The Perfect Mulled Wine
Please don't buy store bought - there's such an opportunity to make a truly delicious drink
There’s a very specific smell that hits you in December amidst the chaos of central London and Christmas markets. It’s cinnamon, clove, orange zest and the unmistakable fog of heated red wine in a massive stainless steel pot — which can either be glorious and moreish, or downright grim. We’re talking mulled wine — the festive nectar, or vaguely alcoholic Ribena, depending on how you do it. This blog is to help you make sure it’s the former and doesn’t taste like bin juice.
Mulled wine has been around since the Romans, known as Conditum Paradoxum which they used to ward off illness during colder months by heating their wine with herbs and spices - similar to a hot toddy to our friends across the border. It was also used to make wine that had gone off drinkable again to reduce waste. The tradition spread across Europe, evolving as it went. In Germany, it’s called Glühwein (means “glow wine”); in Scandinavia, it’s glögg and often spiked with aquavit (big yikes). By the Victorian era, it became a staple of British Christmas and has been ever since. Even Dickens was a fan — in ‘A Christmas Carol’, a cup of steaming punch is offered to Scrooge.
What Makes a Good Mulled Wine?
The base wine matters. You’re not trying to make a Michelin-star reduction, but nor do you want it tasting like alcoholic squash, so don’t buy any random wine off the shelf that is cheapest. The tannin and acid when heated will come through, so be careful in what you select.
Here’s what to look for:
Bold black fruit: Plum, blackcurrant, blackberry — you want that fruit to cut through the spices.
Low tannin: Heat intensifies bitterness. Avoid grippy Cab Sav or anything particularly inky (Primitivo, Malbec).
Medium to full body: So it doesn’t get drowned out by spice.
Ideally very little oak: Vanilla and toast clash with clove and orange so stick to Old World wines I would suggest.
Think Grenache, Sangiovese, Merlot, or Shiraz.
Don’t overspend – around £8-14 is the sweet spot. Below that and it tastes as such. Anything above £20 and you’re wasting good wine.
Top UK Supermarket Picks
Tesco - Garnacha Querencia Corache – mellow spice, juicy plum
Sainsbury’s - Vino Nobile di Montepulciano Toscana – rich, smooth, great with spice
Waitrose - Loved & Found Touriga Franca – dark fruit, soft tannins, perfect base
M&S - Classics Côtes du Rhône – bright cherry and spice, absolute steal
If you’re wanting to take it to the next level, get a half bottle of ruby port and add a splash to the mix. Any will do. It’ll boost the body, add a bit of sweetness to counter the spice and adds richness.
The Recipe
This is my mulled wine. It’s forgiving, it’s tweakable, and it’s pretty damn delicious.
You’ll need:
1 bottle bold red wine (see above)
Peel of 1 orange + juice of half
2 tbsp runny honey
2–3 cloves
1 cinnamon stick
2 star anise
1 Bay leaf
Splash of ruby Port
Grating of nutmeg
200ml water (this is key for consistency)
Method:
The aim is infusion, so we want to initially put all the spices into a heavy bottomed pan (everything except the wine) in with the water, and bring this to a simmer.
We do not add the wine yet, as we don’t want to boil the wine but we want the high temp to infuse the spices into the water.
Once this has been simmering for about 5 mins, bring the temperature down and add the wine
Warm gently on low heat for minimum 30 mins, stirring now and again. The longer you leave it, the more infused the flavours get, so however long you have!
Once again, never let it boil (boiled wine = sour and fruitless).
Taste and adjust sweetness/spice
Ladle into mugs, add a slice of orange or a cinnamon stick if you’re feeling aesthetic.
I’ve always found the act of making mulled wine quite nostalgic. You can do it solo, letting the scent fill your flat while you wrap presents with The Pogues and Sinatra playing. Or make it communal — friends over for christmas drinks, big pan on the hob, talking nonsense into the early hours.
It’s one of the few drinks that invites people in, both literally and emotionally. The smell is intoxicating. It’s warm, it’s fragrant, and no one’s checking tasting notes. You can even serve it from a thermos at your local carol service (legend).
And if you’re reading this on a Sunday evening after a questionably late night last night — we’re in the same boat. However, pop a Berocca, get that pan on, it’s a hell of a blues cure.
Merry Sipmas,
Harry
Def going to give this a try 👌👍