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How to prepare a good mulled wine at home, bringing home the best perfumes that can be felt in this period among the market stalls

Four steps in the city center. The windows, the stalls and the bookshop where the afternoons seem to fly. And just as we go out, we can only stop and give in to call for a good glass of mulled wine.

Warm, fragrant, sweet and intense. To be held in the hands, lingering a bit, the time to breathe the perfume of wine and spices, to imagine the wave sweet and rich that will overwhelm our palate at the first sip.
And once you get home and put the packages, the question arises: why do not we ever do it at home?
We do not know. But we are ready to provide you with three good reasons to change your habit.

Not to waste wine

We opened a good bottle of Nero d'Avola, but after a couple of glasses we stuck it and put it in the fridge. Do not you think it would be a shame to throw it or use it for cooking?
Making mulled wine is the perfect idea for do not waste full-bodied red wines in winter, authorizing us to open those good bottles more lightly that we are always afraid of not finishing.

For the perfume

There are many valid methods for perfuming the house. Diffusers of perfume, incense, sprays, potpourri and much more. But if you want a house that smells of spices, sweet wine and domestic warmth… vin brulé is the first thing you need to prepare. It will transform the smells of the house into an enveloping scent that we recommend to let even in the bedroom to make sweet dreams.

To enjoy the house

Last but not least reason is the desire to stay at home that grows when temperatures drop and the wind blows hard. And if sometimes we feel a bit 'prisoners, it is because perhaps we have not given enough attention to turn it into perfect nest for our sweet hibernation. Preparing a fun drink like mulled wine, then, also means having one more chance to invite friends, have a chat and relax with friends.

How to prepare mulled wine

Here in the gallery below are the simple steps to prepare mulled wine. You will see, it will be very fun and you will want to experiment a bit with spices, different wines and … honey. Choosing it as a sweetener will increase your chances of playing with the basic recipe.

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Continental Europe against the Anglo-Saxon world, the wine base against rum or brandy: this is how you warm up during the winter holidays

Temperatures I'm falling, but the desire to be together and to share something good (and maybe hot!) is the same as always. Evenings between friends come alive, possibly in front of the crackling of the fire lit in a fireplace and with something to drink in company. The alcoholic options of the period are essentially two: vin brulé and punch.

Mulled wine and punch

Depending on where you are, le hot proposals with a minimum alcohol content, they tend to be divided into two similar options. The question, therefore, is the following: what is the difference between mulled wine and punch? Let's find out together.

What is the punch

It is a hot drink made with water or tea, citrus peel and aromatic herbs. Often, an alcoholic part is added: rum is the most popular, but the most avid traditionalists do not hesitate to use brandy and spices like cinnamon or ginger. It can be appreciated as a digestive after a meal or a hot drink to be presented during the holidays in a boule. Very popular in the Anglo-Saxon world, it owes its birthplace to the British colonial experience in the indies in the mid-sixteenth century. There are also non-alcoholic variations that see the use of fruit juices.

What is mulled wine

Wine is the basis of this hot drink, the main protagonist of winter in continental Europe. Very widespread especially during i Christmas markets and patronal festivals of the cold season, it is prepared with sugar, citrus peel, cinnamon and cloves. Each country, or perhaps every region, has its own rule for the preparation of this drink that tends to vary considerably from place to place: if you do not use generic white or red table wine, the difference is essentially the wine used that changes according to the "terroir". In Emilia, for example, it is difficult to do without Lambrusco, while in Romagna and in Tuscany the Sangiovese dominates uncontested. In France, curiously, there is no mention of "Vin brulé", but of "Vin Chaud" (hot wine, ed), while in Germany, Austria and South Tyrol we consume Glühwein using the Schiava as a base, also known as Vernatsch by the local populations.

Tag: mulled

3 good excuses to prepare mulled wine at home – Italian Cuisine