Skip the Markets: How to Craft Perfect Homemade Mulled Wine This Winter

As temperatures drop, the appeal of warming up with festive drinks grows stronger. For those looking to avoid the crowds and steep prices at winter and Christmas markets, making mulled wine and other seasonal beverages at home is a great alternative. With these tips, you're sure to succeed.

Red, White, or Rosé?

When it comes to mulled wine, nearly any variety works—though the choice of spices should complement the wine. Cloves and dried juniper berries pair well with red wine, while white mulled wine benefits from herbs and cardamom pods to create lighter, more delicate flavors.

This spiced drink traces its roots back to antiquity, evolving over time. The oldest surviving cookbook, the Roman De Re Coquinaria (On Cooking) by Apicius, records a recipe called Conditum Paradoxum—a spiced wine made with honey, bay leaves, mastic (resin from wild pistachio trees), saffron, and dates.

Some claim that spices were originally added to mask the poor quality of ancient wine, making it drinkable. Even today, according to wine experts, certain producers still use subpar base wines for their mulled wine.

Beware of Sprayed Fruit

Apple punch with cinnamon and cardamom can be a delight—even without added spirits. Ginger also works well in this mix.

For any hot drink made with fruit, it's best to wash the ingredients thoroughly beforehand or, ideally, use organic, unsprayed produce.

The Right Temperature—and the (Non-)Evaporated Alcohol

The golden rule for mulled wine: Don't overheat it. This applies even if you're making a non-alcoholic version. Regular red wine retains most of its alcohol content even when heated. For alcohol-free mulled wine, the solution is simple—start with alcohol-free wine.

When infusing red wine with spices and citrus, avoid excessive heat, as aromas evaporate during cooking, and bitterness can develop. A thermometer is your best tool: heat the mulled wine to 65–70°C (149–158°F), then let it steep for a few minutes before adjusting the sweetness with sugar or a splash of clementine or orange juice.

The Sugar Question

When it comes to sugar, less is more—and taste as you go. Many online recipes call for over 50 grams of sugar per bottle of wine, but that's often unnecessary. Even with apple punch, which is naturally sweet, sugar isn't always needed. If using a tart juice, a little sugar can help balance the flavors. Alternatives like honey, maple syrup, or additional fruit juice can also achieve the right sweet-sour harmony.

A word of caution with alcohol-free wines: depending on the variety and brand, they may already have a sweet profile. In that case, go even lighter on the sugar.