Mulled Wine
The adding of spices to wine has a very long tradition in the world of wine. The Romans already flavoured some of their wine with sugar and spices to make it more pleasurable and longer lasting.
Facts
-
7 - 14,5
alcohol content by volume
-
from 78°C
heat causes the alcohol to escape
More and more German winegrowers offer home-made mulled wine based on individual recipes partly in organic quality. The very fruity red wines from the German wine-growing regions are well suited for aromatic mulled wine. By warming the wine, the aromas, which are reminiscent of red fruit, become even more expressive and are wonderfully harmonious in combination with the flavouring ingredients. White mulled wines, made from Riesling or Müller-Thurgau for example, are also on offer.
Since 2022, rosé mulled wine may finally be marketed as such by name. A new specification in the EU regulation now allows this. In terms of wine law, mulled wine is a flavoured beverage containing wine, made exclusively from red, rosé or white wine and sweetened and flavoured. The addition of alcohol as well as water or colouring is prohibited. The actual alcohol content must be at least 7% vol. and less than 14.5% vol.
Warming
When warming the mulled wine you should make sure not to heat it too much or even let it simmer, as otherwise delicate fruit aromas will be lost and bitter agents will develop. Additionally, from a temperature of 78°C, alcohol will evaporate.
Flavouring
Don’t add too many spices all at once, and only little amounts. Too many cloves spoil the mulled wine. Cinnamon, star anise and allspice in too large amounts can cover the fruity aromas of the wine as well. Sweeten cautiously. If you are already using a semi-sweet wine, you often don’t need much sugar or honey.
Pay attention to quality
Make sure to use fresh spices and a quality wine. Designations such as "Winzer-Glühwein" (vintner’s mulled wine), or "Weingut" (wine estate) on the label guarantee that the mulled wine was made only from the producers‘ own wines and on their own premises. The designation "Deutscher Glühwein" (German mulled wine) on the label means that only domestic base wines were used.
Have enough time at hand
After the first warming let the mulled wine steep for a few hours, maybe even over night, so that the aromas can fully unfold. Then use a sieve to remove the spices for better enjoyment.
Drink in moderation
You will have the greatest pleasure if you use high-quality ingredients and drink mulled wine in moderation.
Recipe tips
Recipe ideas for dishes to go with mulled wine in the DWI Genießershop: shop.deutscheweine.de
Does mulled wine always have to be red wine?
No! For some years now, white mulled wines have also been in greater demand. As a new trend, fruity rosé mulled wines have also developed as a light counterpart to the heavy red wines.
Varietals
with fresh chanterelles Autumn bruschetta
with fresh chanterelles
- 4 Ciabatta-Brötchen
- 200 Gramm kleine Pfifferlinge
- 4 EL kleingehackte Petersilie
- 4 Zehen Knoblauch
- 80 Gramm Pecorino (Hartkäse)
- 8 EL kaltgepresstes Olivenöl
- Eine Prise Salz & Pfeffer
Preheat the oven to 200 degrees.
Clean the chanterelles. Sauté the parsley in a pan with half of the oil, then add the mushrooms and cook over a low heat for approx. 5 minutes.
Slice the rolls and bake for approx. 5 minutes until crispy.
Chop the garlic into small pieces, spread on the warm bread rolls and drizzle with the other half of the oil. Coarsely grate the pecorino.
Stir the chanterelle and parsley mixture into the pecorino and spread over the halves of the rolls.
- Pinot Gris (trocken)
- Federweißer (brut nature)
with honey and thyme Goat's cheese tower
with honey and thyme
- 1 großer Apfel
- 1 Rolle Ziegenkäse
- 4 Scheiben Bacon
- 4 TL Honig
- 1 TL Thymian
- 4 Blätter Eichblattsalat
- frische Zweige Thymian zum Garnieren
- nach Belieben Salz & Pfeffer
Preheat the grill to the highest setting.
Fry the bacon slices without fat in a non-stick frying pan until crispy and drain on a piece of kitchen paper. Leave the rendered fat in the pan.
Wash the apple, core it with a corer and then cut it into four, approx. 1 cm thick slices. Slowly fry the apple slices in the remaining bacon fat until just cooked, using the tip of a knife to check the doneness. Place the apple slices in a lightly greased baking dish, sprinkle with thyme and place a crispy fried bacon slice on top of each one.
Divide the goat's cheese into 4 thalers and place one thaler on each apple slice, sprinkle with thyme again and drizzle with 1 teaspoon of honey.
Bake under the grill until the cheese is lightly browned.
Serve the goat's cheese and apple tartlets on a lettuce leaf or, if you prefer, on a bed of lettuce (add a honey-flavoured dressing)
- Dornfelder (halbtrocken & feinherb)
with pears, beans, parsley root and black walnuts Venison medallions
with pears, beans, parsley root and black walnuts
- 12 Stück Rehmedaillions (a 80g)
- 30 Gramm gebratene Speckstreifen
- 200 ml Bechamelsauce
- 3 EL Sonnenblumenöl
- 8 kleine Petersilienwurzeln mit Grün (alternativ Knollensellerie)
- 6 - 8 breite Schnippelbohnen
- 1 große Birne
- 4 - 6 schwarze Walnüsse
- 100 ml Wildfond
- 2 EL Butter
- 2 Stängel glatte Petersilie
- nach Geschmack Salz
Preheat the oven to 180 °C top and bottom heat. Clean, peel and trim the parsley roots. Clean the beans and cut into diagonal pieces. Blanch the parsley roots and beans separately in boiling salted water and rinse immediately in iced water.
Cut the walnuts into eighths and warm in the game stock. Wash the unpeeled pear, cut into eighths, remove the core and cut into thin slices. Fry the venison medallions on both sides in oil, then finish cooking in the oven for approx. 3 - 5 minutes.
In the meantime, toss the beans and parsley roots in melted butter and season with salt. Arrange the vegetables with the black walnuts and pear slices on large plates. Place the medallions on top, garnish with game stock, Béchamel sauce and bacon strips.
Tip: You can make your own black walnuts. To do this, prick the walnuts all over with a fork or skewer and place in water for 10 days. Change the water every day so that the tannic acid can drain off. Boil the nuts 3 times in salted water until they are deep black. Simmer with bay leaves and peppercorns for approx. 20 minutes until soft. Layer in preserving jars and cover with syrup. The nuts can be kept for approx. 1 year.
- Spätburgunder / Pinot Noir (trocken)
- Pinot Gris (trocken)
with ribbon noodles Coq au Riesling
with ribbon noodles
- 1 ganzes Huhn
- 0,4 Liter Riesling
- 0,2 Liter Sahne
- 1 kl. Glas Cognac
- 2 Stück Schalotten
- 1 Stück Knoblauchzehe
- 1 Stück Eigelb
- 1/2 Bund Petersilie
- 1 EL Mehl
- 50 Gramm Butter
- 1 EL Olivenöl
- nach Belieben Salz & Pfeffer
Carve the chicken. Heat approx. 50 g butter with 2 tbsp olive oil in a large frying pan and fry the chicken pieces until light brown (without the lid). Season lightly with salt.
Finely chop the shallots, peel and finely chop the garlic. Chop the parsley and add everything to the meat. Sauté briefly with the pan closed. Pour the cognac over the meat and light it (flambé). Deglaze with 1/3 litre of Riesling and leave to simmer for half an hour over a low heat. If necessary, add a little more wine and simmer for a further 10 minutes.
Remove the chicken pieces and keep warm for a short time. Mix 1 tbsp of flour with 1 egg yolk and the cream and whisk into the sauce. Flavour with salt and pepper. Return the chicken pieces to the pan. Serve immediately.
This goes well with tagliatelle.
Variant:Fry 150 g fresh mushrooms in 50 g butter and add.
- Riesling (trocken)
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