Masala Wine - A Vinous Chai - 2

In Masala Wine - A Vinous Chai - 1 I wrote about making Masala Wine using white Moscatel.


But now we are going to make a Masala Wine with sun-dried raisin wine - Vino de Pasas. 


This is the same Moscatel grape but laid out in the hot Seville sun to dry and then the grapes are fermented. So extra rich and dark and sweet. The Vino de Pasas is a lot like the Pedro Ximénez (PX) made in Montilla but instead of the wine being made from the neutral Pedro Ximénez, it is made from the highly aromatic Moscatel grape.

I wrote:

Oh keep the spice mix for next time.

So take the spice mix - Cinnamon, Cloves, Cardamom and Vanilla saved from making the Masala Wine with white Moscatel.

And add a glass of sun dried raisin wine - Moscatel Vino de Pasas from Lebrija in Seville province.

Transfer the spices and wine to a porridge bowl; cover with cling-film as before and microwave on medium power for 4 minutes.

Strain into a large bowl glass and serve.

The cinnamon and cloves really set off the raisined Moscatel both on the nose and the palate. Lovely stuff indeed. 


Really Christmassy on a cold January.


Oh and then re-use the spice mix again for making Chai - That is Indian Spiced Tea. Just pour freshly brewed tea over the spices in a strainer and you have a lightly spiced tea. 

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Warren EDWARDES


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