HOMEMADE VIN BRULÉ (MULLED WINE)
Craving the mountains and not being able to go — what to do? Well, if the saying “If the mountain won’t come to Mohammed, then Mohammed must go to the mountain” applies, I recreate a little bit of a festive atmosphere: evenings in a mountain hut by the fireplace while I prepare a lovely Vin Brulé!!
A full-bodied red wine that warms the heart and soothes the spirit, also known as Mulled Wine, is a hot drink made with full-bodied red wine, citrus and spices; ingredients and methods vary according to origin and taste.
Whether you follow the traditional recipe or prefer to explore different variations, some ingredients should never be missing: an apple, an orange, a lemon, and then lots of spices… cinnamon, star anise, cloves, nutmeg and of course a little sugar.
I preferred to prepare the classic recipe which is also the simplest and quickest to have ready in just a few minutes.
Not that I’m particularly fond of spirits in general, but Vin Brulé is one of those things I can’t give up — maybe for that pleasant warming and relaxing effect it has, or perhaps because it evokes snowy mountains, pristine slopes and moments of relaxation. Indeed, a nice hot spiced red wine is sometimes exactly what you need.
So let’s get to work and prepare together
HOMEMADE VIN BRULÉ (MULLED WINE)
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Cuisine: Italian
Ingredients
- red wine (1 liter (about 34 fl oz / ~4 1/4 cups) — e.g., Teroldego, Merlot, Cabernet)
- sugar (100 g (about 1/2 cup or 3.5 oz))
- oranges (1 — the zest)
- lemon (1 — the zest)
- cinnamon sticks (2)
- cloves (6)
- juniper berries (5)
- star anise (1)
- nutmeg (1 pinch)
Preparation
First, prepare the fruit: wash the orange and lemon thoroughly, then remove the zest; peel the apple and cut it into wedges.
In a pot pour the sugar, add the spices (cinnamon, juniper, cloves, star anise), the citrus zests and the full-bodied red wine.
Place over heat, bring to a boil and let simmer for 5 minutes over low heat, until the sugar has completely dissolved.
Strain the vin brulé through a fine-mesh sieve, pour it into heatproof glasses or mugs and serve very hot.
STORAGE
You can store the vin brulé in the refrigerator for 2–3 days at most. When ready to serve, reheat it in a small pot.
TIPS
Regarding the type of wine, choose one that has some character while still being fruity: a good Merlot or Cabernet, for example.
The wine must not boil or burn; the fundamental rule is low heat — it takes about twenty minutes.
Vin brulé should be strained and served steaming hot.
Some people flambé it before serving, setting it alight; I prefer not to, both to avoid burning myself and because it doesn’t change the taste.
When cutting the zest from the lemon and orange, be careful not to take the white pith, which would make the preparation bitter.
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