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Secrets to a good mulled wine

Written by Chelsea Tromans

 

Cold weather and mulled wine are a match made in heaven. That warm and fuzzy feeling you get from sipping on a toasty mug of mulled wine is the exact vibe we all need right now during lockdown. So instead of pouring a glass of vino, fire up your stovetop and make your own brew of heartwarming goodness.

Making your own mulled wine is simple and straightforward - just pop everything (red wine, cinnamon, oranges) in the one pot and let it cook. Too easy. But if you’re looking to customise yours and take it to the next level, these tips will help you master your mulled wine:

 

Choose the right wine

Now is not the time to scrimp on your vino as it forms the base of your mulled wine. It doesn’t need to be expensive, but it should be a high quality wine. Look for one that has a dark, fruity and full bodied flavour profile and a relatively high alcohol content that can withstand being heated. Our Robert Oatley 1858 Shiraz 2018 is a great choice for mulled wine due to its fruity and soft flavour, whilst the Paulett Wines Helmsford Cabernet Shiraz 2017 is also recommended for its easy-to-drink character which boasts a little more body.

 

Pair it with a curated fruit selection

Oranges and lemons are the go-to fruity additions for a classic mulled wine, but taking the time to carefully select fruits that complement your wine of choice will pay off big time. Berries offer a delicious burst of flavour and carry through the flavours of a fruity red wine base beautifully.

 

Spice it up

To really drive a warm, cosy flavour into your mulled wine, you can’t go wrong with a spice combination of cloves, anise, and cinnamon. Make sure you’re using whole spices, not ground spices. Other spices to experiment with include black peppercorns, cardamom, and fresh ginger for a spicy undertone.

 

Match your meal

Savoury or sweet? Complement your mulled wine flavours with the other dishes on the menu, just like you would when pairing wines with your meals. Boost your mulled wine with citrus flavours like lemon peel, grapefruit or lemongrass if you’re drinking it with savoury dishes. If you’re indulging in something sweet, mix up your mulled wine with fruity additions like cherries, currants, and blackberries.

Herbs are a good choice for freshening up the flavour - try adding rosemary, sage or bay leaves for a mulled wine that pairs well with a cheese or charcuterie platter.

 

More tips for making mulled wine

  • - Cook your mulled wine low and slow to prevent the heat from deteriorating the wine’s profile.
  • - Less is often more when it comes to adding spices and fruits. If you start with a good wine, you shouldn’t need much more to lift it.
  • - The longer the mulled wine sits, the sweeter it will taste.
  • - Try the unexpected combination of vanilla and pomegranate in your mulled wine.
  • - Need to sweeten the flavour? Gradually add in some Beeotic Honey and keep tasting until you get the flavour balance just right.
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