Mulled Wine Worth Drinking

This recipe is from Cook’s Illustrated.  

To bring mulled wine into balance, use a modest amount of sugar, toast the spices, and simmer (don't boil) for a full hour.

Problem: The reality of this drink is reminiscent of cough syrup--sickeningly sweet and overspiced, with a strong taste of alcohol. Other recipes produce a bitter, pithy brew that even additional sugar can't remedy.

Goal: We wanted a warm, not-too-sweet wine with a mild alcohol kick. The drink should have deep but not overwhelming spice notes and some fruitiness.

Solution: For full, round flavors, choose a careful balance of cinnamon sticks, cloves, peppercorns, and allspice berries, then toast the spices to unlock their full potential. Add a medium- to full-bodied red wine that you enjoy drinking, plus a modest amount of sugar. Simmer the wine for a full hour to ensure a full-flavored drink that doesn't taste raw. Before serving, stir in a couple of spoonfuls of brandy for a fresh, boozy kick.

Mulled Red Wine

Makes about 1 1/2 quarts, serving 8

The flavor of the mulled wine deteriorates if it is simmered for longer than 1 hour. It is best served immediately after mulling but will keep fairly hot off heat, covered, for about 30 minutes. Leftover mulled wine can be reheated in the microwave or in a saucepan on the stovetop.
 

3 sticks (3-inches each) cinnamon
10 whole cloves
10 black peppercorns
1 teaspoon (about 25) allspice berries
2 bottles medium- or full-bodied red wine
4 strips zest from 1 orange, removed with vegetable peeler, each strip about 2 inches long by 1/2 inch wide, cleaned of any white pith
1/2 cup plus 2 tablespoons sugar
2-4 tablespoons brandy
 

1. Toast cinnamon sticks, cloves, peppercorns, and allspice in medium heavy-bottomed nonreactive saucepan over medium-high heat until fragrant, about 2 minutes. Add wine, orange zest, and 1/2 cup sugar; cover partially and bring to simmer, stirring occasionally to dissolve sugar. Reduce heat to low and simmer 1 hour until wine is infused; do not boil.
 

2. Strain wine through fine-mesh strainer; return wine to saucepan and discard spices and orange zest. Stir 2 tablespoons brandy into wine; taste and add up to 2 tablespoons more sugar and 2 tablespoons more brandy, if desired. Ladle wine into small mugs; serve immediately.

Original article and recipes by Becky Hays
 

Red Wines for Mulling
 

We tested a dozen inexpensive red wines and found that most were good candidates for mulling. That’s not to say they all tasted the same. My advice? Use a medium- to full-bodied wine, including most Cabernets, Pinot Noirs, and Zinfandels, or choose from this list of our favorites, making your selection based on the flavors you like when drinking red wine. --R.H.

Domaine du Trillol, 1999, Corbirres, $9.95: "Tangy," "rich," and "juicy."
Rosemount Estate, 2001, Grenache/ Shiraz, $8.95: "Smooth" and "fruity."
Black Mountain Vineyard, Non-Vintage, Pinot Noir, $6.99: "Spicy," "piney," and "tannic."
Black Mountain Vineyard, Non-Vintage,Zinfandel, $6.99: "Gentle" and "smooth."
Barefoot, Non-Vintage, Cabernet Sauvignon, $4.99: "Complex" and "toasty."