Mulled White Wine with Mint and Ginger

Not all mulled wine has to be red / Photo by Meg Baggott, styling by Dylan Garret
Not all mulled wine has to be red / Photo by Meg Baggott, styling by Dylan Garret

It’s important to avoid oak when mulling white wine. Also, avoid wines with residual sweetness, or even a perception of sweetness, since you’re adding your own sugar. For this reason, stay away from some Riesling, Gewürztraminer, Torrontés and Viognier.

Aside from those rules, anything goes. Coriander seeds have a flavor somewhere between citrus, flowers and Froot Loops, and they’re perfect with mulled white wine. Elderflower fans will love the addition of St-Germain here. If you find it makes the mulled wine too sweet for your tastes, just add another glug of brandy to balance.

Four New Ways to Make Mulled Wine
  • 1 lemon
  • 2 bottles dry white wine
  • ½ cup sugar
  • 8 allspice berries (or substitute 8 cloves)
  • 3 whole star anise
  • 2 teaspoons coriander seeds
  • 6 cardamom pods, smashed
  • 1 2-inch piece fresh ginger, cut into 6 slices
  • ½ cup brandy
  • 1 cup St-Germain liqueur, or to taste
  • Whole nutmeg, grated (for garnish)
  • Mint stalks and blueberries (for garnish)

Scrub lemon well. Using vegetable peeler, carve large ribbons of lemon peel, then juice remaining fruit.

Add lemon peel, juice, 1 cup wine, sugar, allspice, star anise, coriander, cardamom and ginger to 3-quart stockpot or Dutch oven. Over high heat, bring to rolling boil. Reduce heat to low. Cover and simmer for 20 minutes.

Add remaining wine, brandy and St-Germain. Heat until just below 170°F. Use candy thermometer to measure temperature. Grate nutmeg over top. Garnish with mint stalks and blueberries.

Published on December 20, 2018
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.


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