Enjoy Homemade Mulled Wine

Enjoy Homemade Mulled Wine

Mulled wine, also known as glühwein or hot spiced wine, is a typical drink at winter celebrations. It's delicious, and when decorated, it looks great. It warms you up even through gloves. Do you also like adding fruit to it? Prepare a festive service at home and make this warm delight for your loved ones.

Good mulled wine is the basis for good punch. You can make punch from mulled wine by adding orange juice and sweetening it.

From the History of Mulled Wine

But back from punch to mulled wine. In the past, wine was heated to preserve it from acidity, and heating was also used to improve the taste of poorly made wine. Heating changes the taste of wine and it wasn't as popular in the past. Nowadays, mulled wine is enjoyed with pleasure. Everyone has their favorite recipe and adds spices they like.

By heating and flavoring red wine, you create a delicious mulled wine. Heating will improve the taste even of less quality and tasty wine.

Mulled wine looks great in glass containers. Its color stands out, as does the fruit intended for decoration and eating.

How to Prepare Mulled Wine

Basics:

Prepare red wine (1l). One that you enjoy. It doesn't matter whether it's quality or not. Everyone according to their taste. Prepare spices that you like - cinnamon, star anise, cloves, and vanilla pod. Prepare slices of citrus fruits. For sweetening, prepare sugar - white, brown, vanilla, or honey. You'll create the ideal taste and recipe for mulled wine yourself in the end.

TIP: Also remember that mulled wine should be served at the ideal temperature. So it's neither hot nor cold, but just warm enough.

Method No. 1

Add sugar to the wine, whole cinnamon stick, 5 cloves, and a slice of lemon (orange). Heat - just warm it up so the flavor and aroma of the spices are released. Don't let it boil. The alcohol would evaporate from the wine. After five minutes of heating the mixture at optimal temperature (up to 73°C), remove from heat and take out the spices. Serve in clear glasses made of heat-resistant glass and flavor and decorate with fruit cut into cubes. Suitable fruits are orange, pineapple, strawberries, pear, apple, and others.

Those who enjoy being in the kitchen and creating various recipes can caramelize the sugar in a pot beforehand, pour water over it, and boil it with spices. Then pour in the wine.

Recommendation: If you want to enjoy an evening with mulled wine and not get drunk after one mug, feel free to dilute the mulled wine lightly with water. You won't spoil the taste of the wine. The spices and fruit you use will balance out the flavor.

Method No. 2

The procedure is the same as in method one. This isn't classic mulled wine, but rather punch or grog. Wait until the flavour and aroma from the spices are released and add a shot or two of rum or vodka to the mixture, or slivovitz for stronger characters. Ladies, try amaretto or cherry liqueur. Again, don't boil it so the alcohol doesn't evaporate. If you have preserved blackcurrants, pop them at the bottom of the glass and pour this stronger mulled wine over them.

If we add two decilitres of juice (orange, blackcurrant, strawberry, ...) to the mixture, we get an excellent punch.

Make your mulled wine in good spirits with your family. Flavour it with fruit you enjoy.

Mulled wine is most commonly prepared from red wine.

White Mulled Wine

Mulled wine can also be prepared from white wine. This flavour isn't very well known. But whoever hasn't tried mulled wine made from white wine has definitely missed out. White mulled wine has a more delicate taste. It's prepared the same way as red wine mulled wine. You can follow method No. 1.

Don't be afraid to dilute white mulled wine with water during preparation while heating. You can also add apple slices to the citrus fruits.

Always serve mulled wine in transparent heat-resistant glass. This best highlights its colour and the fruit used for decoration.

Enjoy homemade mulled wine during the pre-Christmas rush and create a peaceful moment after a demanding day.

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Author: Hana Michalíková