Mulled Wine

Winter warming

Mulled wine is drunk warm — typically between 60–70°C, hot enough to be warming but not boiling (which would drive off the alcohol and damage the delicate spice aromatics). The wine should be simmered rather than boiled: at a rolling boil, the wine loses its flavour complexity and the alcohol evaporates. A slow, gentle heat for 20–30 minutes allows the spices to infuse without cooking off the wine.

Glühwein and Christmas markets

The modern cultural identity of mulled wine is inseparable from the German Glühwein and the Christmas market tradition. German Christmas markets (Christkindlmarkt) have served mulled wine from street stalls since at least the 18th century. The tradition spread across Europe in the 20th century and now Christmas markets from Birmingham to Brussels serve millions of cups annually. The distinctive ceramic mugs of German Christmas markets have become collectible souvenirs.

Scandinavian glogg

The Scandinavian version — glogg (Norwegian/Swedish) or glögg — is more potent than German Glühwein, often fortified with aquavit, brandy, or port, and garnished with raisins, blanched almonds, and dried fruit that are eaten with a small spoon from the bottom of the mug. Swedish glogg is typically drunk standing up at Advent parties.

Making a good mulled wine

The quality of the starting wine matters but not excessively — a fruity, everyday red wine works better than a tannic, complex wine (which is wasted in the process). Over-spicing is the most common mistake: heavy-handed cloves can make the drink taste medicinal. A light hand with the spices and a generous squeeze of fresh orange juice gives the best result.