Gina Velez
 
November 13, 2017 | Wine and Food | Gina Velez

Milliaire Mulled Wine

It’s cold. The falling leaves are deep hues of red, orange and yellow. The sky is overcast and winter is coming. For a cozy, fall day like this it’s nearly impossible not to think of drinking a large cup of steaming, fragrant mulled wine. After all, it isn’t fall without mulled wine (and possibly a spiced apple donut or two).

As the holidays approach traditions once again have special meaning and nostalgia settles in like an old acquaintance. We buy thoughtful gifts for our loved ones and ourselves (because #treatyourself), call up old friends and send festive family postcards. Suddenly food and drink become the focus of our holidays as we start to crave the cranberry pie our aunt makes, the crispy latkes our niece loves, or the pozole our grandmother has been making for generations. Despite also being a challenging time for some, we are ultimately reminded of how much we love and are loved, encouraging one another to spread light all around us. It truly is the most wonderful time of the year!

Mulled wine is a memory more than it is a drink. It’s intoxicating aroma and distinctive taste instantly transports us back to the days of simper times, when the anticipation of opening gifts was more exhilarating than the gift itself. Because of mulled wine’s instant sensory recall and the fact that it features our favorite ingredient: Milliaire’s Cabernet Sauvignon red wine, we know this is the perfect drink for every wine-o at heart. So, put on your thick, fuzzy socks, cuddle up under your favorite blanket by the fireplace and enjoy your very own cup of Milliaire inspired mulled wine. 

Enjoy!

Milliaire Winery

Spiced Cider Mulled Wine

Ingredients

1 bottle of Milliaire’s Cabernet Sauvignon

2 cups apple cider

¼ cup brown sugar

1 pack of Wine Country Wine Mulling Spices (available in our tasting room)

Or

1 orange, zested and juiced

5 whole cloves

2 cinnamon sticks

4 cardamom pods

1 whole star anise

 

Throw into a crockpot and simmer for two hours before serving!

Comments

Martin Luth's Gravatar
 
Martin Luth
@ Nov 9, 2017 at 10:48 PM
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