Mulling Spiced Wine and Cider
Few things say “winter” better than a steamy cup of spiced cider or mulled wine. Mulling Spice takes many forms, but ours is heavy on the cassia cinnamon and with a hint of orange peel for the power to banish those grey-day blues.
It’s important to choose the right wine to mull, and through much “research” we’ve settled on Pinot Noir as the optimum choice. It’s fairly robust, so stands up to the spices, but the less expensive varieties are not so nuanced so as to make covering their intricacies with spice criminal. Look for one whose shelf-talker boasts a larger body and hints at black or red cherry flavors that will complement the star anise in the Mulling Spice.
A good-quality, unfiltered apple cider is all that’s required for heavenly spiced cider. As the apple capital of the world, Washington state farmers markets are chock full of cider choices, and we’ve yet to find one that disappoints. A few even pair other local fruits with apple- try apple-cranberry, apple-cherry, or apple-blackberry. Simply substitute a quart of apple cider for the wine in the recipe below and perhaps omit the sugar, depending on the variety of cider that you choose.