- You need a young, fruity, low-tannin red, because very tannic or very acidic wines turn harsh once heated.
- Go easy on the spices, and taste the ginger last.
- Only take the coloured part of the citrus peel: the white pith makes the drink bitter.
- The wine must never boil. It is the most common mistake, and it ruins everything.
Contents
- Ingredients for one litre of wine
- Equipment
- Method
- Tips for success every time
- Storage
- Frequently asked questions
Mulled wine is made for cold weather, and yet it often goes wrong.
The challenge is knowing which wine to use and how to heat it without boiling. In this article, we will put together a complete recipe, from the wine to the spices, so you get it right every time.
Ingredients for one litre of wine
Which red wine to choose
You need a young, fruity, low-tannin red: a Gamay, a Pinot Noir or a Merlot. For a first try, simply order Sara y René Barbier Sindicat La Figuera or Fulguro Vin Cinsault.
Beware of very tannic or very acidic wines: once heated, they turn harsh and their bitterness takes over. Tannins are the substances that dry out your mouth.
To understand them better, see our guide to wine tannins. For a light red, take a look at our selection of light red wines, and for the festive season, our Christmas wine ideas.
Spices, sugar and citrus
For one litre of wine, allow the following amounts:
- Spices: 3 cinnamon sticks, 4 star anise, 3 cloves and 1 teaspoon of ground ginger.
- Sugar: 20 g of brown sugar.
- Citrus: the zest of one orange, avoiding the bitter white pith.
Cinnamon brings a sweet, warm note, star anise an aniseed flavour. Cloves have a strong scent that quickly takes over: you only need a few.
Ground ginger adds a spicy kick, and one teaspoon per litre is enough to start with. Vanilla adds a soft, fragrant note.
Orange zest and a little lemon zest bring freshness, but only take the coloured part: the white pith makes the drink bitter.
The safest approach is to add the ginger last, after tasting: it is the spice that changes the flavour the most.
Equipment
The saucepan matters more than you might think. Use stainless steel or enamelled cast iron. Avoid non-anodised aluminium: the wine's acidity draws metal into the drink.
To find out which spices suit which wine, just read this guide to pairing wine and spices. If the pan in your cupboard is aluminium, better leave it aside tonight.
Three utensils are enough, and each can be replaced by a more common tool:
- A chinois or fine sieve to strain out the spices. Failing that, a paper coffee filter does the same job, but drains more slowly.
- A zester or fine grater to remove the coloured part of the citrus without too much pith. A small paring knife also works, as long as you shave off the white pith carefully.
- A ladle to serve the wine without spilling. A large spoon will do, but it serves less wine each time.
Method
Keep the drink below 78 °C: above that, the alcohol starts to evaporate and the flavours lose their finesse.
Without a thermometer, turn off the heat before bubbles rise to the surface. A little steam can form without the wine boiling.
For a wine that holds up better to heat, see wine acidity and balance. A wine that boils loses its finesse, and no spice can bring it back.
Here is the order to follow, from the citrus to serving:
- Wash the citrus, then take only the zest, without the white pith that adds bitterness.
- Pour 1 litre of wine into the pan, then add the sugar, cinnamon, star anise, cloves, ginger and the split vanilla pod.
- Heat gently for 10 minutes, without boiling. Then add the zest and leave to infuse for 20 minutes over a low heat.
- Taste the drink. When the aromas are right, strain it.
- Serve the mulled wine immediately.
Tips for success every time
The wine must not boil, or some of the alcohol evaporates. Many people think a rolling boil gives more flavour: it is the opposite.
Prolonged heat increases bitterness, and over-infusing makes the taste harsh. Why take the risk? Just keep it below boiling point.
For 5 litres, multiply the recipe by five and start with half of each spice, then taste before adding more.
| Criterion | Cinnamon | Star anise | Cloves |
|---|---|---|---|
| Quantity for 5 litres | 15 sticks | 20 stars | 15 cloves |
| Form | stick | star | clove |
| To start | half | half | half |
With a ready-made spice mix, follow the dosage on the sachet. For a clear wine, strain before serving.
For white mulled wine, dry white wines from the Loire, Burgundy and Alsace are a good choice; for the aromas, take a look at wine and spice pairings. For a first attempt, the ready-made mix is the safer bet.
Storage
Mulled wine is easy to make ahead, and it is even a good way to save time. First strain it to remove the zest and spices, then let it cool.
Then keep it in a sealed container in the fridge for up to 3 days. Why strain first? Because zest and spices left in the wine increase the bitter notes over time.
To serve it a second time, reheat it gently over a low heat. As soon as the first bubbles appear around the edges, turn off the heat. The wine stays hot without boiling, and its aromas stay intact.
A soft, fruity red copes with this heat better than a tannic wine. To choose one, our guide to soft, fruity red wine gives you the key pointers.
A low heat is best, even if it takes ten minutes longer.
A good mulled wine starts with the choice of wine: a young, low-tannin red that does not turn harsh when heated.
Next, make one litre following the order of the recipe, then taste before straining. That is when you can tell whether the spicing is right, and adjust it.
Frequently asked questions
What can you eat with mulled wine?
With mulled wine, enjoy small shortbread biscuits or nuts, such as almonds or hazelnuts.
Shortbread brings fat and sugar, which soften the bitterness. A single biscuit is enough, so as not to mask the taste of the spices.
Can you replace brown sugar with honey?
Yes, honey can replace brown sugar. One recipe uses 3 tablespoons of honey for 75 cl of red wine.
Its more floral taste goes well with cinnamon and vanilla, and the wine stays pleasant.
Can you use an already opened bottle of wine to make mulled wine?
Yes: if the wine still tastes pleasant, an opened bottle works perfectly well. However, avoid a wine with marked acidity or bitterness: heat amplifies these flavours and the mulled wine becomes unpleasant.
