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James Carrier Photo by: James Carrier

Mulled White Wine

A lean white wine that hasn't been aged in oak works best for this drink. You can make the citrus base (step 1) up to 1 day ahead; cover and chill. Reheat to continue. For a clearer mulled wine, in step 2 pour the citrus base through a fine strainer into the wine, then add the whole spices. Add a few fresh lemon, orange, and kumquat slices for decoration as well, if you like.

Sunset NOVEMBER 2002

  • Yield: Makes 12 servings

Ingredients

  • 1/2 lemon (about 2 in. wide)
  • 1/2 orange (about 2 1/2 in. wide)
  • 4 kumquats (each about 1 in. long)
  • 2 tablespoons honey
  • 1/3 to 1/2 cup sugar
  • 6 whole cloves
  • 6 whole allspice
  • 2 cinnamon sticks (each 3 in. long)
  • 2 bottles (750 ml. each) dry white wine such as Pinot Grigio, Soave, or Sauvignon Blanc (see notes)

Preparation

1. Rinse lemon, orange, and kumquats and thinly slice them, discarding seeds; quarter the orange slices. Put fruit in a 4- to 5-quart pan. Add honey, sugar (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves, and allspice. With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes.

2. Pour wine into hot citrus base (see notes) and heat until steaming, about 8 minutes. Keep warm over low heat. Ladle into heatproof cups or wineglasses.

Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 0.0%
  • Protein: 0.3g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 12g
  • Fiber: 0.3g
  • Sodium: 7.4mg
  • Cholesterol: 0.0mg
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Mulled White Wine Recipe

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