Spiced Mulled Wine
featuring Sterling Winemaker's Select Red Blend
Embrace the Cozy
As October's crisp air begins to weave through the evenings, there's nothing quite like warming up with a delightful, mulled wine. At the heart of this autumnal ritual lies the Sterling Vineyards Winemaker's Select Napa Valley Red Blend, a wine that not only sets the tone but elevates the experience to new heights. With its intricate layers of dark berries and smooth tannins, it brings a depth and richness that perfectly complements the mulling spices. Each sip on a chilly October night becomes an indulgent moment, weaving together the vineyard's passion and the comfort of tradition, creating an unforgettable luxury that resonates with the season.
Ingredients
1 750 ml bottle red wine, we used our Winemaker's Select Red Blend
2-4 Tbsp honey
1 orange, thinly sliced
6-8 whole cloves
2 cinnamon sticks
1-2 star anise
1 spring fresh rosemary
Directions:
- In a saucepan, combine the red wine and honey. Stir until well-mixed.
- Add the orange slices, cloves, cinnamon sticks, and star anise to the pan.
- Warm the mixture on a med-low heat, ensuring it heats up without reaching a boil.
- Once heated, reduce to low and cover. Allow it to infuse for 10 minutes, being careful to prevent boiling.
- If incorporating rosemary, add it to the pot and let it simmer for an additional 10 minutes.
- Once fully infused, remove from heat and strain the mixture through a sieve to remove the solid ingredients.
- Pour into glasses, serve warm, and enjoy.
Winemaker's Select Napa Valley Red Blend
The Sterling Vineyards Napa Valley Red Blend wine is a beautiful, crushed velvet red color in the glass. The pronounced nose gives bright aromas of fresh blackberry, raspberry jam and dark violet. On the palate, this medium-bodied wine is juicy, plush and soft. The wine offers complex layers of flavor with ripe currants, baked black cherry pie alongside spiced tea and sweet vanillin notes. The wine is beautifully structured with a lush texture, good body and well-integrated tannins.
