Easy Mulled Wine Recipe (2024)

FAQs

What wine is good for mulled wine? ›

The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). These wines are dark, fruity and full bodied, which means they can support all of the flavors we'll be adding. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”

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.

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.

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).

“For mulled wine, I'd use an inexpensive cabernet sauvignon or merlot from Chile, as these wines show lots of fruit and not so many tannins.

Does the alcohol cook out when making mulled wine? In short, yes, some of the alcohol burns off when boiling mulled wine, but you should only be gently bringing up to the boil and simmering for around 15-30 minutes which isn't enough time to completely remove all alcohol traces.

Yes. It's wine. Wine gets you drunk. Your friends are probably quite used to drinking.

Not much. Mulled wine is warmed, not boiled. Usually with added spices. Whether in a still or in boeuf bourguignon, the higher the heat, the more alcohol is released.

Liquor: add some extra “warmth” with brandy or bourbon. This also deepens the flavor in the mulled wine, but it's optional! Citrus: we like to add a sliced orange to the mulled wine for a lovely citrus addition. It makes a beautiful garnish, too.

Why is my mulled wine bitter? ›

The Spices

Ground spices are much easier to overdo, which can lead to a bitter mulled wine that tastes more like raw cinnamon than a delightful, warming beverage. Cinnamon is the most essential spice in mulled wine.

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.

A delicious ready made mulled wine, perfect for parties, or even just warming you up on these chilly evenings. Aromatic, fruity, nutmeg, cloves and cinnamon.

The red wine base in mulled wine brings its own set of health benefits. Resveratrol is associated with heart health benefits and may help protect the lining of blood vessels, lower bad cholesterol levels, and prevent blood clots. When consumed in moderation, red wine has been linked to a reduced risk of heart disease.

But fear not, hot cider, hot toddy, and mulled wine lovers: Around 85 percent of your beloved alcohol will survive the heating process. The U.S. Department of Agriculture did a study in 2007 that nailed down the numbers with the magic of the scientific method.

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.

These delightfully layered notes make the Carneros Pinot Noir the perfect choice for mulled wine.

Shiraz. With the peppery, spicy flavour of shiraz, it's a great match for the cinnamon and cloves in mulled wine recipes with its blackberry and plum notes. It's a bold iteration of mulled wine, and can be balanced with addition of citrus fruits like oranges.