By Bria Welch, Krog Wine Manager
At its core, mulled wine is a heated, spiced, and sweetened wine that has been cherished worldwide for its ability to warm the body and reduce post-harvest waste. Its origins, however, remain a topic of debate among historians. In ancient Greece, it was known as elixir hippocras, named after Hippocrates. By the 5th or 6th century, the Romans had penned one of the earliest recipes, calling it Conditum Paradoxum. The forerunner of modern mulled wine appears in English cookbooks as early as 1596, growing in popularity well into the 18th century.
Historically regarded as a health tonic rather than a seasonal treat, mulled wine gained international fame as a holiday staple in the 1830s, thanks in part to its mention in Charles Dickens’ A Christmas Carol. Many Western European countries have developed their own renditions: Vin Chaud in France, Glühwein in Germany, and Vin Brulé in Italy.
Why Mulled Wine Isn’t an American Holiday Classic
In America, mulled wine hasn’t achieved the same iconic status as eggnog, hot toddies, or apple cider. Why? Here are my theories:
- Prohibition's Impact: Many traditional recipes for mulled wine and cider were lost during Prohibition. The subsequent Great Depression further diminished its presence—wine was the least of many people’s concerns.
- Cultural Sweet Tooth: American holiday beverages tend to lean sugary, but mulled wine is designed to evoke warmth and sunshine with its dry wine, spices, and citrus—not candy-like sweetness.
- Weather and Diversity: The United States’ diverse climates and multitude of cultural influences mean mulled wine lacks a universal appeal. It’s often typecasted as a wintry European tradition, which limits its presence here.
Crafting the Perfect Mulled Wine
When choosing a red wine base, focus on body, fruitiness, and dryness. Heating wine chemically alters its tannins, softening its texture while enhancing fruit notes and sugars. This process also reduces the alcohol content, so spices are essential to reintroduce complexity.
Here are three versatile red wines I recommend for mulling, along with complementary spices and fruits:
- Glup Glup Garnacha ($14.99): Full-bodied and heat-resistant, it pairs beautifully with star anise and cinnamon sticks.
- Dancing Crow’s Cabernet Sauvignon ($24.99): Its dry, structured profile is forgiving if over-spiced. Add Jamaican bayberry (whole allspice) and black plum slices for balance.
- Airfield Estate Merlot ($19.99): Known for its bold cherry notes, Merlot shines with sliced oranges and cloves.
For dessert pairings, consider rhubarb pie or poached pears to complement the warmth and spice of your mulled wine.
My Simple Mulled Wine Recipe
Ingredients:
- 750 ml red wine
- ½ cup fresh, unsweetened orange juice (adjust to taste)
- 2 oz tawny port per glass (optional for added sweetness)
- Sliced orange or plum
- Whole spices (e.g., cinnamon sticks, cloves, star anise)
Method:
- Combine all ingredients in a pot and gently heat. Never let the wine boil, as it can spoil the flavor.
- Simmer for about 45 minutes to allow the whole spices to infuse fully.
- Add tawny port (our favorite is Kopke Fine Tawny Port, $19.99) just before serving to restore alcohol content and enhance sweetness.
Pro Tip: Avoid ground spices—they can create a gritty texture and complicate storage. Use budget-friendly wines, as this recipe is all about enhancing the flavors through heat and spice.
Now that we’ve delved into the rich history and craft of mulled wine, it’s time to create your own twist on this historic beverage. Start with one of the recommended reds and enjoy a drink that warms the spirit and connects us to centuries of tradition.
