December 12, 2014
When winter time came I used to work at the mulled wine stands in the city center. I loved the smell – but dreaded the taste! The mulled wine that came out of the 50l containers tasted artificial and the ones not pre-made were somehow too sweet and heavy on the clove-flavor side. It took me a while to realize that I actually do like mulled wine – just not the ones they sell at the christmas markets.
When our family comes together for christmas or skiing in the Alps there will always be a pot of mulled wine simmering on the stove. I use unground spice – because I like how the flavors develop and fills the room with christmas feelings. If you only have ground spices that’s fine too. You will need to use way less and simmer it for only 5 minutes. The benefit of unground spices is, that you can just pour another bottle of wine and water over it once the liquid gets low – and simmer it again. You can do this probably 2 to 3 times. For the wine – the cheapest one you get is probably the best. If you forgot a bottle in the cellar for 10 years [and it’s not vinegar yet] than mulled wine is the best way to use it!
WHITE MULLED WINE
_ heat wine and water in a large pot
_ add spices and simmer for a minimum of 15 minutes [you can simmer it longer if you want the spices to be more potent – after one hour they will get a bit overwhelming]
_ sweeten with sugar [or leave it up to your guests to sweeten their cups individually]
_ pour into cups [leaving the spices in the pot with the remaining wine]