Spiced Mulled Wine Recipe (2024)

FAQs

What's the difference between mulled wine and spiced wine? ›

Modern day mulled wine is typically sweeter than its 'spiced wine' predecessors, as it tends to use more fruit juice to help tune out the overwhelming acidity and spice.

Mulling Spices

Each recommended using about a tablespoon of mulling spice per 750 ml bottle of wine, which I toasted briefly in a skillet before adding to the wine.

The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). These wines are dark, fruity and full bodied, which means they can support all of the flavors we'll be adding. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”

Ainsley Harriott recommends mulling wines in a slow cooker and says two hours at low temperature gives excellent results and should retain most alcohol content.

The Best Wine for Mulled Wine

The best wines for mulled wine are richly fruity, medium-bodied ones with little oak aging, because these stand up to the bold sweetness and spice of the hot drink without tasting too tannic. For example, try a Chilean Merlot, a Zinfandel from California or a Grenache from Spain.

When combined with cinnamon in particular, mulled wine becomes a powerhouse of goodness. Let us explain… Cinnamon, a key spice in mulled wine, is renowned for its antioxidant properties. It contains high levels of polyphenols, which help combat oxidative stress, reducing the risk of chronic diseases.

Leftover wine, boxed wine, $6 wine — that's all fine here. But if you're putting some thought into it, opt for a fuller-bodied, lower-tannin red. Mulled wine is not a delicate beverage, so I wouldn't choose a delicate wine like Pinot Noir or Gamay as the base.

Just follow the directions for your favorite recipe and let the wine simmer with spices until it's deeply infused. Then let the mulled wine cool at room temperature, transfer it to an airtight container, and store it in the fridge — it will keep well there for up to three days.

Does the alcohol cook out when making mulled wine? In short, yes, some of the alcohol burns off when boiling mulled wine, but you should only be gently bringing up to the boil and simmering for around 15-30 minutes which isn't enough time to completely remove all alcohol traces.

The best red wines for mulled wines taste bright and fresh, such as Grenache, Tempranillo, Sangiovese, fruit-forward Pinot Noir. Inexpensive Bordeaux is another great choice for mulled wine; in fact, claret was a traditional choice for British mulled wine in William Shakespeare's day.

Can you use old wine for mulled wine? ›

When you make mulled wine, the spices soften the acidity of the wine, and the result is a smooth, well-flavoured drink. You can use old wine to make this drink, and it will save you having to pop the cork on a new bottle.

Warm it over low to medium heat. Alcohol evaporates at 80 °C so you need to make sure your Thermapen remains under this temperature to capture all of the flavours of the mulled wine. After warming, add your remaining ingredients and gently simmer the mixture over low heat for about 15-20 minutes.

You need to infuse the wine long enough with the spices to take on their flavour but DON'T ON ANY ACCOUNT LET THE MIXTURE BOIL as you'll be left with a bitter taste. Slow and low is the way to go. And it shouldn't be served piping hot, just comfortably - and comfortingly - warm.

'I personally think you need to add something sweet like a good slug of vintage character or late bottled vintage Port, or a dash of Grand Marnier or Cointreau,' said Beckett. Lechavlier also suggests a smokey whisky, brandy or rum as additions, but advises that you add a shot after you've made the mulled wine.

The conventional wisdom accepted by just about everyone in the food world is that all the alcohol you add to a dish evaporates or dissipates during cooking. It is wrong. In fact, you have to cook something for a good 3 hours to eradicate all traces of alcohol.

Mulled Wine, sometimes referred to as Spiced Wine, refers to wine, most often of a red variety, infused with various fruits and spices then served warm. This traditional European drink is quite popular around the holidays and is synonymous with Christmas markets all around the world.

Mulled wine goes by many names—spiced wine, hot wine, glögg, glühwein, and vin chaud are a few I hear used interchangeably. As far as I know, they all essentially refer to the same drink, although the spices and booze of choice may vary depending on the region.

Most commonly “mulled wine” in English-speaking North America (more on “mulled” later), it is vin chaud or hot wine in French. In German-speaking countries, you would most likely encounter the popular winter beverage Glühwein, describing hot, spiced wine as glowing or smoldering.

Not much. Mulled wine is warmed, not boiled. Usually with added spices. Whether in a still or in boeuf bourguignon, the higher the heat, the more alcohol is released.