Deck the halls with boughs of holly, Fa la la la la la la la!

Time to start getting in the mood! Near the top of the list for me is Mulled Wine, or to be culturally correct, gluhwein. Nothing gets me in the mood that a lovely, spicy hot glass of wine. Over the years, I’ve tried to perfect the recipe through trial and error and by begging my German friends for their tips and tricks! This is where I am right now;

Sooo, any old wine will do, right?

There’s a school of thought that says any cheap crap from Tesco will do for mulling and that’s largely true. For the most palatable results though, make sure you choose as fruity a red as possible, and always go for unoaked. Oak or tannin will give you a bitter overtone, no matter how much sugar you add.

Remember, too, that a Chateauneuf du Pape or a Chateau Musar will lose all its notes and nuances during the mulling process, so keep your best for savouring over the season with richer dishes and cheese.

Which spices?

I tend to use traditional spices such as cloves, grated nutmeg and cinnamon or mace, and you can adjust the quantities according to your personal preference (and make sure you filter with a muslin cloth before serving).

Star anise, ginger and vanilla pods are optional additions – I particularly like a little vanilla but don’t be tempted to add essence, use the pods.

Getting in the festive spirit

Just as some people lace homemade sangria with brandy, you can ramp up the potency of your mulled wine with the addition of a dash or two of a compatible spirit. Rum is warming and seasonal, however, if you have added orange slices during mulling, a little Grand Marnier or Triple Sec works really well

Gently does it

Warm your wine gently to allow the spices to infuse – and to avoid boiling off the alcohol. You want to serve it at a drinkable temperature – not take the roof off an unsuspecting friend’s mouth!

You could always cheat and buy a ready made bottle – but where’s the fun in that!