Mulled wine: the history of an autumn drink and 3 best recipes

Mulled wine is a well-known and popular drink with a centuries-old history full of fascinating and sometimes unexpected facts. Its name comes from German and literally means «glowing wine» (glühend means «glowing» or «burning», while Wein means «wine»).

The origins of mulled wine

A drink resembling modern mulled wine existed as early as the second century BC in Ancient Rome. Known as Conditum Paradoxum, it was made with wine, honey, and spices. However, the Romans enjoyed this mixture exclusively cold because it was typically made not with high-quality, well-aged wine but with spoiled or sour wine.

In medieval Europe, mulled wine was considered a drink reserved exclusively for aristocrats. Its recipes included a variety of spices that were extremely expensive at the time and valued almost as highly as gold and precious gemstones.

The oldest known recipe for classic German mulled wine dates back to 1834. It was recorded by a certain August Raugraf von Wackerbarth, who was somehow connected with Wackerbarth Castle Winery in Radebeul, Germany. At the time, the drink was made with white wine and spices that are not commonly used in hot drinks today, including saffron and cardamom.

Tips and secrets for making perfect mulled wine

The main secret to making delicious mulled wine is maintaining the correct temperature. Experts at the German Wine Institute recommend heating wine to no more than 70°C (158°F). Wine boils at approximately 78.3°C (172.9°F), and excessive heat can cause its delicate fruity notes to disappear, leaving behind unpleasant bitterness and excessive astringency.

Top 3 popular mulled wine recipes

Modern mulled wine is usually made with red wine and/or pomegranate juice, combined with citrus fruits and aromatic spices. The following recipes are among the most popular variations of this classic autumn and winter drink:

• Classic mulled wine recipe. Ingredients for 4 servings: 750 ml dry or semi-dry red wine, 1 orange, sliced into wedges, 1 cinnamon stick, 5 whole cloves and 2 tablespoons of sugar. Combine the ingredients in a saucepan and heat gently, stirring until the sugar dissolves. Do not allow the mixture to boil. Let the spices infuse over low heat, then serve warm;
• Fruity mulled wine with cherry juice. Ingredients for 4 servings: 500 ml red wine, referably semi-sweet, 200 ml cherry juice, ½ orange, sliced into wedges, 1 cinnamon stick, 3 whole cloves, 1 teaspoon of honey and a small amount of star anise (optional). Combine the wine, cherry juice, orange, cinnamon, and cloves in a saucepan. Heat gently without boiling. Add the honey and optional star anise, allow the flavors to infuse, and serve warm;
• Non-alcoholic mulled wine recipe. Ingredients: 750 ml grape juice (pomegranate juice can be used instead), 1 cinnamon stick, ½ teaspoon ground ginger, 2–3 whole cloves, 1 star aniseand 2 heaped teaspoons of honey;

Pour the juice into a saucepan and add the spices. Heat gently without boiling, allowing the flavors to develop. Stir in the honey and serve warm.

If you prefer particularly spicy, full-bodied drinks, try adding a small amount of ground bay leaf and coriander to your mulled wine. Some creative recipes also include black pepper, allspice, and paprika for a more distinctive flavor.

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