Mulled wine, the warm, aromatic red wine punch, is one of the key elements of the festive season. Whether it is non-alcoholic or boozy as hell, it will keep us warm and bring those Christmassy scents that make us feel all jolly.
Many countries around the world have their own adaptations of the spiced wine. Some recipes even branch out to white wine or skip wine altogether. If you’d like to experiment with new flavours, there are various Christmas-inspired bottlings available (especially in the UK), such as Mulled Gin Liqueur or Christmas Mulled Cup, which make a great mulled wine when mixed with fruity juices or red wine.
History of Mulled Wine
A recipe for mulled wine, or as the Romans called it, conditum paradoxum, has been found in ancient Roman texts, where it was described as both a celebratory toast and an elixir to fight against winter cold. There is a recipe in a Roman cookbook from the 5th century that used one part wine and one part honey, heated up and then spiced with long pepper, bay leaves, dates and saffron.
A recipe for a spiced tonic wine known as ‘Hippocras’ can be traced back to 1390, when it was published in a medieval English cookbook. There have been many variations of the recipe since. A sweet wine, either white or red, was used, mixed in with a range of spices, such as ginger, cloves, nutmeg, marjoram, cardamom, grains of paradise and cinnamon flowers. Some sources say that a recipe with sugar was for the lords and one with honey was for the people. Later on, the recipe evolved, and more citrus fruits were added, even milk at one point.
Today, mulled wine is a big part of Christmas traditions and winter celebrations around the globe.
Mulled Wine from Around the World
Finland: Glögi
The most common way of making Glögi in Finland is to use different juices such as blackcurrant, red grape, blueberry or elderberry juice rather than wine. Usually the recipe calls for at least two types of juice, which is spiced with cinnamon, nutmeg, ginger, cardamom and cloves. Once the mixture is ready and warm, it is poured in glass mugs or other Glögi mugs and served with raisins and almond flakes. It is even common to include a special, festive mulled wine spoon with the serve to make it easier to eat the raisins and almonds.
Each person can also choose to add a shot of vodka, brandy or rum into their glass. It is polite for the person serving to ask if someone would like the added spirit rather than assume. Many enjoy Glögi alcohol-free. There is also a white version of Glögi, made with apple juice and/or green grape juice. Some modern recipes also use apple cider, although the red versions remain the most popular.
In Finland, supermarkets sell ready-spiced juices around Christmas, which can simply be heated at home, and everyone can add their own alcohol to it. When I was still living in Finland, you never saw or heard of anyone making their own mulled wine, people simply used the ready-made juice from the store. Alko, the government-owned alcoholic beverage store, also sells ready-spiced red and white wines.
See my previous blog post for recipes for a Nordic Mulled Wine and a slow cooker option.
Italy: Vin Brulé
Vin Brulé is not overly popular in all of Italy. You see it at Christmas markets and more up north around the Alpine region as part of the skiing traditions. Red wine is heated with sugar, orange slices and a selection of wintery spices such as star anise, cloves and cinnamon, with many recipes changing from village to village. Ideally served with a slice of panettone.
In Veneto region the wine used is usually white, such as Chardonnay or Pinot Blanc, which is slowly heated with sugar, apple, cinnamon and cloves. In the Romagna area they prefer Sangiovese. Romagna is a historical region that covers the province of Ravenna, Rimini, Forli-Cesena and the republic of San Marino.
Another variation of Vin Brulé is punch, which is basically like the above but with added rum, amaretto or brandy.
Mexico: Ponche Navideño
In Mexico, they have a nine-day celebration from the 16th of December known as Las Posadas. The Spanish missionaries brought the tradition to Mexico in 1586 and used it to teach the story of Jesus’ birth. Today, the tradition is pretty much the same as it has always been. People sing songs outside and re-enact the story of Mary and Joseph. But most importantly, they enjoy Ponche Navideño (holiday punch).
The recipe varies between households, but the base is the same – sour, sweet, liquor, water and spice. The main ingredient is a Mexican hawthorn fruit (similar to crabapple), which is mixed with cinnamon, cloves, sugarcane, raisins and apple. Some recipes also use star anise, guava, prunes, orange, hibiscus, lemongrass and/or lemon leaves. Rum is the most common spirit of choice, although tequila plata can also be used.
The punch is served in traditional Mexican clay mugs with a few pieces of fruit.
Ukraine: Varenukha & Uzvar
Like with most recipes, there are several variations of Varenukha, but the key is adding wintery spices, dried fruit and honey with Horilka (Ukrainian vodka). Some popular spices include cloves, nutmeg, cinnamon, all spice and cardamom. The dried fruit can be raisins, apple, cherries, pear and/or prunes, for example. The spiced wine gets sweetness from honey or brown sugar.
The traditional way to heat this warming drink is to mix everything in a clay pot and cover the pot with a bread dough. This is then put in the oven (around 125° Celsius). It can take anywhere from five to 24 hours to prepare. Once ready, the liquid is strained and served. It can also be bottled and stored for later. The drink dates to the 16th century and can be served throughout the winter months.
Uzvar is a more popular Christmas drink than Varenukha. It is also non-alcoholic. A mixture of spices and dried fruits is covered with boiling water then left to macerate under a lid. Once it has cooled down, yet while still warm, honey is added before serving. Alternatively, you can heat the mixture on the hob by allowing it to simmer for ten to fifteen minutes before covering with a lid and allowing it to rest for half an hour before serving.
Looking for more alternative hot drinks this winter? See these 5 Amazing Hot Drinks from Switzerland
Germany: Glühwein
Glühwein (glow wine) is the German version of mulled wine. They use red wine, spices such as cinnamon and cloves, sugar, water and lemon or orange slices. Some recipes may also include star anise, juniper berries, cardamom or even a vanilla pod. Sometimes it is enjoyed mit Schuss, with a shot of rum. The most common red wines for mulled wine are Pinot Noir, Merlot, Cabernet Sauvignon and Rioja. At home, German Glühwein is usually served straight from the hob in a festive mug. It is also widely available at every Christmas market.
Like everywhere else, white mulled wine, or Glühwein in this case, is also available, especially in the southern parts of Germany. However, it is nowhere near as popular as the traditional recipe. And, of course, there is the Glühbier option too! Festive, warm, spiced beer…
France: Vin Chaud
The vin chaud tradition in France came from Germany through Alsace, from where it spread to most Christmas markets in the country. The oldest Christmas market in France dates back to 1570 in Strasbourg.
The French version is basically the same as Glühwein but instead of sugar they prefer to use honey. Vin chaud blanc is also available and a shot of cognac or other spirit can be added. For the traditional red wine version, the French use young reds with a fruity flavour profile.
Cidre chaud, a spiced, warm cider, is popular in Normandy and Brittany regions, probably due to their close proximity to England, where mulled cider is more popular than mulled wine.
Are there particular traditions around mulled wine in your country? Do you make your own mulled wine or prefer to use store-bought versions?
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