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Cost is mostly determined by where you are so we have decided to use a very general pricing system. Exact costs in your area can be found on individual wine pages:
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Mulled Wine & Musings

(food)

by sean

Tis the season of giving and celebrating the all-too-soon end of the year. Normally this is a time for top ten lists, best wines to give to your friends, and recommendations on how to properly open Champagne but we're not going to do any of these. In these times of fretting about what gifts to buy and trying to forget about January's credit card bill, the last thing on your mind should be worrying about the wine you're going to buy. Go out there and enjoy yourself. Go ahead, buy a cheap bottle of Fat Bastard or Arrogant Frog, treat yourself to an expensive Dead Arm Shiraz or La Casa, pop a bottle of vino from some exotic land you never thought even made wine like Vietnam or New York.

So cheers to Christmas, a toast to the new years, and remember to avoid cheap Bordeaux.

While you're out getting a bottle of drinkable-but-cheap red, get an extra one to make mulled wine with:

TWG's Mulled Wine - 2010

1 bottle of low-cost red
note: Merlot, Zinfandel, or Beaujolais/Gamay work best. Really horrible wine tastes even worse warmed up and it'll give you a headache so best to avoid jug wine and Yellow Tail.

6 cloves
1 cinnamon stick
2 orange peels
2 lemon peels
2 spoonfuls of honey (sugar works too in a pinch)
2 mugs of water

1. Add all spices, honey and water to a pan, heat until it boils.

2. Boil for 10min or until it smells good.

3. Turn off heat, add wine and stir.

4. Wine should be warm, but not boiling, if it's too cold, heat it for a bit until steam rises but don't boil it or the wine's flavors will evaporate.


Merry Christmas! ~The Wine Guide

Next Week - Finding a Champagne that actually tastes good

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