mulled wine

by David Enright

warm up from the inside with this delicious cold-weather wine

IN THE CHILLY winter months, consider one of the earliest examples of mixology. Apicius jotted down a recipe for Conditum Paradoxum, loosely translated as “surprise spiced wine,” the first recorded example of a mulled or spiced wine, dating back to the first century Romans. A little wine, honey, pepper, mastic, laurel, saffron and dates was just the thing.

Over the next 2000 years, mulled wine has spread and transformed, adopted by different peoples as their own. The Germanic version is known as Glühwein, in the Nordic countries, Glögg. All use the same foundation of red wine infused with traditional spices, with the option of adding local ingredients. Comforting aromas of cinnamon and cloves with a touch of citrus soon fill the air, aromas that are associated with the warmth we seek in winter.

Today, there are a small handful of options widely available through major wine retailers or online wine shops. Alternatively, create your own mulled wine and infuse it with your own style. Most recipes start with red wine. Choose a malbec, cabernet sauvignon or syrah/ shiraz or a red blend along the same style—you’re looking for a wine that is full bodied, with bold flavors. As for the spice mix, any spice shop in the region will typically offer a Mulling Spice mix that includes the classic ingredients. Or use what you have in your own pantry. Simmer the wine, your preferred spices and several orange wedges in a large, heavy pot for about 45 minutes. While your potion is simmering, prepare nice large mugs and garnish with an orange slice, a star anise and a cinnamon stick.

There are endless options and opinions about ingredients and variations on the internet. It should not be difficult to find a recipe that appeals to you or just let your creativity flow.