I'd never heard of this, let alone had it before. I'm not a big fan of red wines, so I thought this was just okay. I drank the whole batch in two days, while it was snowing outside. Certainly, this is much better served hot; if you don't drink it quickly enough and it gets cold, it doesn't taste nearly as good.
I made this exactly as written. However, the sugar/water mixture didn't get "thick and syrupy" within 30 minutes; maybe it's my elevation (6200 feet), or maybe I didn't have my "simmer" set high enough. I hope that wasn't a crucial part of the recipe. I also didn't get all the juice out of the orange halves (squeezed by hand), but they were pretty large, so I got a lot of juice anyway. But thanks for an introduction to this kind of drink; perhaps I'll find one that will "wow" me someday. Oh, and the wine I used was a 2006 California Shiraz (by Charles Shaw).
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I'd never heard of this, let alone had it before. I'm not a big fan of red wines, so I thought...