The best mulled wine ever was at a Christmas Market in Munich. Maybe it was the setting or the cute mug you were able to keep, but it was so delicious—not bitter, not too sweet, just warm and winey. Use something fruity with ripe tannins. Don’t let it boil. No overt oak. Gamay, Grenache, Syrah blends or Tempranillo would be great, or you could try a rosé for something different. Think cinnamon sticks, cloves, star anise or cardamom and black pepper. Or, try the Zinter Brown Mulled Wine Spice Mix (Italian Centre Shops, Sunterra, Save-On), it’s local and it’s really good.
Adapted from a Punch recipe for glögg.
| 750 ml | red wine (we used El Bonhomme, Cune Crianza would also be good choice) |
| 1 c | aquavit |
| 1 c | port (we used Taylor’s 10 yr old Tawny) |
| 1 c | water |
| 1/2 c | brown sugar |
| 3 sticks | cinnamon |
| 6 | cloves, whole |
| 5 pods | cardamom, crushed |
| 2 | star anise |
| 1 | orange peel, wholel |
| 1-inch | fresh ginger, peeled |
| 1 bean | vanilla, split lengthwise |
Add all ingredients to a large sauce pot. Bring to almost a boil, then reduce heat to low. Do not let it boil. Simmer over low heat for 30 minutes. Strain and serve into individual glasses.
Makes 5-7 servings.