The Story Behind The Mull It Over
Is it really the holiday season if you don’t make mulled wine? Warm and comforting, the winter market staple might be infinitely more popular across the pond than it is here at home, but there’s no better time to impress your friends with a well made batch. And this recipe from Gabe Sanchez of Dallas’s Midnight Rambler at The Joule, is sure to do the trick.
Based on the same traditional recipe Sanchez has been making for his family for years, the mulled wine begins with a base of either Syrah or Pinot Noir. If you prefer your wine on the bolder side, reach for the former, which has a more robust tannic structure and spiced notes that will result in a punchier mulled wine. For a leaner, softer version that showcases more fruit notes, opt for Pinot Noir. From there, the wine gets a boozy boost with the addition of Armagnac and either reduced orange liqueur or reduced port wine, depending on your preference.
When added to a stovetop with honey, dark brown sugar, Cara Cara oranges, baking spices, and white peppercorn, the combination transforms into something rich, warming, and comforting. While fantastic for hosting, you can also store it in the refrigerator to reheat at will. Just make sure that your batch has fully cooled before transferring it to an airtight container and refrigerating. To warm it back up, simply add your desired amount to a pot over low heat until it’s hot enough to serve or use a crockpot turned on low to gradually increase the temperature.
