Mulled wine: a winter classic

Le vin chaud: un classique hivernal

Mulled wine is a sweet cocktail that is typically drunk in winter, by the fireside, to warm up after a day of activities in the snow or after a good raclette!

The origins of mulled wine

Its origins date back to the Roman Empire (AD 20), where it was then called Conditum Paradoxum. The Romans made it by boiling honey and wine, then adding spices and dates. In the 12th century, "spiced wine", a drink made using the same process, was widespread in France and Spain. In the 13th century, the notoriety of mulled wine was so strong that even King Henry III of England was fond of it. It was around the 1890s that the tradition of mulled wine during the holidays gained momentum, especially during the traditional Christmas markets in Germany, where each merchant personalized his recipe.

Today, each country produces it from its specialties, which gives mulled wine very varied and unique tastes.

Which wine to choose to make mulled wine at home?

To make your mulled wine at home, the choice of wine is important. Did you know that it is possible to use both red and white wine? Both versions are delicious!

Mulled wine with Orpailleur Réserve

Red wine

We recommend a young, fruity and round red wine such as Orpailleur rouge. Its fruity notes blend harmoniously with the other ingredients of the recipe. Good to know: if you use a very tannic wine, it is possible that the rough feeling of the tannins in the mouth is difficult to soften with the sugar.

the red gold digger

White wine

We recommend a woody white wine such as the Orpailleur reserve. Its roundness, suppleness and slightly woody notes go very well with spices such as cinnamon and clove.

the Orpailleur Reserve

Recipe for mulled wine with red wine

Recipe for mulled wine with red wine


  • 1 bottle of Orpailleur rouge (750 ml)
  • 4 oz of Marquise de l'Orpailleur
  • 4 oz honey (or sugar)
  • 3 slices of orange
  • 3 slices of lemon
  • 2 cinnamon sticks (broken)
  • 2-3 star anise (star anise)
  • 3-4 cardamom
  • A small handful of mixed peppercorns
  • 2-3 cloves (a pinch if ground)


  1. Mix all the ingredients in a saucepan.
  2. Bring the mixture to a simmer (do not boil at full boil).
  3. Leave to macerate covered for 30 minutes.
  4. Filter and serve.

Serve hot and enjoy!

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