Mistela is a sweet liquor traditionally made from a mixture of grape must and spirits, often served as a dessert accompaniment.
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Hot to make Grape Mistela?
This Chilean version of mistela, usually prepared with sweet grape varieties like Moscatel, Malvasia, Garnacha, or Tempranillo, offers a delightful blend of flavors.
Nutritional Information
Category: Beverages
Cuisine: Chilean
Calories: 250
Preparation: 12 hours
Servings: 8 people
Grape Mistela recipe
Ingredients
- 3 kg of grapes
- 1 liter of Chilean Pisco
- Ice
Preparation
- Separate the grapes from the stems and remove any damaged fruits. Wash in cold water and reserve in a large bowl.
- Crush the grapes by hand and let the mixture (juice and skins) rest for about 12 hours, covered with a clean kitchen cloth. Then strain into a large pot, pressing with a spoon to extract as much juice (must) as possible.
- Transfer the must to a clean, sterilized bottle, cover, and refrigerate for 48 hours to allow the sediment to settle at the bottom of the bottle.
- Carefully transfer the clear must to another clean bottle using a thin plastic hose, ensuring not to disturb the sediment.
- Add brandy in a 2:1 ratio (for every 500 ml of must, add 250 ml of brandy). Mix well, cover, and store in a cool, dry place for 15 days.
- Serve the grape mistela in small glasses, either chilled or at room temperature, as an aperitif or paired with certain Chilean desserts.
What grapes to use to make mistela?
- Muscat (Moscatel): Known for its sweet and fruity flavor, Muscat grapes are one of the most popular choices for making mistela. They provide a pronounced grape aroma and a naturally high sugar content, which is ideal for sweet liquors.
- Malvasia: These grapes are often used in dessert wines and are known for their sweet, floral notes. Malvasia grapes can add a complex and aromatic character to the mistela.
- Garnacha (Grenache): While primarily used in red wines, Garnacha grapes, when used for mistela, contribute a rich, sweet flavor with a hint of berry notes.
- Tempranillo: This is another variety that can be used, especially when a more subtle sweetness is desired. It’s more commonly associated with red wines but can work well in mistela too.
Did you know?
The origin of the word “mistela” is believed to derive from the Latin “mixtus,” the past participle of “miscēre,” meaning “to mix” in English.
1 Comment
Seems very exotic! Thanks for the recipe!