A little cheeky humor for this damp Columbus day. Brrr. My house is cold. I am too stubborn to acknowledge that fall is in fact here and that the heat - only occasionally - needs to be turned on. Sometimes I can get away with alternative heating, whether it is baking a batch of warm chocolate chip cookies or filling the house with the scent of mulled wine.
I love mulled wine. It brings together a few of my favorite things; deep earthy spices like cloves and star anise, warmth, and wine! I have found the best wine to use is a soft-bodied red, such as Unionville Vineyard’s Revolutionary Red, which has subtle fruity notes that are enhanced with the added mulled wine ingredients.
If you do not have a slow cooker at home, heat up ingredients in a pot on the stove. Just before it starts to simmer turn it down to low. As low as you can go. Put the lid on and let the flavors infuse for approximately 30 minutes or until you just can't wait any longer. If you do have a slow cooker - that is the way to go. Just follow the directions below. Set to warm and soon your house will be filled with rich warm aromas.
* I do not add additional sugar to my mulled wine. Instead, I use the sweetness from the apple cider and honey whiskey to balance the spices.
Another great thing about mulled wine is you can play with the flavors. Maybe you do want to add a little brown sugar, or better yet maple syrup. Have ginger laying around - grate some in for an added kick. Share with us your favorite mulled wine recipe!
Comments will be approved before showing up.
Since I started at Unionville 5 years ago, it has always been a goal to have our wines evaluated by top critics. In the years since, John Foy at the Star-Ledger has called our wines "Napa worthy," and Stuart Pigott, who freelances for James Suckling and Wine Business Monthly wrote that our Syrah was the best expression of the grape in the United States. T.J. Foderaro at Inside Jersey Magazine, Alan Richman (Saveur), Robin Shreeves (Cherry Hill Courier-Post), Rosie Saferstein (NJ Monthly), and the Trenton Times' Susan Yeske have all added their voices to the coalition of the willing in the last couple of years.
Having Unionville in the pages of one of the major wine magazines had remained elusive, until last summer when Mark Squires, East Coast wine critic for the Wine Advocate sat down and tasted...
We are gearing up for harvest here at Unionville, with surefire signs like purpling Pinot Noir and golden Chardonnay reminding us that long hours, stained hands, and an opportunity to craft a whole new lot of sensational wine is just around the corner.
It is my favorite time of year. One of my favorite parts of working in a creative scientific field is our ability to...
Sign up to be the first to hear about our events!