Video about mulled wine on my YouTube channel.
Winter has arrived, making it the perfect time to talk about mulled wine—and more importantly, to prepare it and warm yourself with such aromatic drink.
Mulled wine, gluhwein, glogg, bisschopswijn, izvar, vin chaud — these are just a few of the many names for this spiced, heated wine. It is popular in nearly every country where wine is consumed and where the weather occasionally turns cold enough to crave a warming beverage.
It’s hard to pinpoint the exact moment someone first added spices and honey to a pot of wine, placed it over a fire, tasted it. And saw that it was good. We can only be sure it happened sometime after the invention of wine, giving us a few thousand years of timespan.
The earliest surviving record indicates that the Romans began adding spices to wine—and occasionally heating it—in the 2nd century. At that time, Romans had a habit of experimenting with wine, adding everything from salt water to pebbles. This experimentation was likely not a result of mere curiosity or a quest for new flavors, though that’s possible. It was more likely due to the abundance of poor-quality wine, which was common given the technology of the time, and the practical desire to improve its taste without wasting it.
As they expanded their empire, the Romans not only conquered lands but also introduced grapevines and their wine-drinking customs to the territories they ruled.
Some believe that modern Glühwein, Glogg, and other variations of spiced wine (including chilled versions like Sangria are descendants of Hippocras (or Hypocras in French). Hippocras, a wine spiced with sugar and various seasonings, was highly popular among Europe’s wealthy during the Middle Ages. It might have appealed to the poor as well, but spices and sugar were luxuries not everyone could afford.
The earliest mention of Hippocras—then called Piment—dates back to the 12th century. By the 14th century, it was widely enjoyed by nobles and royalty alike. The primary spices used in Hippocras included cinnamon, ginger, cloves, grains of paradise (the seeds of a plant of ginger family), and long pepper (a relative of black pepper), though variations existed.
Ground spices were added directly to the wine, which was then strained through a “manicum Hippocraticum“, also known as a Hippocratic sleeve—a multilayered conical cloth bag invented by the Greek physician Hippocrates in the 5th century BC for water filtration. The drink’s name was derived from this filtration method.
Hippocras was prized for its supposed medicinal and aphrodisiac qualities. Unlike today’s hot mulled wine, it was usually served cold as a digestive.
By the 19th century, the popularity of Hippocras had significantly declined. However, it didn’t disappear entirely. Even today, it is still produced commercially in small quantities in France, particularly in regions like Occitanie and the Loire Valley. This means it’s possible to find a bottle for purchase. Additionally, Hippocras is often served at medieval festivals across Europe, where it complements the atmosphere of historical restorations.
If you’d like to try a glass of this medieval drink, here’s a recipe that gives you a general idea of the proportions. Of course, the recipe is adaptable, but this serves as a solid starting point:
-A bottle of red wine (0.75L): Use something like a regular Bordeaux. Avoid high-end wines like Grand Cru since the spices will overshadow their delicate flavors. It would just be a waste of good wine. However, bad wine, like boxed, should also be avoided, as spices won’t make it drinkable.
-1.5 tsp cinnamon powder
-1.5 tsp ginger powder
-1.5 tsp galangal powder (Alternatively, substitute galangal with nutmeg. If you do this, double the amount of cinnamon for a variation inspired by Le Grand Dictionnaire de Cuisine by Alexandre Dumas père.)
-100 g sugar
Mix all the ingredients together and let the mixture stand at room temperature for a couple of hours. Then, filter the wine through several layers of cheesecloth or through a coffee filter. Keep Hippocras refrigerated for a day or two to stabilize its taste.
Now that we’ve covered the historical backdrop, let’s dive back into mulled wine.
In modern English culture, mulled wine is typically flavored with ingredients like orange, lemon, cinnamon, nutmeg, fennel, star anise, clove, cardamom, and ginger. A splash of brandy is often added at the end of preparation to enhance its richness.
In German-speaking countries, as well as Alsace, Glühwein is flavored mainly with cinnamon, clove, star anise, vanilla, and citrus fruits. Rum is the most popular spirit addition.
In Scandinavia, the favored mulled wine, known as Glogg, is spiced with cinnamon, cardamom, ginger, clove, and bitter oranges. Scandinavians also enjoy adding raisins, dried fruits, and nuts to their Glogg. As for spirits, they often incorporate vodka, aquavit, or brandy for an extra kick.
The German tradition also features a particularly special and theatrical variant of sweetening. A metal grate is placed over the cup of mulled wine, and a sugarloaf soaked in rum is set on top. The sugar is then set alight, burning and caramelizing before dripping into the wine below. For in-depth insights into the history and detail recipe of this libation, you can refer to my Feuerzangenbowle article.
It’s unnecessary to explore every single variation of mulled wine from every country, as the main idea is universal: wine, spices, sweetener, and sometimes a spirit.
Mulled wine is not restricted to red wine. White mulled wine is also popular, with Germans often using Riesling for their recipes. Additionally, sweet or fortified wines, such as Port or Madeira, work wonderfully for mulled wine, providing a richer and more complex flavor profile.
As for the sweetener, both sugar and honey are excellent choices. In the Middle Ages, sugar was a luxury reserved for the wealthy, while honey was more accessible to the general population. Nowadays, it’s the opposite. Those who care about flavor and health often prefer honey, while others stick to sugar. Personally, I choose honey for its unique taste.
When it comes to spices, the choice is entirely up to you. Unlike Hippocras, it’s better to use whole spices rather than ground ones. Ground spices may leave a gritty texture, and you might find yourself biting into them. For convenience, you can place the spices in a teabag, but this isn’t strictly necessary.
While pre-made spice blends for mulled wine are readily available in stores, it’s much more fun and rewarding to create your own mix tailored to your preferences.
You can even buy pre-bottled mulled wine labeled as “just heat and serve” in many wine shops. However, freshly prepared mulled wine is always superior in both flavor and aroma.
Finally, about the preparation process. There are two main methods for making mulled wine:
The First Method: Slow and Traditional
-Pour the wine into a pot.
-Add spices, sliced fruits, and sugar or honey.
-Place the pot over medium heat and gently warm it to 70–80°C (just when you see the first white bubbles). Do not let it boil! Boiling destroys the delicate flavors of the wine and spices.
-Cover the pot with a lid to preserve the aroma and prevent evaporation.
-Reduce the heat to the lowest setting—just enough to keep the wine hot without boiling—and let it steep for about 40 minutes. This allows the spices to fully infuse the wine.
-Once done, remove the pot from the heat. If you like, add a splash of your preferred spirit.
-Serve and enjoy!
The Second Method: Quick and Efficient
-In a small saucepan, add your spices and just enough water to cover them (about 100–200 ml).
-Bring the mixture to a boil and let it simmer for 5–10 minutes. This extracts the flavors quickly.
-Add sugar or honey to the spiced water and stir to dissolve.
-Pour in the wine and warm the mixture to 70–80°C, as in the first method.
-Remove from the heat, add spirits if desired, and serve immediately.
Which method is better? Personally, I prefer the slow, traditional approach. It allows the flavors to develop more fully and creates a richer, more aromatic mulled wine. However, it’s ultimately a matter of preference and time constraints.
Here’s my own recipe as an example of proportions. Feel free to experiment with ingredients and adjust to your own taste—it’s part of the fun!
-1 bottle of red wine (though white wine works too; I just prefer red)
-1 cinnamon stick
-8–10 cloves
-1 orange, sliced (For white wine, I find that a sour apple like Granny Smith works better.)
-4–5 cardamom pods
-1 star anise
-5 allspice berries
-10 black peppercorns
-½ tsp ground nutmeg
-1 tablespoon of honey (or more, depending on your desired sweetness—I prefer it less sweet)
-50–100 ml brandy (optional, depending on your mood)
Serve mulled wine in ceramic or glass cups.
Remember, this recipe is just a guideline. Don’t hesitate to experiment with different fruits, spices, or sweeteners to find your perfect version of this warm and aromatic winter classic.
Visit my online store for a unique poster featuring this cocktail, along with many other beautiful cocktails and other wine-related subjects.
It’s the perfect way to add a touch of sophistication to your kitchen or bar. Click here to shop now!
