Whether Glögg, mulled wine or mulled wine, this aromatic sipper is a holiday classic and a great winter warmer. If you’re looking for a good guide, CK Mondavi and Family Winery, the fourth generation of Napa Valley winemakers, share their favorite recipe, that of Derek Kwong of. was created Bartender SF, for Mondavi mulled wine.
If you’re looking for even more holiday wine cocktail inspiration, you can find recipes for candy cane winetinis and mulled wine sangria at www.ckmondavi.com/ckm-pairings.
Mondavi mulled wine
Serves 4 through 5
1 bottle of CK Mondavi Cabernet Sauvignon
5 whole cloves
3 stars anise, plus more for garnish
3 Vietnamese cinnamon sticks, plus more for garnish
2 tablespoons honey (Mondavi uses the Wild Mountain brand)
2 blood oranges, shared use
In a medium saucepan over medium heat, mix the wine, spices, and honey.
Cut 1 blood orange into thin slices and place in a saucepan. Slice the second blood orange and set aside.
Bring the contents of the pan to a simmer. Reduce heat to medium to low and simmer gently for 10 minutes.
Carefully ladle into serving cups as the contents are hot (and tasty). Garnish each with a blood orange slice, a cinnamon stick and a star anise and serve immediately.
– Courtesy of Derek Kwong, Barkeep SF and CK Mondavi and family
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