If you’re wondering what mulled wine is, it’s a warmed, spiced wine drink that’s usually served close to Christmas and commonly made using red wine, though you will see some varieties using white and rosé wine. The first step to perfecting your mulled wine recipe is to ensure you don’t boil the wine. Instead, it needs to be very gently heated to avoid boiling off too much of the alcohol and leaving a sharp taste.
For the spices, ensure you use whole spices and not ground versions of the cinnamon, star anise or cloves. Ground spices won’t dissolve in the wine and will leave an unpleasant taste and texture in the drink. You’re purely aiming to infuse the wine with the flavours of the spices.
Letting the wine rest before serving helps the flavours to settle and combine. You can serve the mulled wine immediately after warming it, but you’ll notice the flavour difference if you let it cool and infuse for 30 minutes.
Choosing the right wine for mulled wine
Traditional mulled wine starts with the perfect red wine. Ideally, you need to source a dry red. Grapes, such as merlot, cabernet sauvignon or zinfandel, work well as a base for a mulled wine recipe. Select a mid-range wine when it comes to price, as an expensive wine will lose its complexity when heated. Avoid using heavily oaked wines, as they can have a slightly bitter taste once warmed through. For more guidance on styles of red wine, take a look at our useful round-up of several of the most popular red grape varieties.
Spice variations and flavour twists
In the recipe above, we’ve shared a classic mixture of mulled wine spices using cinnamon sticks, cloves and star anise. However, you can vary the spices used and introduce other mulled wine ingredients to adapt the flavour profile. A small piece of nutmeg adds both nutty and sweet notes to the wine and is ideal for an additional festive touch.
Some chefs also add citrus to the recipe to add brightness. You can do this either by using fresh orange slices or lemon peel. Take care not to include too much white pith, as this will bring unwanted bitterness to the mulled wine.
Lastly, a splash of sloe gin, brandy or rum adds aroma and depth. Brandy brings a richer and rounder taste to the wine, sloe gin contributes additional fruitiness and rum adds a sweeter finish.
Serving, batching and keeping warm
Mulled wine can be easily served in heatproof glasses using a ladle or strainer. Garnish with a slice of orange to bring freshness to the glass. Mulled wine is naturally made as a batch drink, as it’s easiest to make it with a whole bottle of wine. For more than six servings, double the recipe above, using an additional bottle of wine. It can be kept warm on the hob over a very gentle heat and dished out to guests as they arrive.
Intended for ages 18+. Please drink responsibly.
