The recipe for mulled wine warms up the winter

Whether you call it glögg, gluhwein or mulled wine, this aromatic drink is a holiday classic and a great winter warmer. If you’re looking for a good guide, Napa Valley’s fourth-generation winemaker CK Mondavi and Family Winery shares their favorite recipe, created by Barkeep SF’s Derek Kwong, for Mondavi Mulled Red Wine.

If you’re looking for more holiday wine cocktail inspiration, you’ll find Candy Cane Winetinis and Mulled Cider Sangria recipes at www.ckmondavi.com/ckm-pairings.

MONDAVI MULTED RED WINE

For 4 to 5 people

  • 1 bottle CK Mondavi Cabernet Sauvignon
  • 5 whole cloves
  • 3 anise stars and more to garnish
  • 3 Vietnamese cinnamon sticks, plus more for garnish
  • 2 tablespoons honey (Mondavi uses the Wild Mountain brand)
  • 2 blood oranges, divided use

In a medium saucepan over medium heat, combine the wine, spices and honey.

Cut 1 blood orange into thin rounds and place them in a saucepan. Cut the second blood orange into slices and set aside.

Bring the contents of the saucepan to a boil. Reduce heat to medium-low and simmer gently for 10 minutes.

Pour into serving cups with caution, as the contents are hot (and delicious). Garnish each with a slice of blood orange, a cinnamon stick and a star anise, and serve immediately.


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Jean H. Vannatta