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.
Dec 16, 2011 at 1:52pm