Mulled Wine Season Is Here

mulled wine season title

It’s holiday season, y’all! But it’s cold and it’s getting dark early and has been very windy for a couple of days now too, and these conditions call for a little extra pampering. Cozy up, light a few candles and switch your well deserved glass of vino to a steaming cup of mulled wine!

I’m hoping to make you love this drink as much as I do, which is a tall order because I like it a lot. And I really mean a lot: come the first cool-ish breeze in early September, right until I disgrace myself by still drinking it in April, I don’t stop making it and I’m here to share how it’s done.

But first, a little history. Although some say it was Hippocrates himself who invented it (and recommended as remedy for various medical conditions – I like the guy’s thinking!), the practice of mulling wine was more likely introduced by the Romans.

As a matter of fact, their reasons were rather practical. Providing the proper conditions for making wine was, well, haphazard those days, so there was a good chance wine would go stale. Trying to save it and make it enjoyable drinkable, strong spices were added to coat the vinegary, sour taste and there you go, mulled wine was born.

Greek or Roman, one thing is for sure: we did not start drinking spiced wine just yesteryear. Luckily, we also got way better at wine making since, so mulling is not to mask unpleasantness any more either. Spiced wine is here to warm and cheer you up!

Several varieties spread and become popular throughout the continent, in my country for example, hot wine was already a Christmas staple in the era of the Austro-Hungarian Monarchy. Since this cold weather favorite is so well-known in Europe, it would be foolish to pick any recipe and call it the original. What we can safely say is that it’s done by heating wine with sugar and spices.

White, red and rose are all accepted, choose according to your preference. There is one rule you’d be wise to follow though: while you most definitely shouldn’t alter a very expensive bottle this way, quality is important. So no, you can’t make lousy wine any better by adding fragrant stuff to it. Another myth busted, sorry. The rule of thumb is to use wine you’d be willing to drink straight.

And now, adjust the sweetness to taste, and pick your spices. I mean, I’m not really being helpful here, am I? Ok, I’ll give you my secret recipe (shhh!), then some alternatives and additions you can work with to create your own personal favorite.

Oh, just one more thing! I may start a riot with this among mulled wine enthusiasts, but I do add water to the wine. I promise this won’t dilute or ruin your drink. You should know me better than that anyway!

mulling spices

Mulled White Wine

  • Time: 10-15 min
  • Difficulty: easy
  • Print

Ingredients

1 bottle (750 ml) dry white wine

1 cup (250 ml) water

3 tbsp granulated sugar

1 cinnamon stick

8-10 cloves

Directions

Heat ingredients in a pot with the lid on. When liquid comes to a rolling boil, your mulled wine is ready to serve. If you’re making the drink in advance, fish spices out a few minutes after turning heat off (they tend to make the taste bitter if soaked for too long).

Mulled Red Wine

  • Time: 10-15 min
  • Difficulty: easy
  • Print

Ingredients

1 bottle (750 ml) dry red wine

1 cup (250 ml) water

3 tbsp granulated sugar

1 cinnamon stick

8-10 cloves

6-8 allspice

1 star anise

Directions

Heat ingredients in a pot with the lid on. When liquid comes to a rolling boil, your mulled wine is ready to serve. If you’re making the drink in advance, fish spices out a few minutes after turning heat off (they tend to make the taste bitter if soaked for too long).

mulled red wine in mugs

Instead of simple granulated sugar, you may use brown sugar, honey, or even maple syrup to add depth to the flavor.

Fruits like citrus slices, peeled apples, pears or dried plums can also be added to the wine. Don’t discard, eat them!

Add nutmeg, cardamom, ginger, black pepper, bay leaf, coriander, thyme, or chili to your wine for an unexpected twist.

Got a scraped-out vanilla pod lying around? Pop that in the pot too, there’s still plenty of flavor left in it!

Disclaimer: No animals or human beings were harmed in the making of the photographs, although the Fiance and I got quite tipsy by the end of the sesh. Everything for the audience!

Love,

Fruzsi

“Top view of spices on the table” photo featured in title image by dashu 83 / freepik

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