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Mulled Wine

vintner's mulled wine in a pot with spices such as orange, cinnamon and vanilla

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.

  • 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.

with herb crust Roast turkey

with herb crust

  • 600 Gramm Putenbrust am Stücke
  • 0,25 Liter Weißwein
  • 0,25 Liter Gemüsebrühe
  • 4 ganze Tomaten
  • 4 Scheiben Toastbrot
  • 2 ganze Eier
  • 2 Stück Zwiebeln
  • 75 Gramm geriebener Emmentaler
  • 1 Stange Porree
  • 1 Bund Schnittlauch
  • 1 EL Olivenöl
  • nach Belieben Salz & Pfeffer

Wash the meat, pat dry and cut a deep pocket lengthways. Crumble the toast. Wash and chop the herbs, peel and dice the onions.

<p

 

<p>Preheat the oven to 200°C (top and bottom heat). Place the bread, herbs, onions, cheese and eggs in a bowl, mix thoroughly and season. Stuff 2/3 of this mixture into the turkey breast. Pin the opening with wooden skewers and tie up crosswise with kitchen twine. Place the roast in a roasting tin and brush with oil.

 

Roast in the preheated oven for approx. 1 hour. Gradually pour in the white wine and vegetable stock.

<p

 

<p>Clean and wash the vegetables. Cut the leek into pieces and add to the roast with the whole tomatoes after 30 minutes.

 

About 20 minutes before the end of the cooking time, spread the remaining third of the herb mixture over the roast and finish cooking.

 

Arrange on plates with the vegetables and serve. Serve with rice.

  • Pinot Gris (trocken)
  • Chardonnay (trocken)

with apples Pork medallions

with apples

  • 8 Stück Schweinemedaillons
  • 500 Gramm Bandnudeln
  • 2 große Äpfel
  • 200 ml Sahne
  • 10 Blättchen frischer Salbei
  • 4 Zweige frischer Thymian
  • nach Geschmack Zucker
  • 3 EL Calvados
  • 1 EL Öl
  • zum Abschmecken Salz & Pfeffer

Slightly pepper and salt the medallions on both sides. Pluck the thyme, cut the sage into fine strips and roll the medallions in the herbs. Fry the meat in a pan with a little oil on both sides, not too hot, until it starts to colour. Remove from the pan and place on a preheated tray in the oven at 100 °C until cooked through.

 

Cook the tagliatelle al dente and keep warm.

 

In the meantime, peel the apples and cut into slices approx. 1.5 cm wide. Reheat the meat pan and add the apple slices. After about half a minute, sprinkle 1 teaspoon of sugar over the apples and allow them to caramelise. After a minute, deglaze the apple slices with a generous dash of Calvados and flambé. Add the cream and flavour with salt and pepper.

 

Remove the fillet from the oven. Add the meat juices from the oven dish to the sauce and serve the fillets with the tagliatelle, apple slices and Calvados apple sauce.

<p

  • Riesling (trocken)

to sweet selections Apple doughnuts with vanilla sauce

to sweet selections

  • 5 große, säuerliche Äpfel
  • 200 Gramm Mehl
  • 2 Eier
  • 250 ml Milch
  • 2 EL Rum
  • Nach Bedarf Schmalz oder Öl
  • Nach Belieben Zimt, Zucker, Salz

Peel the apples and remove the core, cut into finger-thick, even slices. Drizzle with rum and sugar. Leave to infuse.

 

Stir the batter, it should be quite thick. Turn the apple rings in it and bake floating in hot fat until golden brown.

<p

 

<p>Drain on kitchen paper and serve hot with cinnamon and sugar.

  • Riesling (süß & edelsüß)
  • Scheurebe (süß & edelsüß)

with pear wedges Chicken breast strips

with pear wedges

  • 500 Gramm Hähnchenbrustfilet
  • 2 reife Birnen
  • 200 ml Birnensaft
  • 100 ml Sahne
  • 1 ganze Zwiebel
  • 4 EL Olivenöl
  • nach Belieben Salz & Pfeffer

Cut the chicken breast fillet into strips. Peel the onion and cut into cubes. Heat the olive oil in a pan and fry the meat in it. Add the diced onion and season with salt and freshly ground pepper.

 

Wash and peel the pears, remove the skin, cut into wedges and sauté in the pan. Deglaze with the pear juice and allow to reduce slightly.

<p

 

<p>Finally, add the cream and season to taste.

  • Müller-Thurgau (halbtrocken & feinherb)
  • Kerner (halbtrocken & feinherb)

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    Two glasses of mulled wine surrounded by a decoration of spices such as cinnamon, cardamom and orange slices.

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