BLOG.Notes from the Field

It seems that the match between cold weather and hot wine is as ancient as the Romans themselves. First recorded in the 2nd century, mulled wine was a treat Roman soldiers sipped during long cold days spent conquering Europe. That legacy continues today as nearly every country in the continent has a tradition of heating, sweetening, and sipping wine during winter — and particularly at the holidays.

In Northern countries, they add vodka to the combination of spices and wine, and call it glogg. In France, they use honey instead of sugar and serve it on the slopes. Here, we like it almost like a chai drink from India, full of peppercorns and cloves, star anise and allspice.

We sell our own proprietary mix at our Healdsburg store, composed of dried organic orange slices, dried ginger, cinnamon sticks, black peppercorns, whole allspice berries, cloves, and star anise. We add two liters of a good dry red wine or cider and simmer for 15 minutes, straining the spices and aromatics out before serving warm. Sometimes we add sugar; sometimes, not. It depends on the wine.

Sonoma County producer Little Apple Treats also has a wonderful Modern Mulling Spice collection that includes dried hibiscus and rose petals, dried apple slices and cardamom, dried lime for tartness as well as vanilla bean and more traditional ingredients like cinnamon, cloves, black pepper. Available in our store, it makes for a delicious warmed holiday treat.

Everyone’s method of mulling is slightly different. The best way to make it is the way that you like it. This Bon Appetit recipe from a few year’s back is a nice scaffolding from which to hang your own experimentations. Let your taste lead the way!