Wine tips: holiday spiced wine
This is the time of season when we love to meander through the Christmas markets and enjoy sipping on spicy mulled wine, also known by the German term, Gluhwein. With the pandemic and lockdowns, many of us will be staying home for the holidays, but you can still experience the taste of the Christmas markets and this special holiday treat in your own home by making your own mulled wine.
Photo: Loyna, Wikimedia Commons
Mulled wine is lovely to enjoy with friends and family, or even on your own because it can be stored for a few days in the fridge and re-heated. It infuses the air with an irresistible spicy Christmassy aroma as well. And it’s easy to make.
Here are some interesting facts about mulled wine:
Mulled wine: is a spiced wine beverage traditionally made with red wine and mulling spices, and may also include added dried or fresh fruit. It is usually served hot, though some people enjoy it cold. While it is an alcoholic drink, versions can be made non-alcoholic and also vegan, and versions for those who are calorie-conscious. Many countries have their own unique versions, like Sweden, for instance, and the recipes will vary.
History: Originally, mulled wine was called Ypocras (or Hippocras), which was the name of the cloth sieve used to pour wine through, invented by the Greek physician, Hippocrates. Later, in the 17th century, the English began calling it mulled wine. (source: WSJ).
Kinds of wine to use: the best are big, bold, high in alcohol, fruity and full-bodied red wines, such as a Merlot, Malbec, Syrah, Grenache, Zinfandel and Touriga Nacional from Dão in Portugual. Aim for an inexpensive bottle, although it totally depends on your budget.
Photo: Swedish version, Glögg, mr. choppers, Wikimedia Commons
My favourite recipe:
Ingredients:
1 bottle red wine (750 ml)
2 small oranges or 1 large orange (round or half-moon slices)
3 cinnamon sticks
3 star anise (option: fennel seeds or Allspice)
8 whole cloves
1/4 cup honey (option: maple syrup)
1/2 cup brandy (optional)
Garnishes (extra cinnamon sticks, orange, star anise, fresh cranberries, or apple slices)
Directions:
Combine all ingredients in a pot on medium heat and bring to a simmer. Reduce heat and let simmer on lowest heat for a few minutes until it’s too hot to touch. Do not boil because the alcohol will evaporate. Let sit to infuse with spices until cooler to the touch. Using a ladle, serve warm in mugs. This will serve 6.
Note: if you opt-out of including brandy it will decrease your serving size (5 servings).
Options: If star anise is hard to find, swap it for Allspice or fennel seeds. Brandy, a distilled spirit used in making fortified wine, is not a must-have if you don’t want to include it. You can swap honey for maple syrup, and use less (1-2 tablespoons) than the recipe calls for, if desired (many recipes call for sugar, but I prefer to avoid it). Also, you can buy pre-packaged mulling spices.
Here are links to other recipes, for variety:
- Jamie Oliver’s recipe (with nutritional information):
https://www.jamieoliver.com/recipes/fruit-recipes/jamie-s-mulled-wine/
- Foodnetwork:
https://www.foodnetwork.ca/wine-beer-spirits/blog/german-gluhwein-recipe/
- LCBO:
https://www.lcbo.com/lcbo/recipe/flamed-mulled-wine/F202006088#.X9oWqC0ZNXg
Store overnight: for leftover mulled wine, put it in a jar or plastic container and refrigerate for up to 3 days.
Shannon Skinner is an author, speaker, broadcaster and travel/wine writer and consultant. She received a wine specialist certificate from George Brown College.
