De Wit uses Cabernet Sauvignon in their mulled wine, but it’s not the only grape that can be used. “I like to use dry, dark, full-bodied wines in this recipe,” she says, explaining, “These wines will stand up to the flavors of the rum and spices.” Merlot is also recommended for those who aren’t fans of Cabernet, but some sommeliers think fruity reds like Malbec, Syrah, and Zinfandel are best in mulled wine, while other experts recommend Pinot Her. We recommend Noir, Grenache, Sangiovese and Bordeaux. The most important thing is to choose the wine you like. De Wit says she “doesn’t have to choose an expensive wine, but it does have to be good on its own,” and she says only she can decide what tastes good to her.
As for the rum in this mulled wine, de Witt says this ingredient is optional. “Traditionally, brandy is added to mulled wine. I add amber rum for variety.” If you like brandy, give it a try. De Witt also suggests the port Marcus Samuelsson uses in Grog. However, “if you use port wine, it’s best to reduce the sugar,” she advises. She can also leave out the spirit and make a low-alcohol mulled wine.