Mulled Wine
A traditional warming winter beverage, perfect for holiday gatherings. This festive punch combines rich red wine with aromatic spices, citrus, and a kick of brandy to create a comforting drink for cold evenings.
What it tastes like
Aromas of clove and cinnamon dominate the nose alongside a sharp citrus note from the lemon peel. The palate features cooked dark fruit and tannin from the red wine, softened by a heavy sugar base. The texture is thin but warming, ending with a dry, spiced finish and a faint heat from the brandy.
Flavour profile
Ingredients
- Water3 ml
- Sugar1 ml
- Cloves12 wholes
- Cinnamon Sticks2 wholes
- Lemon Peel1 whole
- Red Wine750 ml
- Brandy0.25 ml
Preparation
- 1
Combine water, sugar, cloves, cinnamon sticks, and lemon peel in a stainless steel pot.
- 2
Simmer the mixture for 10 minutes to dissolve the sugar and infuse the water with spices.
- 3
Add the red wine and heat gently until it reaches a warm drinking temperature (coffee temperature). Ensure the mixture does not boil.
- 4
Stir in the brandy just before serving.
- 5
Ladle into heat-resistant glasses and garnish with extra spices if desired.
Substitutions
- SugarBrown sugar — This adds a deep molasses flavour and a darker color to the liquid.
- Lemon PeelOrange peel — Orange provides a sweeter, rounder citrus aroma that complements red wine better than lemon.
- BrandyBourbon — Bourbon introduces notes of vanilla and charred oak to the finish.
- Red WinePort — Using Port significantly increases the sweetness and body while adding a higher alcohol content.
Variations
Nordic Glogg
Add blanched almonds and raisins to the glass before pouring to introduce texture and a concentrated fruit sweetness.
White Mulled Wine
Swap the red wine for a dry white wine and use honey instead of sugar for a lighter, floral profile.