I can’t remember the first time I tried Chardonnay, which I’m sure is due, in part, to the fact that it was so bad I blocked the tasting experience from my memory. Chardonnay is one of the white wine varietals that’s pretty ubiquitous. It’s guaranteed …
I can’t remember the first time I tried Chardonnay, which I’m sure is due, in part, to the fact that it was so bad I blocked the tasting experience from my memory. Chardonnay is one of the white wine varietals that’s pretty ubiquitous. It’s guaranteed to be one of two, maybe three reliable white wines available at a wedding. It’s a variety that, in a sea of intimidating wine lingo on an extensive drinks menu, is familiar and approachable. At a liquor store three blocks from your college campus, you’ll be hard-pressed to find Sancerre or Txakoli (not a problem for the 19-year-old with a fake I.D. that hasn't heard of Txakoli), but you’ll have your pick of Chardonnays under $15.
All of this is to say that Chardonnay and I have taken more than a few walks around the block and we never got along. It was easy for me to write off Chardonnay entirely. That is, until I was introduced to unoaked Chardonnay.
It’s no secret that we love Champagne. We’ve talked about the best way to go about opening a bottle of Champagne safely and how to keep the bubbles fizzy for days once you have opened it. We’ve even shared more than a dozen of our favorite Champagne co…
It’s no secret that we love Champagne. We’ve talked about the best way to go about opening a bottle of Champagne safely and how to keep the bubbles fizzy for days once you have opened it. We've even shared more than a dozen of our favorite Champagne cocktail recipes. But the most important question of all is: How the heck do you store Champagne?
Listen, I know Champagne is expensive (even though it doesn’t always have to be), and you may be holding on to a special bottle of Veuve Clicquot or a celebratory vintage for a momentous occasion. When storing Champagne, you want to first and foremost prevent the bottle from breaking haphazardly while also keeping the cork moist and protecting the good stuff on the inside.
If you’re looking to switch up your usual Sauvignon Blanc or Pinot Grigio, there’s a lesser-known, super versatile white varietal that belongs on your table: Txakoli. Pronounced “cha-ko-lee” (and sometimes called “chacoli” or “txakolina”), this Basque …
If you’re looking to switch up your usual Sauvignon Blanc or Pinot Grigio, there’s a lesser-known, super versatile white varietal that belongs on your table: Txakoli. Pronounced “cha-ko-lee” (and sometimes called “chacoli” or “txakolina”), this Basque wine is light on alcohol, delicate in flavor, and can be enjoyed before, during, and after a meal.
My first encounter with Txakoli was in the Spanish seaside town of San Sebastian, where my husband and I found ourselves on our first pintxos crawl. We asked the bartender for a recommendation to go with the array of small bites we had chosen, and without hesitation, he pulled out a slender green bottle from a bucket of ice, held it high overhead, and poured the wine into two glass tumblers with a flourish. Bright, with plenty of acidity, and slightly effervescent on the tongue, it was a perfect accompaniment to nearly every dish, from garlicky shrimp to jamon iberico. Because of its versatility (and the great memories it brings of these bars in San Sebastian), Txakoli has been in regular rotation at my house ever since.
The traditional Thanksgiving dinner has a reputation for being particularly challenging to successfully pair with wine, but finding a nonalcoholic accompaniment that works with white and dark meat turkey, half a dozen (or more!) sides, and heavily spic…
The traditional Thanksgiving dinner has a reputation for being particularly challenging to successfully pair with wine, but finding a nonalcoholic accompaniment that works with white and dark meat turkey, half a dozen (or more!) sides, and heavily spiced desserts used to be all but impossible. Until recently, the only wineglass-appropriate beverages for nondrinkers were sparkling apple ciders. While there’s nothing wrong with a good old-fashioned bottle of Martinelli’s, it’s just too sweet to bring out the best in herbed stuffing, tart cranberry sauce, and cinnamon-spiced pies. Luckily, there are now plenty of sophisticated nonalcoholic wine alternatives, from those that try to directly emulate wines, to more adventurous flavor combinations beyond a winemaker’s wildest dreams! For something a bit more grown-up than what you used to drink at the kid’s table, there are now zero-proof options to satisfy any palate.
In general, dealcoholized wines are horribly disappointing, even those made by actual winemakers. Many have flummoxing rave reviews and taste like expensive bottles of too-sweet grape juice to me. Dealcoholized sparkling, however, is the exception that proves the rule. Among wine drinkers, the easiest pairing that will get you from the first hors d’oeuvres to the last bite of pumpkin pie is a good, dry sparkling, and there are some excellent zero-proof options.
The other day, for some reason, the subject about the “decline of French cuisine” which had been much-discussed and debated about subject a decade ago, came up. At the time, books were written about it, a Time magazine cover featured a sad mime bemoaning the end of French culture, newspapers wrote articles bemoaning faltering bistros and wondering ‘‘Who could save French cuisine?’, and French television…
The other day, for some reason, the subject about the “decline of French cuisine” which had been much-discussed and debated about subject a decade ago, came up. At the time, books were written about it, a Time magazine cover featured a sad mime bemoaning the end of French culture, newspapers wrote articles bemoaning faltering bistros and wondering ‘‘Who could save French cuisine?’, and French television reporters rifled through the garbage of esteemed bistros and restaurants to show empty packages of pre-prepared and frozen foods that likely had been served to customers. The future of French cuisine was a subject of international interest.
People asked me to chime in on it, too. It was a rather loaded subject because there were a lot of issues surrounding any “decline,” but it was also hard to define – “What is French cuisine?” Yes, it’s Duck confit, Hachis Parmentier, œufs mayonnaise, éclairs, and Paris-Brest, but the new generation of cooks began recasting the focus of food in France, putting the quality and diversity of the ingredients first, and supporting local producers while taking cues from the various regions and cultures in France (which has always been the foundation of French cooking), rather than sticking to a codified script.
So I was excited when Chanceux opened in my neighborhood recently. I’d met Thomas Lehoux a few years ago, and featured him in Drinking French because he decided to improve the reputation of French coffee (another hotly-contested issue) and opened Belleville Brûlerie, a small-scale coffee roasting company that he founded in Paris with his business partners.
We’ve partnered with Imagery Wine Collection—a portfolio of unique, artistically inspired wines—to share a showstopping holiday main from Adrianna Guevara Adarme of A Cozy Kitchen, plus her favorite way to repurpose the leftovers (hint: brunch is invol…
We’ve partnered with Imagery Wine Collection—a portfolio of unique, artistically inspired wines—to share a showstopping holiday main from Adrianna Guevara Adarme of A Cozy Kitchen, plus her favorite way to repurpose the leftovers (hint: brunch is involved).
One of the easiest ways to impress your guests at any holiday meal—besides having a few great bottles of wine on the table, like the ones from Imagery Wine Collection—is with a giant, golden-brown baked ham. It’s a nice detour from the classic turkey, plus there’s no dry meat and you won’t have to worry about anybody fighting over a certain part of the bird. It also makes way better leftovers, if you ask me.
We’ve teamed up with Erath Winery—known for their critically acclaimed Oregon wines—to share food-and-wine pairing ideas perfect for the fall season. Thanksgiving’s almost here, so we’ve cooked up two holiday-ready menus, including our favorite wines f…
We've teamed up with Erath Winery—known for their critically acclaimed Oregon wines—to share food-and-wine pairing ideas perfect for the fall season. Thanksgiving's almost here, so we've cooked up two holiday-ready menus, including our favorite wines from Erath Winery to sip alongside 'em.
While I'm always happy to sip whatever wine is being poured at the dinner table—especially if I'm a guest at someone else's house—when it comes down to it, I've definitely got my favorites. During the summer, it's rosé all the way, especially something dry with notes of tart fruit and a fresh acidity. But once the cooler weather rolls in, I say goodbye to rosé for the season and dive in to my favorite red wines.
There are thousands of wine subscriptions and clubs all around the United States, all making various promises of having the best wine. But to determine the quality and value of what they’re selling takes an understanding of the fine print, years of exp…
There are thousands of wine subscriptions and clubs all around the United States, all making various promises of having the best wine. But to determine the quality and value of what they’re selling takes an understanding of the fine print, years of experience, and lots of taste testing—all of which we did to find the best wine subscriptions.
We researched dozens of wine subscriptions, went through various signup processes, waited (im)patiently for well-padded boxes, and ultimately tested almost 40 bottles of red, white, orange, sparkling, and more. (Yes, we drank and wasted an intimidating amount of wine, with regrets).
We’ve teamed up with Erath Winery—known for their critically acclaimed Oregon wines—to share cooking inspiration for the changing seasons. On the menu: light yet comforting dishes to ease you into the cooler weather, plus the best wines to pair ’em wit…
We've teamed up with Erath Winery—known for their critically acclaimed Oregon wines—to share cooking inspiration for the changing seasons. On the menu: light yet comforting dishes to ease you into the cooler weather, plus the best wines to pair 'em with.
While most people are sad to see summer go, I welcome its departure every year. (Farewell, 90 percent humidity and sweating through my T-shirt; I will not miss you.) Fall is my season—and my favorite time of year to cook.
This mulled wine recipe is easy and classic, starring a bold red, mulling spices, brandy and orange. The ideal cozy drink for a crowd!
When the first chill starts to fill the air, it’s time for cozy drink season! What better way to start the fun than a great Mulled Wine? Make up a big pot, and it fills your kitchen with an intoxicating aroma of toasted allspice and cinnamon. This recipe is just sweet enough, balancing the bold fruity wine with mulling spices, citrus, and oak and vanilla notes on the finish. It’s truly stunning: a classic recipe for all your fall and winter occasions!
What is mulled wine?
Mulled wine is wine that’s heated with spices. It’s typically served in the fall and winter, especially around Christmastime. The first recorded spiced wine recipe was in Rome in the 2nd Century AD! Today it’s very popular in the UK and across Europe, as well as the US. It’s called Glühwein in German-speaking countries and Glögg in Nordic countries.
Mulled wine spices
Mulled wine is made with mulling spices, which infuse the entire drink with that signature cozy flavor. (The same style of spices are used in Mulled Cider.) Typically a mulled wine is simmered with whole spices instead of ground, so the flavor infuses into the wine instead of making it cloudy. There are lots of variations on the spices depending on your country and tradition. Common mulled wine spices include:
Cinnamon sticks
Cloves
Allspice berries
Whole nutmeg
Star anise
Star anise is the most unique of these mulled wine spices: it’s a star-shaped seed pod. It’s available at most grocery stores, but you can also buy star anise online.
How to make mulled wine: stovetop, slow cooker or Instant Pot
You can make mulled wine using various methods: our favorite is the stovetop because it’s quick and easy! But if you’re serving a crowd at a party, a slow cooker or Instant Pot are great options. Here are the three methods of how to make mulled wine:
Stovetop method: The quickest method, at only 30 minutes! Just make sure it stays on the lowest warming setting: it shouldn’t even come to a simmer (otherwise the liquid reduces too much).
Slow cooker method: This method takes 2 hours and is great for parties! You can leave it on the warm setting and serve it right out of the Crock Pot.
Instant Pot method: Use this version if you have a pressure cooker instead of a slow cooker!
Tips to the best mulled wine recipe
A good mulled wine is one thing: but a truly great mulled wine has a few tricks to take the flavor over the top! Here’s are a few tips for how to make the best version of this drink:
Toast the spices first. Toasting the spices for a few minutes in the pot or a skillet helps to release even more of their flavor during the simmering time. Plus, it makes your kitchen smell incredible!
Simmer very low. You barely want it to be bubbling. If it’s too high, the liquid will reduce and get too thick.
Add brandy and orange juice at the end. Do this instead of simmering them with the wine. It brings in major oak, vanilla and citrus notes to the finish of each sip.
Make a double recipe for party size
This mulled wine recipe uses one 750 ml bottle of wine, and makes enough for 6 servings of ¾ cup each. Serving a crowd? We’d recommend grabbing two bottles of wine and doubling this recipe. A doubled or even tripled recipe would fit in a Slow Cooker or Instant Pot. Use the 2x button in the recipe below for easy doubling.
This mulled wine recipe is easy and classic, starring a bold red, mulling spices, brandy and orange. The ideal cozy drink for a crowd!
Ingredients
10 allspice berries
10 whole cloves
3 star anise pods
3 cinnamon sticks
1 750 ml bottle dry red wine*
½ cup water
¼ cup maple syrup or honey
¼ cup brandy or Cognac
1 small orange, for garnish
Instructions
Toast the spices: Add the spices to the bottom of a pot (or to a skillet for Slow Cooker or Instant Pot). Toast over medium heat for 2 to 3 minutes, stirring occasionally, until fragrant.
Stovetop cooking instructions: Turn the heat to low. Add the water, then pour in the wine and maple syrup and stir. Warm for 30 minutes on low heat, just barely bubbling. Do not let the wine come to a full simmer (or the liquid will reduce too much).
Slow Cooker & Instant Pot instructions: Place the wine, water and maple syrup in the slow cooker or Instant Pot (pressure cooker) with the toasted spices. Cook on low for 2 hours or Normal using the Instant Pot “Slow Cooker” setting.
Add brandy and orange juice: When ready to serve, stir in the brandy or Cognac and the juice from 1 orange. Garnish with orange slices and if desired, rosemary sprigs.
Notes
*Double the recipe for a party: for the Slow Cooker and Instant Pot it’s nice to have the doubled quantities.
Category:Drink
Method:Stovetop
Cuisine:Drink
Keywords: Mulled wine, mulled wine recipe, how to make mulled wine, mulled wine spices
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