Winter means Mulled Wine

Mulled Wine: The Easiest Winter Warmer 🍷

How We Make Mulled Wine at Upper Reach Winery
in the Swan Valley

Winter = Mulled Wine Time

Winter’s here, and that can only mean one thing: it’s time for mulled wine.

There’s something so cosy about warming up with a spiced red in hand, whether you’re gathered with friends at a long table lunch or curled up on the couch with your favourite human and a bit of Netflix.

A Quick Bit of History (Because, Why Not?)

Mulled wine has been around for ages, since the 2nd century, actually. Roman soldiers started heating their wine to survive the cold as they conquered Europe (fair enough, have you been to a British winter?).

It caught on in chilly regions like Germany and Britain, where people added herbs and spices for warmth and (they hoped) to ward off sickness.

In Germany, it’s known as Glühwein, which means “glow wine”, named after the red-hot pokers used to warm it. A bit more dramatic than your stovetop, but the idea’s the same.

And while we’ve thankfully moved on from Roman plumbing standards, mulled wine is one winter tradition we’re happy to keep.

Why We Love It (and You Will Too)

At Upper Reach Winery, we make mulled wine every winter, it’s a favourite with our team and our visitors. Why?

Because it’s:

Super quick to make (about five minutes)

Totally customisable with your favourite spices or spirits

A guaranteed crowd-pleaser at home or for hosting

A brilliant way to show off one of the best Swan Valley wines 🍷

What you need:

Wine:

A bottle (or two) of our beautiful classic Cabernet Sauvignon Merlot – fruity, juicy, easy drinking.

Fresh oranges: 

One of which we will slice and mull with the wine, one of which you can slice and use as a garnish if you’d like. (To minimise bitterness, feel free to peel the orange before simmering it in the wine.) You could add some lemon and/or lime.

Cinnamon: 

I put in cinnamon sticks, but you can whisk in some ground cinnamon if that’s what you have on hand.

Mulling spices: 

At least 6 whole cloves and 2 star anise, some shaved nutmeg, maybe a couple of fresh bay leaves and/or ginger?  

Sweetener: 

Feel free to add your favourite sweetener to taste. 
Sugar is classic, but I prefer to sweeten mine with either maple syrup or honey.

How to make it:

Combine all ingredients in a saucepan and give them a quick stir.
Heat until the wine just barely reaches a simmer over medium-high heat. (Avoid letting it bubble in any way, you don’t want to boil off the alcohol) 

Reduce heat to low, cover the pan and let the wine simmer for at least 15 minutes or up to an hour.

Strain and season.  Using a mesh strainer, remove and discard the orange slices, cloves, cinnamon sticks, star anise, ginger and bay leaves if used. 

Give the mulled wine a taste, and stir in a bit more sweetener if needed.

Serve warm in mugs, not wine glasses as they might crack and top with your favourite garnishes. I usually like to chuck in a cinnamon stick and slice of orange.

Where We Drink It

We often serve this to friends or team members after hours at the winery, it’s become a bit of a tradition when the weather turns cold.

It’s also perfect for hosting at home: set the pot to low, let the spices do their thing, and enjoy a deliciously warm house that smells like citrus, cinnamon and Cabernet.

Final Thoughts (and a Little Warning!)

Told you it was easy.
But just a heads up, it’s even easier to drink. So pace yourself… or don’t. It’s winter.

Planning a Visit to the Swan Valley?

If you’re visiting the best wineries in the Swan Valley, come and see us at Upper Reach Winery. Taste our range at the cellar door, settle in for lunch at the restaurant, or grab a few bottles to take home and make your own mulled magic.

Want more winter wine tips? Head to our blog for recipes, pairing ideas and behind-the-scenes stories from our family-run Swan Valley winery.