Mulled Wine
The adding of spices to wine has a very long tradition in the world of wine. The Romans already flavoured some of their wine with sugar and spices to make it more pleasurable and longer lasting.
Facts
-
7 - 14,5
alcohol content by volume
-
from 78°C
heat causes the alcohol to escape
More and more German winegrowers offer home-made mulled wine based on individual recipes partly in organic quality. The very fruity red wines from the German wine-growing regions are well suited for aromatic mulled wine. By warming the wine, the aromas, which are reminiscent of red fruit, become even more expressive and are wonderfully harmonious in combination with the flavouring ingredients. White mulled wines, made from Riesling or Müller-Thurgau for example, are also on offer.
Since 2022, rosé mulled wine may finally be marketed as such by name. A new specification in the EU regulation now allows this. In terms of wine law, mulled wine is a flavoured beverage containing wine, made exclusively from red, rosé or white wine and sweetened and flavoured. The addition of alcohol as well as water or colouring is prohibited. The actual alcohol content must be at least 7% vol. and less than 14.5% vol.
Warming
When warming the mulled wine you should make sure not to heat it too much or even let it simmer, as otherwise delicate fruit aromas will be lost and bitter agents will develop. Additionally, from a temperature of 78°C, alcohol will evaporate.
Flavouring
Don’t add too many spices all at once, and only little amounts. Too many cloves spoil the mulled wine. Cinnamon, star anise and allspice in too large amounts can cover the fruity aromas of the wine as well. Sweeten cautiously. If you are already using a semi-sweet wine, you often don’t need much sugar or honey.
Pay attention to quality
Make sure to use fresh spices and a quality wine. Designations such as "Winzer-Glühwein" (vintner’s mulled wine), or "Weingut" (wine estate) on the label guarantee that the mulled wine was made only from the producers‘ own wines and on their own premises. The designation "Deutscher Glühwein" (German mulled wine) on the label means that only domestic base wines were used.
Have enough time at hand
After the first warming let the mulled wine steep for a few hours, maybe even over night, so that the aromas can fully unfold. Then use a sieve to remove the spices for better enjoyment.
Drink in moderation
You will have the greatest pleasure if you use high-quality ingredients and drink mulled wine in moderation.
Recipe tips
Recipe ideas for dishes to go with mulled wine in the DWI Genießershop: shop.deutscheweine.de
Does mulled wine always have to be red wine?
No! For some years now, white mulled wines have also been in greater demand. As a new trend, fruity rosé mulled wines have also developed as a light counterpart to the heavy red wines.
Varietals
with pear wedges Chicken breast strips
with pear wedges
- 500 Gramm Hähnchenbrustfilet
- 2 reife Birnen
- 200 ml Birnensaft
- 100 ml Sahne
- 1 ganze Zwiebel
- 4 EL Olivenöl
- nach Belieben Salz & Pfeffer
Cut the chicken breast fillet into strips. Peel the onion and cut into cubes. Heat the olive oil in a pan and fry the meat in it. Add the diced onion and season with salt and freshly ground pepper.
Wash and peel the pears, remove the skin, cut into wedges and sauté in the pan. Deglaze with the pear juice and allow to reduce slightly.
<p
<p>Finally, add the cream and season to taste.
- Müller-Thurgau (halbtrocken & feinherb)
- Kerner (halbtrocken & feinherb)
Wine recommendation: A white wine with a mellow flavour such as Pinot Gris or Chardonnay. Asparagus risotto al scampi
Risotto with green asparagus, scampi and parmesan.
- 400g Grüner Spargel
- 200g Küchenfertige Scampis
- 200g Risotto-Reis
- 250ml Trockener Weißwein
- 500ml Gemüsebrühe
- 50g Parmesan
- 1 Zwiebel
- 4EL Olivenöl
- 1Dose Safranfäden
- etwas Salz und Pfeffer
Peel the lower third of the asparagus and cut off the ends. Cut into 2 cm long pieces, cook in boiling salted water for approx. 5 minutes and drain. Cut the onion into thin slices and finely chop the garlic.
<p
<p>Heat 2 tbsp of oil, add the onion slices, garlic and rice
.
sauté until translucent. Deglaze with the white wine. Season with salt, pepper
and saffron to flavour. Add a little stock, bring to the boil and simmer, stirring constantly. Gradually add the remaining stock and simmer until the liquid has been absorbed by the rice. The rice should still have a bite on the inside.
Wash the scampi and grate the Parmesan. Heat 2 tbsp oil in a pan and fry the scampi for approx. 4 minutes. Season with salt and pepper. Stir the asparagus, scampi and parmesan into the risotto and serve.
Wine recommendation:
A white wine with a mellow flavour such as Pinot Gris or Chardonnay. Alternatively, a well-chilled, light Trollinger or Blanc de Noir from Pinot Noir.
<p- Pinot Gris (extra brut)
- Chardonnay (extra brut)
- Trollinger (brut)
- Spätburgunder / Pinot Noir (brut)
with pumpkin and white wine sauce Pasta with pumpkin and white wine sauce
with pumpkin and white wine sauce
- 750 Gramm Butternut-Kürbis(se)
- 3 kleine Zwiebeln
- 2 Zehen Knoblauch
- 1 Becher Crème fraîche
- 250 ml trockener Weißwein
- 500 ml Gemüsebrühe
- 25 Gramm Parmesan oder ähnlicher Hartkäse
- 400 Gramm Spaghetti oder andere Nudeln
- nach Geschmack Salz, Pfeffer, Zucker
- 4 EL Kürbiskerne, evtl. gehackt
- nach Belieben Muskat, Thymian
Sauté the garlic and onions until translucent. Dice the butternut squash and add, season with pepper and sugar. When the cubes are still firm, pour in the white wine and vegetable stock. Continue cooking until the squash is firm to the bite.
In the meantime, cook and drain the pasta.
Add the thyme, nutmeg, salt and crème fraîche to the boiling pumpkin, bring to the boil and thicken. Stir in the parmesan and season to taste. You can also crush some diced pumpkin to make the sauce sweeter.
Arrange the pasta on plates and top with the pumpkin sauce.
Sprinkle with pumpkin seeds.
- Scheurebe (trocken)
Japanese hollandaise succeeds with wasabi paste Salmon with Japanese hollandaise and green asparagus
Combine salmon with hollandaise and asparagus with a dry Riesling.
- 4x 150g Lachsfilet mit Haut
- 1 Limette
- 2 Zehen Knoblauch
- 4 EL Honig
- 10 EL Sojasauce
- 200g Butter
- 4 Eier
- 1 EL Joghurt
- 2 EL Reisessig
- 2 EL Wasabipaste
- 500 g Grüner Spargel
For the marinade, finely chop the garlic first. Wash the lime in hot water, grate the zest and squeeze out the juice and bring everything to the boil with the honey and soya sauce. Put to one side.
Now prepare the Japanese hollandaise: Bring 180g butter to the boil. Place the egg yolks, yoghurt, rice vinegar, wasabi paste and a pinch of salt in a tall measuring jug and mix with a hand blender. Gradually mix the boiling (!) butter into the egg yolks using a hand blender. Season the hollandaise with salt and pepper to taste and keep the measuring jug warm in hot water.
Peel the bottom third of 500 g green asparagus and cut off the ends. Melt 1 tbsp butter in a large pan. Add the asparagus to the pan, pour in 50 ml water and season with salt and pepper. Cover and bring to the boil briefly.
Fry the salmon fillets on the skin side in a little oil for about 4 minutes. Turn the salmon and fry for a further 2 minutes. Then turn again and baste with the marinade. Remove the salmon from the pan and reduce the marinade until thick. Brush the salmon with it. Serve the salmon with the hollandaise and asparagus. Enjoy your meal!
Wine recommendation:
WINE TIP: Dry Rielsing
- Riesling (trocken)
Teaser
-
Mulled wine
Mulled wine: white, red or rosé? -
Mulled wine
Prepared quickly! -
Mulled wine
Delicately flavoured! -
Mulled wine
Hot pleasure
Events
-
Show
winetasting in our winery - cheese & wine
Mainz-Hechtsheim
