Making the Perfect Mulled Wine
Some call it vin chaud, others glühwein, or glögg up in the north. We like it a touch sweet and subtly spicy come winter time
If coziness during the winter months has a fragrance, it’s the aroma of red wine simmering on the stove with citrus and spices (and perhaps a touch of brandy for a bit more zing). And for when it comes to actually drinking the thing, the secret to a great tasting mulled wine is achieving the right blend between this mix of spices, citrus, and tannin from the wine. For a drink with such straightforward ingredients, finding this right balance is quite the feat.
You’ll be able to source a plethora of recipes online about how to make mulled wine. The Romans were already at it 2000 years ago and the process generally boils down to: (1) how one mixes the spices and citrus with the wine; (2) how long the pot of ingredients is left to simmer; and (3) whether any spirits are added in.
How is this recipe any different? Well, it’s not really. We’ve chosen to focus on emphasising the taste combined with a reasonable level of convenience in preparation time (about one hour). And for this, we want to create a simple syrup-like liquid from the spices and brandy before adding in any wine. This will serve to flavour the wine more aptly as they simmer together.
Here’s what we’ll need:
INGREDIENTS
2x cinnamon sticks
4tbsp. coconut sugar
2x whole nutmeg
1x vanilla pod
2x fresh oranges
1x star anise
4x whole cloves
1x bottle of red wine
10-15 allspice berries (optional)
30-50mL of brandy (optional)
1tbsp. of honey (optional)
It’s important to use fresh ingredients and whole spices.
What type of wine to choose? The best variety for mulled wine will be on the darker side, fruity and full-bodied, so that it can withstand the heat and not have its aroma completely drowned out by the spices. This might be a bottle of Cabernet Sauvignon, Grenache, Merlot, or Syrah.
METHOD
Prepare the ingredients by grating the nutmeg and one of the cinnamon sticks, peeling off portions of the orange peel, dicing a few slices of the orange (for decoration, mostly) as well as the whole vanilla pod into halves or thirds. Squeeze the remainder of the oranges to make a cup of orange juice, strain the pulp, and leave to the side.
Bring a large saucepan to medium heat and place the tablespoons of sugar, orange peels, grated nutmeg and cinnamon stick, whole cloves, and a portion of the vanilla pod.
Add the brandy. If you aren’t using brandy, use the wine instead. Let this simmer until the sugar and grated nutmeg dissolve into the liquid and it starts to form a thickening paste consistency. Keep on low-medium heat and mix in a touch of the orange juice, and continue to let it simmer until the paste consistency forms up again.
Once the paste has lightly thickened up again, gradually start pouring in the red wine (and remainder of the brandy, if any). Now add the allspice berries, star anise, as well as the rest of the vanilla pod. Add a few pieces of orange slices, and let this heat until it almost comes to a simmer. Avoid letting it bubble in any way. Alcohol begins to vaporise at 77°C (172°F), so take care to ensure that the wine does not evaporate. Bring the heat to low, and cover entirely. Let this potion blend together for at least 30 minutes, ideally 1-2 hours.
Using a fine mesh strainer, remove and discard the solid ingredients in the saucepan. Add an optional touch of honey and stir in well, and you’re ready to enjoy.