Mulled wine stands as a beloved, cozy favorite you can craft right at home. A renowned chef and creative mind behind the Charlie restaurant in St. Petersburg shared practical tips on how to bring this warming drink to life with a balanced blend of fruit, spice, and warming spirits. The guidance emphasizes a straightforward approach that highlights the wine’s natural fruit notes while layering in aromatic warmth. (Source attribution: Charlie Restaurant, culinary staff notes.)
For the base, the recommendation is to start with dry red wine. If a semi-sweet profile is preferred, the sugar should be reduced or omitted from the recipe, allowing the fruit and spices to carry the sweetness. In addition to wine, key components include brandy, a slice of orange, an apple, and a carefully chosen mix of spices. The classic trio of cinnamon sticks, cloves, and star anise provides that quintessential mulled-wine aroma and depth. (Source attribution: Charlie Restaurant, culinary staff notes.)
To begin, the fruit is prepared with care: slice the apple, removing the core and seeds, then wash the orange to keep the zest fragrant. Choose a sturdy pot with a capacity of at least two liters. Pour in the wine, followed by the chopped apple and orange, and scatter in the spices along with granulated sugar if desired. Brand y should not be forgotten; its warm, boozy kick adds a lingering character that complements the fruit and spices. (Source attribution: Charlie Restaurant, culinary staff notes.)
Gently heat the mixture over medium-low heat, stirring until the sugar dissolves completely and the flavors begin to mingle. It is important to avoid a full boil, which can dull the delicate fruit brightness and push the alcohol off the palate. The goal is a gentle, steady simmer that releases the spice notes without masking the wine’s character. (Source attribution: Charlie Restaurant, culinary staff notes.)
Next, cover the pot and let the mixture simmer for a few moments. The recipe calls for a brief infusion with a few sprigs of pine needles, a traditional touch in some regional adaptations, kept to just a couple of minutes. After this short infusion, remove the pine needles and allow the mulled wine to settle briefly off heat. Once the steam subsides and the flavors mellow, the drink is ready to serve. (Source attribution: Charlie Restaurant, culinary staff notes.)
These steps capture a timeless method for making mulled wine, with a reminder that the drink should be enjoyed warm—not hot—to preserve the aromatics and balanced sweetness. It is a straightforward process that invites home cooks to experiment with citrus zest, alternative spices like cardamom or star anise, and even a splash of orange liqueur for a brighter finish. The overall aim is to create a comforting beverage that pairs well with intimate gatherings, cold evenings, or simply a moment of relaxation. (Source attribution: Charlie Restaurant, culinary staff notes.)
For readers curious about seasonal desserts and warming favorites, there are other classic winter treats discussed by culinary professionals previously, such as traditional Winter Russian cake recipes. These notes come from similar culinary conversations that explore how simple ingredients can create memorable, comforting flavors during colder months. (Source attribution: Charlie Restaurant, culinary staff notes.)