Pescatarian Mulled Wine (Glühwein)
Warm, spiced, and deeply aromatic, this classic German mulled wine is the kind of drink that makes a cold evening feel like a celebration. Dry red wine simmers low and slow with cinnamon sticks, star anise, cardamom, and cloves until the whole kitchen smells like a holiday market. Citrus rounds from both orange and lemon brighten the spice blend, while a splash of brandy or dark rum adds a gentle, warming depth that store-bought versions rarely match. The key is keeping the heat gentle — never letting the wine boil — so the alcohol stays put and the flavors meld into something rich and velvety rather than sharp or flat. A final taste-and-sweeten step means you can dial the sugar exactly to your liking before ladling it through a strainer into mugs. Every single ingredient here is naturally plant- and seafood-forward friendly, so it fits a pescatarian table without any substitutions or second-guessing. Serve it straight from the pot with a fresh orange slice or cinnamon stick and let it do all the work of making your guests feel welcome.
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Learn more →Ingredients
6 servings
- 1 bottle (750 ml) dry red wine (such as merlot, pinot noir, or dornfelder)
- ¼ cup brandy or dark rum
- 3 tbsp granulated sugar, plus more to taste
- 1 orange, sliced into rounds
- 1 lemon, sliced into rounds
- 6 whole cloves
- 3 cinnamon sticks
- 4 whole star anise
- 4 green cardamom pods, lightly crushed
- ¼ tsp whole black peppercorns (optional)
For serving
- orange slices or cinnamon sticks, for serving (optional)
Instructions
- 1
Combine the red wine, brandy, sugar, orange rounds, lemon rounds, cloves, cinnamon sticks, star anise, and cardamom pods in a medium saucepan. Add the peppercorns, if using.
- 2
Warm the mixture over medium heat, stirring occasionally to dissolve the sugar, until steam rises steadily and small bubbles appear around the edges — about 10 minutes. Do not let the wine boil; reduce the heat to low as soon as it approaches a simmer.
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