Mulled Wine

No other drink can conjure the sound of a crackling fireplace and howling winter winds quite like mulled wine. While good mulled wine can be transportive, over-boiled mulled wines, made with headache-inducing quantities of sugar, have long given this holiday classic a dire reputation. This version, though, from Walkers restaurant in Cape Neddick, Maine, is gently infused with nutmeg, vanilla, and star anise, then lightly sweetened with honey and maple syrup. The result is a spiced, not-too-sweet concoction you’ll want to sip all winter long. —Lucy Simon

Frequently asked questions

How should I heat mulled wine?

This recipe uses a stovetop method to warm the wine, spices, and sweeteners but other appliances can be used as well. While a stovetop is best for warming and intensifying the whole spices before you add them to the wine, the mixture can be slowly brought to a simmer in a slow cooker or Instant Pot as well. You want to keep the mixture at a low simmer for at least 30 minutes so that the orange peel, whole spices, vanilla, honey, and maple syrup meld well. Mulled wine can also be reheated in the microwave quickly. 

What wine should I use for mulled wine?

Mulled wine originates from countries in Central Europe including Germany, Austria, Switzerland, and parts of France. There are excellent red wines from these countries which have the right balance of low to medium tannins and fruitiness to work well in mulled wine. Try Blaufränkisch or Zweigelt, two red wines from Austria, a light and fruity Pinot Noir, or for something a bit more rich and juice, Zinfandel from California or South America.