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.
Ingredients
- 750 ml fruity red wine — a young Côtes du Rhône works well
- 80 g caster sugar — adjust to taste
- 1 orange, sliced
- 1 lemon, sliced
- 2 cinnamon sticks
- 3 whole cloves
- 2 star anise
Method
- Pour the red wine into a large saucepan and add the caster sugar.
- Add the sliced orange and lemon, cinnamon sticks, cloves and star anise.
- Warm gently over a low heat, stirring until the sugar dissolves; never let it boil.
- Keep at a bare simmer for around 15 minutes so the spices infuse.
- Ladle into heatproof glasses, leaving the spices behind, and serve at once.
How to serve
- Glassware
- Heatproof glass
- Serve temperature
- Warm, around 65°C
- Garnish
- Orange slice and a cinnamon stick
Vin chaud, literally “hot wine”, is France’s answer to mulled wine: a fragrant glass of red wine steeped with citrus and gentle spice. You will find it steaming at Alpine ski resorts and Christmas markets alike, where it warms hands and spirits in equal measure. The secret lies in patience rather than precision.
Tips
Keep the heat low throughout. The wine should never bubble, only steam, so the alcohol stays put and the spices have time to release their warmth. Slice your citrus thinly so it gives up its oils quickly, and taste before adding more sugar, as different wines vary in their natural sweetness. If you happen to keep a bottle of Hot Apple Gin in the cupboard, you will recognise the same cosy spice-and-citrus character that makes vin chaud so welcoming.
Variations
For a deeper, more festive note, drop in a vanilla pod or a strip of orange peel studded with cloves. A small measure of brandy added at the very end lifts the drink for grown-up gatherings. Those who prefer a lighter glass can stretch the finished wine with a splash of hot water, softening the spice without losing the aroma.
Frequently asked questions
What is the best wine for vin chaud?
Choose an inexpensive, fruit-forward red such as a young Côtes du Rhône, Merlot or Grenache. There is no need to use anything expensive, as the spices and sugar carry the flavour.
Why should vin chaud never boil?
Boiling drives off the alcohol and can leave the wine tasting harsh and stewed. A gentle simmer keeps the drink rounded and aromatic.
Can I make vin chaud in advance?
Yes. Infuse it ahead, then strain and gently rewarm before serving. Avoid prolonged reheating, which dulls the fresh citrus notes.
Related recipes
Glühwein
The classic German mulled wine — red wine gently warmed with orange, cinnamon and clove. The defining drink of the Christmas market.
Mulled Wine
The English Christmas classic — red wine warmed with citrus, sugar and winter spice, often lifted with a measure of brandy or port.
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.
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