How to make the perfect mulled wine: a step-by-step recipe, ingredients, sommelier tips, mistakes and the main secret

Autumn and winter are the time when the aroma of spices, honey and wine seems especially cozy. Mulled wine has long been a symbol of warm evenings and friendly gatherings. This drink can not only warm up, but also create a festive atmosphere. However, making the perfect mulled wine is an art that requires attention to detail. How to choose wine, what spices to use and what absolutely should not be done when cooking, tell Izvestia.

How to make delicious mulled wine

Classic mulled wine is made on the basis of red wine with the addition of sugar, fruits and aromatic spices. The basic principle is that the drink needs to be heated, but not boiled. The ideal cooking temperature is about 70-80 ° C to preserve the taste of the wine and not to evaporate the alcohol.

For classic mulled wine, you will need:

— dry or semi-dry red wine — 750 ml;

— an orange;

— an apple;

— cinnamon sticks — 2-3 pcs.;

— carnation — 6 buds;

— honey or sugar — 2-3 tablespoons;

— allspice — 3 seeds;

— cardamom — 2 boxes;

— ginger root — 3 cm;

To make mulled wine, pour 100 ml of water into a saucepan, add spices and bring to a gentle boil. Cook them for about 5-10 minutes. During this time, the aroma of spices will reveal itself.

Next, add the sliced orange and apple, pour in the wine. Then heat the mixture until steam appears, but do not boil. After that, remove the drink from the heat, cover and leave to infuse for 10 minutes. Then strain the mulled wine, add honey or sugar and pour it into glasses. This method is considered the safest for taste and aroma. To make the taste softer, you can add a little apple or orange juice.

Which wine is suitable for mulled wine

Sommeliers recommend using inexpensive but high—quality wine - a drink of medium saturation and without pronounced tannins. Merlot, cabernet sauvignon, tempranillo or pinot noir will do. Semi—dry wines give a velvety taste, while dry ones give a piquant astringency.

The main rule is that if you are not ready to drink this wine without heating, the mulled wine will turn out to be mediocre. Also, do not choose too sweet or dessert varieties — with added sugar, mulled wine will turn out to be cloying.

Sommelier's Tips for the perfect mulled wine

Real mulled wine is a harmony of wine, spices and temperature. The secret of perfect taste lies in the delicate balance between these elements. Sommeliers emphasize that a properly prepared drink should never boil — at temperatures above 85 ° C, alcohol evaporates rapidly, and spices begin to give off bitterness. The drink should only heat up until a light steam appears above the surface of the wine, no more.

Another recommendation is to use only whole spices: cinnamon sticks, star anise stars, cloves, and peppercorns. Ground additives make the drink cloudy and deprive it of its clear ruby depth. In order for the flavors to fully unfold, it is important to allow the drink to brew for at least 10-15 minutes under the lid. During this time, the spices will give off essential oils, honey will retain its beneficial properties, and the taste will become harmonious. It is not necessary to mix spices during heating — it destroys essential compounds and reduces the effectiveness of spices. Honey is added only at the very end, after removing the wine from the heat: the high temperature kills the enzymes and deprives it of its natural sweetness. Mulled wine is served, as recommended by sommeliers, in thick glass glasses or ceramic mugs — the dishes retain heat, allowing you to enjoy the drink longer and without loss of taste.