How to Make the Perfect Glöckle: Secrets You Didn't Know

Glöckle is not just a warming drink, but an art of combining wine, spices, and preparation method. When made correctly, Glöckle reveals a rich bouquet of aromas and warms you on cold days. We explain how to make a truly delicious drink without spoiling the wine or losing the beneficial properties of spices.

Main points from the article:

• Not just any wine is suitable for Glöckle — it's important to choose the right grape variety and price range;
• The heating temperature should not exceed 70°C — this is critically important;
• Spices must be added in a particular order;
• There are techniques that help reveal the aroma of the drink;
• The classic recipe can be diversified with alternative ingredients.

Which wine to choose and why it matters:

Semi-dry or dry red wine is best suited for Glöckle. You don’t need to go for an expensive one — the complex bouquet of noble wine will be lost during heating. However, very cheap wine is also not recommended — low-quality wine can cause an unpleasant bitterness.

The ideal choice is wine from the mid-range price segment (500–800 rubles) made from Merlot, Cabernet Sauvignon, or Pinot Noir grape varieties. These types provide a rich taste that pairs well with spices.

Why temperature is the key factor:

The biggest mistake when making Glöckle is boiling it. At temperatures above 70°C, the alcohol begins to evaporate, beneficial substances are destroyed, and the taste of the drink deteriorates.

For the best results:

• Use thick-walled cookware that distributes heat evenly;
• Heat on low heat;
• Watch for the appearance of white foam on the surface — this is a signal that the temperature has reached the desired level.

Spices that will enhance the flavor:

The classic spice blend for Glöckle:

• Cinnamon sticks (not ground);
• Fennel seeds;
• Cardamom;
• Allspice;
• Nutmeg;
• Clove.

It’s important to add spices in the right sequence. First, add cinnamon and fennel — they provide a base aroma. After 5–7 minutes, add the rest of the spices. Cloves should be added last and in small amounts — they can make the drink overly bitter.

Secret ingredients from chef cooks:

In professional kitchens, there are several tricks that help make Glöckle special. For example, using dried orange zest instead of fresh — it gives a more intense aroma. Or using honey instead of sugar — it not only sweetens but also enriches the flavor.

How to serve and drink Glöckle properly:

Glöckle should be served hot but not scalding — the optimal temperature is 60–65°C. Traditionally, the drink is served in glass flutes with a handle.

Important:

• Preheat the glasses;
• Strain the drink before serving;
• Decorate with an orange slice and a cinnamon stick.

Alternative versions of the classic drink:

White Glöckle: made from dry white wine with added apples and lighter spices like vanilla, ginger, and cardamom.

Non-alcoholic version: the base can be grape or apple juice. The preparation method is the same, but the temperature can be raised up to 80°C.

How to store ready-made Glöckle:

It’s best to consume the drink immediately after preparation. But if you need to save it:

• Cool it to room temperature;
• Transfer it into a bottle with a tight lid;
• Store in the refrigerator for no more than 24 hours;
• Reheat slowly to the desired temperature before consumption.

When reheating, it’s important not to exceed 70°C or the drink will lose its taste qualities.

What to pay special attention to:

The success of making Glöckle depends on the details:

• Do not use aluminum cookware — it may give a metallic taste;
• Do not keep spices in the drink for more than 15–20 minutes;
• Add honey or sugar at the end, when the drink is almost ready;
• Let the drink steep for 5–7 minutes before serving.

Following these rules will help you make Glöckle worthy of the best Christmas markets.

Cover: pinterest.com