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Mulled Wine

vintner's mulled wine in a pot with spices such as orange, cinnamon and vanilla

The adding of spices to wine has a very long tradition in the world of wine. The Romans already flavoured some of their wine with sugar and spices to make it more pleasurable and longer lasting.

  • 7 - 14,5

    alcohol content by volume

  • from 78°C

    heat causes the alcohol to escape

More and more German winegrowers offer home-made mulled wine based on individual recipes partly in organic quality. The very fruity red wines from the German wine-growing regions are well suited for aromatic mulled wine. By warming the wine, the aromas, which are reminiscent of red fruit, become even more expressive and are wonderfully harmonious in combination with the flavouring ingredients. White mulled wines, made from Riesling or Müller-Thurgau for example, are also on offer.

Since 2022, rosé mulled wine may finally be marketed as such by name. A new specification in the EU regulation now allows this. In terms of wine law, mulled wine is a flavoured beverage containing wine, made exclusively from red, rosé or white wine and sweetened and flavoured. The addition of alcohol as well as water or colouring is prohibited. The actual alcohol content must be at least 7% vol. and less than 14.5% vol.

Warming

When warming the mulled wine you should make sure not to heat it too much or even let it simmer, as otherwise delicate fruit aromas will be lost and bitter agents will develop. Additionally, from a temperature of 78°C, alcohol will evaporate.

Flavouring

Don’t add too many spices all at once, and only little amounts. Too many cloves spoil the mulled wine. Cinnamon, star anise and allspice in too large amounts can cover the fruity aromas of the wine as well. Sweeten cautiously. If you are already using a semi-sweet wine, you often don’t need much sugar or honey.

Pay attention to quality

Make sure to use fresh spices and a quality wine. Designations such as "Winzer-Glühwein" (vintner’s mulled wine), or "Weingut" (wine estate) on the label guarantee that the mulled wine was made only from the producers‘ own wines and on their own premises. The designation "Deutscher Glühwein" (German mulled wine) on the label means that only domestic base wines were used.

Have enough time at hand

After the first warming let the mulled wine steep for a few hours, maybe even over night, so that the aromas can fully unfold. Then use a sieve to remove the spices for better enjoyment.

Drink in moderation

You will have the greatest pleasure if you use high-quality ingredients and drink mulled wine in moderation.

Recipe tips

Recipe ideas for dishes to go with mulled wine in the DWI Genießershop: shop.deutscheweine.de

Does mulled wine always have to be red wine?

No! For some years now, white mulled wines have also been in greater demand. As a new trend, fruity rosé mulled wines have also developed as a light counterpart to the heavy red wines.

with herb crust Roast turkey

with herb crust

  • 600 Gramm Putenbrust am Stücke
  • 0,25 Liter Weißwein
  • 0,25 Liter Gemüsebrühe
  • 4 ganze Tomaten
  • 4 Scheiben Toastbrot
  • 2 ganze Eier
  • 2 Stück Zwiebeln
  • 75 Gramm geriebener Emmentaler
  • 1 Stange Porree
  • 1 Bund Schnittlauch
  • 1 EL Olivenöl
  • nach Belieben Salz & Pfeffer

Wash the meat, pat dry and cut a deep pocket lengthways. Crumble the toast. Wash and chop the herbs, peel and dice the onions.

<p

 

<p>Preheat the oven to 200°C (top and bottom heat). Place the bread, herbs, onions, cheese and eggs in a bowl, mix thoroughly and season. Stuff 2/3 of this mixture into the turkey breast. Pin the opening with wooden skewers and tie up crosswise with kitchen twine. Place the roast in a roasting tin and brush with oil.

 

Roast in the preheated oven for approx. 1 hour. Gradually pour in the white wine and vegetable stock.

<p

 

<p>Clean and wash the vegetables. Cut the leek into pieces and add to the roast with the whole tomatoes after 30 minutes.

 

About 20 minutes before the end of the cooking time, spread the remaining third of the herb mixture over the roast and finish cooking.

 

Arrange on plates with the vegetables and serve. Serve with rice.

  • Pinot Gris (trocken)
  • Chardonnay (trocken)

Light and fluffy: cashew coconut mousse with passion fruit Cashew coconut mousse with passion fruit

An airy cashew coconut mousse with passion fruit

  • 400g Cashewkerne
  • 400ml Haferdrink
  • 6EL Agavendicksaft
  • 6EL Kokosflocken
  • 4 Passionsfrüchte
  • 1 Prise Vanille

Place the cashews in a container and add enough water to cover the cashews sufficiently. Place the cashews in the fridge to soak overnight.

(With a high-performance blender, 3-4 hours is also sufficient.)

 

Drain the water and place the cashews in the blender with the oat milk, agave syrup and coconut flakes. Add the vanilla and blend until the mousse is creamy and no longer contains any chunks.

<p

 

<p>Divide the mousse between four glasses. Halve the passion fruit, scrape out the flesh with a teaspoon and place on top of the mousse. Decorate with coconut flakes.

  • Pinot Blanc (süß & edelsüß)
  • Riesling (süß & edelsüß)

with wild mushrooms Cream of potato soup

with wild mushrooms

  • 300 Gramm geschälte Kartoffeln
  • 100 Gramm Wurzelgemüse
  • 100 Gramm Waldpilze
  • 1 ganze Zwiebel
  • 1 ganze Knoblauchzehe
  • 30 Gramm Speckwürfel
  • 40 Gramm Margarine
  • 750 ml Brühe
  • 200 ml Sahne
  • 1 Zweig Thymian
  • nach Belieben Petersilie, Butter, Salz, Pfeffer, Muskat

Clean, wash and finely dice the root vegetables. Finely dice the onion and garlic clove and finely chop the thyme. Sauté the diced bacon with the margarine in a pan until lightly browned, add the diced onion, garlic, root vegetables and thyme. Sauté, add the stock and cook for 2 minutes.


Finely grate the potatoes, add to the soup and cook for a further 5 minutes, add the cream, season and flavour. Clean, wash and chop the mushrooms and sauté in a pan with butter. Season with salt and pepper, sprinkle with chopped parsley and pour over the soup when serving.

  • Riesling (trocken)
  • Riesling (halbtrocken & feinherb)

with fresh chanterelles Autumn bruschetta

with fresh chanterelles

  • 4 Ciabatta-Brötchen
  • 200 Gramm kleine Pfifferlinge
  • 4 EL kleingehackte Petersilie
  • 4 Zehen Knoblauch
  • 80 Gramm Pecorino (Hartkäse)
  • 8 EL kaltgepresstes Olivenöl
  • Eine Prise Salz & Pfeffer

Preheat the oven to 200 degrees.

 

Clean the chanterelles. Sauté the parsley in a pan with half of the oil, then add the mushrooms and cook over a low heat for approx. 5 minutes.

 

Slice the rolls and bake for approx. 5 minutes until crispy.

 

Chop the garlic into small pieces, spread on the warm bread rolls and drizzle with the other half of the oil. Coarsely grate the pecorino.

 

Stir the chanterelle and parsley mixture into the pecorino and spread over the halves of the rolls.

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  • Federweißer (brut nature)

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