The Mulled Wine: A Complete History & Classic Recipe

Few beverages embody winter warmth, ritual, and communal celebration as deeply as Mulled Wine. Spiced, aromatic, gently heated, and enveloped in centuries of tradition, Mulled Wine is a drink that has traveled across empires, markets, religious festivals, and family tables. Its story includes ancient Roman soldiers, medieval Christmas fairs, Victorian punch bowls, and modern holiday markets from Europe to the Americas.

Below is the complete historical, cultural, and technical exploration of Mulled Wine—followed by a refined, modern craft recipe that honors its storied past.

I. Origins

1. Roman Beginnings: The First Spiced Wines

Mulled Wine traces its lineage to conditum, an ancient Roman spiced wine mixture of honey, pepper, bay leaf, saffron, dates, and wine. Roman soldiers and traders carried spiced wine across the empire, spreading the practice of heating and flavoring wine throughout Europe.

Mulled Wine served three purposes:

• Preservation

• Medicinal warmth

• Culinary luxury

Spices were expensive, signaling status and refined taste.

2. Medieval Europe: Spiced Wine as Medicine

During the Middle Ages, wine was often spiced to:

• Mask poor-quality or spoiled wine

• Provide perceived medicinal benefits

• Offer wintertime comfort

“Hippocras,” a spiced, sweetened wine strained through a cloth (named after Hippocrates), became popular among nobility and in early apothecaries. Cinnamon, ginger, and clove—spices arriving via trade routes—became central to the medieval palette.

3. Winters, Markets, and Festivals

As Europe industrialized and cities grew, Mulled Wine found a new home:

• German Christkindlmarkts

• Nordic winter markets

• French Noël villages

• English holiday fairs

Warm wine spiced with cinnamon, anise, and citrus became a hallmark of cold months, linking Mulled Wine with holiday ritual.

II. Historical Evolution

1. Northern European Traditions

Across the 17th–19th centuries, Mulled Wine evolved differently by region:

Germany — Glühwein:Red wine, clove, cinnamon, lemon peel, sugar; occasionally fortified with rum or amaretto.

Scandinavia — Glögg/Gløgg:Richer, often including:

• Port

• Brandy or aquavit

• Almonds

• Raisins

• Cardamom

France — Vin Chaud:Lighter, often white-wine versions with honey.

England — Wassail & Mulled Claret:Spiced ale or wine topped with baked apples; part of holiday caroling traditions.

2. Victorian Influence & Dickensian Christmas

The 19th century famously revived Christmas traditions in Britain. Charles Dickens mentioned hot spiced wine in “A Christmas Carol”, cementing Mulled Wine as a festive standard. Victorian punch culture embraced:

• Claret cups

• Smoking bishop (mulled port/orange punch)

• Wassail bowls

These set the stage for modern mulled wine traditions.

3. Modern Market Revival (20th–21st Century)

By the mid-20th century, Mulled Wine saw renewed popularity as:

• European Christmas markets expanded

• Ski culture adopted après-ski spiced wine

• American holiday traditions embraced European nostalgia

Mulled Wine is now a seasonal staple globally.

III. Ingredients & Technique

Although Mulled Wine is simple, technique dictates whether the result is refined or muddled.

1. Wine Choice

Use medium-bodied, fruit-forward reds such as:

• Merlot

• Tempranillo

• Zinfandel

• Grenache

Avoid heavy oak or high tannins—they turn bitter when heated.

White mulled wine works with:

• Riesling

• Pinot Gris

• Gewürztraminer

2. Sweetener

Choose based on desired complexity:

• Sugar (classic)

• Honey (floral nuance)

• Demerara (caramel depth)

• Maple syrup (North American twist)

3. Spices (Whole Spices Only)

• Cinnamon

• Clove

• Star anise

• Cardamom

• Allspice

• Nutmeg

• Optional bay leaf

Whole spices avoid harshness and cloudiness.

4. Citrus & Aromatics

Traditional additions include:

• Orange slices or peel

• Lemon peel

• Ginger

5. Fortification (Optional)

A small amount of spirit adds warmth:

• Brandy

• Rum

• Orange liqueur

• Amaretto

6. Temperature

The cardinal rule:Never boil Mulled Wine.Boiling evaporates alcohol and extracts bitterness.

Ideal range: 70–80°C (160–175°F).

IV. Cultural Significance

1. A Symbol of Winter Gathering

Mulled Wine is tied to:

• Holiday markets

• Fireside gatherings

• Winter weddings

• Community events

It evokes warmth, nostalgia, and shared ritual.

2. The Spice Route

Its use of exotic spices reflects historic trade routes: nutmeg from the Moluccas, cinnamon from Sri Lanka, cloves from the Spice Islands. Mulled Wine is, in many ways, a living record of global trade and culinary exchange.

3. Religious & Festive Roots

Christmas, Advent traditions, and winter solstice celebrations all used warm spiced drinks to symbolize:

• Hope

• Comfort

• Prosperity

4. Global Adaptation

Today, Mulled Wine appears in:

• Europe (markets and pubs)

• North America (holiday parties and bars)

• Australia & NZ (winter-centric bars in June–August)

• East Asia (increasingly popular in winter cafés)

It remains a timeless winter tradition.

V. How to Make the Classic Version Today

Recipe — The Classic Mulled Wine

Ingredients

• 1 (750 ml) bottle medium-bodied red wine

• 1/4 cup (50 g) sugar or 1/4 cup honey

• 1 orange (sliced)

• 1 cinnamon stick

• 3–4 cloves

• 1 star anise

• 3–4 strips of orange or lemon peel

• Optional: 1 oz (30 ml) brandy or orange liqueur

Method

1. Combine wine, sugar/honey, citrus, and spices in a pot.

2. Heat gently over low, keeping below simmering.

3. Maintain 20–30 minutes of warm steeping.

4. Add brandy or orange liqueur (optional).

5. Strain and ladle into heatproof cups or mugs.

Specs

• Glass: Heatproof mug, ceramic cup, or punch glass

• Ice: None

• Garnish: Orange slice, cinnamon stick, or star anise

• Style: Classic winter mulled wine

Technique Notes

• Never boil—bitterness results.

• Taste periodically; prolonged steeping intensifies spice.

• Honey yields smoother texture; sugar keeps flavors bright.

• Add spirits at the end to preserve aromatics.

Variations & Lineage

• German Glühwein — deeper spice, sometimes fortified with rum

• Scandinavian Glögg — raisin & almond garnish, often with aquavit

• French Vin Chaud — lighter, sometimes white-wine-based

• Smoking Bishop — Victorian port + orange punch

• Mulled Rosé — bright, floral, modern

Service & Pairing Tip

• Perfect with ginger cookies, nuts, cheeses, fruitcake, or charcuterie

• Ideal for holiday gatherings, markets, or après-ski settings

• Keeps well in a slow cooker on “warm” mode for parties

VI. Modern Variations & Legacy

1. Craft-Bar Reinventions

Modern bars experiment with:

• Spiced syrups (cardamom, fennel, Sichuan pepper)

• Cranberry reduction

• Fortified wines (port, Madeira)

• Clarified mulled wine (brilliantly clear yet aromatic)

2. Tea & Botanical Influences

Some bartenders steep:

• Rooibos

• Hibiscus

• Earl Grey

• Chamomile

This creates complex, layered aromatics.

3. Alternative Wine Bases

White, rosé, or sparkling-based mulled wines bring new textures and colors.

4. Mulled Wine’s Enduring Place

Mulled Wine’s longevity comes from its universal appeal:

• Warming

• Fragrant

• Seasonal

• Communal

It continues to symbolize winter hospitality across cultures.