Mulled wine or Glühwein is a warm German version of sangria that tastes like Christmas.
Christmas markets and Glühwein stands are certainly something I do miss a lot living here in New Zealand. I fight being homesick as mid-winter Christmas approaches and warm up with a few cups of Glühwein. Try dunking in some spekulatious cookies or ginger bread … nom nom nom!
I’m sure winemakers hate mulled wine. How could anyone dare to mess with their precious product … well, all I can say – don’t mock it before you’ve had a good Glühwein.
And as with so many recipes – the better the ingredients, the better the outcome, so don’t buy cheap plonk and add tons of sugar to it – that’s not the idea. I suggest you use a Bordeaux blend, e.g. ’13 Le Phant from Elelphant Hill, but I also had lovely Grenache and straight Merlot based Glühwein.
You’re aiming for a nice balance of sweet, sour and spice – warmed up and you’ll feel a tickle in your toes once the alcohol kicks in. To avoid the alcohol being boiled off, simmer it gently for 3-5 minutes tops.
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 Bordeaux red blend
- 3 oranges – juice of 2 and 1 cut into slices
- 5 cloves
- 2 cinnamon sticks
- 2 star anise
- 70-100 gr sugar