Few drinks embody winter quite like mulled wine — the aromatic blend of warmth, spice and generosity enjoyed at ancient Roman feasts and modern-day Christmas markets. Its story spans centuries of European culture, where wine, spice and celebration have long intertwined.

Ancient Origins: Spiced Wine in the Classical World

Long before Christmas, the Greeks and Romans were heating and flavouring their wines. References to conditum paradoxum — a Roman recipe combining wine, honey, pepper, bay leaf and saffron — appear as early as the second century. These blends were thought to fortify the body during colder months and treat guests to something that was both comforting and indulgent.

Spices, which were expensive to import, served as symbols of wealth and hospitality. To offer a cup of warm, perfumed wine was to display refinement and generosity of spirit. The idea endured: that wine, gently heated and enlivened with spice, could transform winter hardship into celebration.

Medieval Europe: A Warming Tonic and Feast Centrepiece

By the Middle Ages, spiced wine had become integral to feasts across Europe. In England, it was known as ypocras — wine infused with sugar and exotic ingredients such as cinnamon, cloves and ginger, strained through a fine cloth. Recipes appeared in fourteenth-century cookbooks beside roast meats and sweetmeats, and mulled wine was seen as both a tonic and a treat. To give an example, a fourteenth-century London household might have steeped claret with cinnamon, mace and nutmeg and enjoyed after a winter hunt. This was a practice that would continue in aristocratic circles for centuries.

In monasteries and manor kitchens alike, mulled wine bridged practical and festive needs. It made rougher wines more palatable, provided warmth during harsh winters and carried the prestige of the spice routes that connected medieval Europe to the East.

From Hearth to Market: Mulled Wine and Christmas Traditions

The link between mulled wine and Christmas emerged gradually. As festive feasts became fixtures of the winter calendar, the communal act of sharing warm wine took on a certain symbolism: generosity, togetherness and the promise of light in the dark.

In Victorian Britain, where Christmas itself was being re-imagined through literature and rituals, mulled wine was given a new lease of life. Charles Dickens’s A Christmas Carol immortalised mulled wine’s association with Christmas with the “Smoking Bishop” — port warmed with citrus and spice, served to toast goodwill.

From that moment, the drink’s association with Christmas was here to stay. By the early twentieth century, mulled wine appeared at winter fairs and carol services across Europe. Each region adds its own twist, but all variations share the same core idea: transforming wine through spice and heat to create something celebratory that can be enjoyed together.

Cultural Variations across Europe

Today, the tradition is as varied as it is widespread.

Germany and Austria: Glühwein, or “glow wine”, is served at Christmas markets from Munich to Vienna, scented with orange peel, clove and cinnamon. Some versions add a splash of rum or amaretto for extra warmth.

France: Vin chaud features at Alpine chalets and Paris cafés alike — typically lighter, often made with Beaujolais or Pinot Noir, and served in delicate glass mugs.

Scandinavia: Glögg carries distinct Nordic character, combining wine or aquavit with almonds, raisins and cardamom, and is enjoyed with ginger biscuits by candlelight.

The Modern Revival: Heritage in a Glass

For many, the first scent of cinnamon and citrus signals the start of Christmas. Yet mulled wine carries centuries of European craftsmanship — from Roman amphorae to the wooden stalls of today’s markets.

Red wines such as Merlot, Grenache or Tempranillo offer supple fruit and structure ideal for gentle mulling, while fortified styles like Port or Madeira provide depth and sweetness. The choice of base wine defines the character and there is an art to achieving the right amount of spice — it’s a question of balance rather than abundance.

When preparing mulled wine, try using a well-rounded red, such as our own house red, warmed gently (never boiled) with cloves, cinnamon and orange zest. Avoid over-pouring to preserve the wine’s aromatics.

At its best, mulled wine expresses respect for origin, balanced flavours and the simple joy of sharing something well made.

FAQs

Where did mulled wine originate?
Its roots are in ancient Greece and Rome, where spiced, warmed wines were served at banquets and religious festivals.

Why is mulled wine associated with Christmas?
Its warmth and spice suited midwinter feasts. In Victorian Britain, revived Christmas traditions — and Dickens’s A Christmas Carol — sealed its seasonal role.

What is the traditional mulled wine recipe?
Combine red wine with orange peel, cinnamon, cloves and a touch of sugar; heat gently (never boil) and serve warm.

What do Germans call mulled wine?
In Germany it’s called Glühwein — literally “glow wine” — and is traditionally enjoyed at Christmas markets.