Mulled Wine Recipe ~ How to Make the Best Mulled Wine (2024)

FAQs

How do you keep the alcohol content in mulled wine? ›

Ainsley Harriott recommends mulling wines in a slow cooker and says two hours at low temperature gives excellent results and should retain most alcohol content.

I recommend looking for a bottle of Zinfandel, Merlot, Grenache, Brandy: Similar to sangria, it's also traditional to spike your mulled wine with an extra bit of liqueur. Brandy is the traditional choice, but Cointreau (or another orange liqueur) or tawny port are also delicious alternatives.

Method. Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins. Remove from the heat and cool, leaving to infuse for about 30 mins.

One important thing to remember when making your mulled wine – don't boil or heat it for too long! You'll cook off all the alcohol and be left with tasty but boozeless mulled grape juice.

You can reheat mulled wine as many times as you like, as long as it hasn't been overheated. Always use a thermometer to keep an eye on the temperature. If you plan to use your leftover mulled wine at a later date, keep it in the fridge for up to three days.

Bentonite can be added prior to, during, or after fermentation at a rate of 25–100 g/hL (1–4 g/gal) of juice as per the manufacturer's instructions. Store the treated wine at a temperature between 59–77 °F (15–25 °C) during the fining period and rack when the wine is completely clear.

Red wines are traditionally used to make mulled wine, and while any red wine can work, sweet reds will give you a nice, sweet base, meaning less sugar added in later. If you use a dry red, keep in mind you may need to add more sugar than a recipe calls for.

TO STORE: Let your mulled wine cool completely, then pour it into an airtight storage container and place it in the refrigerator for up to 3 days. TO REHEAT: Gently rewarm mulled wine in a large pot on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm.

It's the festive tipple that gets the nation feeling merry at Christmas, but you might sober right up if you had to pay £60 for a glass. That's the price of a new mulled wine on sale at Searcys bar in St Pancras station in London.

Re-heat it – If you make mulled wine in a pot, you can always put that pot back on the stove and re-heat the wine. As long as you don't bring it to a boil, the flavour of the wine won't be affected. You may lose a little of the alcohol punch, but you still get all the rich, spicy taste of your delicious mulled wine.

Can you drink mulled wine straight from the bottle? ›

Mull Over One Of These Mulled Wine-Friendly Bottles: Of course any of these are delicious straight from the bottle too! Though the flavors of this wine are subtle, they are crisp and clean, with plentiful citrus and peach flavors.

But fear not, hot cider, hot toddy, and mulled wine lovers: Around 85 percent of your beloved alcohol will survive the heating process. The U.S. Department of Agriculture did a study in 2007 that nailed down the numbers with the magic of the scientific method.

You need to infuse the wine long enough with the spices to take on their flavour but DON'T ON ANY ACCOUNT LET THE MIXTURE BOIL as you'll be left with a bitter taste. Slow and low is the way to go. And it shouldn't be served piping hot, just comfortably - and comfortingly - warm.

Unfortunately, homemade mulled wine is not well-suited for long-term preservation. This is because the wine has been heated and infused with spices, which can cause bacterial growth over time. Additionally, the alcohol content may decrease over time, which can also impact its safety for consumption.

Some does, but not all. While alcohol does have a lower boiling point than water, even after hours of cooking some residual alcohol will not evaporate. Even after 2–1/2 hours, tests have shown that ~5% of the original amount remains. In many cases the amount of alcohol remaining is very slight.

Mulled wine still has a high alcohol and sugar content, so you should be aware of how much you're consuming. 'People often think that because it's been heated it's less alcoholic, but only a small amount actually evaporates,' explains Dr Lee.

Unless you keep it boiling for a while it won't lose much alcohol content. While pure ethanol does evapoate quickly at a relatively low temperature, the lower the alcohol content gets, the more slowly does more alcohol evaporate at that temperature. Mulled wine will typically have between eight and 13 per cent abv.

Mulled Wine Recipe

Just be careful that you don't boil the wine or leave it on the heat for an extended period – otherwise all the alcohol will burn off. If you feel like making a version with a bit more complexity, many people also add sloe gin, brandy or orange liqueur to their mulled wine.

Does the alcohol cook out when making mulled wine? In short, yes, some of the alcohol burns off when boiling mulled wine, but you should only be gently bringing up to the boil and simmering for around 15-30 minutes which isn't enough time to completely remove all alcohol traces.