Mulled wine is typically red, so I decided why not step outside the square and make a white variation. When selecting spices, I chose carefully for what would match the cool crispness of white wine, bringing it the warmth it would need but complementing its natural undertones.
When I was making it I had to get multiple tasters otherwise there would’ve been a few drunken individuals in the office. Upon asking the technical writer’s opinion, who originates from Budapest, I was delighted to be informed that in certain parts of Europe mulled white wine is quite common. It certainly alleviated my concerns I was pursuing something that was ultimately not worth the effort and too weird to tempt the taste buds of many.
