Well it’s the dead of winter and unless you live in Southern California, Arizona or Florida, it’s very likely cold wherever you are. As the night settles in and the temperature drops even further, here’s a small, and relatively easy, suggestion to help warm you up: mulled wine. Mulled wine is a simply wine heated up with a mixture of spices. There are a number of variations of the spice blends that you can use. The following is adapted from the recipe I learned in the chilly mountains of Abruzzo, where it is called, in the local dialect, “vin brulé” and was being made in a copper cauldron over an open fire in batches big enough for the neighborhood of my family’s town.
T
he first thing you’ll need is a bottle of cheap red wine, preferably something European with a higher acidity. My preference is to grab a bottle of Montepulciano d’Abruzzo (for nostalgic reasons as well as for the strong fruit flavors and the higher acidity), but many other inexpensive wines will do nicely, like a cheap Burgundy or a Monastrell from Spain. You’ll also need per each 750 ml bottle of wine: about a half-cup of sugar, a couple of oranges, 3 cinnamon stick, a small bunch of whole cloves and an appropriate sized pot.
Start by peeling the oranges and throwing the rinds, in chunks, into a large saucepan or small pot and discard the fruit, or save it for something else, like the following morning’s juice. Next break up about three cinnamon sticks into pieces and add those to your rinds. Toss in your whole cloves. 
Lastly measure out about half a cup of sugar and add that to the pot (it’s best to start with a little less since it is easier to add more later than decrease the sweetness after it’s mixed). Finally pour in the entire bottle of wine, turn your stove on to a medium heat and stir a bit. Cover until the mixture is just below boiling. Taste it to gauge the flavor: if it’s too sweet let it simmer for a while and maybe a bit more clove or orange rind; if it’s not sweet enough add a bit more sugar. The longer it simmers, the more spice flavors will enter the wine. I like to let it cook for about 15 to 20 minutes to really blend. Your kitchen will fill with an enticing aroma that you will soon associate with frozen nights spent with warm friends.
Finally strain the mulled wine as you ladle it into mugs. This is a great way to end a 
cold night and an even better drink to make for a group during the winter months.
There are many variations you can try. If you like this recipe, try playing with it by changing the spices, or adding whole allspice or vanilla beans, or using a fruit wine as your base. Feel free to post about any experiments in the comment section.
Good luck staying warm. Salute!
