Few things signal the start of winter quite like a pot of mulled wine warming on the stove. The spices, the citrus, the gentle steam rising from the mug, we can’t get enough. And the good news is that making it at home is easier than most people think.
This guide walks you through the best wine for mulled wine, the mulled wine spices that do the heavy lifting and a simple step-by-step mulled wine recipe you can come back to all season long.
What Is Mulled Wine?
Mulled wine is red wine that's been gently heated with whole spices, citrus and a sweetener. The result is a warm, richly spiced drink that’s fragrant, deeply flavoured and endlessly adaptable. It goes by different names around the world: Glühwein in Germany and Austria, vin chaud in France, gløgg in Scandinavia but the idea is the same everywhere. Warmth, spice, good wine.
Mulled Wine Ingredients: What You'll Need
A great mulled wine recipe doesn't need much. Here's what to gather for four to six servings:
The Wine
One standard bottle (750ml) of a fruit-forward red wine. See the next section for specific recommendations.
Mulled Wine Spices
- 2 cinnamon sticks — the backbone of the recipe. Warm, sweet and aromatic.
- 4–5 whole cloves — rich and slightly bitter. Use sparingly, they're potent!
- 2 star anise — adds a subtle aniseed depth, don't skip it.
- ½ teaspoon whole allspice berries (optional) — layers in warmth reminiscent of cinnamon, cloves and nutmeg at once.
- A few gratings of fresh nutmeg — adds a subtle, sweet nuttiness at the end.
- 2 cardamom pods, lightly crushed (optional) — for a fragrant, slightly floral lift.
Citrus & Sweetener
- 1 orange, sliced into rounds — both for flavour and for the warm, inviting look in the pot.
- 2–3 tablespoons of honey or brown sugar — start with less and adjust to taste. Honey gives a rounder sweetness; brown sugar adds a little caramel depth.
Optional Extras
- A splash of brandy or dark rum — traditional in many European versions. Adds warmth and depth. Add after heating, not before.
- A strip of lemon peel — brightens the overall flavour.
- A vanilla bean, split — for a softer, more aromatic sweetness.
The Best Red Wine for Mulled Wine
The most important rule: choose a wine you'd enjoy drinking on its own, but don't spend a fortune on it. Mulled wine transforms the wine with heat and spice, so a mid-range, fruit-forward red is the sweet spot, complex enough to add character, without wasting a special bottle.
Avoid heavily oaked reds. The oak flavours don't play nicely with warm spices and can make the finished drink taste bitter or flat. Likewise, steer clear of very tannic, structured reds. Heat amplifies tannin and can make mulled wine taste astringent.
These are the styles that work best:
Shiraz
An Australian mulled wine classic. Shiraz brings dark fruit, natural spice (think black pepper and warm earth) and enough body to hold its own when heated. Barossa and McLaren Vale styles are particularly well suited, full-flavoured but not too tannic.
Browse Shiraz wines at The Wine Collective
Merlot
Plush, fruit-forward and low in harsh tannins, Merlot is one of the most forgiving choices for mulled wine. Its soft cherry and plum flavours meld beautifully with cinnamon and cloves without fighting the spices for attention.
Browse Merlot wines at The Wine Collective
Malbec
Dark berry fruit, velvety tannins and a cocoa-like richness make Malbec an excellent mulled wine base especially Argentinian expressions, which tend to be fruit-driven and approachable. It creates a particularly deep, indulgent version of the drink.
Browse Malbec wines at The Wine Collective
Grenache or Grenache Blends
If you prefer something a little lighter and more fragrant, a Grenache or GSM blend (Grenache, Shiraz, Mourvèdre) is a lovely option. Lower tannins and bright red fruit keep the mulled wine feeling fresh rather than heavy.
Browse Grenache wines at The Wine Collective
Our Go-to Mulled Wine Recipe: Step by Step
Makes 4–6 servings. Ready in 20–25 minutes.
- Prep your ingredients. Slice the orange into rounds. Lightly bruise the cardamom pods (if using) with the flat of a knife. Measure out your spices and sweetener.
- Combine in a saucepan. Pour the full bottle of wine into a medium-large saucepan. Add the orange slices, cinnamon sticks, cloves, star anise, allspice and nutmeg. Add your honey or sugar.
- Heat gently. Warm over medium-low heat, stirring occasionally, until the wine just starts to steam. This takes around 10–15 minutes. Do not let it boil, boiling drives off the alcohol and dulls the flavour. The ideal temperature is around 70°C.
- Taste and adjust. After 15 minutes, taste for sweetness and spice balance. Add more honey for sweetness, or let it sit a little longer to intensify the spice.
- Add brandy (optional). If using brandy or rum, stir it in now, off the heat.
- Strain and serve. Ladle through a fine sieve into heatproof mugs or glasses. Garnish with a fresh orange slice, a cinnamon stick, or a star anise.
Tips for the Best Mulled Wine
- Never boil it. This is the golden rule. A gentle simmer is all you need.
- Use whole spices, not ground. Ground spices cloud the wine and can make it gritty. Whole spices infuse cleanly and strain out easily.
- Slow cooker for a crowd. Making mulled wine for a party? Use a slow cooker on low. It keeps the wine at a perfect drinking temperature for hours without any risk of boiling.
- Balance sweetness against acidity. If your mulled wine tastes sharp or sour, add a little more honey. If it tastes flat or cloying, a small squeeze of fresh orange juice will lift it.
- Make it ahead. Mulled wine actually improves if you let the spices infuse for longer. Make it early in the day, let it cool, then gently reheat before serving.
- Leftovers. Store in a sealed container in the fridge for up to three days. Reheat gently on the stove, never in the microwave.
What About a Mulled Wine Kit?
Pre-packaged mulled wine kits, usually containing a sachet of pre-blended spices, can be a convenient shortcut and some are genuinely good. But making your own spice blend from whole spices gives you far more control over the flavour: you can dial up the cinnamon, hold back on the cloves, add cardamom if you like a floral note. Once you've made it from scratch, it's hard to go back.
If you are using a kit, the wine choice still matters just as much. Pair it with one of the red styles recommended above for the best result.
Frequently Asked Questions
What is the best wine for mulled wine?
A fruit-forward, medium to full-bodied red with low to moderate tannins. Shiraz, Merlot, Malbec and Grenache all work beautifully. Avoid heavily oaked reds and very tannic, structured styles like Cabernet Sauvignon, heat can amplify tannins and make the wine taste harsh.
Can I use white wine for mulled wine?
Yes, white mulled wine is a lovely variation, popular in parts of Austria and Germany. Riesling and Sauvignon Blanc work well; use honey, ginger, lemon zest and lighter spices (cardamom, vanilla, a single cinnamon stick) for a more delicate, citrus-forward version.
Do I need to add brandy?
No brandy is traditional in some European recipes but completely optional. Without it, you get a cleaner, lighter drink. With it, you get extra warmth and depth. If you do add it, stir it in off the heat after the wine has finished warming.
How do I stop mulled wine from being too sweet?
Start with less sweetener than you think you need. You can always add more, but you can't take it out. A squeeze of fresh orange juice or a strip of lemon peel will also add brightness and counterbalance sweetness. If your wine is naturally fruit-forward, you may need very little sugar at all.
Can I make mulled wine in a slow cooker?
Absolutely, it's actually ideal for parties. Combine all ingredients in the slow cooker, set to low and leave for 1–2 hours. Once warm, it will hold at serving temperature without any risk of boiling. Keep the lid slightly ajar to let a little steam escape.
How long does mulled wine keep?
Stored in an airtight container in the fridge, leftover mulled wine will keep for up to three days. Reheat gently on the stovetop over low heat, avoid boiling to preserve the flavour.
Ready to Get Mulling?
Once you've made your first pot of mulled wine from scratch, the pre-made versions rarely cut it. A good bottle of Shiraz, Merlot, or Malbec; a handful of whole spices; a little patience with the heat, that's genuinely all it takes.
Browse our full red wine collection to find the perfect bottle to get started.
