Mulled wine, the wine drinker's version of a classic hot toddy, is a traditional holiday treat in many Old World countries. Dubbed "glögg" in Nordic nations and "glühwein" in Germany, mulled wine has been warming people up since Roman times when people heated up their wine to offset harsh winter weather. Typically made with red wine, this sweetened, spiced, and heated mixture offers a delightful alternative to traditional hot coffees and ciders. Brandy adds a little extra sweetness.
Although heating up the wine will evaporate some of the alcohol content, this is still an alcoholic drink, enhanced also by the addition of brandy. It's ideal for cold winter days or nights, or holiday gatherings—there is nothing cozier than a toasty mug of mulled wine. Lightly sweet, spiced, and fruity, it will warm you from the top of your head to the tip of your toes.
Stir occasionally to make sure that the honey or sugar has dissolved completely. When the wine is steaming and the ingredients have been infused, it is ready to serve.
Ladle the mulled wine into mugs. Leave the whole seasonings behind, or strain the mulled wine before serving. Garnish each mug with a slice of orange and a stick of cinnamon. Enjoy!
A fruit-forward wine is best for this recipe. Wines with very nuanced flavors will be lost to the spices, brandy, and fruit. Try a dark, fruity red wine such as a cabernet sauvignon, tempranillo, grenache, zinfandel, or merlot. Choose a bottle of wine that you'd drink as-is: the quality of the mulled wine depends on the quality of the wine. A moderately-priced, good quality wine will do just fine, but avoid cheap or boxed wines as they'll yield a low-quality spiced wine.
How to Store and Freeze Mulled Wine
You can mull the wine 2 to 3 days ahead of when you would like to consume it. Let it cool completely, transfer to a sealed container and refrigerate. When you are ready, reheat it on the stovetop over low heat.
You can also freeze mulled wine. Try freezing it in ice cube trays, or in a separate container. Its flavor may slightly alter during the freezing and thawing process. You can reheat it and drink it hot, or turn it into a wine slushie.
Making Large Batches of Mulled Wine
To double the recipe, use two bottles of wine (or one magnum) and double the remaining ingredients. However, start with half the amount of honey or sugar, taste halfway through the cooking process, and adjust if needed. The honey can make a very sweet beverage, and when cooking the wine, the flavor can get too intense.
Transfer the mixture to a slow cooker or leave in a pot on the lowest possible setting to keep warm without overcooking. If the mixture spends too much time on the heat, the flavor can become too intense since some of the water evaporates off.
Toss in a few whole, fresh cranberries at the end for a festive look.
How Strong is a Mug of Mulled Wine?
Mulled wine without brandy has an average ABV of eight to 13 percent (26 proof) per mug, like a normal glass of wine (in a 5-ounce serving). But when spiced with Brandy at 60 percent ABV (120 proof) the alcohol content can increase to 16 to 18 percent (32 to 36 proof) per mug. Consider that there's going to be some evaporation, but not enough to considerably diminish the percentage of alcohol.
20 Festive Christmas co*cktail Recipes
Nutrition Facts (per serving)
195
Calories
0g
Fat
23g
Carbs
0g
Protein
Show Full Nutrition Label
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Nutrition Facts
Servings: 4to 6
Amount per serving
Calories
195
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 7mg
0%
Total Carbohydrate 23g
8%
Dietary Fiber 1g
4%
Total Sugars 18g
Protein 0g
Vitamin C 14mg
70%
Calcium 30mg
2%
Iron 1mg
5%
Potassium 220mg
5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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.
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.
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth.
Just be careful that you don't boil the wine or leave it on the heat for an extended period – otherwise all the alcohol will burn off. If you feel like making a version with a bit more complexity, many people also add sloe gin, brandy or orange liqueur to their mulled wine.
With the goal of consuming the alcohol, any evaporated alcohol is a small affront to the holiday season. But fear not, hot cider, hot toddy, and mulled wine lovers: Around 85 percent of your beloved alcohol will survive the heating process.
One important thing to remember when making your mulled wine – don't boil or heat it for too long! You'll cook off all the alcohol and be left with tasty but boozeless mulled grape juice.
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.”
You need to infuse the wine long enough with the spices to take on their flavour but DON'T ON ANY ACCOUNT LET THE MIXTURE BOIL as you'll be left with a bitter taste. Slow and low is the way to go. And it shouldn't be served piping hot, just comfortably - and comfortingly - warm.
A neutral grape-based spirit, often an unoaked brandy, is added to a red-wine fermentation in order to arrest the fermentation prior to completion . . . in other words, making sure fermentation will stall out. This leaves some residual sugar in the final product to balance out the intensity from the alcohol.
At its core, fortified wine is about enhancement and preservation. By adding a distilled spirit, usually grape brandy, winemakers not only increase the alcohol content but also introduce a new dimension of flavor. This process, dating back centuries, was initially a way to stabilize wine for long voyages.
Today, it is one of the most popular party drinks with more variations than you can drink in a lifetime. This recipe is for a basic sangria, made with two bottles of red wine, a little brandy and orange liqueur, a few fruits, and club soda. It's easy and delicious, which is why it's perfect for a gathering.
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.
Gently melt some chocolate together with orange, mulled wine spices, a touch of sugar and some cocoa powder. Add your Christkindl mulled wine along with a splash of Cointreau and you're in for a boozy treat.
Removal of pectin-rich fruit parts such as skins may reduce methanol content. Acidification of mash inhibits the activity of pectin methylesterase. It also inhibits spoilage microorganisms, which may produce pectin methylesterase. Temperature treatment efficiently denaturizes pectin methylesterase enzymes.
Mulled wine, spiked cider, and of course eggnog play a large role in many holiday parties. But as you may learn, these drinks do not mix well with those who plan to drive.
Adding water to wine (or spirits) as the ancient Romans and Greeks, among others did, will reduce the proof or percentage of alcohol by volume. It will not reduce the actual amount of alcohol itself.
Introduction: My name is Kelle Weber, I am a magnificent, enchanting, fair, joyous, light, determined, joyous person who loves writing and wants to share my knowledge and understanding with you.
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