White mulled wine is the elegant alternative to classic mulled wine: lighter in color, lighter in body, but just as aromatic. The base is a dry white wine, gently heated with cinnamon, cloves, and orange slices. The trick is to let it infuse slowly – this allows the spices to release their aroma without the wine boiling and turning bitter. Perfect for cold evenings when you want something warmer than a glass of wine, but not a heavy red.
Here’s what you need for White mulled wine
1 bottle (750 ml) dry white wine (e.g., Riesling or Silvaner)
3 cinnamon sticks
5 cloves
Zest of 1 organic lemon (only the yellow layer, no white pith)
2 organic oranges (sliced thinly)
50 g sugar (or to taste)
1 star anise (optional, for added depth)
Key points
The secret lies in the temperature: white wine cannot tolerate high temperatures like red wine. It should reach a maximum of 70–75 °C – otherwise, it loses its freshness and becomes flat. A kitchen thermometer helps, but a simple trick is to hold your hand over the pot: if the steam is noticeable but not uncomfortably hot, the temperature is right. Add the orange slices only toward the end of the infusion time so they don’t release too many bitter compounds.
Variations
- White mulled wine with vanilla — Split 1 vanilla pod lengthwise and scrape out the seeds. Add the pod and seeds to the wine with the other spices. Adds a sweet, creamy note.
- White mulled wine with ginger — Infuse 2 thin slices of fresh ginger (approx. 5 g) with the other spices. Gives a sharp, invigorating note – ideal for those who prefer it spicier.
- Alcohol-free white mulled wine — Replace the white wine with 750 ml alcohol-free white grape juice. Shorten the infusion time to 10–12 minutes, as fruit juices absorb aromas more quickly.
Frequently asked questions
Can I use any white wine?
In principle, yes, but dry wines that aren’t overly acidic, such as Riesling, Silvaner, or Grauburgunder, work best. Overly sweet wines (e.g., Moscato) make the mulled wine cloying, while overly acidic wines (e.g., Sauvignon Blanc) taste harsh. Avoid cheap wines – their aroma dissipates when heated.
How long does the mulled wine keep?
Freshly prepared, it tastes best. In the fridge, it will keep for 1–2 days, but will lose aroma. Once heated, it should not be reheated – the spices will turn bitter. Better to prepare only the amount that will be drunk immediately.
Can I fortify the mulled wine with alcohol?
Yes, but use it sparingly. Add 1–2 cl of white or brown rum or Williams pear brandy per glass for extra warmth. Add the alcohol just before serving so it doesn’t evaporate.
