Brulé wine

January 14, 2013


  • half liter Barolo
  • 50 g sugar
  • 3 g cinnamon sticks
  • 3 g cloves
  • 3 g mace
  • 3 g coriander
  • 3 black peppercorns
  • peel of a half lemon
  • one leaf of laurel
  • a little cardamom
  • a little stick of vanilla or a little vanillin
  • one leaf of sage
  • a little rosemary


Put the Barolo in a little pot and add all the other ingredients: let boil for six or seven minutes. Filter it through a towel and serve very hot.
This recipe is 150 years old and can also be prepared without mace, coriander and cardamom.
It’s especially useful if you’re ill or a little depressed: vin brulé is magic against the cold.
Photo Credits: Piero Fissore