Mulled wine belongs to the warming alcoholic drinks. In winter, it is served in most reputable establishments. You don’t have to go to a restaurant or cafe to indulge yourself with the taste of hot wine. In a moment, you will learn how to make mulled wine at home. The classic recipe is very simple, but there are a few nuances to keep in mind during the cooking process.
The first recipes for mulled wine appeared in ancient Rome, but then the wine was mixed with spices without heating. In a Mediterranean climate, there was no point in raising the temperature. The drink became really popular in the Scandinavian countries of medieval Europe, where spicy hot wine was served at Christmas markets and brewed at home. After several centuries, mulled wine spread throughout the continent and became popular even in regions with a warm climate.
Mulled wine composition
The classic version uses the following ingredients:
- red wine – 750 ml;
- water – 100 ml;
- sugar – 1 tablespoon;
- grated nutmeg – 1 pinch;
- ground ginger – 1 teaspoon;
- carnation – 5 buds;
- cinnamon – 1 stick (or half a teaspoon ground).
The indicated amount of ingredients is enough to prepare 4-5 servings. You can experiment with the composition of homemade mulled wine by adding other spices and fruits that you like. But if you are brewing mulled wine for the first time, I advise you to stick to the traditional recipe. Then it will be easier to compare the taste of your options with the original.
To make non-alcoholic mulled wine, it is enough to replace wine with grape juice, otherwise the cooking technology remains unchanged.
Wine for mulled wine
Red table wines, dry, sweet and semi-sweet wines of the middle price range are well suited for making mulled wine. For example, Merlot, Cabernet, Cahors, Kindzmaraulli, Khvanchkara, etc. It is better to refuse fortified wines, because when they are heated, an unpleasant smell of alcohol appears, spoiling the impression of the drink.
You can also make mulled wine with white wine. In this case, I recommend adding more sugar (3-4 tablespoons), since white wines have high acidity.
Mulled wine brewing technology
1. Mix spices in a saucepan and add water.
2. Bring the mixture to a boil, remove from heat. Insist 10 minutes.
3. Strain the broth through a sieve or gauze.
4. Add wine, spices and sugar to the pan.
5. Heat over low heat to 65-70°C.
Mulled wine should not be brought to a boil. When steam and the first bubbles appear, the drink must be removed from the heat.
6. Cover with a lid and let it brew for 5-10 minutes.
7. Serve hot in tall clear glasses or heat-retaining ceramic cups.
I also recommend that you familiarize yourself with the recipe for homemade mulled wine for colds, which is presented in the video.
Clarification: if using store-bought fruit, add only the pulp to the mulled wine. To increase the shelf life, the surface of oranges, lemons and apples is treated with wax or a special polymer film is applied. Wax can be removed by holding the fruit for 3-5 minutes in warm water. It is impossible to get rid of the film at home.
Reheated mulled wine loses its aroma and taste. It is better to prepare small portions and drink immediately. They eat mulled wine with dry cookies, pies and unsweetened fruits. In Germany, it is customary to drink hot wine outdoors along with grilled dishes, such as kebabs and sausages.