Brandy Mulled Wine Recipe (2024)

FAQs

What is the best wine for mulled wine? ›

The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). These wines are dark, fruity and full bodied, which means they can support all of the flavors we'll be adding. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”

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.

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.

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.

Mulled Wine Ingredients:

Wine: No need to splurge on a pricey bottle — a mid-range bottle of dry red or white wine will do. (Or if you're making a big batch, this is a great recipe to break out a nicer boxed wine too!)

Make All of It Ahead of Time

Just follow the directions for your favorite recipe and let the wine simmer with spices until it's deeply infused. Then let the mulled wine cool at room temperature, transfer it to an airtight container, and store it in the fridge — it will keep well there for up to three days.

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.

Yes. Even though the spiced wine is heated, most of the alcohol remains.

How do you jazz up a bottle of mulled wine? ›

One of the best things about mulled wine is that it's an excellent way to use up opened bottles of wine. A bottle of red will usually only last for 3 to 7 days, even if the bottle is properly corked or stoppered (find out more about how long wine lasts here).

But fear not, hot cider, hot toddy, and mulled wine lovers: Around 85 percent of your beloved alcohol will survive the heating process.

The best wines for mulled wine are richly fruity, medium-bodied ones with little oak aging, because these stand up to the bold sweetness and spice of the hot drink without tasting too tannic. For example, try a Chilean Merlot, a Zinfandel from California or a Grenache from Spain.

Then add the Cinnamon, Star Anise, Cloves, Nutmeg and a Bay Leaf. Leave to simmer on a low heat for 10 mins. Turn off the heat and cover, leaving the wine to infuse. We like to leave the Wine overnight but recommend a few hours as a minimum.

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.

The best wines for mulled wine are robust reds like Merlot, Shiraz, or Cabernet Sauvignon. These wines hold up well during the heating and infusion process. Try to make at least 50% of your blend one of these to ensure your mulled wine is rich and full-bodied.

Mugs are not only perfectly acceptable for serving mulled wine, they're arguably the optimal choice. A typical wine glass is made of relatively thin glass, so if you put a hot beverage in it, they're going to be difficult to hold, especially if they're stemless.