![]() ![]() You guys, I borderline stalked her for this recipe. One sip in, a new obsession of mine began and it has been mulled wine all the time since. ![]() I found out that it was her famous mulled wine. Spicy and citrusy – the whole house smelled like a hug. When we got there, you were immediately hit in the face with the most incredible smell. ![]() If I eat or drink something incredible at your house, there is a better than good chance I’m going to ask you for the recipe and share it here. An example, this white mulled wine recipe. I fixate on recipes until I have them in my greedy little hands, and will harass you until I get it. These wines also have a high alcohol content, which is important if you want your wine to retain a bit of structure after it’s been heated and had some of its alcohol burned off.I’m becoming one of those annoying people. Not only do these have all the attributes you need for making good quality mulled wine – bold, juicy and structured without the tannins being too harsh, with a good balance of fruit flavours and spice – they’re also relatively inexpensive without sacrificing on quality. Our advice? Try an Australian Shiraz (a French Syrah will be too tannic), an Argentinian Malbec, or a fruity Italian varietal such as Nero d’Avola or Primitivo. It’s also important not to use anything too tannic, as mulling wine tends to further concentrate tannins, which could lead to a slightly unpleasant sensation! So stick to bolder, fruitier reds that can handle the heat for this traditional holiday drink. The process of mulling can mean that a lighter style of red wine with more delicate flavours, such as Pinot Noir, will be pretty much undetectable in the end result. There are certain factors that are worth considering if you want your mulled wine to have an explosion of fruit flavours as well as spice. The Nerdy BitĬhoosing the right bottle for this isn’t as simple as picking any dry red. Keep tasting, and top up with more honey / sugar or orange juice if you feel it’s lacking in sweetness or zestįor an extra punchy mulled wine, we’d recommend adding a splash of brandy (Cognac works best), whisky (go for Bourbon) or port to the pan once you’ve reduced the heat right down.Keep checking on it to ensure the blend doesn’t bubble – as this is a sign that too much alcohol is being burnt off!.Reduce the heat to low, add in the star anise and the rest of the red wine, then cover and leave to simmer for 15-20 minutes.Once the honey / sugar has blended into the wine, boil for a few minutes until the texture of the wine becomes syrupy.Add in your more subtle spices (basically, everything but the star anise) and just enough red wine to submerge the ingredients, and simmer.Add the honey / sugar to a large saucepan on a medium heat, squeeze in some fresh clementine juice, and throw in your chunks of clementine, lemon and apple.For the sweetness, a big dollop of honey or some heaped tablespoons of caster sugar will strike the right balance. A few slices of clementine and lemon and a dash of freshly squeezed orange juice will add some much needed zest, while some chunks of apple will complement the clove and cinnamon nicely. To balance out those pungent spices, you’ll need to add in extra fruity flavours and up the sweetness. Although for added complexity, we’d suggest a handful of peppercorns, coriander seeds and cardamom pods too. That’s mulled wine in a nutshell, and what you’re aiming to achieve with your combination of ingredients.įor the quintessential mulled wine, there are certain spices that are absolutely essential, and these are cinnamon sticks, star anise, cloves, nutmeg and vanilla. Warm, sweet, fruity and full of citrus and spice. ![]()
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