Emily's Mulled Malbec


Mulled wine brings a certain warmth, charm, and cheer to winter, especially around the holidays. Every December I like to recreate the well loved Glühwein of Germany’s outdoor markets. And, though it is never quite the same as when it is ladled from a kettle on the cobbled streets of Dresden, or sipped from a white paper cup with snowflakes adrift between strands of gingerbread, I have discovered that Malbec makes quite a nice spiced wine for a Sutter Buttes sort of season. It pairs perfectly with a sunset, moonrise or star gazing on a cold winter’s eve.


Why Malbec?

Malbec is bold, fruity, and smooth which compliments the addition of winter spices and orange peel without becoming too sharp, peppery, or acidic.


What you’ll need:

  • 1 Bottle 2014 Cordi Estate Malbec

  • 1 Orange

  • ½ Cup Light Brown Sugar - I like to use brown sugar in place of white sugar because it adds a hint of molasses. More sugar can be added to your taste.

  • 1 Cinnamon Stick

  • 8 Whole Cloves

  • 3 Whole Allspice

More spices can be added for a zestier mulled wine.


Directions: (Stove Top)

  1. Cut orange in half, and juice. Save the peel.

  2. Bring 1 cup of water to a simmer on the stove.

  3. Add sugar and orange juice. Stir to dissolve sugar.

  4. Add cinnamon stick and allspice.

  5. Press cloves into orange peel and add to the mixture.

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