300 millilitres light red winepinot noir or simlar
120 millilitres Water
2 star anise
30 grams granulated sugar
10 grams young ginger rootpeeled, sliced
Mulled wine is popular throughout Europe, on chilly nights, as soon as the winter breaks in November and especially during the Christmas season. Even though I have lived in a tropical country for the last 15 years, for me, it wouldn’t be Christmas without a glass of “Gluehwein” while sitting around the Christmas tree. There are quite a number of variations of it, from the Swedes which add raisins and nuts to it, to French in the Bordeaux region that add nutmeg and bay leaf to it and use rather heavy Cabernet or Merlot wines.
Originating from Germany although it is best to use a light dry red wine or as another variation a dry Riesling type of white wine. This is not quite the traditional recipe though, as this version also features ginger and star anise as ingredients, but I feel that these two ingredients give the final products bit more spiciness and character.
- In a sauce pan, combine all ingredients except the wine and bring to boil. Set a side and rest for 30 minutes while the ingredients infuse the sugar syrup.
- Add the wine to the pan and gently bring the mulled wine back to heat. Ensure that the wine is heated without ever boiling.
- Adjust sugar level with honey or more sugar according to your taste and, depending on the acidity add a drop of lemon juice.
- Serve hot in either a tea or Irish coffee glass.