Picture the scene: a cosy log burning fire shared with someone special. Winter woolies on, with a good book to read or just to relax and laze away another chilly day outside. Winter warmer comforts like these are sure to make life easier, adding a warm cup of Gluhwein would just complete the experience.
Glühwein (roughly translated as “glow-wine”, from the hot irons once used for mulling) is popular in German-speaking countries, especially over Christmas time.
A medieval English cookery book from 1390 mentioned mulled wine, says: grinding together cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom, and grains of paradise/rosemary may be substituted). This is mixed with red wine and sugar.
Gluhwein also has a white wine variation if you like, but we still prefer the traditional red gluhwein.
Our gluhwein recipe is incredibly easy to make and will certainly take away the chill. Everyone has their opinion on whether you should use good wine vs. cheap wine for cooking. We believe you shouldn’t cook with wine you won’t drink, and the same applies to our gluhwein.
3/4 cup water
3/4 cup white sugar
1 cinnamon stick
5 whole cloves
2 bay leaves (fresh or dried)
1 vanilla pod
1 star anise
1 half a nutmeg to grate
1 bottle good quality red wine
We used Le Pommier’s Red Blend; a delicious blend of Cabernet Franc and Merlot.
In a medium saucepan, combine the water, sugar, cinnamon stick, cloves, bay leaves, vanilla pod, star anise and about 7 gratings of nutmeg.
Bring to a boil, reduce heat, and simmer.
Peel the orange or clementine and squeeze the juice into the simmering water.
Place pieces of peel in the simmering water. Continue to simmer for 30 minutes, until thick and syrupy.
Pour in the wine, and heat until steaming but not simmering, don’t boil the wine as the alcohol will evaporate.
Strain the wine mixture into mugs, serve with fresh orange slices or cinnamon stick and enjoy!
Mulled wine – Wikipedia, the free encyclopedia. (n.d.). Retrieved from