Featuring New Zealand Marlborough Sauvignon Blanc
Mulled wine is a cool weather essential that has many variations around the world. It’s deliciously spicy and warming, almost akin to a cold weather sangria and much like sangria, it’s a very affordable cocktail to serve for a large party. Mulled wine is traditionally served warm but this recipe can be served hot or cold and is equally fantastic either way.
1 cup orange Muscat
1 cup apple juice
1/2 cup honey
juice from 2 lemons + zest of 1 lemon
4 whole star anise
4 cinnamon sticks
12 whole cloves
1 Golden Delicious apple, peeled, cored, halved, and thinly sliced
1 Bartlett pear, cored, halved, and thinly sliced
1. in a large saucepan over medium heat add the apple juice, honey, lemon zest and juice, star anise, cinnamon sticks, and cloves and bring to a simmer. Reduce heat to low, and cook for 15 minutes.
-If serving cold: Allow the above spice mixture to cool then mix spice mixture, wines, and fruit in a large pitcher. Cover, and refrigerate overnight. Transfer to a large punch bowl, add the fruit and serve with ice.
-If serving hot: Add wines to the spice mixture and heat over low heat just until heated through. Add fruit, and divide among mugs.