Sangiovese Mulled Wine (Vin Brulè al Sangiovese)

Name: Sangiovese Mulled Wine (Vin Brulè al Sangiovese)
Cuisine: San Marino
Ingredients: Sangiovese red wine — 1 bottle; Cinnamon sticks — 2; Whole cloves — 4; Orange, sliced — 1; Honey or sugar — 3 tbsp; Star anise (optional) — 1

The Quirky Foodster Team

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Ingredients

Sangiovese red wine — 1 bottle
Cinnamon sticks — 2
Whole cloves — 4
Orange, sliced — 1
Honey or sugar — 3 tbsp
Star anise (optional) — 1

Method

Combine the wine, cinnamon sticks, cloves, orange slices and honey in a saucepan.
Add the star anise if using.
Warm gently over low heat, stirring occasionally, for 15-20 minutes without letting it boil.
Taste and adjust sweetness if needed.
Strain into mugs or heatproof glasses and serve warm.

Introduction: Warm, spiced red wine made from local Sangiovese grapes, a cosy winter drink.

Cultural Background: Sangiovese grapes thrive in the hills around San Marino, and mulling the resulting wine with warming spices creates a comforting winter drink enjoyed at Christmas markets and family gatherings.

Tips: Keep the heat low throughout, as boiling will cook off the alcohol and diminish the flavour. Let the spices steep gently for the full time to develop a well-rounded flavour.

Variations: Add a splash of orange liqueur for extra depth; swap honey for brown sugar for a slightly different sweetness.

Storage: Store any leftover mulled wine in a sealed container in the refrigerator for up to 2 days.

Reheating: Reheat gently on the stovetop over low heat, being careful not to let it boil.

Nutrition: Approx. 150 kcal, 0 g protein, 16 g carbohydrate, 0 g fat per 200 ml serving.

FAQs:

Q: Can this be made with a different red wine?

A: Yes, though Sangiovese’s fruity, medium body is well-suited to mulling; other medium-bodied reds can substitute.

Q: Can this be made ahead for a party?

A: Yes, prepare in advance and keep warm on low heat, or reheat gently just before serving.