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Think of Christmas and a warming glass of mulled wine is up there with visions of mistletoe, log fires, Christmas wreaths and presents under the tree. Packed with zesty, spicy richness, mulled wine is a drink that brings a seasonal sweetness to chilly winter nights.
It’s a wine lover’s perfect drink for cosying up by the fireplace or for serving with a plate of festive mince pies. Better yet, it couldn’t be easier to make. So, in the spirit of the festive season, here’s our guide on how to make mulled wine.
What is mulled wine?
Mulled wine is a popular, hot winter drink across Europe and is typically made by adding spices and other aromatic ingredients to red wine and warming it through.
From the Christmas markets of central Europe to the fire-lit homes of Scandinavia, every culture brings its twist to the flavours and styles of this classic drink. In Germany, mulled wine is known as Glühwein, whereas Nordic countries call it Glögg, and in France, you’ll find it sold as vin chaud.
Traditional British mulled wine recipes include cinnamon, cloves, oranges and star anise. A dollop of honey or a spoonful of sugar can be added for a touch of sweetness.
You can also find mulled white wine and mulled cider. Both make for a slightly lighter, more fruit-forward style.
The history of mulled wine
Mulled wine dates back to ancient Rome, where patrolling soldiers would heat wine and add spices to ward off the winter chill. Its warmth and aromatic flavours have made it a favourite winter drink ever since.
In the Middle Ages, it was thought the spices added health benefits to the wine (alongside making wine taste better!), so mulling wine really took off. In fact “mull” as a verb originates from the beginning of the 1600s.
But, like so many of our Christmas traditions, we really have the Victorians to thank for mulled wine. Yes, the mulled wine we know today as a Christmas drink began in 1800s. From a “Wassail punch” for chilly carolers to non-alcoholic “Negus” for the children, Victorians embraced filling their homes with festive spices. Charles Dickens wrote about “a Christmas bowl of smoking bishop” in A Christmas Carol (referring to a traditional Victorian mulled wine punch) – firmly establishing mulled wine as the festive drink for centuries to come.
So popular was this yuletide treat, that in the 1890s Scandinavian manufacturers started selling special bottles of mulled wine with images of Father Christmas on the label.
Best red wine for mulled wine
It may be tempting to grab a cheap bottle of red for mulled wine. After all, you’ll only be chucking in some spices and heating the wine, so surely you don’t want to waste a good bottle? But the variety of wine does matter, especially regarding flavour. And, ultimately, the better the red wine, the better the mulled wine.
Mulled wine is a rich drink, so you’ll need a robust red. Look for a super smooth, medium- or full-bodied variety with some bright acidity so the warmth doesn’t overwhelm the flavours. You also want flavours that suit Christmas – think red berries, plum, baking spices, vanilla, chocolate and dried herbs.
Some classic red wine choices for mulled wine include:
Merlot
For the best mugs of mulled wine, Merlot is the red to go for. Easy-drinking, smooth and with a balanced acidity, this juicy red wine is the perfect base. The flavours of ripe cherry and plum, sweet hints of chocolate, plus vanilla and bay leaf work particularly well with the cinnamon, clove and orange mulling spices.
A top tip would be to look for a bottle from Spain, Chile, Australia or even Moldova – these Merlots offer top value and over-deliver on ripe flavour.
Shop our full range of Merlot.
Syrah
If Merlot isn’t your favourite, why not opt for Syrah? This variety is more full-bodied and rich than Merlot with deep flavours of black plum, blueberry and chocolate but still has a bright acidity to balance the spices. It even has a kick of green peppercorn – perfect for a warming drink such as mulled wine.
Under its other name, an Aussie Shiraz would also work a treat.
Shop our full range of Syrah.
Zinfandel
Best known for its intense, jammy fruit flavours and light body, Zinfandel is another excellent choice for mulling. Its flavours include blackberry, strawberry, plum, cinnamon, mocha and sweet tobacco.
It’s also available in dry and sweet styles, so you can pick the perfect one to suit your tastes.
Shop our full range of Zinfandel.
Grenache
Often found in famous blended wines such as Châteauneuf-du-Pape, Grenache produces flavour-packed solo wines. This high intensity means it will hold up really well to the classic mulling spices and being heated. In fact, it already features delicious spiced aromas, with flavours of raisin, cherry, redcurrant and a hint of citrus – perfect for mulled wine.
A classic French 100% Grenache is a punchy mulled red wine choice.
Shop our full range of Grenache.
How to make mulled wine
Mulled wine is not only delicious, but it’s also easy to make. For a basic recipe, you only need to gently simmer red wine and add your favourite spices and aromatic ingredients.
Just be careful not to boil the wine or leave it too long, as this will burn off the alcohol and dampen the flavours.
But provided you keep an eye on the hob (or use a slow cooker on a low setting), you can leave the wine lightly simmering away while wrapping presents, entertaining guests or getting the fire going. You can even make it a day ahead and reheat it gently.
Mulled wine recipe
Tasty, fool-proof and comes together in just 20 minutes – here’s how to make Laithwaites’ ultimate mulled wine:
How to make mulled wine – ingredients
750ml bottle of red wine
75ml orange liqueur or ginger wine (optional)
1 large cinnamon stick
2 star anises
4 cloves
1 fresh orange, sliced
4 tbsp of caster sugar
Fresh cranberries to garnish
Serves 5–6 people.
Method
Take a large saucepan and add the wine, extra liqueur, sugar, cinnamon stick, star anise, cloves and orange slices. Stir together, then turn on the hob to medium-high to bring to a simmer, but not a boil.
Reduce the heat to low, partially cover the pot with a lid, and gently simmer for 10–15 minutes.
Remove from the heat and leave to cool for 5–10 minutes before ladling into mugs or heat-resistant glasses. Garnish with a few juicy cranberries, and enjoy.
Mulled wine food pairing
Its rich fruitiness and warming spices make mulled wine the perfect partner for mince pies, gingerbread Christmas biscuits, such as lebkuchen, or a traditional German apfelkuchen (apple cake).
About the author
Steve Rumble
When Steve first started writing for Laithwaites, dry rosé wasn’t a thing in the UK, the only Malbec we stocked was French and hardly any Brits could pronounce Rioja. Things have changed but Steve still loves telling the great stories behind our wines. He holds the WSET Level 4 Diploma and loves a good Provence pink or an oaky Chardonnay. Steve has sports writing experience and is our go-to writer for all things Laithwaites and England Cricket.
