This Is How to Make Mulled Wine Ahead of Time (2024)

FAQs

How do you make mulled wine last longer? ›

Mulled wine, like any wine, is sensitive to temperature variations. To maintain its quality, store unopened bottles in a cool environment with a consistent temperature, ideally between 7°C and 18°C.

Pour the mulled wine into a large pre-heated saucepan on a low heat. Stir occasionally for few minutes until warm to the touch. Do not over-heat and never allow the wine to boil. However tempting it may be do not microwave mulled wine as the delicate spices can be over-excited and result in a rough, burnt tasting wine.

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.

TO STORE: Let your mulled wine cool completely, then pour it into an airtight storage container and place it in the refrigerator for up to 3 days. TO REHEAT: Gently rewarm mulled wine in a large pot on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm.

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.

You can reheat mulled wine as many times as you like, as long as it hasn't been overheated. Always use a thermometer to keep an eye on the temperature. If you plan to use your leftover mulled wine at a later date, keep it in the fridge for up to three days.

(Edit: To minimize bitterness, I recommend peeling the orange before simmering it in the wine.) Cinnamon: I love the making mulled wine with cinnamon sticks, but you could whisk in some ground cinnamon if that's what you have on hand.

Right Temperature: Serve mulled wine warm, but not too hot. Aim for a temperature that's comfortable to sip, similar to a warm cup of tea. Appropriate Glassware: Use heat-resistant glasses or mugs. Traditional glass wine goblets might crack with the heat, so opt for thicker, sturdier glasses or even festive mugs.

Heat the wine slowly to extract the maximum aroma, and never, ever, ever allow it to boil. Firstly, you will lose the alcohol, and secondly, boiling will change the flavours of the wine.

Ainsley Harriott recommends mulling wines in a slow cooker and says two hours at low temperature gives excellent results and should retain most alcohol content.

How to keep mulled wine warm at a party without? ›

Slow cooker mulled wine

If your slow cooker has a 'keep warm' function, use it so you don't have to repeatedly reheat your mulled wine during a Christmas party. This slow cooker mulled wine recipe uses all the classic flavours, plus citrussy triple sec.

Yes. Even though the spiced wine is heated, most of the alcohol remains. I suppose you could make a batch of mulled wine with a non-alcoholic wine and that would not have alcohol.

The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). These wines are dark, fruity and full bodied, which means they can support all of the flavors we'll be adding. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”

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.

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.

First, you just want to heat it up enough to have the spices integrate with the flavor of the wine so keep it on low whether you are using the stove or a crockpot. Second, use the lid. The alcohol will escape as steam so if the steam can escape, the alcohol will remain.