When most people think of mulled wine, they imagine rich, ruby-red Glühwein warming their hands at a snowy Christmas market. But here’s a delicious secret: white mulled wine exists—and it’s absolutely stunning.
Lighter, brighter, and beautifully aromatic, white mulled wine (or Weißer Glühwein) offers an elegant alternative to its red counterpart. With notes of citrus, ginger, and warm spices, it’s perfect for those who want all the cozy comfort of mulled wine with a more delicate, refreshing profile.
The Story Behind White Mulled Wine
While red mulled wine dominates Christmas markets across Germany and Austria, white mulled wine has quietly been a favorite in Alpine regions for generations. Made with off-dry white wines like Riesling or Gewürztraminer, it celebrates the aromatic wines these regions are famous for.
The tradition reflects the same principle as red Glühwein: take what grows locally, add warming spices, and create something that brings people together during the coldest, darkest days of winter.
White mulled wine is less about following rules and more about exploring what you enjoy. Prefer brightness over richness? Citrus over dark fruit? This is your mulled wine.
Why You’ll Love It
White mulled wine is unexpected—and that’s exactly what makes it memorable. It’s lighter on the palate but just as warming. The fresh ginger adds a gentle heat, while lemon and cardamom create an aromatic experience that feels both festive and refined.
It’s perfect for:
Afternoon gatherings when you want something cozy but not too heavy
Guests who prefer white wine over red
Anyone looking to try something new and delightfully surprising
Serve it in clear mugs or heatproof glasses so everyone can admire its beautiful golden hue. Pair it with mild cheeses, gingerbread, or citrus-based desserts for a pairing that feels effortlessly elegant.
Ready to Try Something New?
This winter, expand your mulled wine repertoire. Whether you’re a red wine loyalist curious about branching out, or a white wine lover who didn’t know this tradition existed, white mulled wine is waiting to surprise you.
Grab the recipe below, gather your spices, and discover why this Alpine secret deserves a place in your winter ritual. Your kitchen—and your guests—will thank you.
Prost to trying something beautifully unexpected! 🤍✨
How to Make Mulled Wine at Home
Ready to bring this tradition into your home? Making mulled wine is simple, customizable, and fills your space with festive aromas. Here’s what you need:
Ingredients:
1 bottle of white wine: A white variety from Germany or Austria. I enjoy an off-dry Riesling, but you could use a Dry Riesling, Gewurtztraminer, Muller-Thurgau, etc.
Spices: Cinnamon sticks, whole cloves, and allspice.
Citrus: Sliced oranges and lemons, and a little juice
Sweetener: Honey, sugar, or maple syrup to taste.
Directions:
Pour the wine into a pot and add spices, citrus slices, and sweetener.
Heat gently—never boil—to allow the flavors to mingle. Simmer for 15-20 minutes.
Strain, pour, and garnish with an orange slice or cinnamon stick for a beautiful presentation
Fun Facts About Mulled Wine
Germany: Known as Glühwein, meaning “glow wine” for the warmth it brings.
Sweden:Glögg often includes raisins and almonds for a unique twist.
France:Vin Chaud literally translates to “hot wine.”
Wherever you are, mulled wine is a universal symbol of togetherness and joy.
What’s your favorite twist on mulled wine? Whether you prefer a classic recipe or a unique spin, we’d love to hear about it in the comments.
Here’s to a warm and wonderful holiday season. Sip slow, savor often, and cheers to mulled wine!
This recipe was inspired by a reader who wrote to me last year about a tradition I’d never tried before: white mulled wine. She told me it’s something she enjoys whenever she can at the St. Paul Christmas markets in Minnesota, where it’s warming, fragrant, and just a little unexpected compared to the classic red version. Her note stuck with me, and this scaled-down recipe is my take on that festive cup—bright, spiced, and perfect for a cold winter evening.
German-Style Mulled White Wine
Anne Kjellgren @ Food Wine and Flavor
Holiday favorite of white wine, fruit and spices warmed to perfection like a Dicken's Novel
750mldry white wine - Dry Riesling or dry white works well
1orange
2tablespoonsorange juice - I squeeze fresh from the orange
2tablespoonssugarcan substitute with honey, any other sweetner or omit
½lemonthinly sliced
1cinnamon stickbroken in half
2whole cloves
2whole allspice berriesor 1/16t. ground
1cardamom podlightly crushed
For Garnish
Lemon slices
Cinnamon stick
Freshly grated nutmegjust a touch
Instructions
Instructions
With small batches, spices dominate fast. If you want acleaner, wine-forward result, start with half the cinnamon stick and addmore only if needed.Combine all ingredients in a small saucepan. Heat gently over low heat until steaming. Do not let it boil or you’ll lose alcohol and aroma. Simmer gently for 15–20 minutes, tasting once or twice and adjusting sweetness, if needed.
Garnishing and Serving
Strain if desired, or serve with spices for a rustic feel. Garnish with lemon slices, Cinnamon stick, and freshly grated nutmeg (just a touch). Add a lemon or orange wedge on the mug, cup or glass.
Notes
This recipe was inspired by a reader who wrote to me last year about a tradition I’d never tried before: white mulled wine. She told me it’s something she enjoys whenever she can at the St. Paul Christmas markets in Minnesota, where it’s warming, fragrant, and just a little unexpected compared to the classic red version. Her note stuck with me, and this scaled-down recipe is my take on that festive cup—bright, spiced, and perfect for a cold winter evening.
Mulled wine is the ultimate winter warmer—rich, spiced, and steeped in holiday charm. Whether you’re strolling through a Christmas market, hosting a festive gathering, or simply savoring a quiet night in, this timeless drink is your ticket to cozy bliss. Let’s explore the history, craft your perfect batch, and toast to the season!
The History of Mulled Wine: From Ancient Rome to Modern Holidays
Did you know mulled wine dates back to Ancient Rome? Romans heated wine and added spices for preservation during long travels and cold winters. As the empire spread, so did this aromatic tradition, finding a firm foothold in medieval Europe. Back then, it was believed to ward off illness and keep the body warm—practical and delicious!
By the 1800s, mulled wine had evolved into a beloved Christmas tradition, especially in Victorian England. Even Charles Dickens immortalized it as ‘Smoking Bishop’ in A Christmas Carol. Today, mulled wine continues to bring warmth and cheer around the world, from Germany’s Glühwein to Sweden’s Glögg and France’s Vin Chaud.
How to Make Mulled Wine at Home
Ready to bring this tradition into your home? Making mulled wine is simple, customizable, and fills your space with festive aromas. Here’s what you need:
Ingredients:
1 bottle of red wine: A fruity variety like Merlot, Zinfandel, or Grenache works best.
Spices: Cinnamon sticks, whole cloves, and star anise.
Citrus: Sliced oranges (lemons are optional for an extra zing).
Sweetener: Honey, sugar, or maple syrup to taste.
Optional: Add a splash of brandy or bourbon for extra warmth.
Directions:
Pour the wine into a pot and add spices, citrus slices, and sweetener.
Heat gently—never boil—to allow the flavors to mingle. Simmer for 15-20 minutes.
Strain, pour, and garnish with an orange slice, cinnamon stick, or star anise for that Instagram-ready finish.
Fun Facts About Mulled Wine
Germany: Known as Glühwein, meaning “glow wine” for the warmth it brings.
Sweden:Glögg often includes raisins and almonds for a unique twist.
France:Vin Chaud literally translates to “hot wine.”
Wherever you are, mulled wine is a universal symbol of togetherness and joy.
Share Your Mulled Wine Creations
What’s your favorite twist on mulled wine? Whether you prefer a classic recipe or a unique spin, we’d love to hear about it in the comments.
Here’s to a warm and wonderful holiday season. Sip slow, savor often, and cheers to mulled wine!
This blog is inspired by Anne Kjellgren’s video on mulled wine for “The Short Pour.”
My readers have advised me that they enjoy white wine at Christmas Markets in their areas, most notably the St. Paul Christmas Market in St. Paul, Minnesota. Check out that recipe for German White Mulled WIne.
Mulled Wine
Anne Kjellgren @ Food Wine and Flavor
Holiday favorite of red wine, fruit and spices warmed to perfection like a Dicken's Novel
1bottleRed WineUse leftover or inexpensive red wine. A fruity variety like Merlot, Zinfandel, or Grenache works best
1Sliced OrangeCut into Slices
1Sliced LemonOptional
Cinnamon sticks
Whole Cloves
Star Anise
Sweetener: Honey, sugar, or maple syrup to taste
SplashBourbon or brandy, to tasteOptional
Instructions
Pour the wine into a pot and add spices, citrus slices, and sweetener. Heat gently—never boil—to allow the flavors to mingle. Simmer for 15-20 minutes. Strain, pour, and garnish with an orange slice, cinnamon stick, or star anise for that Instagram-ready finish.
Notes
My readers have advised me that they enjoy white wine at Christmas Markets in their areas, most notably the St. Paul Christmas Market in St. Paul, Minnesota. I'll be trying that at home this Christmas and report back!
Riesling is one of the most expressive, transparent, and misunderstood grapes in the world. It can be bone-dry or delicately off-dry, feather-light or richly textured, fiercely mineral or softly floral. It can taste like sunlight on river stones… or like peaches dipped in cool mountain air.
For centuries, Riesling was considered one of Europe’s great noble wines — prized equally with Burgundy and Champagne. Then it became associated with cheap, sweet versions in the 1970s and 80s. Now? Riesling is in the middle of a glorious rediscovery.
This post will help you understand why.
🌍 Where Riesling Thrives: The Major Regions of the World
Riesling grows best in cool to moderate climates where the grape can ripen slowly and preserve its signature acidity and aromatics.
🇩🇪 Germany — The Spiritual Home
Germany produces the most diverse styles of Riesling on earth.
Key regions:
Mosel – feather-light, racy, green apple, slate minerality
Rheingau – richer, structured, peach, spice
Pfalz – fuller, more tropical, sometimes dry and powerful
Nahe – elegant, floral, balanced acidity
Germany is also where the “Prädikat” sweetness classification comes from:
Kabinett → Spätlese → Auslese → Beerenauslese → Trockenbeerenauslese → Eiswein.
But most everyday German Riesling today is dry (“Trocken”) — not sweet.
Vineyard in the Rhine wine region of Germany
🇫🇷 Alsace — Dry, Structured, Aromatic
Alsatian Riesling is almost always dry.
Expect:
Citrus oil
Petrol notes (from age)
Stone fruit
Intense minerality
These wines are incredible with rich dishes and creamy sauces because they cut through weight with precision.
🇦🇹 Austria — Dry, Focused, Mineral
Austrian Riesling is dry, steely, and powerful — especially from:
Wachau
Kremstal
Kamptal
Think: stone fruit, white pepper, bright acid, long finish.
🇦🇺 Australia — Lime, Electric, Iconic
In the Clare Valley and Eden Valley, Riesling becomes a citrus-driven electric current.
Signature notes:
Lime zest
Jasmine
Frosty minerality
Australian Riesling is famously dry and built to age.
🇺🇸 United States — Cool-Climate Elegance
Best U.S. Riesling comes from:
Washington State – dry to off-dry, balanced, stone fruit
These regions are reviving Riesling’s prestige in the New World.
🇳🇿 New Zealand — Dry, Vibrant, Expressive
Expect lime blossom, white peach, and fresh acidity. South Island styles tend to show intense purity.
📜 A Brief History of Riesling
Riesling has one of the oldest documented histories in European wine.
500s CE
First references to “Rissling” vines in the Rhine region.
1400s–1500s
Riesling becomes the dominant white grape in the German-speaking world.
1700s–1800s
Riesling is prized across royal courts. Some Rieslings sold for higher prices than Bordeaux.
1950s–1980s
Mass-produced sweet wines (Liebfraumilch, Blue Nun) damage Riesling’s reputation.
2000s–Present
A renaissance — dry Riesling becomes a sommelier favorite and a global quality beacon.
🍷 How Riesling Is Made: Winemaking Styles
> Did you know there are SEVEN levels of sweetness for Riesling? This goes back to when these sweet wines were in high demand by royalty and the wealthy gentry classes.
Riesling’s magic lies in winemaker restraint. It is almost always:
Stainless steel fermented
Cool fermented
Aromatically protected
Rarely oaked
Bottled young (except age-worthy styles)
Dry Riesling (“Trocken”)
Crisp
Mineral
High acid
Food-friendly
Off-Dry & Kabinett
Light sweetness balanced with acidity
Perfect for spicy cuisine
Late-Harvest / Sweet Styles
Spätlese → ripe
Auslese → richer
BA/TBA → honeyed, luscious
Eiswein → frozen grapes, intense
These wines can age for decades thanks to acidity.
🧀 Food Pairings: What Riesling Loves
Anne’s Tip: If you are ever in need of a versatile white wine that will go with about anything on your table (think holidays) this is your champion. Riesling is often overlooked due to trends, but actually, it’s one of the most food-friendly wines out there.
✔ Dry Riesling
Pair with:
Sushi
Oysters
Fresh goat cheese
Pork tenderloin
Roast chicken
Creamy sauces
Alsatian dishes (choucroute!)
✔ Off-Dry / Kabinett
Pair with:
Thai curry
Szechuan dishes
Indian cuisine
Korean BBQ
Chili crisp everything
BBQ ribs
Holiday ham
✔ Sweet Riesling
Pair with:
Foie gras
Blue cheese
Lemon desserts
Spicy-salty snacks
Apple tart
Riesling loves contrast as much as harmony — that’s why it’s one of the most versatile wines on earth. Think Salty-Sweet
Riesling is the Misunderstood Girl at the Party
Riesling teaches us something profound:
You can be bright and grounded at the same time. Expressive and precise. Playful and serious.
It reminds us that clarity isn’t cold — it can be joyful. It can be energetic. It can be generous.
Riesling is a grape that insists on being seen for what it truly is, not what the past once made it seem.
Halloumi is one of the most joyful cheeses to cook with — salty, firm, squeaky, and capable of doing something most cheeses can’t:
It doesn’t melt.
Instead, it browns. It sears. It caramelizes on the outside and stays bouncy and warm on the inside. And when you pair it with wine — especially bright, high-acid whites — the results are unexpectedly electric.
If goat cheese is the soft whisper on a cheese board, Halloumi is the lively, charismatic friend who shows up and instantly changes the energy in the room.
Let’s explore where it comes from, why it behaves the way it does, and how to pair it beautifully with wine (hello, Riesling).
🌍 Where Halloumi Comes From
Halloumi is originally from Cyprus, the Mediterranean island where Greek and Turkish culinary traditions intertwine. Its earliest references date back to the 16th century, where it was valued not only for nutrition but also for its ability to store and travel well in warm climates.
Traditionally, Halloumi was made from sheep’s milk, sometimes with goat’s milk added. Modern versions often include cow’s milk, but the best-quality versions still feature the original blend.
Today, Halloumi is part of the cultural fabric of Cyprus—served grilled, fried, folded into warm pita, or sliced cold with watermelon in the summer.
🔬 Why Halloumi Doesn’t Melt (The Science)
Halloumi has a unique protein structure due to the way it’s heated during production. This process:
Creates tightly bonded proteins
Drives off excess whey
Increases elasticity
The result?
A cheese that holds its shape at high heat and browns like a dream.
This structure also explains the signature squeak when you bite into it—a gentle reminder of its firm, springy texture.
🔥 How to Cook Halloumi (The Magic Happens With Heat)
Halloumi is good cold… but it becomes spectacular the moment heat hits it.
✔ Grilling
Creates golden edges, smoky aromas, and a salty snap.
✔ Pan-searing
Gives you caramelization and a buttery crust without adding much oil.
✔ Air-frying
A quick, crisp-edged alternative that keeps the inside bouncy.
✔ Broiling
Perfect for quick browning on busy nights.
Pro tip: Add a squeeze of lemon or a drizzle of chili crisp right off the heat.
It wakes the cheese up — and sets the stage for a perfect wine pairing.
Layers of thin-sliced Yukon Gold potatoes, caramelized leeks, and Gruyère baked to crisp perfection. Note: the bright citrus and mineral notes of Chablis lift this rich, savory bite beautifully.
1lbYukon Gold potatoespeeled and thinly sliced (about 1/16-inch)
1cLeekssliced (white and green parts only)
1Tbutter
1tolive oil
1cGruyèregrated (shredded works too)
1TThyme LeavesFresh
Salt & Pepperto taste
Melted Butterfor brushing
Instructions
Saute leeks in butter and olive oil until soft and golden. Set Aside.
Preheat oven to 400°F and line your muffin time with cups or a baking sheet with parchment paper.
Create 2-inch rounds by layering potato slices with leeks, Gruyère, and thyme. Repeat to form mini stacks.
Brush each stack lightly with melted butter and season with salt and pepper.
Bake for 20–25 minutes until golden brown and tender. Broil briefly at the end if more color is needed.
Notes
*** If you want to serve this as a side dish, select larger Yukon potatoes and cut into 3 inch rounds. Use a regular muffin tin to build the stacks.This illustrates the layering of the stacks. Starting from the front/bottom row of pan:
I started with one potato slice, then leeks, then cheese, then 3-4 slices potato, and leeks.
Next row up, add cheese
Next row up, add thyme leaves
Top row - add single potato slice to top the stack
