Wait! What’s that wonderful aroma in the tasting room??? It’s November so it’s Mulled Wine Season. This year I think the Mulled Wine is the best ever (OK, I’m pretty sure I say that every year – but this year I mean it). For those of you who misplaced your recipe for Mrs. Vino’s Holiday Mulled Wine in all the holiday craziness – here you go:
1 bottle of 2013 Barbera by Morovino*
1/2 bottle of tap water (use the Sangiovese bottle)
1/3 cup lightly packed brown sugar
1 package Morovino mulling spices
1/4 c. dried fruit (used dried cherries, plums, raisins, apricots or blueberries for best results)
OK, last year Mrs. Vino took a LOT of guff because the recipe she was handing out in the tasting room was not exactly the same recipe she used to make wine for the tasting room – it was the easier version of the recipe that she uses when she makes Mulled Wine at home. SO, this year, here are 3 different ways to make your mulled wine – based on time and inclination.
To make mulled wine EXACTLY like the tasting room version: 1) Put the wine, water, sugar, dried fruit and spice package (take tag off, leave cork on and spices in bag) all in a saucepan. 2) Simmer over low heat (do not boil – it will volatilize the alcohol) for 45 minutes to 1 hour. Mrs. Vino usually makes her mulled wine for the tasting room the night before she serves it – that’s the difference. So for this version, when the wine has finished simmering, 3) take the pot off the stove and cover it. Let it cool down a bit. Then put it in the refrigerator overnight (leave the spice bag and dried fruit in it). When you are ready to serve it, put it back on the stove top on low heat and bring it back up to a simmer. Discard the spice bag and ladle into glasses as desired. NOTE: Mrs. Vino usually uses a combination of raisins and dried apricots for the tasting room mulled wine.
To make Mulled Wine like Mrs. Vino makes it at home, follow steps 1 and 2 – and serve immediately. Still delicious, but leaving the bag and fruit in the wine overnight does concentrate the flavors a bit.
To make Mulled Wine in your Crock Pot, put the wine, water, sugar, spices and dried fruit in your slow cooker and simmer covered for 1 hour on high and then uncovered for at least an additional 30 minutes on low. Keep the slow cooker on low and serve directly from the slow cooker.
Serve it with cookies, holiday carols, and friends – it’s a perfect pairing!
**If you don’t use Morovino Barbera, use a light, fruity red wine like Merlot, Grenache or Barbera. For wines other than our Barbera, start with 1/4 cup of sugar. Then taste and add more if necessary. Too much sugar is when Mulled Wine goes horribly, horribly wrong!