Mulled Wine

Mulled Wine

March 3: National Mulled Wine Day

Red wine usually makes Islander feel warm, like a hot flash, when it goes down her system. And mulled wine is even more warming because it is heated—which makes for a nice nightcap on a cold, winter night.

We drank mulled beverages (both alcoholic and non-alcoholic) when served at winter and holiday gatherings while living in Illinois. Our often-mentioned friend Lisa L., who lived in Germany, said mulled wine is called glühwein there (it is called gløg in Sweden and glögi in Finland).

As the last few weeks of winter march out into the coming spring season, keep warm in the meantime with some mulled wine on National Mulled Wine Day.


(Adapted from Eating Well)


  • 1 bottle (750 milliliters) red wine (we used Merlot)
  • 1 cup water
  • ¼ cup sugar (or more to taste)
  • 3 whole cloves
  • 1/8 teaspoon ground cardamom (we used 3 pods)
  • ¼ teaspoon ground nutmeg
  • pinch of ground allspice
  • 2-3 slices orange
  • 2-3 slices lemon
  • cinnamon sticks (optional garnish)


In a saucepan, warm the water on medium heat over the stovetop. Sprinkle in the sugar and mix until dissolved. Add the cloves, cardamom, nutmeg, allspice and the orange and lemon slices.  Pour in the wine. Simmer for 20 minutes.  Strain. Pour into glasses or mugs. Garnish with cinnamon sticks. Serve hot.

Mulled Wine