This column originally appeared in The Centre County Gazette.
Centre County received a wave of snow on the night of Sunday, Dec. 16. And though there is no one right way to spend a snowy night in, an evening spent in front of the fireplace with a mug of mulled wine is certainly one way to get in the holiday spirit.
According to Vivino, a virtual wine review platform, mulled wine was first created in the second century by the Romans. The hot, spiced wine — then called conditum paradoxum — was used to help the Romans fight illness during the colder months.
With the expansion of the Roman Empire came the expansion in awareness of mulling wine throughout Europe. In the Middle Ages, the process of mulling wine was a way to reinvigorate the flavor of leftover or unpleasant wine during a time when wine was safer to drink than water.
Spices, like cinnamon, cloves and nutmeg, were thought to add medicinal properties to the wine.
As Christmas markets and festive traditions in Europe became more commonplace in the 16th and 17th centuries, mulled wine became particularly popular in Germany, where is it referred to as Glühwein, and in Scandinavia, where it is called Glögg.
BEST WINES TO MAKE MULLED WINE
While almost any red wine can be used for making mulled wine, a medium or full bodied red wine with a good structure — the balance of alcohol, tannins and acidity — and fruit-forward flavors will be best. Some options include merlot, zinfandel, syrah or malbec, which can typically be found in both wine shops and grocery stores in Centre County.
These wines work well because they have enough body, fruitiness and tannins to hold their character through the heating process and complement the spices, citrus and sweetness typically added in mulled wine recipes. Wines with soft, smooth tannins — the part of the wine that leaves the mouth feeling dried out — are better for mulled wine because heating can accentuate tannic bitterness. A fuller bodied wine option can also help ensure the wine does not get overshadowed by the citrus and spices added to it.
Heating wine gently intensifies its flavors while altering its structure. Overheating — heating to the point of boiling — can burn off the alcohol and create bitterness, so it’s essential to use wines with a rich, balanced flavor that can shine even after slight chemical changes during warming. Wines between 10 to 12% ABV are best as higher alcohol levels can create a “hot” or “burning” sensation when the wine is warmed.
HOW TO MAKE MULLED WINE
To make mulled wine you will need:
• A bottle (750 mL) of red wine
• An orange
• 2-3 tbsp. of sugar or honey
• 4-6 whole cloves
• 2-3 cinnamon sitcks
• 2-3 star anise
• Grated nutmeg
• Brandy (optional)
Pour the bottle of red wine into a saucepan or pot, and add 2 to 3 tablespoons of sugar or honey for sweetness, adjusting to taste. Slice an orange into rounds and add it to the pot, along with the spices. For extra depth, add an optional splash of brandy to the mixture.
Warm the wine over low heat for 20 to 30 minutes, ensuring it doesn’t boil. Taste and adjust the sweetness or spices as needed. When ready, strain the mulled wine to remove the solids, or leave them in for decoration. Serve warm in mugs or heatproof glasses, garnished with an orange slice and a cinnamon stick.
Centre County Gazette editor Jessi Blanarik is a certified sommelier and holds a master’s in wine tourism and sustainability. She has lived in and worked in the wine industry in Spain, France, Portugal and Greece.
