Best Inexpensive Wines for a Simple Mulled Wine Recipe
Cheap, fruit-forward reds like Malbec, Merlot, or Grenache actually work better than expensive bottles here because the sugar, spices, and citrus reshape the flavor anyway, so a $9-12 bottle with soft tannins and dark fruit notes gives you all the richness without paying for nuance that gets simmered away.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 6
Ingredients
- 750 ml bottle inexpensive dry red wine (Malbec, Merlot, or Grenache)
- 1 medium orange, sliced into rounds
- 3 sticks cinnamon sticks
- 6 cloves whole cloves
- 2 pods star anise
- 1/4 cup honey or dark brown sugar
- 1/4 cup brandy or orange liqueur (optional)
Nutrition per serving
- Calories
- 78214
- Protein
- 75g
- Carbs
- 2517g
- Fat
- 0g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Pour the wine into a medium saucepan or pot over medium-low heat. Do not let it boil, boiling drives off the alcohol and turns the flavor bitter and flat.
- 2Add the orange slices, cinnamon sticks, cloves, and star anise.
- 3Stir in the honey or brown sugar until dissolved.
- 4Heat gently for 15-20 minutes, until steaming and fragrant but never bubbling, stirring occasionally.
- 5Remove from heat and stir in the brandy or orange liqueur if using.
- 6Strain out the spices and orange slices if you prefer a clear pour, or leave them in for a more rustic presentation.
- 7Ladle into heatproof mugs and serve warm, garnished with a fresh orange slice or cinnamon stick.
Tips & variations
- Skip anything labeled 'reserve,' 'oak-aged,' or over $15, those subtler, barrel-driven flavors get completely buried once spices and sugar go in.
- Malbec and Grenache both have soft tannins and dark berry flavor that stand up well to cinnamon and clove; Cabernet Sauvignon can taste too tannic and dry once reduced.
- For a lighter, fruitier version, swap half the wine for apple cider.
- A splash of orange liqueur (like Grand Marnier or Cointreau) at the end brightens the citrus notes without needing extra fresh fruit.
- Leftover mulled wine keeps its flavor if reheated gently rather than left simmering a second time, which can taste stewed.
Storage & reheating
Refrigerate cooled mulled wine, strained of solids, in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, until just steaming; avoid the microwave, which heats unevenly and can scorch the sugar.
Tips from the Tulo kitchen
- Taste the wine on its own before mulling; if it tastes overly sharp or thin straight from the bottle, add a little extra honey to balance it out.
- Whole spices give a cleaner flavor than ground ones, which can turn the wine gritty and cloudy.
FAQ
What's the best cheap wine for mulled wine?
Malbec, Merlot, and Grenache in the $9-14 range work well because their soft tannins and dark fruit flavor hold up under heat and spice; avoid heavily oaked or 'reserve' bottles since that complexity disappears in the pot.
Does the quality of the wine matter if I'm adding spices and sugar anyway?
It matters less than for drinking straight, but a wine that's already thin, sour, or overly tannic will still taste that way underneath the spices, so stick to a mid-range, fruit-forward bottle rather than the cheapest option on the shelf.
Can I use white wine instead of red for mulled wine?
Yes, an inexpensive off-dry white like Riesling or Gewürztraminer makes a lighter version; use the same spices but reduce the honey slightly since white wine is often already a bit sweeter.
Why shouldn't I boil the wine?
Boiling cooks off much of the alcohol and concentrates the acidity, leaving the finished drink tasting sharp and bitter instead of warm and rounded.
