Hi All,
Dumb question coming ...
I found a wonderful recipe in March's "Gourmet - French Bistro Cooking" for spiced orange wine. The recipe calls for bringing 2 bottles of dry white wine to a boil with sugar, 1/4 cup Grand Marnier, 1/4 cup Pernod (what is this by the way?), and 2 cloves - boiling until the sugar dissoloves. The description says the wine will be stronger than a regular glass of wine but won't the boiling reduce the alcohol content? I know it will reduce the liquid by at bit but ... ?
To finish, you pour back into their original bottles with orange peel and bay leaves and chill for an hour, recork and chill for 4 more.
What are your thoughts?
Thank you!
Dumb question coming ...
I found a wonderful recipe in March's "Gourmet - French Bistro Cooking" for spiced orange wine. The recipe calls for bringing 2 bottles of dry white wine to a boil with sugar, 1/4 cup Grand Marnier, 1/4 cup Pernod (what is this by the way?), and 2 cloves - boiling until the sugar dissoloves. The description says the wine will be stronger than a regular glass of wine but won't the boiling reduce the alcohol content? I know it will reduce the liquid by at bit but ... ?
To finish, you pour back into their original bottles with orange peel and bay leaves and chill for an hour, recork and chill for 4 more.
What are your thoughts?
Thank you!