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How to make mulled wine
Although mulled wine is a traditional festive drink that conjures up images of snowy Christmas scenes, there’s something irresistibly comforting about a warm glass when the temperatures drop in Australian wintertime.
Whether you’re throwing a festive bash or celebrating Christmas in July, mulled wine serves up a taste of winter magic. It’s the perfect partner for a spread of mince pies, gingerbread biscuits and spiced apple cake.
If you’re wondering how to whip up this festive classic, we’ve the ideal recipe to warm your heart and soul.
What is mulled wine?
Mulled wine is a European Christmas staple. It’s a warming drink widely enjoyed during the festive season, made by heating red wine and adding aromatic spices such as cinnamon, cloves and citrus fruits.
Mulled wine goes by different names depending on where you are in Europe. There’s Glühwein in Germany, Glögg in Nordic countries, vin chaud in France and vin brulé in Italy.
While Australia’s sun-drenched Christmases mean mulled wine has limited appeal here in December, it has become a firm favourite as the months get chillier. And, of course, it’s a must at any Christmas in July celebrations.
You can also drink this rich, spicy, aromatic wine chilled. Simply allow it to cool, chuck in a few ice cubes and voilà – a refreshing summer drink.
The history of mulled wine
The tradition of mulled wine dates back to ancient times, when Roman soldiers on patrol would heat wine and infuse it with spices to help fight off the icy winter chill. Its comforting warmth and lingering aromas have made it a winter staple ever since.
The version of mulled wine that we associate with Christmas today began in the late 19th century. Scandinavian manufacturers started to market special bottles of mulled wine decorated with images of Father Christmas on the label. The Victorians also contributed to this festive custom by turning it into a homemade drink to serve guests and loved ones when they visited.
Best wine for mulled wine
Since you’ll be adding handfuls of aromatic spices and slices of fruits to your mulled wine, you might be tempted to grab the cheapest bottle of red of any variety to make it – but we don’t recommend it.
The variety of wine you choose matters for two reasons – flavour and body. You’ll need a robust wine that can handle the spices. Opt for a medium- or full-bodied variety with some acidity so the warmth doesn’t overwhelm the flavours. Choose a red with complementary festive fruit flavours – such as red berries, plums, chocolate, baking spices, vanilla and dried herbs.
Our top suggestions for mulled wine include:
Merlot
Merlot is the variety to go to for mulled wine. This rich, easy-drinking red is full-bodied with a balanced acidity and notes of juicy cherry and plum, sweet chocolate, vanilla and bay leaf. Although this red is one of the driest for making mulled wine, a squeeze of honey or maple syrup can make a sweeter style.
Shop our full range of Merlot.
Shiraz
Full-bodied and rich, Shiraz is perfect for making mulled wine. Although it’s not as dry as other red varieties, its clean acidity highlights its deep blueberry, black plum and chocolate flavours. It even has a distinct green peppercorn note – perfect for adding a warming kick to mulled wine.
Shop our full range of Shiraz.
Grenache
Grenache is an acidic and intensely aromatic red variety and is a key component in prized wines such as Châteauneuf-du-Pape and GSM blends. With its natural flavours of cherry, raisin, redcurrant, citrus and baking spices, it’s complemented well by warming spice notes and added extra fruit flavours.
Shop our full range of Grenache.
Primitivo
Primitivo is a red wine known for its dark berries and plum flavours and a hint of spice that can complement the traditional spices used in mulled wine. Its full-bodied nature and moderate tannins provide a robust base that holds up well to the heating process, and adding spices and citrus creates perfection.
Shop our full range of Primitivo.
How to make mulled wine
Mulled wine is delicious and relatively simple to make. On a basic level, you only need to gently simmer the red wine in a pot and toss in fruits and aromatic spices. Take care not to boil or leave the wine too long – this will burn off the alcohol and mute the festive flavours.
You can make it a day ahead and gently reheat it when needed.
Mulled wine recipe
Here’s how to make Laithwaites’ ultimate mulled wine:
Ingredients
750ml bottle of red wine such as Merlot
75ml orange liqueur (optional)
1 large cinnamon stick
2 star anise
4 cloves
1 fresh orange, sliced into rounds
1 red apple, cored and sliced into rounds
2 tbsp of caster sugar or honey
Fresh cranberries to garnish
Serves 5–6 people.
Method
Add the wine, orange liqueur, sugar, cinnamon stick, star anise, cloves, apple and orange slices in a large saucepan. Stir until thoroughly combined, then turn on the stove to a medium-to-high heat and bring to a simmer but not a boil.
Reduce the heat to low, partially cover the pot with a lid, and gently simmer for 10-15 minutes. Stir occasionally to release those delicious aromas.
Remove from the heat and leave to cool for 5-10 minutes before pouring into mugs or heat-resistant glasses.
Garnish with a few juicy cranberries just before serving.
Mulled wine food pairings
Mulled wine is a surprisingly versatile drink, considering its rich and complex flavours.
It’s a good partner for classic sweet festive treats – think mince pies, gingerbread biscuits like lebkuchen or traditional German apfelkuchen (apple cake) – as the deep fruit flavours and gentle spices in the wine perfectly complement these desserts.
If you prefer savoury bites, try pairing a glass of mulled wine with roasted game or poultry. These dishes benefit from the wine’s smooth texture, bright acidity and spice notes. Mulled wine is also delightful with cheese platters, particularly those featuring strong, mature cheeses.
