Make your own mulled wine at home in 5 easy steps

Holiday parties and mulled wine go hand in hand. It adds warmth to the ambiance — something sweet and spiced simmering on the stove while friends hang out. And it’s a European tradition, a very important one that. According to lore, the tradition was started in the second century by the Romans, who heated wine to steel their bodies against the winter temperatures.

Chris Woodrow, former owner of Vin Master in South End, doesn’t just reserve mulled wine for parties or survival, though. “I’ve also made some on cold winter days, especially to warm up after being outside,” he said. “I would say after shoveling, but who am I kidding, we don’t do that here.”

Fact. Since I wasn’t shoveling snow this weekend either, I made a batch of mulled wine for the first time and it warmed me from my nose to my toes (my fuzzy socks helped, too).

From the tips that I gathered from Woodrow last holiday season, here are five steps to making mulled wine at home:

(1) Pick the wine

“I go with something good, but economical,” Chris said. “For reds, I go with something really fruity but not too heavy. Good options are Garnacha or Zinfandel. They both bring a little spice of their own to the mix. If I’m feeling more traditional, I go with a Dornfelder or Zweigelt from Germany or Austria.

“On the white side I tend toward wines with a little acid kick to keep the mix from getting cloying. Riesling and Pinot Grigio are good options.”

(2) Pick the spices

“I have to admit, I’m a little lazy,” Woodrow said. “I just go to the Savory Spice Shop and pick up some of their pre-mixed packages. Go with the experts.”

Savory Spice Shop sells Mulling Spices (or Holiday Spice Tubes) online and in-store for a range of weights and prices, from $6 up. The packets contain saigon cinnamon, allspice, Ceylon and Madagascar cloves, blade mace and inner cardamom seeds.

(3) Skip the sugar

I don’t love adding sugar to anything, especially wine. You too? Fear not.

“That’s where fruity wines come in,” Woodrow said. “They give the impression of sweetness without being really sweet. A jammy Zinfandel won’t need any added sugar.”

(4) Pick some snacks to pair

“Unlike fashion, when I pair food and wine, matchy matchy is the way to go,” Woodrow said. “Spicy wine calls for spicy food. Ginger snap cookies or spice cake go great. This is also another time to get that pumpkin pie fix.”

Yes please.

(5) Actually make the wine

Second option: Feeling lazy? Just pour a wintry wine.

“Big, rich reds like Cabernet Sauvignon or Brunello warm you from the inside,” Woodrow said. “Something about them feels like snuggling into your favorite blanket. To me, it’s also a time for great dessert wines. Vin Santo and Biscotti or Eiswein and a fruit tart are perfect for a winter evening.”

A few of my favorite wine shops to browse are Vin Master: 2000 South Blvd., Suite 610; Dilworth Tasting Room: 300 East Tremont Ave.; and Foxcroft Wine Co.: 1235 East Blvd., Suite 1 and 7824 Fairview Road. Visit Savory Spice Shop at 2000 South Blvd., Suite 520.

Stay warm and cheery, friends.

Photos: Katie Toussaint

This story was originally published December 14, 2017 at 8:00 PM with the headline "Make your own mulled wine at home in 5 easy steps."