Vin Brûlé
The Italian take on mulled wine, warmed with cinnamon, clove, star anise, citrus peel and a bay leaf for a fragrant winter classic.
Ingredients
- 750 ml red wine — a dry, medium-bodied red
- 80 g caster sugar — or to taste
- 2 cinnamon sticks
- 5 whole cloves
- 2 star anise
- 1 lemon — peel only
- 1 orange — peel only, plus slices to serve
- 1 bay leaf
Method
- Pour the red wine into a saucepan and stir in the sugar until it begins to dissolve.
- Add the cinnamon, cloves, star anise, bay leaf and the lemon and orange peel.
- Warm gently over a low heat until just steaming, around 70°C, without boiling.
- Hold at this temperature for ten to fifteen minutes to let the spices and citrus infuse.
- Taste and adjust the sugar to balance the wine.
- Strain into heatproof glasses and serve with a fresh orange slice.
How to serve
- Glassware
- Heatproof glass
- Serve temperature
- Warm, around 70°C
- Garnish
- Orange slice and a cinnamon stick
Vin brûlé is Italy’s contribution to the world of mulled wine, and a familiar sight at Christmas markets across the north of the country. It follows the same comforting principle as its French and German cousins but carries its own signature: alongside the usual cinnamon, clove and star anise, a single bay leaf lends a subtle, almost savoury depth that lifts it above a simple sweet warmer.
The role of citrus and bay
Citrus peel is central to vin brûlé, so it is worth paring it thinly and avoiding the bitter white pith beneath. Both lemon and orange peel go in, adding brightness and aroma without the sharpness that whole juice would bring. The bay leaf is the quiet surprise here, giving a gentle herbal note that keeps the drink from tasting purely of sugar and spice. Together they make for a more rounded, grown-up cup. If you enjoy this style, it sits naturally beside other warm spiced drinks such as a glass of Hot Apple Gin.
Warming without boiling
As with any mulled wine, the heat must stay gentle. Warm the wine slowly to around 70°C so it steams but never bubbles, since boiling drives off the alcohol and coarsens the flavour. Give the spices and peel a good ten to fifteen minutes at this temperature to infuse properly, then taste and adjust the sugar to suit your wine. Strain into heatproof glasses, add a fresh orange slice, and serve while it is still fragrant and warm.
Frequently asked questions
How is vin brûlé different from other mulled wines?
It follows the same idea but leans on Italian flavours, with a bay leaf alongside the usual spices and plenty of citrus peel. The bay leaf adds a subtle savoury note that sets it apart.
Should I use peel or whole citrus?
Peel alone keeps the drink fragrant without adding too much bitterness from the pith or sharpness from the juice. Pare it thinly, avoiding the white pith, for the cleanest flavour.
What wine should I choose?
A dry, medium-bodied red works best, as it stands up to the spices and sugar. There is no need for anything expensive, since the aromatics do most of the work.
Related recipes
Glühwein
The classic German mulled wine — red wine gently warmed with orange, cinnamon and clove. The defining drink of the Christmas market.
Vin Chaud
The classic French mulled red wine, gently warmed with citrus and warming spices for a fragrant, comforting glass on a cold winter evening.
Mulled Wine
The English Christmas classic — red wine warmed with citrus, sugar and winter spice, often lifted with a measure of brandy or port.
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