What is The Best Wine to Make Mulled Wine? Here’s What The Italians Use!

We have recently entered that phase of the year. That phase in which, between feasts on chestnuts and marrons in front of a nice lit fire, many people like to indulge (in company but also alone) in a bit of mulled wine (literally, burnt wine). A must that is practically unmissable in numerous village festivals and celebrations, especially in Northern Italy but with some characteristic flashes even in the central regions of the country. When temperatures become progressively colder, what better solution, to warm up, than a nice glass of this sweet, flavored, perfumed wine with a few pieces of fruit in it?

It is, as you might imagine, a typical mountain drink. In the northern regions it is obviously the most popular among markets, Christmas stalls and food stands, but it is not uncommon to find it along a good part of the peninsula (as well as in many countries of continental Europe, where it takes on different names). Pots from which the mulled wine is collected, poured into small glasses offered to passers-by: it is one of the most typical scenes of winter, with recipes that vary according to the place of reference.

Spices, aromas and fruit are at the discretion of whoever prepares this drink, as well as the main ingredient: wine. At least in Italy, in fact, different types are used based on the Region you are in. For this reason, it is practically impossible to even say with certainty which is the best to use: everything varies based on people's habits and tastes.

Fundamental aspect? The wine must be of quality and must not be boiled, with the risk of ruining its structure and original aroma. The drink must simply be heated with the necessary calm, gradually adding spices (cinnamon and cloves above all), fruit and sugar in the various stages of preparation. Having said this, however, we can identify some types that are more used than others, because they are more declinable and suitable for making mulled wine.

What Wine is Used for Mulled Wine?

There are, due to their characteristics, some wines that are more suitable than others to be used in the production of mulled wine. It is important that they are perfumed, aromatic, possibly sugary and with a soft structure. In short, not too tannic or sharp. And depending on the region, the type used changes. If in Emilia the most popular is Lambrusco, the red identity of the territory with a persuasive and captivating aroma, moving more towards central Italy we would find mulled wine based on a more decisive Sangiovese.

Not just red wines: if we go to Veneto, in fact, we find aromatic white wines such as Sauvignon Blanc, Müller-Thurgau and Chardonnay, very fragrant and even more aromatic once heated. Let's go back to reds by moving towards Piedmont (and in particular in the Langhe), where the most used varieties are Barolo or easier solutions , so to speak, such as Nebbiolo or Barbera. In Adige, however, Pinot Noir is the most popular. In any case, however, one rule applies: a quality mulled wine can only be obtained through the use of a quality wine. For the rest, it is entirely up to the person who prepares it and, obviously, the person who drinks it.