You don’t have to be an admirer of wine to appreciate its aromatic heated version. Winter has come and weather isn’t spoiling us – so let’s prepare mulled wine, there is nothing more warming after a walk in freezing cold.


The principle is easy – we heat wine (below boiling temperature) with fruit and spices, pour into a special glass and delicious winter drink is ready! There may be plenty of combinations using these ingredients. Porto and Bordeaux are required for mulled wine, sweetness of wine depends on your preferences. If you plan to add honey, then you would rather choose dry type. We traditionally use oranges, cinnamon and clove, but it is worth to use your imagination and try other ingredients for instance mandarins, apples, star aniseed, ginger or dried fruit. Dried fruit soak in wine and become amazingly tasty and aromatic.

History of mulled wine started in ancient times. Romans prepared few variants of it, for example with rose oil. It was customary to drink it on the birthday of Unconquered Sun (25 December). In the IV century Christians set a holiday commemorating the birth of Jesus Christ and that probably shows the origins of drinking mulled wine around Christmas.

Mulled wine is particularly popular in Canada, Britain and the USA, but it’s various versions are drunk in many European regions. In Scandinavian countries reigns glogg – the main ingredients of this are red wine, sugar, cinnamon, clove, cardamom and sometimes stronger spirits such as vodka or brandy. It is served with raisins and chopped almonds. In German-speaking countries there is glühwein prepared with a pinch of nutmeg and lemon zest.

There is rumour about curative properties of mulled wine especially during cold, but there is no real evidence to prove it. But do we really need scientific facts just to reach for a glass of spicy wine? Surely there is no better cure for autumn-winter blues!

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