Pairings

Mull It Over

Spice up wine for a deliciously comforting drink

BY MARY SUBIALKA

Amixture of wine, juice, brandy and spices has been warming merry-makers during the holidays for centuries. While it may have started as a way to mask bad wine, today this drink is a staple at many celebrations and enjoyed for its delicious blend of seasonal flavors including cinnamon, cloves and more.

You can enjoy mulled wine on its own, but during the holidays, make it even more festive by pairing it with a little bite. The saltiness in cheese offers a tasty counterpart, especially with blue cheeses such as Stilton, Gorgonzola and Roquefort, and the fruity and savory notes of Comté (also called Gruyère de Comté) can round it out. The salty richness of puff pastry cheese straws also complements the spiced wine, and for a full-on cheese meal, fondue’s combination of rich cheese and white wine makes a tasty match. To mirror the sweet side of mulled wine, try seasonal desserts such as ginger or spice cookies and classic mince pie. And, of course, it’s always fun to experiment and try more pairings to find personal favorites.

Mulled Wine MAKES 6 SERVINGS

When making mulled wine, it’s not the time to bring out your most expensive bottle, but make sure to use a red wine you enjoy drinking on its own such as Beaujolais, Merlot, Malbec, Pinot Noir, Syrah or a red blend. This is a creation you can tweak, mixing in or omitting certain spices and switching up the sweetener, spirit and such to your taste preferences.

In a large saucepan, pour 1 (750 mL) bottle red wine, 2 cups fresh apple cider, 1/4 cup honey (or ½ cup sugar), zest and juice of 1 orange, 5 whole cloves, 4 green cardamom pods, 2 cinnamon sticks, 1 whole star anise, 1 or 2 pinches nutmeg, and 1/4 cup brandy. Simmer over low heat for 30 minutes, stirring occasionally—do not let the wine boil. (To make in a slow cooker, heat on Low about 1 hour, then reduce heat to warm setting.) Serve warm in heat-resistant mugs and garnish each serving with an orange slice and cinnamon stick. If you have any leftover mulled wine, allow it to cool completely, pour into an airtight container and refrigerate for up to 3 days. 

PHOTOGRAPHY TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS