The Romans invented Mulled Wine way back in the 2nd century as a way of fighting off the cold. As the Roman empire spread through Europe the popularity of this wonderful drink did the same. The Germans call Mulled wine Glühwein and it's often spiked with rum. The Nordic countries have glögg which is generally served with raisins, dried cloves, blanched almonds and sometimes ginger biscuits.
This is a super common question! The answer is simple, to make great Mulled Wine, you'll need to start with the best ingredients and of course this includes the base ingredient, the red wine! - Use a red wine that is young, fruity and ideally with soft tannins. The most important characteristic is it should be a wine that you enjoy! We love to use a fruit driven Pinot Noir such as the Kumeu Village Pinot Noir from Auckland.
Below, we have a super easy and super delish mulled wine recipe that anyone can try at home - so treat yourself this winter with our delicious New Zealand Mulled Wine recipe.
200g caster sugar
6 whole cloves
1 cinnamon stick
1 whole nutmeg for grating
1 vanilla bean stalk
2 star anise
2 bottles of Kumeu Village Pinot Noir
Peel large sections of zest from the clementines & lemon. Add sugar, zest & squeeze clementine juice into a pan. Add the cloves, cinnamon stick, bay leaves, nutmeg & vanilla. Add wine. Simmer until sugar has dissolved, bring to the boil for 4 to 5 minutes before turning the heat down. Add star anise & remaining wine whilst gently heating for 5 minutes. Serve.
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New Zealand’s wine industry is almost solely based on the success of Sauvignon Blanc. Certainly by volume with almost 90% of the wine New Zealand exports being Sauvignon Blanc. New Zealand has been making wine commercially since 1851 but it’s success with Sauvignon Blanc is reasonably new.