The cold is getting more bitter, it’s time to warm up with something warm, like mulled wine. Preparing it is simple, but what wine to use for mulled wine? A widespread custom throughout continental Europe, it is prepared with wine, spices and aromatic herbs that mainly follow the traditional recipes of the place where you find yourself tasting it. However, if someone wanted to prepare it independently, what requirements should they follow for selecting the most important ingredient? In short, which wine is most suitable?

What wine to use for mulled wine? There is only one rule

The final result, as regards the overall quality of the product, necessarily depends on the wine you choose. So what is the best wine for mulled wine? Leave the cheaper offers on the shelf brick table wines, instead opt for labels from your territory of origin or typical of the place you are in at the moment. Keep in mind that mulled wine must smell, seduce those who taste and invite you to sip with its steam: favor soft wines, rich in aromas and structure, possibly with a good residual sugar if you prefer a sweeter taste. The rule, perhaps you have already understood, is very simple: to have a good result, you must start from a good raw material! So, don’t save on the product that will prove decisive in your mulled wine.

Recommended wines

If you are in central Italy, or in Romagna, the best wine for mulled wine is Sangiovese, to be preferred for its strong character, while Emilia, land of Lambrusco, will be able to give you very persuasive aromas: the Grasparossa, Salamino varieties are preferable and Masters for their color charge. In Veneto, however, the color changes and tradition sees the prevalent use of white wines such as international ones Sauvignon Blanc and Chardonnay (on the red front, if desired, you can also use Cabernet Sauvignon). These varieties are not lacking in South Tyrol, but the local populations appreciate Pinot Noir and Schiava more which, among those who speak the German language, is known by the name of Vernatsch. In Langhethose who are particularly demanding do not hesitate to use Barolo as a base for their mulled wine: if you have another budget available, you can always rely on an excellent Nebbiolo or a rubescent Barbera.

The mulled wine it is a hot drink that can be enjoyed alone or that can be served with roasted chestnuts. It is easy to taste it on the occasion of patronal feasts in small mountain towns: it is very convivial and meets everyone's taste because it is low in alcohol. Wanting to prepare it at home, its ingredients are easily available and the recipe is easy to make. The origin of this sebra drink dates back to the time of the brotherhoods of the friars, when the religious loved to enjoy the preparation of infusions based on alcohol, herbs and spices. The recipe of this wine, literally "burned", has been handed down over the years without great variations: citrus fruits, spices and red wine remained the fundamental ingredients. Below is our version, which you can enrich according to your pleasure.

Mulled wine: the recipe

Ingredients

1 liter and a half of body red wine

3 cinnamon sticks

250 g of sugar

10 cloves

2 untreated oranges

1 untreated lemon

1 apple

nutmeg

Method

Wash and dry the lemons and oranges. With a sharp knife cut away the rind, taking care not to cut even the white part, which would make the drink bitter. Wash the apple e cut it into thin slices, keeping the peel. Put the wine, sugar, cinnamon sticks, sliced ​​apple, orange and lemon peel, cloves and a pinch of nutmeg in a large saucepan. Cook until it is cooked sugar will not have melted, you will need ten minutes. Mix well and strain with a mesh strainer thick wine, which you will serve in glasses of glass or earthenware. If you prefer, you can serve wine with the pieces of fruit (which can also be eaten).

In addition to the recipe, follow in the tutorial all the tips to prepare mulled wine.