Swiss Mulled Wine

In Switzerland mulled wine is everywhere from December onwards, steaming away in copper pots at Christmas markets from Basel to Lugano. The Swiss version sits somewhere between the bolder German Glühwein and the lighter French vin chaud, with a particular fondness for cherry brandy as a finishing touch. It is gentle, fragrant and impossible not to make a second batch of.

Choosing your wine

A medium-bodied red is the safest choice. Swiss producers often reach for Pinot Noir, which is grown across the country and lends a soft, slightly red-fruit edge to the finished drink. Merlot from Ticino works just as well and gives a rounder body. Avoid anything overly tannic or oaky, as the heat amplifies those qualities. The wine does not need to be expensive, but it should be something you would happily drink on its own. If you find yourself reaching for something more aromatic, a winter warmer like Hot Apple Gin sits comfortably on the same evening menu.

Spices and the kirsch finish

The spice list is short on purpose. Cinnamon, clove and star anise are the backbone, with citrus peel adding lift. Avoid pre-ground spices, which turn the wine cloudy and leave a powdery finish. Whole spices infuse cleanly and let you control the intensity by adjusting the steeping time.

The optional kirsch is what makes this distinctly Swiss. A small measure added just before serving gives a faint almond-cherry note that lingers at the back of the palate. It is not strictly necessary, but it is the detail that locals will recognise. Pour the wine into warmed glasses, drop in a fresh strip of orange peel and serve while it still has steam rising off the surface.