I like to mull and ponder and ruminate (all of which are excellent words). I like to take my time to think thoroughly about things, because often that’s how the best answers are found. When spending time mulling over something, there’s never a sense of hurry or panic, it’s all about slow and careful deliberation.
Something else in the mull family which lends itself to periods of quiet contemplation, is mulled wine. This year will be my second winter season spent in the company of that particular brew. In the last few days the temperatures have started to drop, the night air is noticeably cooler, and I’m more reluctant than ever to leave my toasty warm bed … mulled wine season has arrived.
While I’m already a lover of red wine, mulled wine brings a much cosier experience to the glass. The best mulled wines are spicy, sweet and of course full of comforting warmth … what’s there not to love?
Last year I pulled together my own delicious concoction of spices and fruit, but this time around I thought I’d give a ready-made spice mix a try (maybe I’m just getting lazy). This week I spotted this lovely ‘Mulled Wine Spice’ pack at my local markets, and thought it may be the blend with which to achieve mulled wine perfection. I’ll report back once the recipe has been tried … but I may wait until the weekend to allow enough time for a thorough tasting and quality control check. I’m very much looking forward to indulging in a little of that very pleasing mulled wine warmth.
Would you care for a glass of mulled wine (or two)? Or perhaps that other great mull warmer, Mulligatawny soup is more your thing? (I’m off to find a vegetarian version … after all, I like to give all varieties of ‘mull’ a try). Whatever your chosen form of mulling may be, let’s mull together!