A holiday classic: Mulled wine recipe is a winter warmer

Jackie Burrell
Mercury News

Whether you call it glögg, gluhwein or mulled wine, this aromatic sipper is a holiday classic and a great winter warmer. If you’re looking for a good how-to, CK Mondavi and Family winery, the fourth generation of Napa Valley winemakers, is sharing their favorite recipe, created by Derek Kwong of Barkeep SF, for Mondavi Mulled Red Wine.

If you’re looking for more holiday wine-cocktail inspiration, you’ll find recipes for Candy Cane Winetinis and Mulled Cider Sangria at www.ckmondavi.com/ckm-pairings.

This holiday-perfect mulled wine recipe with anise and orange flavors will keep you warm on cold winter nights.

MONDAVI MULLED RED WINE

Serves 4 to 5

  • 1 bottle CK Mondavi Cabernet Sauvignon
  • 5 whole cloves
  • 3 star anise, plus more to garnish
  • 3 Vietnamese cinnamon sticks, plus more to garnish
  • 2 tablespoons honey (Mondavi uses Wild Mountain brand)
  • 2 blood oranges, divided use

In a medium saucepan set over medium heat, combine the wine, spices and honey.

Slice 1 blood orange into thin wheels and place in saucepan. Slice the second blood orange into wheels and set aside.

Bring the saucepan contents to a simmer. Reduce heat to medium-low and simmer gently for 10 minutes.

Ladle into serving cups with caution, as contents are hot (and delicious). Garnish each with a blood orange wheel, cinnamon stick and a star anise, and serve immediately.