Posts Tagged mulled wine

Mulled Wine Season is HERE!

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:

MRS.VINO’S MULLED WINEMulled Wine
(Make with 2013 Barbera)

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!

Advertisements

, , , , ,

Leave a comment

Mulled Wine Season is HERE!

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:

MRS.VINO’S MULLED WINEMulled Wine
(Make with 2012 Sangiovese)

1 bottle of 2012 Sangiovese 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 Sangiovese, use a light, fruity red wine like Merlot, Grenache or  Barbera.  For wines other than our Sangiovese, 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!

, , , , ,

Leave a comment

Mrs. Vino’s Secret Mulled Wine Recipe

We wish you the happiest of holiday seasons!  The Sangiovese Mulled Wine has been an enormous hit!  Just in case you lost the recipe that came with your “Kit” here it is.

MOROVINO HOLIDAY MULLED WINE
(make with Morovino Sangiovese*)

1 Bottle Morovino Sangiovese
½ Bottle of tap water (use the Sangiovese bottle)
1/3  C. Brown Sugar
1 Package Morovino Wine Mulling Spices
1/4 C. dried fruit (use dried cherries, dried plums, dried apricots, raisins – whatever you have, they all work!

In your saucepan or crock pot, add the Sangiovese, water, sugar, spice package (take off the tag, but leave cork and leave spices in the bag) and raisins/cherries/etc.  Simmer on low in a saucepan or high in a crock pot for 1 hour or more (don’t let it boil).  More time is better.  When warm, ladle it into small coffee cups, or heavy wine glasses and serve.  Yes, the dried fruit goes in the glass too – yummy. Or put it in a thermos and take it to a football game (in a Thermos, strain the dried fruit out or it will clog up the pour spout).  Or make yourself a pot and sip on it while wrapping holiday gifts sitting in front of the fire listening to Nat King Cole.  Really, try it.  100% of visitors to the tasting room who have tried it have loved it!  NOTE:  If you don’t finish the entire pot of mulled wine just let it cool a bit, cover it and put it in the refrigerator.  It’s delicious when reheated the second day!

*If you use a wine other than Morovino’s Sangiovese, look for a low tannin Red wine and start with 1/4 Cup brown sugar then adjust to taste.  Here are some reds that are usually low in tannin:  Beaujolais, Tempranillo, Pinot Noir, Burgundy, Chianti, Merlot.

DON’T HAVE A BAG OF MOROVINO MULLING SPICES?  Here’s the secret recipe for 1 bottle of wine:

1/2 T whole cloves
1/2 T whole allspice
1 and 1/2 Cinnamon Sticks
2″ of orange peel – just peel, no pith
Tie all the spices up in a piece of cheesecloth or in a coffee filter or put them in a tea ball and follow the recipe as above.

,

Leave a comment