Easy Rose Mulled Wine Recipe (2024)

FAQs

What are the ingredients in rosé wine? ›

Rosé can be made from any red grape, however certain varietals lend themselves more readily to this category like Grenache, Mourvèdre and Pinot Noir. Generally speaking, lighter skinned red grapes with fruity characteristics are great candidates for Rosé.

There are 4 methods for producing rosé wine: maceration, saignée, direct press, and blending. Maceration – This is the most common method and involves crushing the grapes and allowing them to rest, or macerate, in their skins for a short period of time. Macerated rosé leans toward deeper hues and fuller-bodied rosé.

Does the alcohol cook out when making mulled wine? In short, yes, some of the alcohol burns off when boiling mulled wine, but you should only be gently bringing up to the boil and simmering for around 15-30 minutes which isn't enough time to completely remove all alcohol traces.

The heat used in mulling encourages greater flavours from the citrus and the spices but also reduces the alcohol content, hence the common addition of a slug of spirit or liqueur just before serving.

The sweetness depends on the grape variety used, the winemaking techniques, and the residual sugar content. So, whether you prefer a crisp, dry wine that dances on your palate or a hint of sweetness that lingers, there's a rosé wine that suits your taste.

Rosé wines can be anywhere from syrupy sweet to bone dry. Older Rosé varieties produced in France and Spain will generally be quite dry, while newer Rosé wines will often have more sweetness.

However, this is no reason that it could not be tried at home. Likewise, you can blend a finished red wine into a finished white and produce a rosé in that manner. When doing this, you can even taste test various blending proportions before blending the wines in bulk — something you can't do when you blend grapes.

IOC FRESH ROSÉ is particularly well suited to vinification of complex, rounded rosé wines, and particularly for varietal expression of grape varieties such as syrah and cabernet-sauvignon.

The best red wine to use for mulled wine is Merlot, Zinfandel or Garnacha (also called Grenache). These wines are dark, fruity and full bodied, which means they can support all of the flavors we'll be adding. Look for labels that describe the wine as “jammy” or with “notes of vanilla.”

One important thing to remember when making your mulled wine – don't boil or heat it for too long! You'll cook off all the alcohol and be left with tasty but boozeless mulled grape juice.

Why should you not boil mulled wine? ›

The spicy richness of the Zinfandel and the Bing cherry-like flavors of Pinot Noir seem to marry very successfully with the spices I use. The other is to never boil your wine. This will bring out all sorts of bitter and acidic components to the wine that will not be pleasant. You need to heat the wine to just steaming.

You need to infuse the wine long enough with the spices to take on their flavour but DON'T ON ANY ACCOUNT LET THE MIXTURE BOIL as you'll be left with a bitter taste. Slow and low is the way to go. And it shouldn't be served piping hot, just comfortably - and comfortingly - warm.

When combined with cinnamon in particular, mulled wine becomes a powerhouse of goodness. Let us explain… Cinnamon, a key spice in mulled wine, is renowned for its antioxidant properties. It contains high levels of polyphenols, which help combat oxidative stress, reducing the risk of chronic diseases.

As its popularity continued to grow throughout the middle ages, Europeans would mix heated wine with spices because they believed it would promote health and avoid sickness. They would also use herbs and flowers as natural sweeteners to make unpalatable wines taste a lot nicer.

When drank in moderation, rosé can have real good benefits. The concentration of resveratrol in rosé makes it more beneficial to your health than white wine. A glass a day of rosé can help increase the levels of good cholesterol, lower your blood pressure, decrease your blood sugar levels, and prevent obesity.

What about sugar content in white wine or rose wine? A dry white wine such as German Riesling has around 1.4g per 175ml glass. Rose wine can have between 35 and 120 grams per glass. Dessert wine has around 7g per serving – the same as a glass of co*ke.

The nutrition expert told INSIDER that rosé is typically packed with sugar, which means it could be more calorie-dense than a dry white wine, like a sauvignon blanc. "Some of your sweeter wines might have sugar added to them," Popeck said. "Rosé is one of the sweeter ones, and it will have more calories in it."

Rosé wine is actually made using the same process as red wine as red grapes are used to create it. However, as the color comes from the skin, the macerating process where the skin is left to soak is shortened so that the wine can become its signature pink color.