Vin Chaud: Warm up your winter with Mulled Wine (Recipe) (2024)

FAQs

What is the difference between mulled wine and vin chaud? ›

In Slovakia, mulled wine is called varené víno ("boiled wine"), and is usually served during the Christmas season. In France, vin chaud ('hot wine') typically consists of red wine mixed with honey, cinnamon, and orange. It must not be too sweet. Beverage noted in the Alps for winter sports.

Stir red wine, apple juice, honey, cinnamon sticks, cardamom pods, cloves, and anise together in a saucepan over medium-low heat. Simmer until flavors blend, at least 10 minutes.

The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). These wines are dark, fruity and full bodied, which means they can support all of the flavors we'll be adding. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”

Simmer. Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble — you don't want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.

Most commonly “mulled wine” in English-speaking North America (more on “mulled” later), it is vin chaud or hot wine in French. In German-speaking countries, you would most likely encounter the popular winter beverage Glühwein, describing hot, spiced wine as glowing or smoldering.

When combined with cinnamon in particular, mulled wine becomes a powerhouse of goodness. Let us explain… Cinnamon, a key spice in mulled wine, is renowned for its antioxidant properties. It contains high levels of polyphenols, which help combat oxidative stress, reducing the risk of chronic diseases.

Yes, it is. Because you are not boiling the wine or cooking it for a long time, alcohol does not evaporate off. If you want to create a version that is not quite as alcoholic, try the mulled wine approach of adding some apple cider to your vin chaud.

The heat used in mulling encourages greater flavours from the citrus and the spices but also reduces the alcohol content, hence the common addition of a slug of spirit or liqueur just before serving.

This drink is consumed enormously in Scandinavian countries, particularly in Sweden and Denmark, where it is called Glögg and Gløgg respectively (terms meaning "mulled wine" in each language). In Germany, as in most Germanic countries, it is mainly consumed under the name Glühwein.

Leftover wine, boxed wine, $6 wine — that's all fine here. But if you're putting some thought into it, opt for a fuller-bodied, lower-tannin red. Mulled wine is not a delicate beverage, so I wouldn't choose a delicate wine like Pinot Noir or Gamay as the base.

How long does homemade mulled wine last? ›

TO STORE: Let your mulled wine cool completely, then pour it into an airtight storage container and place it in the refrigerator for up to 3 days. TO REHEAT: Gently rewarm mulled wine in a large pot on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm.

The best red wines for mulled wines taste bright and fresh, such as Grenache, Tempranillo, Sangiovese, fruit-forward Pinot Noir. Inexpensive Bordeaux is another great choice for mulled wine; in fact, claret was a traditional choice for British mulled wine in William Shakespeare's day.

The key to successfully heating up mulled wine is to take it up to a nice warm temperature without boiling it. Wine has a lower boiling point than water, and overheating it will cook off some of the alcohol, resulting in an unpleasant bitter flavour.

One important thing to remember when making your mulled wine – don't boil or heat it for too long! You'll cook off all the alcohol and be left with tasty but boozeless mulled grape juice.

Yes. Even though the spiced wine is heated, most of the alcohol remains.

Mulled Wine Has Many Names

With mulled wine being popular all over Europe, it has come to be known by many names across the countries. In Germany where mulled wine is very popular it has become known as Glühwein. In Italy, it is known as vin brulé and in France, vin chaud meaning warm wine.

Glögg is typically made with a red wine base, along with spices such as cardamom, cinnamon, and cloves, and sometimes also with added spirits such as aquavit or brandy. Mulled wine can be made with either red or white wine and has a similar spice mix, but without the addition of spirits.

When the weather gets cold, that means it's the best time of year to make your favorite warm drinks! Mulled wine is a hot beverage that's made by mixing wine with various spices and letting it simmer before serving warm. Mulled cider is the same concept, just with cider instead of wine!

The Romans indeed had their own version, and were able to utilise the multitude of spices that they traded for along the Silk Road. After heating their leftover wine, spices like saffron, bay leaves and peppercorns were mixed with honey and added to their creation, which they named 'Conditum Paradoxum'.