Warm spice defines Mulled Wine, a heated red-wine preparation simmered with sugar, cloves, cinnamon sticks, and lemon peel before brandy is folded in just below boiling. Known as Vin Chaud in France and Glögg in Scandinavia, it is a seasonal staple of European Christmas markets and winter gatherings. The method matters: the aromatics steep in a sweetened water base, the wine is brought only to coffee temperature to preserve its character, and the brandy fortifies the finished drink to roughly 6 percent ABV. Served in a tall glass, the result is aromatic and intensely spiced, a traditional cold-weather beverage with deep regional roots.
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Mulled Wine
Vin Chaud, Glögg
原料
调制步骤
Simmer 3 cups water with, sugar, cloves, cinnamon sticks, and lemon peel in a stainless steel pot for 10 minutes. Add wine heat to a "coffee temperature" (DO NOT BOIL) then add the brandy.
热香料酒是一种传统的温热节日饮品，通过将红酒与肉桂、丁香、肉豆蔻和橙皮等香料一起加热制成。这种饮品在圣诞市集上以各种名称在欧洲各地都能见到，德语称为Glühwein，法语称为vin chaud。浸入葡萄酒的温热香料创造出一种复杂而芳香的风味，已成为冬季热饮的代名词。
History & Origins
Mulled wine has ancient roots dating back to the Romans, who heated wine with spices both for preservation and pleasure as they spread across cold northern Europe. By the medieval period it was widely consumed across the continent under various names, with Glögg becoming a Scandinavian Christmas tradition by the 18th century. The modern recipe has remained largely consistent for centuries, varying mainly in the choice of wine and the balance of spices.
Tasting Notes
Aroma: A warm and deeply inviting bouquet of cinnamon, cloves, and red wine with lemon zest and brandy warmth. Palate: Full-bodied with rich red fruit from the wine, warming spice from the cinnamon and cloves, bright citrus from the lemon peel, and a sweet brandy depth; the sugar rounds out the tannins. Finish: Long, warm, and spiced with a lingering cinnamon and clove echo.
Pro Tip
Heat the wine mixture gently to just below a simmer and never allow it to boil, as boiling will drive off the alcohol and diminish the wine's fruit character.
Frequently Asked Questions
What spices are used in traditional mulled wine?
Traditional mulled wine is infused with warming spices including cinnamon sticks, whole cloves, star anise, and orange peel. Some recipes also include cardamom pods, nutmeg, bay leaves, or black peppercorns for added complexity. The spices are simmered gently with red wine and sweetener, allowing their aromatics to infuse into the drink without boiling off the alcohol.
What type of wine works best for mulled wine?
A medium-bodied, fruit-forward red wine such as Merlot, Zinfandel, or Cabernet Sauvignon is ideal for mulled wine, as these varieties hold up well to heat and spice. Avoid expensive or highly tannic wines, as the cooking process and added sweetener will alter the flavor profile significantly. Inexpensive bottles designated for cooking or table wine are perfectly suited to this purpose.
What is the ABV of mulled wine and how do you prevent alcohol loss?
Mulled wine typically has an ABV of 8–12%, starting from the base wine and losing a small amount of alcohol during heating. To preserve the alcohol content, heat the wine gently below simmering — ideally between 150–160°F (65–70°C) — and avoid bringing it to a full boil. Keeping a lid on the pot while warming also helps retain both alcohol and aromatic compounds.
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