The mulled wine should be on the verge of boiling all the time (but not boiling), and it is enough to simmer it for about 20 minutes. Cooking process – avoid cooking the wine on very high heat.Also, I prefer using whole instead of ground spices to avoid that “floury” taste in the mouth. I was guilty of this until I realized that less is simply more. Mulling spices – adapt them to the type of wine you’re going to use (red or white), but don’t use too many spices.If it’s not good from the bottle, it won’t be good mulled too. Certainly not those cheapest wines that you will try to disguise with a bunch of cinnamon and sugar. Choosing the red wine – use a dry red wine that you would normally drink during your dinner/lunch.So, let’s talk about 4 things you should pay attention to when you’re trying to make mulled wine: All these recipes come down, more or less, to the same thing: infusing wine with different aromas from spices and citrus, with the addition of sugar, dried fruit, honey, and sometimes other alcoholic beverages such as rum, whiskey, or cognac.Ĥ Tips For Making The Best Red Mulled Wine Today, if we take a closer look at the cuisine of European countries, we will see that the Swedes have their glögg, the Germans glühwein, the Bulgarians greyano vino, the French vin chaud, etc. It seems that Charles Dickens, who in his novella “A Christmas Carol” from 1843, spoke about a version of mulled wine called “Smoking Bishop” is also somewhat to blame for this. The Internet cannot agree on whether Hippocrates was the first to cook wine or whether it was the Romans, but one thing is certain: in those ancient times, people mostly cooked wine to protect it from spoilage and to keep them warm during the cold, harsh winters.Īnd how did we come to associate mulled wine with Christmas and holidays? Moreover, if we look back over the centuries, we will see how the ancient Greeks and Romans made some mulled wine. History and Origins of Mulled Wineīut mulled wine, that warm, sweet, and aromatic liquid with the addition of citrus, is not some postmodern innovation. Basic parameters that will serve us primarily as an orientation when cooking because today there are so many different (excellent) wines available on the market that one and the same recipe cannot be applied to all wines blindly.
Therefore, I think that every true gourmet should have a basic recipe for red mulled wine. It’s overpriced, watered down, and has some funky artificial flavor. In fact, I only drank good mulled wine maybe once on Advent in general. I am not particularly enthusiastic about the mulled wine during the Advent season here in Zagreb. Here, I said it out loud! That is, I wrote it publicly. Who is a fan of mulled wine from those wooden huts during Advent? Are you?
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