Traditional German Mulled Wine Recipe (Glühwein) (30 Mins) (2024)

FAQs

How long does it take to heat Glühwein? ›

Simmer. Cook the mulled wine on medium-high heat until it just barely reaches a simmer. (Avoid letting it bubble — you don't want to boil off the alcohol.) Reduce heat to low, cover, and let the wine simmer for at least 15 minutes or up to 3 hours.

Mulled wine is hot spiced wine. Gluhwein is a German term for exactly the same. However, they might not necessarily taste the same way because there are so many different recipes, spice mixes and wines to choose from.

Method. Put the red wine, cinnamon, star anise, cloves, lemon zest and sugar in a large pan. Cook on a low heat for 10 mins. Remove from the heat and cool, leaving to infuse for about 30 mins.

Just follow the directions for your favorite recipe and let the wine simmer with spices until it's deeply infused. Then let the mulled wine cool at room temperature, transfer it to an airtight container, and store it in the fridge — it will keep well there for up to three days.

The key to successfully heating up mulled wine is to take it up to a nice warm temperature without boiling it. Wine has a lower boiling point than water, and overheating it will cook off some of the alcohol, resulting in an unpleasant bitter flavour.

But no matter what you start with, and no matter all the other variables, if you're really keeping mulled wine warm for 10 hours, it's very likely some—but definitely not all—of the alcohol will evaporate. But the flavors of the mulled wine will also start to fade and get muddier after hours and hours of heat exposure.

The word “Glühwein” roughly translates to “glow wine.” A traditional Glühwein typically includes a variety of spices such as cinnamon, clove, and star anise. This German mulled wine also features citrus, vanilla, and sugar.

Zinfandels, Merlots, Syrah/Shiraz, or Garnache tend to work best. Avoid red wines high in tannins or have an oaky flavor, and avoid light reds. Sometimes Cabernet Sauvignon, which tends to have a full-bodied, fruity flavor, can work in a pinch, as can Malbec, which tends to have a bold, spicy flavor.

Glühwein is traditionally served at stalls at Christmas markets across Germany and Austria to keep people warm as they shop and socialize. This recipe is for the German Glühwein, which literally translates to glow-wine, because of how you feel after you've been drinking tiny mugs outside in December.

You need to infuse the wine long enough with the spices to take on their flavour but DON'T ON ANY ACCOUNT LET THE MIXTURE BOIL as you'll be left with a bitter taste. Slow and low is the way to go. And it shouldn't be served piping hot, just comfortably - and comfortingly - warm.

How much alcohol is in mulled wine after heating? ›

But fear not, hot cider, hot toddy, and mulled wine lovers: Around 85 percent of your beloved alcohol will survive the heating process. The U.S. Department of Agriculture did a study in 2007 that nailed down the numbers with the magic of the scientific method.

Yes. Even though the spiced wine is heated, most of the alcohol remains.

If mulled wine has gone bad, the first sign would be a sour smell, resembling vinegar. Secondly, the taste would also be noticeably sour or tart, different from its original sweet and spicy taste. A change in colour might be a sign as well. If you spot any mold, it's definitely time to discard it.

Either some carbon dioxide was trapped inside when the wine was bottled, or the wine started to re-ferment while in the bottle, and the bubbles are a byproduct. A little fizz won't make you sick, but I find it unpleasant, and it usually comes with a yeasty stink.

Once opened, mulled wine is known to only maintain its quality for 3 to 5 days. You will be able to determine whether your mulled wine has gone bad by assessing its appearance, aroma, and taste.

Saucepan on low. The pre-bottled stuff tastes better if you toss some orange slices in there. I meant to buy a cheap bottle of red wine today to make Gluhwein. I've also done it for a few hours in a crock pot on high, that way it stays warm for refills/larger groups of people.

Re-heat it – If you make mulled wine in a pot, you can always put that pot back on the stove and re-heat the wine. As long as you don't bring it to a boil, the flavour of the wine won't be affected. You may lose a little of the alcohol punch, but you still get all the rich, spicy taste of your delicious mulled wine.