If the Met Office predictions for the weather this winter are to be believed, we are likely to experience some harsh conditions over the next few months. Time to stay indoors if at all possible, wrap up warmly, and get the mulled wine, cider or a hot toddy on the go to keep the cold at bay.
As I wrap my hands around the warm glass, just the spicy smell of the nutmeg, cinnamon, cloves and ginger is inherently uplifting and comforting. One sip and I can feel that warm glow spreading. Mulled wine and other hot alcoholic beverages have been around for centuries, but exact quantities are hard to come by; we all have different tastes.
Personally, I tend not to add a lot of sugar to mine and like to add a citrusy element with orange or lemon.
Visitors to the famous German Christmas markets will be familiar with glühwein, while in Scandinavia their version, glögg, has almonds and raisins added, along with vodka or other spirit, making it more potent. When entertaining at home, mulled wine provides an inexpensive way to please a crowd and there are plenty of commercial brands readily available.
In a recent taste test conducted by the Good Housekeeping team these came out top:
Morrisons Mulled Wine, (10%abv.) £3.75
This has a real festive flavour and a deep, vibrant colour with a fruity, spicy aroma.
Hints of cinnamon, ginger and citrus give a sweet smooth drink with a warming but balanced kick of alcohol.
Sainsbury’s Taste the Difference Mulled Wine, (11%abv.) £6
This has a deep, dark raspberry hue, and a gently spiced cinnamon and clove aroma. The subtle sweetness is pleasant, but the sharp kick of alcohol can taste slightly bitter to some.
M&S Red Mulled Wine, (12.5%abv.) £4
A full-bodied wine, suitable for vegans, with a sweet, smooth finish and an aroma of zesty oranges and berry fruits with a hint of apple.
Most shop bought mulled wines are relatively low in alcohol when compared with many red wines on the market but can easily be perked up by the addition of your favourite spice or spirit and making your own is really very simple. When heating the wine, do not allow it to boil, as that would destroy
the alcohol. Mix and match other ingredients (spices etc.) according to your own taste.
Try to use whole spices rather than the powdered versions, which can give a musty taste. Some people like to use brown sugar or honey as an added sweetening element, but these can tend to dominate; I use caster sugar. If adding any kind of spirit for that alcoholic boost, brandy is my first choice, but dark rum, cherry brandy or an orange liqueur flavoured can be just as good.
Article as seen in Somerset Living Magazine, pg 70 - February 2020
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