Mulled wine (vin brulé in Italian) is red wine warmed with spices, citrus, and a little sugar, the classic winter drink that warms you from the inside. It takes no special skill, just one pot and about ten minutes, and it does not call for an expensive wine.
A common misconception: do not use a pricey wine, and do not boil it
People assume the better the wine, the better the result, but mulled wine actually suits an affordable, fruity red. Since the spices and sugar build the flavor, a delicate fine wine is a waste here. The other mistake is letting it boil hard. Too much alcohol and aroma escape, and the flavor turns flat. Take it off the heat when it is steaming and small bubbles appear at the edge of the pot (around 80 degrees).
The basic recipe (2 to 3 cups)
You will need one bottle of red wine (750ml), half an orange in slices, one cinnamon stick, 3 to 4 cloves, and 2 to 3 tablespoons of sugar or honey. Add a little star anise or cardamom if you like.
| Step | Point |
|---|---|
| 1. Put everything in a pot | Wine, spices, citrus, and sweetener all in |
| 2. Warm over medium-low heat | Stir slowly. Do not boil |
| 3. Take off the heat around 80 degrees | Steam and small bubbles at the edge are the cue |
| 4. Rest about 5 minutes, then strain | The spice aroma infuses. Pour into cups and serve |
From the source: South Tyrol's Christmas markets and vin brulé
One home of mulled wine is Alto Adige (South Tyrol), in northern Italy. In this region, where German is also an official language, mulled wine is called "vin brulé," and the Christmas market (mercatini di Natale) in the capital, Bolzano, is known as one of Italy's largest. In the freezing square, people hold a cup fragrant with cinnamon and cloves, warming their hands on the steam as they drink; it is a fixture of winter. In the towns of the Dolomites, this is the classic scene of Christmas.
Enjoying it in Japan (the heart of it)
It is perfect for Japan's cold winters too. Even in an apartment, all you need is a pot. Japanese twists work well: a slice of ginger warms you further, and the peel of yuzu or mikan brings a lovely Japanese-citrus aroma. Adjusting the sweetness with honey rounds off any edges. Note that the alcohol does not fully cook off even when warmed, so pace yourself. If you want it truly alcohol-free, try the same recipe with grape juice and children can enjoy it too. On cold nights I often rewarm leftover red wine into vin brulé; it is a great way to use a bottle opened a few days ago.
Federico's picks
For the base, I often reach for the fruity, affordable Doppio Passo Primitivo. Its ripe fruit, reminiscent of the Puglian sun, is a superb match for cinnamon and orange and does not go flat when warmed. You can order it from the card below.
If you want a slightly crisper finish, try Morellino di Scansano; for those who like it sweet, adding a little Doppio Passo Moscato lifts the sweetness and aroma. A deeply fruity red like Sicily's Baglio di Serramarrocco (Nero d'Avola) also stands up well to the spices.
Variations and storage
A "white mulled wine" made with white wine is refreshing and worth trying too. If you make too much, it keeps in the fridge for a day or two; just rewarm when you drink it. When you rewarm, again, do not let it boil.
Frequently asked questions (FAQ)
Q. What red wine should I use?
A. An affordable, fruity red is ideal. Choose a fruity style that is not too tannic. Primitivo or Merlot are good picks.
Q. Does the alcohol cook off?
A. Some evaporates when warmed, but it does not disappear entirely. If the alcohol concerns you, an alcohol-free version made with grape juice is a good option.
Q. Can I make it in the microwave?
A. Yes. Put wine, spices, and sweetener in a heatproof cup and warm in 1 to 2 minute bursts, checking as you go. Just be careful not to overheat it.
Q. What is the common mistake?
A. Letting it boil. Too much aroma and alcohol escape and the flavor turns flat. Take it off the heat when it steams, around 80 degrees.
On a cold night, take your time and enjoy a vin brulé at home.
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