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Mulled wine recipe port1/16/2024 There are a lot of wines that float around the $10 range which hit all of the markers I listed above. Because of this, my darling wine was Grenache, from Southern France or Spain (where it goes by Garnacha). Therefore I suggest selecting a wine with medium to low tannins, medium to high acidity, medium to full body, and preferably one without any bitter or mineral qualities.įinally, I try to go for something with high alcohol, as the mulling process will cook some off. The most important thing are the primal components which persist after heating acidity, bitterness, sweetness, tannin, salinity, and body. Even wines with very powerful and quirky aromas, for example, the telltale green pepper notes that explode from a Chilean Carménère, were almost completely undetectable after mulling. Mulling removes a lot of subtle character in the wine by boiling away its volatile compounds. However, the fresher wines (<1.5weeks old) won out in every case when tasted blind, and actually still retained some of their character. The end result was a very flat tasting mulled wine with no character, and little-to-no faulted aromas, so feel free to use that bottle at the back of your fridge. Wines 4-2 weeks old became flat and lifeless when mulled, but were also totally inoffensive. I’d use wines over 4 weeks old for cooking, or at least boil the wine, and then combine with fresher wine when mulling (this is the original technique for ancient roman spiced wine, aka “Conditum Paradoxum”). The oldest, which had horrible faulted aromas, were improved by mulling (5 minutes at a simmer was the standard for most tests) to the point of being tolerable, but with some unpleasant qualities persisting. This time, I tested 7 wines opened 1 week apart (I’d already had them from a wine course I was taking), ranging from nearly two months old, to brand new bottles. In the past, I used to use any old bottles sitting in the back of my fridge when it came time to mull something red. I conducted over 16 tests with 10 different bottles of wine, over the course of several days.įear not, I’ve condensed all my research and testing, so as little time as possible stands between this article and your own batch. ![]() It seems every recipe says to do something different, so I took it upon myself to apply considerably more effort than necessary to find the best method for making mulled wine. With mulled wine recipes dating as far back as 20 CE Rome, there are hundreds of variations for the seasonal favourite from all over the world. I have to make mulled wine every year, it’s something I feel truly romantic about, but I never seem to make it the same way twice.
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