Mulled wine

Mulled wine has a dubious reputation that has little to do with the reality of good Christmas markets. The difference between supermarket mulled wine and artisan mulled wine is greater than between many wine categories. 14 products from manufacturers that take base wine and spices seriously.

What distinguishes good mulled wine

Three criteria make the difference:

• Base wine: A drinkable red or white wine as a base — no leftover recycling. The manufacturers in the range use quality wines, not blended bottles with wine faults.
• Spices instead of flavors: Real cinnamon sticks, cloves, star anise, cardamom, orange zest. Flavor extracts are left out.
• Sugar in moderation: Mulled wine should spice and warm, not caramelize. Good artisan mulled wines have significantly less sugar than the mass segment.

Red wine, white wine or cherry?

Classic red mulled wine is standard in the range — with cloves, cinnamon and orange. White mulled wine (often mistakenly labeled as "apple punch" when it isn't) is the lighter variant with a citrus note and a bright spice profile. Cherry punch and Feuerzangenbowle as seasonal specialties complete the offer.

Our tip: Never boil mulled wine. Above 78 °C, the alcohol evaporates quickly, the essential oil becomes bitter and the wine structure is lost. 60–70 °C is enough — the pot hisses gently, but nothing steams excessively.

Serving and storage

Mulled wine is served hot in thick-walled mugs or special mulled wine glasses. The handle is not a design detail, but necessary — 65 °C is too hot for bare fingers. Opened bottles will keep in the refrigerator for a few days, but cold and spiced they quickly taste medicinal. Better to prepare smaller quantities.

For those who prefer non-alcoholic

A non-alcoholic alternative can be found in the non-alcoholic mulled wine category. Two products with genuine de-alcoholized base wine, spices and a noticeably rounder mouthfeel than the often thematically used "hot fruit teas".