This chef reveals his secret for a perfectly balanced Christmas mulled wine: neither too acidic nor too bitter

An emblematic drink of winter evenings, mulled wine (always drunk in moderation…) warms hearts and souls! Enjoyed for centuries, it is a symbol of conviviality and remains a very popular tradition, particularly at Christmas markets. In Alsace, it is even a real institution! However, it is not uncommon to be disappointed by its taste which can be very sour or bitter if it is not well prepared.

For it to be perfectly successful, the quality of the ingredients is very important. On his Instagram account, Thibaut Spiwak shared his recipe, and promises you a subtle, delicately spiced and well-balanced mulled wine. Follow the leader!

“Never use Pinot noir, but Languedoc grape varieties“, advises the chef. Your mulled wine will thus be much less acidic.

Above all, absolutely avoid “first price” wine. Its acidity and bitterness will not disappear under the effect of heat and may even be amplified!

If spices, especially cinnamon and cloves, are essential to prepare a good mulled wine, you can also add orange or lemon zest.

When serving, garnish your glasses with a small slice of orange and a cinnamon stick, both for visual effect, but also to enhance the aroma of your drink.

You can also prepare the recipe with a white wine (like Muscat or Gewurztraminer). Would you like an alcohol-free version? So replace the red wine with grape juice.