Ah, mulled wine! A Christmas staple and usually to be found in the punch bowl of every festive party. As well as a refreshment during ice skating, at Christmas markets of course and door-to-door carol singers can often be found with a glass in their hands. The mulled wine season is officially upon us, so whether it’s for a party, a gift or just as a great standby for guests, it’s time to formulate a tip-top recipe to make your mulled wine the best of the best. How is it done?
TIP NO. 1: Your base wine. Think carefully about which one to buy. You don’t want the cheapest, supermarket wine because you will be tasting the flavour, but equally don’t buy super expensive wine because some of the flavour will get lost during the process.
TIP NO. 2: Flavouring rules. A fuller-bodied wine will pair best with baking spices like nutmeg, and for a lighter-bodied wine, think green spices. Basil and cardamom are a good place to start.
TIP NO. 3: Don’t exclude white wine. Traditional mulled wine recipes use red wine, but why not mix it up every once in a while with white wine? Its dry, acidic base can be a refreshing change to red wine; a new spin on an old classic. Just don’t forget to add something sweet – sugar and brandy both work well.
TIP NO. 4: Don’t let the temperature rise. Once you’ve got the perfect recipe sorted, it’s time to think about serving it. Never let the wine get too hot, always keep it simmering. If it boils, then the sugars will caramelise and the whole mix will burn and spoil. With mulled wine and heat, less is definitely more; you’ll only need it to simmer for about ten minutes.
TIP NO. 5: Garnishing. For the final stage of your perfect mulled wine recipe, feel free to experiment with different garnishes. Sweeteners like palm sugar can be good, or dried fruit, to put a unique stamp on your creation. And if you’re feeling particularly adventurous, you can add a dash of kirsch.
If you’re after something different, a little more quirky yet with a contemporary feel, then a Middle Eastern inspired mulled wine recipe is a great choice. The ingredients to combine for this are: raw palm sugar, tangerines, pomegranate molasses and pink peppercorns as a final garnish.
And last but not least – serve with a smile. It is, after all, the season to be jolly!