Mulled wine has always felt like one of those drinks that instantly makes things feel cosy all around the world. I love how the spices – usually cinnamon, cloves and star anise – infuse the wine and give it that warm, fragrant aroma that basically smells like winter in a mug. The wine itself brings a gentle fruitiness, and when you add things like citrus it adds another layer of flavour that makes it even more inviting.
For me, mulled wine is as much about the atmosphere as the drink. That steam rising from the cup, the smell of spices filling the kitchen, everyone gathered around chatting – it just has a way of making a cold day feel warmer. The combination of warming spices and a little alcohol is relaxing without being heavy, which is probably why it’s such a favourite at get-togethers.
It’s also one of those drinks that feels tied to tradition. Lots of cultures have their own version, and it tends to pop up around festive celebrations and winter markets. That mix of nostalgia, comforting flavours and a bit of ceremony is probably why mulled wine has stuck around for so long.
Which wines are best for mulled wine?
When it comes to choosing the wine to make your mulled wine, try a fruity, full-bodied red wine, as the intense flavours will stand up to the aromatic spices and gentle heating. The best wines for mulled wine in Australia are fruity, full-bodied reds that can hold up to spices without needing to be overly expensive, such as Merlot, Shiraz, or Grenache.
Mulled Wine (Glühwein, Vin Chaud)
Recipe by Food and Vine
When entertaining, keep the mulled wine warm over a very low heat so that you can continue to serve hot glasses straight from the pot.
8
servings5
minutes20
minutesIngredients
750 ml 3 1/6 cup red wine (such as Shiraz)
375 ml 1 3/5 cup red wine (such as Merlot)
125 ml 1/2 cup brandy (or Cointreau)
1 1 orange, sliced
6 6 whole cloves
4 4 whole star anise
3 3 cinnamon sticks
2 tsp 1 tsp peppercorns
3 tbs 2 1/2 tbsp maple syrup (or honey)
Cinnamon sticks, extra, to serve
Orange slices, extra, to serve
Method
- Place all red wine, brandy, orange, cloves, star anise, cinnamon, peppercorns and maple syrup in a large pot. Gently bring to a simmer over medium-low heat (don’t let it boil!). Simmer, stirring occasionally, for 20 minutes.
- Ladle mulled wine into heatproof glasses or mugs. Decorate with extra cinnamon sticks and orange slices, to serve.
Notes
- It’s important not to boil the mixture or you will cook out all the alcohol. You simply want to heat it enough that the flavours all mingle.
Did you make this recipe?
Tag @foodandvineoz on Instagram and hashtag it with #foodandvine
Love this recipe?
Follow @foodandvine on Pinterest – it’s where your food and wine tastebuds collide
Join our Facebook page!
Follow Food & Vine on Facebook
){kind=link}