The wintery version of sangria, a camping mug full of mulled red wine is all we need to keep warm.
There are few occasions that can’t be made better with a bottle of wine. But during the winter months, we find ourselves searching for something a little cozier. Enter warm mulled wine, or glühweinas it’s called in Germany. This spiced red wine co*cktail is the perfect way to keep warm during this winter and smooth out any unexpected wrinkles that the holidays might throw your way.
It doesn’t take much to make: a bottle (or two) of red wine, some oranges, cloves, cinnamon sticks, ginger, and few drizzles of maple syrup. Simmer in a big pot over low heat until all the flavors start to blend together. When it’s ready, it tastes like warm, liquid comfort in a mug.
This is the perfect co*cktail to try while doing some late-season camping or at the cabin during a winter ski trip. When the weather is brisk, this drink will be your best friend.
WhyMulled Wine is the Perfect Winter co*cktail
‣ Mulled wine is perfect for large groups. Just fill up a big pot and let it simmer away. The long the ingredients have to simmer together, the most robust and complex the flavor.
‣ This co*cktail can be made over any heat source. A two-burner camp stove, an open campfire, or even on top of a wood burning stove.
‣ This is a very flexible drink that allows some creative liberty. You can use any cheap red wine you can get your hands one. Add winter-themed spices plus whatever sweetener you have available, and you’re good to go.
Mastering the Technique
‣ Use the whole cloves to stud the rind of the oranges. This will keep them attached to the fruit and out of your drink when it comes time to serve.
‣ Avoid accidentally boiling the wine. You’re looking for a very low simmer; just enough to keep everything warm. Once it starts to boil you’re just losing alcohol.
Mulled Wine Equipment
‣ The number one equipment mistake when making this recipe is forgetting to bring along a corkscrew! We use this2-in-1 pocket knife/corkscrew from Opinel, which is on our person most of the time we go camping. #priorities
‣ Use a pot that can hold at least 40 fl oz (5 cups). A 750ml bottle of red wine comes out to be a little over 25 fl oz. Once you add the fruit slices it will fill the bottom up to about 32 fl oz. Go with the big pot, so you can come back for seconds!
Combine the wine, maple syrup, and spices in a pot. Squeeze the juice from the oranges into the wine and then add the spent peels to the pot. Simmer over medium-low heat at least 30 minutes to allow all the flavors to meld. Split between glasses & enjoy!
It doesn't take much to make: a bottle (or two) of red wine, some oranges, cloves, cinnamon sticks, ginger, and few drizzles of maple syrup.Simmer in a big pot over low heat until all the flavors start to blend together.
Heat until the wine almost reaches a simmer over medium-high heat. (Avoid letting it bubble in any way. Alcohol begins to vaporize at 172°F, so take care to ensure that the wine does not evaporate.) Reduce heat to low, cover completely, and let the wine simmer for at least 15 minutes or up to 3 hours.
The best wine for mulled wine is dry and full-bodied, like Cabernet Sauvignon, Grenache, Zinfandel, or Syrah. These will stand up to the other flavors and ensure the spiced wine won't be too sweet. Use Whole Spices. I don't recommend ground spices, as they will float on top of the wine and not incorporate properly.
Method. Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins. Remove from the heat and cool, leaving to infuse for about 30 mins.
Does the alcohol cook out when making mulled wine? In short, yes, some of the alcohol burns off when boiling mulled wine, but you should only be gently bringing up to the boil and simmering for around 15-30 minutes which isn't enough time to completely remove all alcohol traces.
Contrary to the popular belief that heating mulled wine diminishes the alcohol content, prompting many to drink it with an added shot of amaretto or rum, this happens only once it reaches a temperature of 78 degrees Celsius (172 degrees Fahrenheit).
As a reference, here's a helpful rule of thumb: After 30 minutes of cooking, alcohol content decreases by 10 percent with each successive half-hour of cooking, up to 2 hours. That means it takes 30 minutes to boil alcohol down to 35 percent and you can lower that to 25 percent with an hour of cooking.
The key to successfully heating up mulled wine is to take it up to a nice warm temperature without boiling it. Wine has a lower boiling point than water, and overheating it will cook off some of the alcohol, resulting in an unpleasant bitter flavour.
Re-heat it – If you make mulled wine in a pot, you can always put that pot back on the stove and re-heat the wine. As long as you don't bring it to a boil, the flavour of the wine won't be affected. You may lose a little of the alcohol punch, but you still get all the rich, spicy taste of your delicious mulled wine.
Simmer the wine instead, and never boil it, as sugars will caramelize. Plus, alcohol burns off as it's heated, so don't “cook” the wine. When overheated, wine can taste raisin-like or syrupy, cancelling out the original fruity flavors that enhance spices and sweeteners.
The red wine base in mulled wine brings its own set of health benefits. Resveratrol is associated with heart health benefits and may help protect the lining of blood vessels, lower bad cholesterol levels, and prevent blood clots. When consumed in moderation, red wine has been linked to a reduced risk of heart disease.
It can take over 2 hours for most of the alcohol to evaporate out of wine if you're using boiling as a method. The U.S. Department of Agriculture found that even after 2 ½ hours of simmering at 185 degrees Fahrenheit, a burgundy wine still retained 4-6% of its ethanol content.
With vacuum distillation, as you'd probably guess, the wine needs to be put in a strong vacuum. While in the vacuum, the wine is heated to gently boil off the alcohol, typically at a temperature that's between 70 and 95 degrees Fahrenheit but never higher.
Prepared mulled wine typically lasts for about 3 to 5 days if stored in a refrigerator in a tightly sealed container. It's important to ensure it's cooled to room temperature before storing to maintain its best quality.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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