Some history books credit the ancient Greeks with the invention of mulled wine as a way to make the dregs of the winemaking process more drinkable. By adding herbs and spices, the flavor improved. As with architecture, sculpture and so much more, the Romans copied the Greeks, bringing it northward with them as they pushed towards what is now Germany and France. Northern winters brought a new urgency to the affair: mulled wine was a perfect drink to ward off the chill and gloom of the dark season.
How to Pick the Right Wine for Mulled Wine
Look for a full-bodied variety like Cabernet Sauvignon, Merlot, Zinfandel, or Syrah. These wines have enough depth to hold up to the spices. And no need to go too crazy at the wine store. Since you’re mulling it, you don’t need anything too high-end. A mid-range bottle will work fine. Consider Chilean winery Frontera‘s Cabernet or Merlot, which also come in higher-volume bottles great for a recipe like this. For a full bodied bargain Primitivo (the Italian-grown regional variety of Zinfandel), consider Zensa.
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Mulled Wine
Description
An ancient remedy for cold days.
Ingredients
- 1 bottle of red wine (750 ml)
- ¼ cup Paul’s Farm maple syrup
- 1 small red apple
- 1 small green apple
- 1 small red pear
- 1 tsp ground allspice
- 1 tsp ground cloves
- 1 tsp ground sumac berries
- 2 sticks cinnamon
Instructions
- In a clean saucepan, combine wine, maple syrup, and spices. The better the wine, the better the results, but inexpensive options work just fine.
- Core the fruit and cut into ¼-inch slices. If you have a bit of orange peel or a slice of pineapple or fresh ginger, feel free to add.
- Place the fruit in the saucepan and heat until it boils. Lower the heat and simmer gently for 10 minutes. Drink while still steaming, but cool enough to sip.
Recipe by Keith Recker
Styling by Ana Kelly
Photography by Adam Milliron
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