Mulled wine: history and recipe of the ancient drink

The vin brulé (translated: “burnt wine”) is a typical beverage from mountainous regions and northern Europe, where this warm infusion of wine and spices is considered a real remedy to fight the cold and seasonal ailments. Vin Brulé is also the drink of winter snacks and aperitifs, being perfect for warming up during the cold December evenings amidst the magical holiday atmosphere. It’s impossible to remain indifferent to the sweet call of the fruit and wine aroma that fills the streets and stalls of Christmas markets and... what can we say: one glass leads to another!

So why not prepare this intoxicating beverage at home? Aside from being incredibly easy to make, it’s also the perfect option for drinking something sweet with company, rather than the usual tea or cappuccino. And then, even though Christmas is mainly children's favorite holiday, we adults will surely need something to rejuvenate our spirits as well, right? 
Let’s see then what the history, the original recipe, and the variations (including a non-alcoholic one for kids) of this delightful beverage are. Mugs in hand, let’s get started!

The ancient origins of vin brulé

The origins of vin brulé are indeed ancient and trace back to the history of Ancient Rome where at the end of a meal, a drink called "conditum paradoxum" was consumed, which was a warm wine sweetened with honey and flavored with saffron, pepper, spikenard leaves, and dates.
This specialty has traversed centuries of history, (we talked extensively about the history of vin brulé on this page) being appropriately modified and refined. Indeed, during the Middle Ages, there existed another ancient variant of vin brulé, where they drank hypocaust, a kind of wine enriched with medicinal herbs usually consumed cold, whose invention was attributed to Hippocrates, the Greek physician of the 5th century BC.
Another ancestor of vin brulé can be traced in Swedish glögg, which refers to the custom of putting spices in wine to enjoy their healing properties and improve its flavor, often adding brandy or dark rum.

In any case, what is certain is that vin brulé quickly spread throughout Europe, and each country has assigned different names and recipes to this beverage depending on local tastes and available products, making the tasting of vin brulé a unique experience in every place in Europe. Mulled wine, vin chaud, gluhwein, glogg… each country has its own version, although it must be said that the differences mainly relate to the amount of sugar used and the presence or absence of honey, ginger, cardamom, and nutmeg.

What is the perfect wine for making vin brulé?

Which wine to prepare vin brulé? A legitimate question, considering that wine is the main ingredient, the ingredient that determines the success of this drink that can seduce, enchant, and invigorate with just its aroma.
Go for full-bodied wines, perhaps with some residual sugar. A great option is Sangiovese, frequently used especially in Emilia Romagna for its fruity and intense aroma. 
A great option favored in Veneto is Cabernet Sauvignon, but Barolo also works well for this purpose. In Trentino, the preferred choices are Pinot Noir, Schiava, and Teroldego. 

As we will see, however, there is also a gourmet white version of vin brulé. In this case, there is only one rule: white wine, but no bubbles! Stick to still white wine: Sauvignon from Veneto, Gewürztraminer (particularly fruity and aromatic), and Trebbiano are great options, but it is also true that in Veneto, a very particular variant is made with Pinot Bianco or Chardonnay. You just have to choose the version you like best! 

The all-Italian recipe for Vin Brulé

The recipe for Vin Brulé is actually quite simple, requiring only a bit of patience and a few high-quality aromatic ingredients. The star of the recipe is undoubtedly the red wine, which should be intense and fruity.
Barolo, cabernet, teroldego, and merlot, but even pinot noir, can be excellent alternatives for preparing the brulé. The only important thing is to never let the wine boil, as this would destroy its tannins and thus its aroma. Below is the recipe for the perfect brulé, although the spices used can vary widely based on the region.

Ingredients:
1 liter of Teroldego
100 g sugar
1 edible lemon peel
1 edible orange peel
Cinnamon sticks
8 Cloves
5 Juniper berries
3 Star anise
Nutmeg

Wash the fruit, then dry it and thinly slice the citrus peels without taking the white, rather bitter part. Pour the sugar and spices into a high-sided stainless steel pot. Then add the fruit peels and finally pour in the red wine. Turn on the heat and bring to a gentle boil, letting it simmer for 5 minutes. Bring a flame close to the surface of the wine using a wooden skewer. The surface will catch fire, a flame that you must let "consume" until it is completely extinguished. If you’re not used to flames in the kitchen, don’t worry: you can simply let it simmer over very low heat for ten minutes. At this point, the brulé is ready. Strain the wine using a fine mesh strainer and serve in beautiful high and narrow ceramic mugs.
And here are the first variations to consider: you should know that there is not just one recipe for brulé, in fact, there are many! Besides citrus peels, you can, for example, add a sliced organic apple to enhance the fruity aroma of the beverage. Alternatively, you can vary the spices, perhaps adding cardamom, half a vanilla pod, some pink peppercorns or ginger. You just have to try and find the perfect mix for you!

The most famous versions of vin brulé

Below are some of the most famous versions, so you can customize the original Italian recipe in case you want to try others.
German Gluhwein: this version includes red wine, cloves, cinnamon, bay leaf, cardamom, and orange or citron peel, and it is enjoyed alongside Lebkuchen, typical gingerbread cookies from Nuremberg. 
Austrian Gluhwein: wine made with Schiava from Alto Adige (Vernatsch), sugar, cinnamon, star anise, and orange peel. Interestingly, in Vienna, there is also punch, a spiced warm drink similar to vin brulé but with gin as its base ingredient.
French Vin Chaud: a version very similar to the Italian one but with a dash of cognac added. It is enjoyed with bredele, typical cookies from Alsace.
British Mulled Wine: red wine, orange peel, cloves, cinnamon, star anise, honey, and a little brandy for an even more decisive taste.

Some gourmet versions of vin brulé

As mentioned earlier, vin brulé boasts many variations. For example, the wines used to prepare it vary according to regional traditions. In Italy, the most well-known variants are the Venetian one, prepared with Chardonnay or Pinot Bianco with added cinnamon, apple, and cloves, and the Romagna variant, which is made with spiced Sangiovese. 
However, let’s consider two original variants that slightly alter the recipe but are still very inviting.

White vin brulé

Vin brulé is based on wine, of course, but why not try it with white wine as well? In some regions of Belgium, Austria, and Switzerland, one can find a delicious variant made with white wine.
To prepare it, you will need:
•    1 liter of white wine Malvasia, Moscato d’Asti, or any still white wine
•    20g ginger
•    1 vanilla pod
•    2 cinnamon sticks
•    10 cardamom seeds
•    4 tablespoons of brown sugar
•    1 apple
•    450ml filtered orange and mandarin juice
•    50ml filtered lemon juice
•    2 star anise

Put sugar and spices in a sufficiently high-sided pot, then slice the apple thinly and add it to the pot. Next, pour in the filtered citrus juice and finally the wine, then let it infuse for about half an hour. Let it simmer for about ten minutes, without ever allowing the mixture to boil. At this point, turn off the heat, cover with a lid, and let it rest for another ten minutes. 
And here’s your white brulé ready: serve it in a beautiful ceramic mug as per tradition!

Non-alcoholic vin brulé, Gluhwein

And here’s a tasty and healthy variant of vin brulé, also meant for children: this is the apple brulé, very popular especially in northern Italy. This variant does not require added sugar or alcohol, making it perfect for those on a diet and wanting to stay light (or sober).

The fundamental ingredients are few but must be of good quality:
•    1 liter of apple juice
•    1 organic orange
•    2 cinnamon sticks
•    4 star anise
•    4 cloves
•    a pinch of nutmeg

First, wash the orange and take the peel, leaving out the white part. Pour the apple juice, the spices, and the orange peel and its filtered juice into a pot. Place over low heat and let it simmer for about 10 minutes, then let it cool, and there you go. Enjoy your snack!

How to pair vin brulé?

Traditionally, vin brulé should be enjoyed near roasted chestnuts: whether they are baked, boiled, or the classic roasted chestnuts, it’s all good. If you have a sweet tooth, you might also consider an apple strudel, to highlight the fruity notes of the wine.
In general, not overly spiced shortcrust cookies or nut-based snacks work well too. The Sachertorte, the Queen of Vienna, pairs excellently. It is a very chocolatey cake made with cocoa sponge and apricot jam topped with a delicious chocolate glaze.
If you prefer dry sweets made with nuts, an excellent option for enjoying your vin brulé could be zelten, a fruity dessert of South Tyrolean origin. The nuts are enhanced by a mixture of wheat and rye flour which once baked exudes a plethora of mouth-watering aromas. 

In short, vin brulé should be accompanied by something sweet, spicy, and warming (but don’t be hard on yourself; during the holidays, indulgences are allowed).
For your snacks, try vin brulé: take a look at our selection of wines, spices, and sweets for a festive treat!

S&M