There is a certain flavor profile associated with red wine, spices, and brandy. It’s called mulled wine, or just spiced wine, and is a great addition to any winter menu or holiday party.
Mulled wine in its many forms through time was created, like vermouth, because wine went bad much faster before refrigeration and vacuum seal wine corks. Adding spices and herbs to wine was common even well into the 20th century.
There are countless resources on the internet and even pre packaged “mulling” spices you can buy at most grocery stores. I have used the recipe below for the last couple years with minor changes. I like to use brown sugar in place of cane sugar; I feel a hint of molasses makes this recipe even more iconic for the holidays. I also use a Syrah (Shiraz) for my base wine because even though it is a dry wine, as most reds are, Syrah tends to have a touch of sweet on the palate. Most Syrah’s are medium in tannins, medium in acidity, and have rich full aromas of dark plums and ripe fruit, perfect for mulled wine.
A note on preparation, do not boil the wine! Taste often, especially if you are doing your own thing without a recipe. The longer the spices sit, the stronger they will infuse into your wine which can be good or bad depending on the spice but be careful with cloves as they are very potent. Another tip is to borrow a soup warmer if you don’t have one or a cleaned out coffee pot also works. This is a great way to keep your mulled wine warm throughout the night. Try a batch, let me know what you think, and enjoy!
1 bottle syrah (I used Jacobs Creek)
1 cup brown sugar (how come you taste so good….)
1/4 cup brandy
Zest and juice of one orange
Zest and juice of one lemon
8 whole cloves
8 whole peppercorns
8 whole allspice
3 small cinnamon sticks
1 Tablespoons pure vanilla extract
1 Tablespoon honey
Pour the entire bottle of wine in a large pot with a lid. Grind or pound cinnamon, cloves, peppercorns, and allspice then put into the wine. Combine the rest of the ingredients into the wine and heat on warm for thirty (30) minutes covered. Take off of heat let cool for 10 minutes to finish infusing spices into wine. Strain and pour wine into a container. It is much better if you refrigerate overnight if you have the time but either way make sure to serve warm, it’s not so good cold?
By: Mark Sexauer
Filed under: Infusions
I tasted this mulled wine at your bar and it was delicious! It was warm, with a silky mouth feel, just the right amount of spice, alcohol & wine. I love both sweet wines & red wine, but not usually together. This was a great combination of both and I didn’t need dessert after it.
Just made a batch.
Mmmm, I am sipping on some wonderful mulled wine.