My online ‘lit review’ of mulled wine recipes suggests the wine should be medium bodied, low tannin, unoaked and seriously fruity so here in Ontario, a local Merlot, Pinot Noir, Syrah, Cab Franc or Gamay would work nicely. While almost all hot wine recipes suggest going with a cheaper wine, I’d argue if you’re making Vin Brulé Italian mulled wine – or Canadian mulled wine or Swedish mulled wine, doesn’t it make sense to choose a regional wine? OF COURSE, the star of the show is always the wine (this is a wine blog), but with mulled wine it doesn’t have to be the expensive stuff. Oranges also add a hint of sweet citrus and acidity so add incrementally and taste as you go (note – scrub citrus fruit to remove wax coating and avoid white fruit pith which adds a bitterness to the wine). Navel orange, tangerine or mandarin slices, lemon twists, apple swirls and star anise add some fruity bling. The real eye candy in mulled wine are the decorative touches. The amount really depends on your sweet tooth and the amount of residual sugar or sweetness in the base wine (Amarone, for example, is a high RS red wine). Sugar, honey or maple syrup (very Canadian) can be added to taste. Ground spices will make the wine gritty and no-one likes particulate matter in their wine. You can also heat things up by adding peppercorns and/or dried ancho chilis ((1.000 – 2.000 Scovilles) for a more robust aromatic and taste experience.Īn important tip: only use whole spices in your mulled wine. Mulling spices like cinnamon sticks, cloves, allspice berries, nutmeg, ginger and cardamom pods are considered de rigeur for most hot wine recipes (keep reading for exceptions to this rule). You’ll need a big stainless pot, crockpot or dutch oven for your magical brew. Mulled wine is made by heating either red wine – the traditional version – or white wine – the off-road version, and then adding a treasure trove of baking-spice aromas and flavours. So… for this blog post, we’re travelling to northern Italy, Sweden, Germany, France and of course Canada for a local version of hot spiced wine. Indeed, mulled wine might just be the shot in the arm we all need to get us through the winter pandemic months, while we wait for the COVID shot in the arm in 2021. Our mulled wine, socially distanced street fest will happen on New Year’s Day, but really, this spicy treat adds winter warmth throughout the holiday season. Whether it’s a Vin Chaud from France, a Vin Brulè from Italy, Glühwein from Germany, Gløgg from Sweden or an old-fashioned Toronto brew of Maple Mulled Wine, each tradition is steeped in fragrantly spiced hot spirits and good cheer. Here in cool climate wine country (Ontario), we are surrounded by an international community of friends, all of whom tout a killer recipe for hot, spiced wine. not when a hot pot of mulled wine and simmering aromatic cheer can transport you to exotic markets and faraway places.
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