Only a few days until Christmas! For me, that means evenings watching Christmas movies by the fire and sipping some warm boozy drinks. Nothing beats snuggling up by the fire together as a family while the kiddos enjoy some hot cocoa and Tim and I sip on some mulled wine.
There are a million different ways to make mulled wine, but since I’m all about easy, mine is as easy as it gets and is still really yummy. This recipe is adapted from The Joy of Cooking and remember, the key to any mulled wine is the wine itself. If you aren’t a Zin fan, then don’t use Zin for your mulled wine. That’s a no-brainer, but you’d be amazed how many people ask me what kind of wine to use. Use what you like! Shoot, you can make white mulled wine too- try it with an Auslese Riesling, apples, cinnamon, and pear.
I’m serving this mulled wine for a dinner party, so I chose to use a red blend to appeal to everyone. I am using Linen Red Blend made from Bergevin Lane from Walla Walla, WA. The wine is a blend of Malbec, Petit Verdot, Cabernet Sauvignon, Merlot, Syrah, and Cabernet Franc. It’s medium bodied with flavors of blackberry, plum, and dark cherry. For $12.98/bottle, it’s a steal which is why it’s my best seller.
You can double or triple this recipe if you have a bigger crowd. Don’t pour out any leftover mulled wine- go ahead and add some ice and you’ve got yourself an easy sangria for tomorrow. Adjust the spices if you prefer! If you want some Linen click here to purchase!