Mulled wine?

Hold the glass in your hands. At first, it will warm you up. Now, breathe in deeply... The magic of mulled wine is operating and your smile is proof of that…

Purists may not like it, but mulled wine is a drink apart. There is no miracle recipe to follow to the letter, nor is there a particular wine to use. It is a blend. You fiddle about, taste and correct. Apart from your pleasure and that of your guests, the amount of spices and sugar to add is not subject to any particular rule. Even the kind of wine is up to you and you could even use white wine without fear. I can help you with a few pieces of advice. Let´s start with the easy part and get the base ready: the wine. Red wine, nice and dark, with character, from the South of France for example.

Don´t hesitate if you find some heady perfumes and spicy, fruity and peppery notes. Your wine will hold. You can add 150 g of sugar per litre, along with the juice of 1 orange, 10 or 15 kernels of ground pepper, some star anise and a few cloves. To achieve the perfume of a traditional mulled wine, add 2 sticks of cinnamon and you are almost ready. Now you can heat it, taste it and balance it to your taste, just as you would sangria.

Another example with a different base: a slightly acidic dry white wine. Respect its personality and work with grapefruit and honey. Use fewer strong spices and do not hesitate to use coriander, cardamom and a hint of ginger.

As you can see, there are no rules and whatever the case, the best mulled wine in the world is the one that you like! You know, the one that you hold tightly cupped between your hands to warm them, and that makes you smile when you breathe in its aroma...


How to make mulled wine?
To prepare your mulled wine and keep it at the right temperature, use an electric pasteurising machine. Except for thick wines that you want to reduce, avoid boiling and try to stay at around 65°C. When you fill your glasses, they will be at the ideal temperature.