A recipe for mulled red wine that you can make throughout the fall and holiday season.
Paris in the fall is fantastic. Maybe not the warmest, but fashion is at its seasonal highs, along with certain aromas and French food delights. And of course, Mmmm… mulled wine! I am sharing my recipe for this amazing treat.
History and Origins
Mulled wine is also known as glühwein, vino caliente, vin brulé, vin chaud, candola, vinho quente and literally a hundred other names, depending on where you are in the world. From what I have found, it seems like just about everyone in the world loves some hot wine.
Mulled wine really took off in the Middle Ages. Spices added to less than desirable wines were believed to make people healthier and had the benefit of tasting much better. And after all, it is not like people could drink the water. Not to mention people had to deal with plagues, so they surely needed a comforting drink anyway!
When I spent time during the late fall season in Paris, one neighborhood I loved was Montmarte. Here admiring the art scene and beautiful Basilica Sacré-Coeur, is where I became fascinated with mulled wine.
One of my fondest memories is carrying my young daughter up the more 300 stairs to the top and see the Basilica. Once I came down and sat at this little café, a Parisian waitress asked me if I would like to try this newly found treat. It was rich, warm, full of flavor with a hint or fruit and spices!
After climbing up to the Basilica Sacré-Coeur and visiting the surrounding art scene in Montmarte it was great to sit enjoy my baby girl and this fabulous warm fall drink.
So, grab a bottle of inexpensive dry red wine (no need to spring for anything fancy) and let us get to mulling!
Preparation:
There are 2 ways to prepare mulled wine: Purchase the already mixed mulling spices from Williams-Sonoma or make your own. Personally, I find buying the spices saves a ton of time and the jar lasts a year or more. If you choose to make your own this is a great recipe to try. To make: combine wine, sugar and spices in a tea ball or cheese cloth in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Remove from heart and pour into mugs, add a piece of orange peel, 1 cinnamon stick and 1 star anise to each mug and serve.
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