By Kori ~ January 4th, 2011.
This week’s Wine Word of the Week is mulled wine.
Official definition from Jancis Robinson’s The Oxford Companion to Wine:
Mulled wine is wine that has been heated with sugar and spices and also, sometimes, slices of fruit and even brandy. This was a particularly common way of serving wine in the Middle Ages, since honey and spices helped to compensate for any shortcomings in wine quality (which were likely to be considerable as the months since the harvest wore on in this age when wine was served directly from the barrel). The verb ‘mull’ was current at least from the beginning of the 17th century. Recipes vary and quantities are not critical. Red wine is almost invariably used, and cinnamon and cloves are common. Slow simmering retains the alcohol; fast boiling dissipates it.
Layman’s terms from Kori:
Mulled wine is a popular winter beverage in which sugar and spices are added to red wine and heated and typically served warm.
Filed under: Wine Word of the Week