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Warm spiced German Christmas wine, also called Mulled Wine, and variously referred to as gluewein, gluhwein, and even “glue wine” (pronunciation for this mulled wine), is the best thing for holidays since sliced gingerbread. The Scandinavians call their version “Glogg”, and it’s pronounced more like “Gloog”.

My guests always go crazy for it and I always wind up scrambling to make another batch in the middle of the party.  There’s something so comforting about warm spiced wine on a cold winter’s evening.  it’s no surprise the people from the Northern climates know how to live well in winter!

Mulled Wine Deutsch Recipe


Per 750 ml of wine:

2 cups water

1/2 cup sugar

1 stick of cinnamon

2 whole cloves

juice of 2 lemons

1 bottle of cheap red wine

What kind of wine is best for Gluhwein?

I already mentioned it needs to be cheap and red.


Because we’re going to put sugar and spices into it.  The rough taste of cheap red wine will be mellowed considerably by those flavors, but it has to be robust to stand up to them, especially while warm.  Nothing subtle here.

I like Carlo Rossi Burgundy in the 1.5L jug the best for making my Gluhwein:

Given that’s 1.5L, you’d double the ingredients for a batch.


Bring water, sugar, and spices to a full boil in a convenient pot. Add lemon juice and red wine and bring it right up to the boiling point. Don’t let it boil as the alcohol will evaporate. Add more lemon juice or sugar according to your personal taste.

Turn the heat down and keep a lid on lest the alcohol be carried away as vapor.

Note:  Some people fortify their Gluhwein.  If it’s going slow or starts to taste weak, I will add a little rum to it.  Mostly, it goes so fast there’s no need.

BTW, nothing is as inviting to guests as the smell of mulled wine when they walk into a room!