Recipe: Stay warm with mulled wine!

Being German, I’m often asked for a mulled wine recipe and with the weather being so miserable at the moment, I thought I share my fav recipe with you today again.

When I came to New Zealand and invited my colleagues at the time around to my house to have some “mould wine” you can imagine that hardly anyone was keen. Every time I write mulled wine now I still have to think of it – it’s a looong road to be fluent in a second language, I can tell you!

Anyway, back to mulled wine…

Mulled Wine 3

I’m sure winemakers hate it. How can anyone dare to mess with their perfect product … well, all I can say – don’t mock it before you’ve had a good mulled wine, aka Glühwein.

And as with so many recipes – the better the ingredients, the better the outcome, so don’t buy cheap plonk. I suggest using a Bordeaux blend, but I also had lovely Grenache and straight Merlot based Glühwein.

Mulled Wine 1

Sooo, here is my recipe but I suggest you have some orange juice and sugar at hand and balance it to suit your taste.

  • 750 ml red wine
  • 3 oranges – juice of 2 and 1 cut into slices
  • 5 cloves
  • 2 cinnamon sticks
  • 2 star anise
  • 70-100 gr sugar

You’re aiming for a nice balance of sweet, sour and spice – you’ll feel a tickle in your toes once the alcohol kicks in. To avoid the alcohol being boiled off, only simmer it gently for 3-5 minutes tops.

And if you’re up for it, you can add some rum or amaretto as well.

Prost,
Caro

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