This Is How to Make Mulled Wine Ahead of Time (2024)

FAQs

How do you make mulled wine last longer? ›

Mulled wine, like any wine, is sensitive to temperature variations. To maintain its quality, store unopened bottles in a cool environment with a consistent temperature, ideally between 7°C and 18°C.

Gently rewarm mulled wine in a large pot on the stovetop over low heat, or pour leftovers into your slow cooker and reheat on LOW until warm. If you choose to reheat your leftover refrigerated mulled wine, be aware that the flavors may not be as vibrant as they are when it's freshly made.

Just follow the directions for your favorite recipe and let the wine simmer with spices until it's deeply infused. Then let the mulled wine cool at room temperature, transfer it to an airtight container, and store it in the fridge — it will keep well there for up to three days.

Heat until the wine almost reaches a simmer over medium-high heat. (Avoid letting it bubble in any way. Alcohol begins to vaporize at 172°F, so take care to ensure that the wine does not evaporate.) Reduce heat to low, cover completely, and let the wine simmer for at least 15 minutes or up to 3 hours.

But no matter what you start with, and no matter all the other variables, if you're really keeping mulled wine warm for 10 hours, it's very likely some—but definitely not all—of the alcohol will evaporate. But the flavors of the mulled wine will also start to fade and get muddier after hours and hours of heat exposure.

You can reheat mulled wine as many times as you like, as long as it hasn't been overheated. Always use a thermometer to keep an eye on the temperature. If you plan to use your leftover mulled wine at a later date, keep it in the fridge for up to three days.

Heat the wine slowly to extract the maximum aroma, and never, ever, ever allow it to boil. Firstly, you will lose the alcohol, and secondly, boiling will change the flavours of the wine.

Pay attention to the ideal temperature

Make sure to heat up your mulled wine to maximum 78°C/172°F, otherwise the alcohol will evaporate—and that's something we really don't want to risk. In addition to that, bitter compounds can arise that will affect the taste for the worse.

Yes. Even though the spiced wine is heated, most of the alcohol remains. I suppose you could make a batch of mulled wine with a non-alcoholic wine and that would not have alcohol.

Ainsley Harriott recommends mulling wines in a slow cooker and says two hours at low temperature gives excellent results and should retain most alcohol content.

How do you store mulled wine in the fridge? ›

Any leftover mulled wine must be cooled completely before it can be stored in a sealed container in the fridge for 3-4 days. You can also freeze the mulled wine. Once cooled, pour it into a freezer-proof container, making sure you allow a couple of inches of extra space to prevent overflowing.

Either some carbon dioxide was trapped inside when the wine was bottled, or the wine started to re-ferment while in the bottle, and the bubbles are a byproduct. A little fizz won't make you sick, but I find it unpleasant, and it usually comes with a yeasty stink.

Gluhwein is the German term for a hot spiced wine (It is actually spelled gluehwein, or there are two dots, (an umlaut) over the letter 'u'). Mulled wine is an English language term for hot spiced wine. They may not taste the same because there are many recipes that people have to make hot spice wine.

The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). These wines are dark, fruity and full bodied, which means they can support all of the flavors we'll be adding. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”

Right Temperature: Serve mulled wine warm, but not too hot. Aim for a temperature that's comfortable to sip, similar to a warm cup of tea. Appropriate Glassware: Use heat-resistant glasses or mugs. Traditional glass wine goblets might crack with the heat, so opt for thicker, sturdier glasses or even festive mugs.

First, you just want to heat it up enough to have the spices integrate with the flavor of the wine so keep it on low whether you are using the stove or a crockpot. Second, use the lid. The alcohol will escape as steam so if the steam can escape, the alcohol will remain.