- Published: 10 November 2006 10 November 2006
My mulled wine recipe
It’s very easy to make a forgettable mulled wine and just as easy to make something remarkable and delicious. There’s one secret ingredient; but apart from that the success of the drink depends on the order you do everything. Don’t worry, this isn’t one of those nerdish recipes that depends on things being infused for a week in the airing cupboard; nor is it inflexible. I’ve suggested cloves and cinnamon to spice it up; additionally or instead you could use cardamom; star anise; nutmeg.
Finally, make sure you chose a full bodied red wine. Something from somewhere that’s sunny as hell where they make wine full of life – Primitivo from Puglia; Shiraz from Australia or Pinotage from South Africa will all do perfectly. Don’t spend too much – more than £3 but less than a fiver should do the trick.
2 bottles red wine
100g brown sugar
4 sticks cinnamon
5 whole cloves
Before you start to make the mulled wine, zest the lemon and orange, then slice them into discs.
When the water begins to boil and the pan is releasing all the pungent flavours, reduce the heat and let it simmer gently for at least ten minutes. Then take off the heat and add the wine and the slices of fruit.
Take the temperature back up, gradually and as soon it starts to steam; turn off the heat and serve. Remember, if steam is being produced, then alcohol is being evaporated.
There are hundreds of variations to making mulled wine, you could add a little Brandy or Port along with the wine in order to give the drink more bite or body. If you like mulled wine sweet you can add raisins; for more depth add blanched almonds. Alternatively, you could use the small tea bags you can get in your corner shop; or you could even shove some pot pouri into a muslin cloth. Depends if you want something drinkable or not. Whatever you do, don’t leave mulled wine boiling away in the pot.
Join our mailing list for occasional updates of what we have been up to:
An American In Paris; Tanisha Townsend (@GirlMeetsGlass) discusses podcasts, Paris wine bars, & what she's drinking at the moment
Tanisha Townsend decided to move to Paris 4 years ago after regularly passing through the city en route to the world’s most famous vineyards. In fact, it was about 2 years ago at the Printemps de Champagne Bouzy Rouge tasting in Reims that I saw (who we shall now refer to as) GirlMeetsGlass chirpily speaking to her web followers on Snapchat.
Wine tasting in Galicia: The pilgrims search for Alborino
The cathedral in Santiago de Compostela, the final resting place of Saint James, rises out of the landscape, infested with antiquity. The rambling steep streets give way to shafts of dramatic light, emblazoned chapels, and tightly packed tapas bars, dusty, as old novels pressed together in antiquarian bookshops.
Interview: (Re)Defining the Entre-Deux-Mers, climate change & tasting with Stephane Dupuch
Driving into the Entre-Deux-Mers region from the north, the vineyards roll out like a bright green deep-pile carpet across the undulating land. It’s hard not to be excited about tasting wines with so much heritage, as we head to Chateau-Sainte-Marie to meet with 5th generation owner, Stéphane Dupuch.
Wine tasting in northern Catalonia in the foothills of the Pyrenees
It’s been a hot couple of weeks here trekking around northern Catalonia. From the homeland and backdrop to surrealist Salvador Dali’s world to dramatic remnants of the volcano park an hour away, this place is a land of rough-hewn vistas and rustic hospitality.
AOC Ventoux is breaking through
It’s a scorching summer evening in Regent’s Park and what is my glass is of premium importance. The fact that Britain is experiencing a thorough multi-day licking from the sun, is itself unconventional, as are the pourers at this evenings tasting: 4 wine producers from the appellation AOC Ventoux in the southern Rhone.
Talking food and wine & Carluccio's motto: "MOF MOF"
Carluccio's deli and restaurants are a high-street staple, where great flavours in food blend easily with quality wines on the list. Following the death of the charismatic founder, Antonio Carluccio, his spirit lives on in style and philosophy. Nick Breeze talks to Head of International Operations (especially where wine is concerned!), Mike Stocks about wine-list tips, food matching and the great man of "mof mof":