News  »  Glühwein: Austrian Spiced Mulled Wine Recipe

Greetings from Brooklyn! We come bearing gifts to help with holiday celebrations, and to warm up the winter. Here’s wishing you the best this holiday season. Enjoy!
 Glühwein: Austrian Spiced Mulled Wine
Photo of Glühwein with cloves and fruit slices

As the weather gets cold, we start thinking winter sports. Après-ski fun and fare tops our list of favorite things. We wanted to spread the warmth and share this recipe for our favorite cold weather drink.


  • 2 bottles of good quality red wine
  • 2 cups of water
  • 2 lemons, juice of
  • 6 cloves
  • 2 cinnamon sticks
  • 2 oranges, cut into bitsize pieces
  • sugar, to taste (between 0 – 1 cup)

Place all ingredients in a large, heavy bottomed pot. Place on very low heat and slowly bring up to a simmer (don’t let it come to a full boil). Mull for at least 30 minutes. Leave on simmer until the party’s over.
Serves a party of 10.

The Expert's Take
Like baking Christmas cookies or slow-roasting meats, preparing Glühwein at home packs a delightful double holiday wallop, pleasing friends and loved ones with its warm, wintry goodness while simultaneously filling the house with the heady, soul-soothing aromas of Northern European winters immemorial.WINE: No need to splurge on a single-vineyard Rioja or a barrique-aged Barolo—better to find a value red with strawberry/cherry flavors (in other words, red fruit, as opposed to black fruit), a profile often found in Pinot Noir, Tempranillo, and Sangiovese-based wines. For this recipe, I’d use an Austrian Zweigelt, a cherry/raspberry-redolent grape that both suits the spices in the recipe and keeps the Austrian theme. Try the juicy and gulpable Berger Zweigelt 2008, $14 at Dandelion Wine, just around the corner from DESU Design’s Headquarters.

Adrian Murcia

CHEESE: Try a creamy, soft-ripened cow’s milk cheese—the runnier the better—just nothing with too funky: Vacherin Mont d’Or (a Swiss/French raw-milk gem difficult, though not impossible, to find in the U.S.), L’edel de Cleron (sometimes referred to as ‘Faux Vacherin’), or even a mild, creamy French blue, like Montbriac.

ADRIAN MURCIA has been engaged in the study and teaching of fermented deliciousness for well over a dozen years, donning a wide variety of professional hats along the way: fromager, sommelier, writer, educator, and consultant. His latest venture, a roving educational outfit called Brooklyn Fermented, is dedicated to spreading wine/cheese/beer love across the borough (and beyond) and launches officially on December 12.

DIY Paper Ornament
Axi Paper Ornament Feeling crafty? Download the free pattern for DESU’s paper ornament, inspired by the folding technique of our Axi Tealight Pendants. All it takes is a printer, some card stock, a utility blade, and a straight edge to keep those lines crisp–and a little bit of patience.-> Download pattern
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