"I mark the changing of the seasons with the foods I prepare. It's not spring until I've made my first batch of rhubarb compote, not summer until I'm charring ears of sweet Long Island corn on the grill, not fall until a loaf of pumpkin bread emerges from my oven-and it's certainly not winter until the season's inaugural batch of mulled wine is simmering on my stove."
"The wine serves two purposes: It's delicious, yes, but it also sets the mood by filling your whole home with the aroma of clove, anise, cinnamon, and orange peel. The recipe I've used for years is sort of a cross between mulled wine and hot cider and is best made with a fuller-bodied red like Cabernet Sauvignon or Merlot,"
Mulled wine blends fuller-bodied red wine with apple cider, whole spices, and orange peel to create a warm, aromatic winter beverage. Fuller-bodied reds like Cabernet Sauvignon or Merlot stand up to the rich spices and retain flavor. A full bottle of wine plus cider produces roughly 8–12 servings, making it suitable for gatherings or small households when refrigerated and reheated. A six-ounce ladle provides convenient portioning from the pot. Whole spices and citrus peel fill the home with clove, anise, cinnamon, and orange aromas. Pair the drink with salty nibbles and games or a movie for a cozy evening.
Read at Bon Appetit
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