Mulled wine, or Gluhwein, is a classic winter drink in Germany. While it can be made in many forms, the basic drink is made with heated wine and spices like cinnamon and cloves. The hot drink and warmth of the spices is perfect for a cold winter day. The drink is often served at the famous German Christmas markets to keep cold shoppers warm as they do their Christmas shopping.

Most mulled wine is made with red wine, but that isn’t necessarily a requirement. Delicious mulled wine can be made with white wine as well using similar ingredients. I made some pretty amazing red mulled wine last year, so this year I want to change things up and make white mulled wine. While it sounds time consuming, mulled wine is very low effort with high rewards.

To start, select a bottle of white wine. You want something with a little sweetness but not too much because it will become astringent once it’s heated. A European Riesling or semi-sweet wine is a good option. I opted for Leitz Dragon Stone Riesling. This wine came highly recommended at my local Spec’s and is from Rheingau. It is a lightly sweet, very floral wine that paired really well with the honey and spices in the mulled wine.

Pour the entire bottle of wine into a stockpot or crock pot. Turn the heat to low and add a quartered lemon, quartered orange with whole cloves pressed into the orange, ¼ cup of sugar, 2 tablespoons of honey, and 3 cinnamon sticks to the pot. Let the wine simmer for about 2 hours, until it is hot and the wine is fully imbued with spices. Once it’s ready, pour the wine into mugs or mulled wine glasses and enjoy!

If you have too much wine (is that possible?!), you can always keep it in the fridge and warm up individual servings for the next few days. Just make sure to remove the fruit and spices or the wine will become overly spiced.


Prefer red wine? Check out my recipe here:

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