March 3rd is National Mulled Wine Day, so here at Delysia we’ve dug through stacks of our personal favorites to bring you one very special version of this centuries-old recipe.
While its original origins are unknown, a drink of warm wine infused with spices can be traced all the way back to 2nd century Rome. Today, most wine-drinking cultures have their own version of this piquant beverage.
What Makes Mulled Wine Special
The technique used to create mulled wine cooks away the nuances found in the alcohol. Therefore, the final product is equally as delicious whether you use a less expensive bottle of wine or a pricier one. Translation? This is a great way to use any leftover vino taking up space in your fridge.
Paris based-baker David Lebovitz has written more than his share of acclaimed cookbooks – 7 in fact! Through his blog, he shares anecdotes from his travels and recipes he’s created, as well as cookbooks from which he’s drawn inspiration over the years. This particular recipe of David’s for hot mulled wine (in French, it’s pronounced “vin chaud”) was inspired by a recipe from a collection rated one of the best cookbooks of 2011, The Food52 Cookbook (Vol. II). We love this version for its incredible blend of spices — try it tonight!
Hot Mulled Wine – Vin chaud
- 1 bottle (.75l) red wine
- 1 star anise (entire)
- slices fresh ginger
- green cardamom pods
- 3 whole cloves
- generous pinch of freshly ground black pepper
- 1/4 cup (60ml) mild-flavored honey
- optional: 1/4 cup (60ml) Pear Williams, or another eau-de-vie
For detailed instructions, click here.
What’s Wine without Chocolate?
Our award-winning Wine Truffle Collection makes the perfect partner to this delicious top-notch mulled wine. Featured in Wine Spectator magazine, one box of our truffles contains three pieces each of rich, smooth chocolate squares filled with Cabernet Sauvignon, Merlot, and Port flavors. This delightful mix of wine and chocolate provides the perfect reason to invite your dearest friends over for a cozy night full of laughs and love.