Mulled Spiced Wine Recipe?


Given the chilly weather, I wanted to serve some mulled spiced wine for a holiday party. What varietal makes the best base for it? And if anyone has a recipe they love, please share!


  • The great thing about mulled wine is you can make it from almost any red wine, and use something pretty inexpensive. This is a great way to use up something in your fridge that's been there a while, or go for something cheap but decent. I like to use Borsao or Torres from Spain, Concha y Toro Frontera wines from Chile are also perfect, something like that. In terms of varietals, go for bold flavors. The Spanish ones are primarily Garnacha based, the Chilean ones are Cabernet or Carmenere. 

    It's pretty easy to make. Use your solid, rooty spices, like whole cloves (4 or 5 of them), cinammon sticks (2 or 3), allspice berries (4 or 5), cardamom (3 or 4), lemon peel, orange peel, etc. with a good amount of sugar (I'd say 1/4 to half a cup for each bottle of wine) and cook this down on low heat till it becomes a bit syrupy. Add about a 1/2 cup or so of brandy or whiskey or some other liqueur (Gran Marnier or any other orange something is nice too). Strain. Serve it hot. 


    answered by

    Snooth User: Amanda Schuster

    Dec 16, 2011 at 1:52pm

    • 998697Linda Pellegrino I've never made a mulled spice wine and yours sounds nice - something I'd like to try. I'm confused about the cooking down til "a bit syrupy" part, as I never pictured this as a thickened beverage. Can you give an approximate time for heating the wine and about how much is lost in evaporation? Also, how many guests would you say one bottle would serve, so I could plan accordingly?

    • 870341Amanda Schuster You won't see the sugar crystals in the liquid anymore and when you stir, it will feel slightly thickened. If you do this over low heat, not much of the alcohol evaporates. One bottle doesn't serve very many guests. Maybe 4 at most if they each have one glass. You will need at least 2 bottles or more for a crowd. This is something that doesn't need an exact recipe. You taste and tweak as you go along. There is really no right or wrong. These are just guidelines about process and ingredients. In terms of heating time. Don't let it boil! When it starts to steam a bit, taste and if it feels hot enough, it's done. Probably about 10 minutes or so.

    • 998697Linda Pellegrino Great, I'll try it! thanks for the quick reply

    • 870341Amanda Schuster My pleasure. Have fun!

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