Mulling It Over: A Deep Dive into Mulled Wine

As the days grow shorter and the chill of autumn sets in throughout the Cowichan Valley, there’s no better way to embrace the season than by indulging in a steaming, aromatic glass of mulled wine. This timeless beverage, steeped in tradition and history, has been warming hearts and souls for centuries.

A Journey Through Time and Tradition

The origins of mulled wine can be traced back to ancient times when spices and herbs were used not only for their flavour but also for their medicinal properties. The concept of warming wine with spices and herbs, combined with the warming effects of alcohol, became a practice that spanned cultures and centuries.

The Renaissance and “Hippocras”

During the Renaissance, mulled wine was often referred to as “hippocras,” a nod to the ancient Greek physician Hippocrates, who was a proponent of using spices and herbs for their health benefits. Hailing from the 14th and 15th centuries, recipes for hippocras often included an array of ingredients like cinnamon, cloves, ginger, and grains of paradise. The wine was warmed and then infused with these spices, making it a potent and flavourful concoction.

Victorian England

The Victorian era in England was a time when mulled wine experienced a resurgence in popularity. The British had a penchant for throwing elaborate holiday parties, and mulled wine became an integral part of these celebrations. It was often served as a warm, comforting drink on festive occasions. The spices added to the wine were seen as a way to enhance the flavour and fragrance of the wine while keeping the drinkers warm and cheerful.

Today

Today, mulled wine is still cherished and enjoyed, with various adaptations that reflect regional and personal preferences. Recipes often include a base of red wine, which is warmed and infused with a variety of spices, citrus fruits, and sweeteners. While the core ingredients remain similar, the specific spices and flavors can vary widely, allowing for a creative twist on this classic beverage.

The Taste of Tradition

Want to try it out? Here’s what you’ll need:

Red Wine: To start, choose a good-quality, dry red wine as the base. Cowichan Valley varietals like Cabernet Sauvignon, Merlot, or Shiraz are good choices.
Spices: Be creative! Although common spices include cinnamon sticks, whole cloves, star anise, and nutmeg, some recipes also call for cardamom pods, allspice berries, or even black peppercorns.
Citrus: Orange and lemon slices or peels are often used to add a bright, citrusy note to the mix.
Sweetener: Sweeten your mulled wine with sugar, honey, or maple syrup. Use as much or as little sweeter as you like.
Optional Spirits: Some recipes incorporate a splash of brandy, rum, or even orange liqueur to add depth and complexity.
Extras: You can customize your mulled wine with additional ingredients like vanilla extract, dried fruit, or a dash of apple cider.

Now Begin!

Pour the red wine into a large, heavy-bottomed pot. You can adjust the quantity depending on the number of servings you desire.
Add the spices, citrus slices or peels, and sweetener to the wine. The quantity of each ingredient depends on your preference, but a common ratio might be 2-3 cinnamon sticks, 6-8 whole cloves, and 1-2 citrus fruits.
Gently warm the mixture over low to medium heat. Be cautious not to bring it to a boil, as boiling can evaporate the alcohol and affect the flavor.
Let the wine simmer and infuse with the spices for at least 20-30 minutes, allowing the flavors to meld. Stir occasionally to keep the ingredients equally distributed.
If you wish to include spirits, add them a few minutes before serving, ensuring they are well incorporated.
Taste the mulled wine and adjust the sweetness or spice levels to your liking. If you desire a sweeter taste, add more sweetener. If you’d like more spice, you can steep the mixture for a longer period.
Strain the mulled wine into glasses or mugs, garnish with a fresh cinnamon stick or a slice of citrus, and serve while it’s still warm.

Cultural Variations

While its exact origins are difficult to pinpoint, mulled wine is known by various names in different countries. Try these out:

Glühwein (Germany): German Glühwein is typically made with red wine, sugar, and a blend of spices like cinnamon, cloves, and star anise. Served at German Christmas markets, it is usually garnished with a slice of orange.
Vin Chaud (France): French vin chaud leans more towards the addition of orange zest, which provides a citrusy twist. It’s perfect with a side of roasted chestnuts.
Glögg (Scandinavia): Scandinavian glögg incorporates additional elements like almonds and raisins. It is sometimes made with aquavit, a Scandinavian spirit.

Add a Little Something Extra

Mulled wine pairs wonderfully with an array of fall and winter dishes. Consider serving it with:

Cheese Platter: A selection of cheeses, such as brie, cheddar, and blue cheese, complements the rich, spiced flavours of mulled wine.
Roasted Nuts: The warm, earthy notes of mulled wine harmonize beautifully with the crunchy, nutty goodness of roasted nuts.
Desserts: Serve alongside apple pie, gingerbread, or any dessert with warm spices to create a delightful pairing.
Savoury Bites: No sweet tooth? Mulled wine is yummy with roasted meats, hearty stews, or even a charcuterie board.

This autumn and winter, enjoy a feast for the senses. Feel the warmth of the wine, breathe in the aromas, and savour the rich flavours of mulled wine on your tongue.