I know that everyone talks about mulled wine come Christmas but I like to think of myself as a girl that is one step ahead of the game. I usually make my first bowl around now because, if you are going to be out and about at night for Halloween and Bonfire Night, then you really need something that’s going to keep you toasty warm.
Mulled wine comes in all sorts of guises and, depending on where you are, it can taste quite different. Countries such as Norway, Finland and Sweden make what they call Glögg, whilst in Chile they prepare Navegado (though I do wonder when it gets cold enough for them to make it).
I have a copy of Mrs Beeton’s Book of Household Management and it is interesting to read that she recommends boiling the spices (clove, nutmeg, mace and cinnamon) in water to fully extract their flavours before adding your wine and sugar. It is not something I have done before, as I just put everything into the pot and simmer.
When you look into Swedish and Norwegian recipes there appears to be a tendency to include cardamom — a spice I love — and orange peel. I have not tried cardamom before but I do often add things such as candied peel, almonds, raisins and figs. It might sound horrid but one year I only had dried pineapple rings in the cupboard and threw those in with rather delicious consequences.
If you do decide to add in these sorts of extras you will need to serve it with a spoon. It is no great hardship but do not attempt to hang on to your pumpkin or sparkler at the same time!
The Chileans — like the British — keep things simple and the wine is warmed typically with cinnamon, cloves and a few slices of orange.
Whatever spices and fruits take your fancy, it is important to give a little consideration to the wine (red, of course) you are going to use. I do not like to use port which some people suggest. It is too strong and sweet and I find it too overbearing to drink.
It is important to choose a wine that has flavour and that is gutsy enough to withstand all the additional flavours though. With that in mind, I tend to go for a Cabernet Sauvignon/Merlot wine, that I know is not overly sweet. Some of the satellite Bordeaux wines are ideal.
Mulled wine is delicious but proceed with caution; it is terribly easy to drink and potent too. Best consumed in modest quantities.
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