You can omit the brandy if you don’t want to buy it, though you may want to keep a bottle around for sangria. I used E&J VSOP, which is affordable and fine. It’s more for warming flavor and a little bite than anything else. Brandyīrandy amps up the alcohol content a bit, though we aren’t using much. Also avoid very light red wines, like Pinot Noir, because they don’t offer enough body to carry the spices. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”Īvoid red wines that are high in tannins or super oaky in flavor, like Cabernet Sauvignon (I say this as someone who generally enjoys Cabernet Sauvignon).
#Cook serve delicious soundtrack full#
These wines are dark, fruity and full bodied, which means they can support all of the flavors we’ll be adding. The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). Just choose a quality wine (say, 10 to 20 dollars per bottle) and select the varietal carefully. Do not use expensive wine for mulled wine, since we’re adding so much to it. Some red wines that you might enjoy at room temperature will not taste so nice when heated. Wine forms the backbone of this recipe, so naturally, your wine selection is important. One bottle of wine will yield five drinks (enough for two to four people), two bottles yield 10 drinks, and so on. Keep in mind that these ingredients are very easily multiplied. Upon first sip, you might think, “This doesn’t taste spicy enough,” but I promise you’ll change your mind by your second glass. You might be surprised by how few spices we’re adding, but they are potent. Heat it too long or too high, and eventually your wine will taste too spicy, syrupy and almost raisin-like, and the alcohol will evaporate over time. Resist the urge to crank up the heat on your mulled wine! If your wine is steaming, it’s hot enough. You’ll find more wine details in the ingredients section below. Use an affordable bottle of Merlot, Zinfandel or Garnacha. Here are some key tips: 1) Choose your wine carefully. Let’s make some.įollow the foolproof recipe below, and your mulled wine will turn out perfectly every time. You just might even have all of the ingredients at home! If so, you’re just fifteen minutes away from mulled wine. It’s fruity and spiced, but the wine still shines through. I’ve encountered a few mulled wines over the years that tasted like sweet potpourri, but not this recipe.
Mulled wine is unbelievably easy to make, even on a weeknight, and fills your home with holiday fragrance. I’ve always associated mulled wine with holiday parties, but a single batch is perfect for two to four people.
Turn on some music, build a fire or light some candles, throw some spices and wine in a pot, and embrace the holiday season.