivably work when mäking glögi. I’ve always just gone with the “dilute concentrate with hot water and then pour clear liquor in” route.