Merlot Glühwein

Warm up with a glass or two of  Glühwein. The fresh berry taste of your favourite Merlot, with a hint of oak, is absolutely wonderful with some traditional Glühwein spicing. 

Serves 4

  • Merlot gluhwein½ orange, sliced
  • ½ lemon, sliced
  • 1 cinnamon stick
  • 2-3 cloves
  • 1 star anise spice
  • ¼ cup sugar
  • 200 ml water
  • 750 ml Merlot
  • 2 Tablespoons brandy to taste (optional)


  1. In a large pot, combine the orange and lemon slices, cinnamon stick, cloves, anise spice, sugar and water. Bring to a boil over medium heat and cook for 5-10 minutes, stirring to dissolve sugar. Once the sugar and spices have infused into the water, turn the heat down to a low temperature and pour in the Merlot, as well as the brandy (if using) while stirring the mixture. Heat until steaming and then remove from heat. Do not boil the Glühwein as this will result in the alcohol evaporating.
  2. Serve hot in mugs or glasses that have been preheated in warm water (cold glasses will break) with lemon slices or cinnamon sticks for decoration.

Tip: If there is leftover Glühwein after 1 hour of making it, remove the orange and lemon slices so they do not impart a bitter taste. Store any leftover Glühwein in a glass container at room temperature and consume within two days.

Wine suggestion: Place in the Sun Merlot

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