What Wine Is Best for Mulled Wine? A Connoisseur’s Guide
The best wine for mulled wine is a dry, full-bodied red, such as Cabernet Sauvignon, Merlot, or Zinfandel, though certain less expensive varietals like Spanish Rioja or Chilean Carmenere can also be excellent choices, offering a delicious and budget-friendly base for your festive concoction.
A Brief History of Mulled Wine
Mulled wine, a warm and spiced beverage, has a history dating back to ancient Rome. Romans heated wine to preserve it during colder months, adding spices to enhance the flavor and mask any imperfections. As the Roman Empire expanded, so did the popularity of spiced wine, eventually spreading throughout Europe. In medieval times, mulled wine became associated with Christmas and the holiday season, a tradition that continues to this day. Today, mulled wine is enjoyed worldwide, with each region offering its own unique twist on the classic recipe.
The Key Qualities of a Great Mulled Wine
Making exceptional mulled wine starts with understanding the key qualities you’re looking for in your base wine. While you’ll be adding spices and potentially sweeteners, the wine itself still plays a vital role in the final flavor profile.
- Acidity: Wine with good acidity balances the sweetness of the spices and prevents the mulled wine from becoming cloying.
- Body: A full-bodied wine provides a rich and satisfying texture, ensuring the mulled wine isn’t thin or watery.
- Fruit-Forward Flavors: Look for wines with prominent fruit flavors that will complement the spices you add. Avoid wines with overly earthy or oaky notes, as these can become amplified during the heating process.
- Tannins: Moderate tannins contribute structure and complexity. Overly tannic wines can become bitter when heated, so it’s best to avoid them.
Red Wine Variety Recommendations
Choosing the right red wine variety is crucial for achieving the desired flavor and aroma in your mulled wine. Here’s a more in-depth look at some of the best options:
- Cabernet Sauvignon: A popular choice, Cabernet Sauvignon offers a robust structure and bold fruit flavors, such as black currant and plum. Its higher tannin level makes it well-suited for standing up to the spices.
- Merlot: Merlot is known for its softer tannins and smoother texture, making it a more approachable option. It typically exhibits flavors of red cherry, plum, and chocolate, which complement the spices beautifully.
- Zinfandel: Zinfandel boasts a ripe, jammy fruit character with hints of spice, making it a natural pairing for mulled wine. Its higher alcohol content also adds warmth and richness.
- Rioja (Spain): Spanish Rioja offers an earthy, red fruit profile that works well in mulled wine. Rioja is a relatively inexpensive choice for mulled wine recipes.
- Carmenere (Chile): A dark-skinned grape varietal often compared to Merlot. Carmenere provides spicy, green notes that add complexity. This is also a cost-effective option.
What About White Wine Mulled Wine?
While less traditional, white mulled wine can be a delightful alternative. It’s crucial to choose a dry, full-bodied white wine with sufficient acidity.
- Viognier: An aromatic white wine with stone fruit notes (apricot, peach) and floral hints that provide a good flavor profile.
- Gewürztraminer: A powerfully aromatic wine with notes of lychee and rose petals. It works well with a spicier spice blend.
- Dry Riesling: Look for drier styles, which offer a balanced acidity that can stand up to the spices.
Spices and Sweeteners: The Alchemy of Mulled Wine
The spices are as crucial as the wine itself. Experiment to find your favorite blend, but these are some common and essential spices:
- Cinnamon Sticks: Add warmth and sweetness.
- Star Anise: Contributes a distinct licorice flavor.
- Cloves: Provide a pungent, aromatic element.
- Orange Peel: Adds citrusy brightness and complexity.
- Allspice Berries: Offer a warm, peppery note.
Sweeteners help balance the acidity and spices. Here are some options:
- Brown Sugar: Adds a rich, caramel-like sweetness.
- Honey: Provides a natural sweetness with floral undertones.
- Maple Syrup: Offers a unique flavor that complements the spices.
- Granulated Sugar: A neutral sweetener that allows the other flavors to shine through.
A Basic Mulled Wine Recipe
Here’s a simple recipe to get you started:
- Pour one bottle of red wine (e.g., Merlot) into a large saucepan.
- Add 2 cinnamon sticks, 3 star anise, 6 cloves, and the peel of one orange.
- Stir in 1/4 cup of brown sugar (or your preferred sweetener).
- Heat over low heat, stirring occasionally, until the sugar dissolves.
- Simmer for at least 20 minutes, or up to 2 hours, allowing the flavors to meld. Do not boil!
- Strain the mulled wine through a fine-mesh sieve to remove the spices.
- Serve warm in mugs or heat-resistant glasses. Garnish with orange slices or cinnamon sticks.
Common Mistakes to Avoid
Even with the best wine and spices, certain mistakes can ruin your mulled wine.
- Boiling the Wine: Boiling evaporates the alcohol and can create a bitter taste. Always simmer on low heat.
- Using Poor-Quality Wine: While you don’t need to use the most expensive wine, avoid wines that are overly acidic, thin, or flawed.
- Over-Spicing: Too many spices can overwhelm the wine’s flavor. Start with a small amount and add more to taste.
- Letting it Sit for Too Long: Simmering for too long can also make the wine bitter. 20-30 minutes is usually enough.
Frequently Asked Questions (FAQs)
Can I use cheap wine for mulled wine?
Yes, you can use less expensive wines, but avoid wines that are already unpleasant on their own. A decent, fruity wine will be significantly improved by spices and heating, but a bad wine will remain bad, just spiced. Aim for something drinkable at its original price point.
What type of wine should I not use for mulled wine?
Avoid using wines that are too oaky, too tannic, or overly complex. The spices will clash with the wine’s existing flavors. Also, avoid sweet wines, as the added sweetener will make the drink cloying.
Can I use a screw-top wine for mulled wine?
Absolutely! Screw-top wines are perfectly fine for mulled wine. The closure type doesn’t affect the wine’s suitability for mulling. In fact, screw-tops are often associated with fresher, fruitier wines, which can be an advantage.
How long can I store mulled wine?
Mulled wine can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, ensuring it doesn’t boil. The flavors may become more concentrated over time.
Can I make mulled wine in a slow cooker?
Yes, a slow cooker is an excellent way to keep mulled wine warm for extended periods. Set the slow cooker to low and allow the wine to simmer gently for several hours.
Is it okay to add brandy or other spirits to mulled wine?
Adding a splash of brandy, rum, or even port can enhance the warmth and complexity of your mulled wine. Add it after simmering and before serving, to preserve the alcohol content.
What are some non-alcoholic alternatives for mulled wine?
You can make a delicious non-alcoholic mulled “wine” using grape juice (red or white), apple cider, or pomegranate juice as a base. Use the same spices and sweetener as you would for traditional mulled wine.
Can I freeze mulled wine?
While you can freeze mulled wine, the texture may change slightly upon thawing. It’s best consumed fresh, but freezing is an option if you have leftovers.
What are some good garnishes for mulled wine?
Popular garnishes include orange slices, cinnamon sticks, star anise, cranberries, and rosemary sprigs. Get creative and experiment with different combinations.
How much sweetener should I add to mulled wine?
The amount of sweetener depends on your personal preference and the sweetness of the wine. Start with a small amount (e.g., 1/4 cup per bottle) and add more to taste.
Can I re-use the spices from mulled wine?
It’s generally not recommended to re-use the spices from mulled wine. They will have already released most of their flavor, and the second batch may be weaker and less flavorful.
What’s the ideal serving temperature for mulled wine?
Mulled wine should be served warm, but not scalding. Aim for a temperature of around 140-160°F (60-70°C). This allows the flavors to be fully appreciated without burning your mouth.