Mulled Wine Recipe ~ How to Make the Best Mulled Wine (2024)

FAQs

What is the best wine for mulled wine? ›

I recommend looking for a bottle of Zinfandel, Merlot, Grenache, Brandy: Similar to sangria, it's also traditional to spike your mulled wine with an extra bit of liqueur. Brandy is the traditional choice, but Cointreau (or another orange liqueur) or tawny port are also delicious alternatives.

Re-heat it – If you make mulled wine in a pot, you can always put that pot back on the stove and re-heat the wine. As long as you don't bring it to a boil, the flavour of the wine won't be affected. You may lose a little of the alcohol punch, but you still get all the rich, spicy taste of your delicious mulled wine.

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.

Red wines are traditionally used to make mulled wine, and while any red wine can work, sweet reds will give you a nice, sweet base, meaning less sugar added in later. If you use a dry red, keep in mind you may need to add more sugar than a recipe calls for.

Just like with the best wines for sangria, the wines you choose for mulled wine don't need to be fancy (you'll be adding other ingredients to it anyway so there's no need to break the bank on an expensive bottle).

Yes. Even though the spiced wine is heated, most of the alcohol remains.

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.

Method. Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins. Remove from the heat and cool, leaving to infuse for about 30 mins.

The key to successfully heating up mulled wine is to take it up to a nice warm temperature without boiling it. Wine has a lower boiling point than water, and overheating it will cook off some of the alcohol, resulting in an unpleasant bitter flavour.

What flavourings can you add to mulled wine? Cloves, cinnamon, cardamom, star anise, nutmeg and vanilla are all quintessentially Christmassy. Our classic mulled wine recipe adds orange rounds and apricots for added natural sweetness, but you can add sugar or honey to balance the spices, too.

How can I improve my shop bought mulled wine? ›

“Vineyards” Mulled Wine, Tesco (£3 for 75cl, 5%)

This mulled wine tastes more watered-down; it's not unpleasant but needs something to give it a bit more of a hit. Adding some sliced lemons or oranges and a drop of brandy would probably lift this; as it is, it's cheap and cheerful.

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.

Zinfandels, Merlots, Syrah/Shiraz, or Garnache tend to work best. Avoid red wines high in tannins or have an oaky flavor, and avoid light reds. Sometimes Cabernet Sauvignon, which tends to have a full-bodied, fruity flavor, can work in a pinch, as can Malbec, which tends to have a bold, spicy flavor.

All ingredients are combined and heated to approximately 150-160 degrees. Be careful not to over heat or boil the mixture. Since alcohol evaporates at 172 degrees which is much lower than water you would be left with a non-alcoholic version of mulled wine and that defeats the purpose.

Mulled wine still has a high alcohol and sugar content, so you should be aware of how much you're consuming. 'People often think that because it's been heated it's less alcoholic, but only a small amount actually evaporates,' explains Dr Lee.

Ideally you want to use bigger and bolder red wines like Zinfandel, Merlot, Syrah, or Cabernet, but any fruity red wine your family members are leaving around will do. I've used Pinot Noir before to success. Honestly, whatever red wine that you're stuck with and you don't want to drink, they'll work.

As wine forms the base for the mulled wine, you do want to be careful with your selection. A bottle of Levant Shiraz makes the perfect base - we don't recommend Cabernet Sauvignon or Pinot Noir. Cabernet Sauvignon is too high in tannin, and Pinot Noir is too light to carry the spices.

Both wines are flavored with apple cider, some vanilla bean, an assortment of spices and fruit. The red is sweetened with a touch of maple syrup (YES!) while the white is sweetened with some honey and ginger.