Why mulled wine is the perfect festive drink
Mulled wine is one of those rare festive traditions that feels indulgent without being demanding. It’s warming, familiar and forgiving- the kind of drink that fills the house with spice and citrus and immediately signals that it’s time to slow down.
Unlike cocktails or carefully plated desserts, mulled wine doesn’t ask for precision or performance. It rewards instinct, patience and a low heat, making it ideal for the in-between days of the festive season, when Christmas has passed but the cosy mood hasn’t quite worn off. Whether you’re hosting friends, recovering from a long lunch or just want something warm to hold, mulled wine fits effortlessly into the rhythm of the season.
How to choose the right red wine for mulled wine
One of the biggest misconceptions about mulled wine is that it requires a specific type of red. In reality, the best rule is simple: use a wine you would happily drink on its own.
There’s no need to reach for anything expensive or special. A straightforward, medium-bodied red works best- something fruity rather than heavily tannic. Wines that are too dry or too oaky can become harsh once heated and spiced, while overly delicate wines tend to lose their character.
If you’re choosing from a supermarket shelf, look for:
- A smooth, fruit-forward red
- Minimal oak influence
- Nothing labelled “reserve” or “barrel-aged”
Sweetness helps, but it can always be adjusted later, which makes sugar far more flexible than wine choice. Mulled wine is forgiving by nature; the spices, citrus, and gentle heat do most of the work
Mulled wine (low-heat, no-fuss method)
Ingredients
- 1 bottle red wine
- Cinnamon, a generous sprinkle ground, and a few sticks
- 1 star anise
- 2 pinches cloves
- 3 cardamom pods, lightly crushed
- Fresh nutmeg, finely grated
- 4 tablespoons brown sugar
- 1 sweet apple (Pink Lady or Ambrosia work especially well), diced
- Juice of 3 oranges (and the oranges themselves)
Method
Pour the red wine into a saucepan and place over low heat. The wine should warm gently, never boil.
Add the cinnamon (both ground cinnamon and sticks), star anise, cloves, crushed cardamom pods and a light grating of nutmeg. Stir to combine.
Add the brown sugar and stir until dissolved, then add the diced apple. Squeeze in the oranges, and then drop in the squeezed halves. (Optionally, you could zest the oranges instead of adding the halves, but too much zest risks making the wine bitter).
Keep the mulled wine over low heat, allowing it to warm and infuse slowly. You’re looking for steam and aroma, not bubbles. If it starts to bubble, remove it from the heat immediately.
Once fully warmed and fragrant, take the pan off the heat and let it sit for a few minutes to allow the flavours to settle.
Choose your favourite Christmas mug and serve it hot, garnished with a stick of cinnamon.
A note on flexibility
Mulled wine doesn’t need strict measurements. Taste as you go and adjust the sweetness or spice to suit your preference. The aim is balance, warmth and comfort, not exact replication.
If it doesn’t taste right, the most likely culprit is sweetness: try adding a spoonful of honey, or another spoon of sugar. Some wines need more sweetening than others. And don’t be afraid to be generous with the spices, the wine can bear it.
