Fall Is In the Air - Mulled Wine

Well, maybe not today with the high still being in the 80's and the sun shining brightly overhead, but if the forecasters are correct for this coming week, fall is definitely in the air. With thoughts of crackling fires in the fireplace and sipping warm drinks dancing through our heads, we thought it was the perfect time to blog about one of our favorite beverages for those cold, Midwestern nights, mulled wine.

Mulled wine actually dates back to the Romans, but is often credited to the English due to its popularity in English literature and lore (Charles Dickens' A Christmas Carol, anyone?). The terminology 'mulled' comes from the Old English word meaning muddled as defined by an alcohol-induced confused state. Originally used as a way to save wine that was about to spoil, mulled wine is a favorite beverage in fall and winter, especially around Halloween and Christmas.

In France, mulled wine is referred to as 'vin chaud' or 'vin chaud aux épices', which literally translates to 'hot wine' or 'hot wine with spices'. The recipe for vin chaud and a traditional mulled wine are quite similar; however, vin chauds tend to be on the less sweet side. As the weather cools down this week and the rain clouds move in, whip up your own batch of vin chaud and chase those chills away.

One of our favorite vin chaud recipes comes from Debra Fioriotto, a recipe contributor to BonjourParis. Here is her recipe from BonjourParis:

Vin Chaud 

Serves 8

INGREDIENTS:

1 bottle Beaujolais Nouveau or Villages

1 vanilla bean, halved lengthwise

1 small lemon, thinly sliced

1 small orange, thinly sliced

Wrap the following spices into a piece of cheesecloth and tie with a string:

2 cinnamon sticks (about 3 inches long)

5 cardamom pods

3 black peppercorns

4 whole cloves

For the sugar syrup:

1-1/4 cups sugar

1-1/2 cups water

PREPARATION:

1. Bring the sugar and water to a boil, stirring until the sugar dissolves.

2. Add the spice bag, wine, vanilla, lemon and orange slices and simmer, stirring occasionally for about 3 minutes.

TO SERVE:

Ladle into mugs and garnish with a lemon or orange slice along with a cinnamon stick. Serve immediately.

Vin Chaud also makes a great accompaniment to a weekend football party or fall gathering as well. Simply make your vin chaud as directed above and then add to a crockpot (or leave in pan), just keeping the mixture drinkably warm. 

Enjoy!