How to Make Mulled Wine with Virginia Wine

Warm spiced wine, step by step

Mulled wine is winter’s soft sweater. Virginia happens to make marvelous raw material for it, thanks to more than 300 wineries across ten wine regions and seven AVAs that prize aromatics and balance.

The beauty of mulling is its simplicity. Warm wine gently with whole spices and a touch of citrus and sweetness. Avoid boiling, which drives off delicate aromas and alcohol, and let the spices bloom slowly. That “low and slow” approach is a throughline in reliable guides to mulled wine technique, where slow cookers and gentle stovetop heat are favored to keep flavors vivid. 

Why Virginia wine works so well

Virginia specializes in expressive, food-friendly grapes. Whites like Viognier and Petit Manseng can be wonderfully aromatic. Reds such as Cabernet Franc and Petit Verdot bring spice-friendly fruit and structure, while French-American hybrids like Chambourcin contribute plush, berry-bright character.

Virginia also has a homegrown hero: Norton, a native American grape with deep color and brambly fruit that sings with winter spices.

The core method: a gentle, no-boil Virginia mulled wine (about 6 servings)

Choose your wine

• Red route: look for fruit-forward Cabernet Franc, Chambourcin, or a Norton-based red. Aim for dry to off-dry, medium body, and modest oak.
• White route: choose unoaked, aromatic whites such as Viognier or Petit Manseng, or follow New Kent’s lead and try White Norton for a beautiful twist.

Ingredients

• 1 bottle Virginia wine (750 ml)
• 1 cup fresh apple cider or 2–4 tablespoons honey, to taste
• 2 cinnamon sticks, 6–8 whole cloves, 1–2 star anise
• 1 orange, peel in wide strips, plus slices for garnish
• Optional: 2–4 tablespoons brandy for richness

Method

• Add wine, sweetener, spices, and orange peel to a nonreactive saucepan or slow cooker.
• Warm over low heat until “coffee hot.” Do not boil. Keep at a bare simmer or on the slow cooker’s warm setting 10–30 minutes to infuse, then strain.
• Taste for sweetness, tuck an orange slice or cinnamon stick into each mug, and serve.

Winery-inspired variations you will love

Horton Vineyards’ fruit-forward trio

• Festive Pear Mulled Wine: Horton’s version layers pear dessert wine with apple cider and classic mulling spices.
• Spiced Cranberry Orange: cranberry wine plus orange juice, star anise, and mulling spices, served with orange slices.
• Asian 5-Spice Blackberry: blackberry wine with berry juice and five-spice, finished with lime.

The Williamsburg Winery’s slow-cooker comfort

Williamsburg Winery Settlers’ Spiced Wine is blended with apple cider, cinnamon sticks, cloves, star anise, and orange zest, then warmed in a slow cooker with a clear “do not boil” note. Garnish with orange wheels for aroma and glow.

New Kent Winery’s aromatic White Norton

New Kent Winery's blog shares a white mulled wine built on White Norton with orange slices, cloves, cinnamon, star anise, honey, and an optional splash of brandy. Simmer gently for 10 minutes, or use a crockpot if you are hosting.

Chrysalis Vineyards’ Sarah’s Patio Mulled Wine

A cozy red based on Chrysalis Vineyards Sarah’s Patio Red, a semi-sweet wine of 100% Norton, warmed with cardamom, cloves, cinnamon, and orange peel. Heat slowly, never to a boil, then strain and serve.

How to pick the right spice profile

• Classic: cinnamon, clove, star anise, and orange peel suit most Virginia reds and whites.
• Citrus-bright: add fresh orange wheels and a pinch of dried orange peel for lift. Horton’s cranberry-orange combo shows how well citrus plays with tart fruit.
• Perfumed and plush: swap in cardamom for a floral accent that flatters Norton and Viognier. 
• Adventurous: a measured dash of five-spice turns mulled wine into something savory-sweet and memorable, as Horton demonstrates.

Gentle-heat basics that keep your wine tasting like wine

• Protect aromatics. Low heat preserves fruit and floral notes. Slow cookers are excellent because they minimize the risk of cooking off alcohol.
• Sweeten last. Honey or cider rounds edges. Add gradually so the wine stays lively, not syrupy.
• Strain before serving. Whole spices can turn bitter if left too long.

Serving and pairing ideas

For reds, lean into warming textures: a Vermont-style cheddar, aged Gouda, or a board of roasted nuts and dried cherries. For whites, try creamy Camembert, salty Marcona almonds, or a plate of citrus-zest biscotti. Dark chocolate truffles or a spiced ginger cookie are lovely finales that echo the mug.

Make-ahead and hosting

• Scale up in a slow cooker, then hold on warm for hours. The room will smell like the holidays.
• Offer a red and a white side by side. Use fruit-forward grapes that Virginia grows so well, including Viognier, Petit Manseng, Cabernet Franc, and blends.
• Garnish at the end so citrus oils stay fresh and bright.

Quick reference: Virginia grapes that shine when mulled

• Red: Cabernet Franc for spice and red fruit, Norton for bramble and color, Petit Verdot for depth.
• White: Viognier for apricot and flowers, Petit Manseng for tropical richness, White Norton for a distinctive local twist. 

Virginia offers a deep bench of bottles and styles. That gives home cooks abundant room to play with spice and sweetness, while staying true to the soul of the wine.

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