Brandy Mulled Wine Recipe (2024)

FAQs

What kind of wine is best for mulled wine? ›

The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). These wines are dark, fruity and full bodied, which means they can support all of the flavors we'll be adding. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”

However, mulled wine does not include cucumber or candied cherries. The heat used in mulling encourages greater flavours from the citrus and the spices but also reduces the alcohol content, hence the common addition of a slug of spirit or liqueur just before serving.

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.

Brandy: Similar to sangria, it's also traditional to spike your mulled wine with an extra bit of liqueur. Brandy is the traditional choice, but Cointreau (or another orange liqueur) or tawny port are also delicious alternatives.

Unless you keep it boiling for a while it won't lose much alcohol content. While pure ethanol does evapoate quickly at a relatively low temperature, the lower the alcohol content gets, the more slowly does more alcohol evaporate at that temperature. Mulled wine will typically have between eight and 13 per cent abv.

You need to infuse the wine long enough with the spices to take on their flavour but DON'T ON ANY ACCOUNT LET THE MIXTURE BOIL as you'll be left with a bitter taste. Slow and low is the way to go. And it shouldn't be served piping hot, just comfortably - and comfortingly - warm.

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.

One important thing to remember when making your mulled wine – don't boil or heat it for too long! You'll cook off all the alcohol and be left with tasty but boozeless mulled grape juice.

How to not burn off alcohol in mulled wine? ›

The beauty of mulled wine is in your ability to try out the older spices at the back of your cupboards in new and exciting ways. After creating your delicious concoction, warm the mixture slowly over low heat. Be sure not to bring your pot to a boil, as that will boil away all the alcohol.

Make All of It Ahead of Time

Then let the mulled wine cool at room temperature, transfer it to an airtight container, and store it in the fridge — it will keep well there for up to three days.

At its core, fortified wine is about enhancement and preservation. By adding a distilled spirit, usually grape brandy, winemakers not only increase the alcohol content but also introduce a new dimension of flavor. This process, dating back centuries, was initially a way to stabilize wine for long voyages.

Examples of brandy include pisco, armagnac or Obstler (a brandy produced in Austria and Switzerland). Cognac, however, is always made with grapes and has a very specific distillation and blending process located in a small, protected area in the southwest of France. considered as brandy, but not all brandy is cognac.”

It's essential to choose a red wine that strikes the right balance. You don't want something overly heavy that overpowers the spices, nor do you want it too light, as it might not hold up to the intense flavors of the spices. A medium-bodied red wine, such as a Merlot or Cabernet Sauvignon, works well.

Red wines are traditionally used to make mulled wine, and while any red wine can work, sweet reds will give you a nice, sweet base, meaning less sugar added in later. If you use a dry red, keep in mind you may need to add more sugar than a recipe calls for.

Leftover wine, boxed wine, $6 wine — that's all fine here. But if you're putting some thought into it, opt for a fuller-bodied, lower-tannin red. Mulled wine is not a delicate beverage, so I wouldn't choose a delicate wine like Pinot Noir or Gamay as the base.

When the winter winds blow, stir up a batch co*cktail to share that's as warm as it's comforting! Aromatic spices, citrus and sweet honey complement the flavors of pinot grigio in a way that's sure to chase away the cold.