The oldest, which had horrible faulted aromas, were improved by mulling (5 minutes at a simmer was the standard for most tests) to the point of being tolerable, but with some unpleasant qualities persisting. This time, I tested 7 wines opened 1 week apart (I’d already had them from a wine course I was taking), ranging from nearly two months old, to brand new bottles. In the past, I used to use any old bottles sitting in the back of my fridge when it came time to mull something red. ![]() I conducted over 16 tests with 10 different bottles of wine, over the course of several days.įear not, I’ve condensed all my research and testing, so as little time as possible stands between this article and your own batch. It seems every recipe says to do something different, so I took it upon myself to apply considerably more effort than necessary to find the best method for making mulled wine. With mulled wine recipes dating as far back as 20 CE Rome, there are hundreds of variations for the seasonal favourite from all over the world. Throw in a cinnamon stick, maybe a bit of the orange peel, roll out the faux bear skin rug, crank the imitation fire place in your ski chalet, and enjoy.I have to make mulled wine every year, it’s something I feel truly romantic about, but I never seem to make it the same way twice. I like to use ceramic cups to help keep it warm for longer. ![]() 9.Have a little taste, and if you are happy with the flavour, it's time to serve.Like I said earlier, you can drink this as soon as it's hot, and it will taste great but, in my opinion, for the best flavour let it mull for at least 30 minutes. 8.Now this step really depends on how much patience you have.The earlier you add it the more of the alcohol will be cooked off, so if you want it to be a bit more mellow, you can add it at the beginning, or if you like it with a bit of a kick add it just before serving. 7.Add the brandy, if using, to the mulled wine, and give it another stir.6.Give the mulled wine a stir every couple of minutes to make sure the sugar is dissolved and the spices are getting a nice little bath.I like to crush the spices in my hand a bit before adding, to help unlock some of the flavour hidden inside. 5.Add your clove-studded orange peels, as well as the rest of the spices to the saucepan.I'm a pulpy orange kind of guy, but if that's not you, then feel free to strain the juice before you put it in. 4.Using a citrus juicer, juice your recently naked orange, and add it to the pot.It also makes for a nice little garnish come serving time. You could also just add the cloves straight into the pot, but this stops them from floating around and being swallowed later on. 3.Take your cloves and stud them through the orange peel, about 3cm apart.If you have particularly nice knife skills you can try and peel the entire skin off the orange in one go, definitely not important, but it looks kind of cool. ![]()
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