Tag Archives: red wine

A Mushroom Wine Pairing

Photo by Chip Riegel

The humble mushroom is a cook’s best friend, given its amazing flavor and texture, versatility and nearly year-around availability in local farmer’s markets. It’s also beloved in the wine world as it has a natural affinity for so many different wine grapes and styles.

When pairing wine with mushrooms, consider their power: delicate varieties (the chanterelle, the oyster, for example) play best with light to medium bodied wines. Meaty ‘shrooms (portobello) love big, bold styles.

For the following dish of blue oyster mushrooms roasted with grape tomatoes and tarragon (from the Winter 2015 edition of Edible Rhody), we zeroed in on the texture of the mushrooms: roasting adds a richness to their delicate nature, calling for a medium-bodied wine. We also wanted to complement the dish’s other ingredients and aromatics: tomatoes and tarragon. And for this we turned to Italy for a white and a red that work well with acid and herbs.


2014 Cantine Colosi, Nero d’Avola, Sicily There’s a supple cherry fruitiness in this medium-bodied bottle that is a lovely balance to the oyster mushroom’s delicate earthiness, and its menthol finish is just delicious with the dish’s tarragon notes. The nero d’avola grape – the superstar of Sicily – is a natural match for tomatoes.

2013 Argillae Orvieto, Umbria This blend is a beautiful example of the savory white wines Italy is known for. It has floral and tropical notes that add a brightness to the roasted dish, but it is its savory, almond notes that we prize with the mushroom’s earthy flavor and the warm licorice aromas from the tarragon.

Co-owner Bob DiPietro, RI Mushroom Co., South Kingstown

Just about any type of fresh herbs can be used in this recipe—just be careful they don’t overwhelm the dish. Use less of stronger herbs like rosemary or sage than you would basil or tarragon. You can also substitute different mushrooms or opt for a mix. (Total cooking time may vary.)  Bottles’ Note: we like to use tarragon in this dish, and think it’s sublime served over pasta.

¾–1 pound (5–6 cups) blue oyster mushrooms
1 cup (½ pint) grape tomatoes, washed and halved
2–3 tablespoons extra-virgin olive oil
1–2 tablespoons red wine or cider vinegar*
2 medium cloves garlic, peeled and roughly chopped
2 tablespoons mix of chopped fresh tarragon, thyme or Italian flat leaf parsley, divided
Kosher or sea salt
Freshly ground pepper to taste

Preheat oven to 400°. Spray a rimmed baking sheet with cooking spray or brush with olive oil.
Trim off woody stems of the mushrooms and reserve for another use (a terrific addition to homemade stock). Shred the remaining mushrooms lengthwise into a large bowl.

Add tomatoes, olive oil, vinegar, garlic and 1 tablespoon herbs. Toss well.

Arrange the mixture in a single layer on the baking sheet and roast for 30 minutes, turning halfway through to ensure even browning.

Remove from oven, add remaining herbs and season with salt and pepper to taste. (I always add salt at the very end whenever cooking mushrooms, otherwise they will exude their natural juices.)

May be served as a side dish, tossed with pasta or as a topping for steak or burgers. Serves 4.

* Instead of vinegar you can use pickle brine. I highly recommend the pickle brines from Rhode Island’s own Fox Point Pickling Co.

Cheers and Bon Appetit!



Wines to Pair with Butternut Squash Mac ‘n’ Cheese

Photo by Amy McCoy

Come ON … look at that photo … why are you still reading and not on your way to the market to pick up fixins to make this Butternut Squash Mac ‘n’ Cheese?  While you’re out, stop by Bottles for one (or more) of the wines we suggest to pair with this absolutely delicious, rich and comforting dish. (Recipe below, courtesy of Edible Rhody.)

White Wine:


Evolucio Furmint. Grown primarily in the Tokaj region of Hungary, the furmint grape produces both sweet and dry wines. This crisp, refreshing easy-drinking bottle is a dry version, though given its ripe apple and floral aromas, it presents as a touch on the sweeter side. Which means it will echo the beautiful sweet squash, and its tangy acidity will slice through all that cheese.


Souscherie Savennieres Clos Des Perrieres. One of our favorite expressions of the chenin blanc grape is the beautiful wine made in the Savennieres region of France’s Loire Valley. This medium bodied, stunning and very special bottle has notes of honey and apricot (both of which have a natural affinity for cheese) and a vanilla finish, which is a lovely complement to butternut squash.

Red Wine:

Caiado Red Blend.
A mix of cabernet sauvignon and two other relatively-obscure red grapes from Portugal, this terrific-value-of-a-bottle bursts with juicy fruit, is slick with silky tannins and is low in alcohol – all things we like when pairing wine with cheese-based dishes. It reminds us of the jam on a well-crafted cheese board: it’s the bright, sweeter yin to the cheese’s rich, creamy yang.


Laurence Remi Dufaitre Cote de Brouilly. Most wine pros have the gamay grape on their short list of wines that match mac ‘n’ cheese really well. And given its lighter style, and fruit-forward elegance, we have to agree. This in particular is a really fun, organic bottle from one of the more pristine of the Beaujolis cru. It’s succulent with bright fruit and a crispy acidity which will complement the squash and the cheese in equal measure.

By Amy McCoy, author of Poor Girl Gourmet and founder/blogger of TinyFarmhouse.com

Master recipe (serves 4–6):
3¼ to 3½ pounds whole butternut squash, peeled, seeded and sliced into ½-inch rounds
Extra-virgin olive oil
1 pound pasta, such as ziti or penne rigate, prepared al dente according to the manufacturer’s instructions
6 tablespoons unsalted butter
6 tablespoons unbleached all-purpose flour
4 cups (1 quart) whole milk, warmed
8 ounces (approximately 4 cups), grated sharp cheese (Narragansett Creamery Atwell’s Gold, cheddar cheese or a mix), divided
⅛ teaspoon ground nutmeg (optional)
1 teaspoon fresh or dried thyme
Kosher or sea salt
Freshly ground black pepper

Preheat oven to 375°. Lightly oil a 13- by 9-inch baking dish. In a large mixing bowl, toss the squash with 1 tablespoon olive oil, then transfer to a large, rimmed baking sheet and arrange in a single layer.

Roast on the middle rack for 50 to 55 minutes, until the edges are golden brown, and the squash easily mashes with a fork.

Remove from the oven, allow to cool slightly. Transfer squash to a mixing bowl and mash.

(Can be done a day ahead of time and stored in an airtight container in the refrigerator overnight.)

Place cooked pasta in a large mixing bowl.

Then make the béchamel sauce. Melt butter in a large saucepan over medium heat. Add flour gradually, using a whisk to blend it into the butter. Cook until the mixture is a light caramel brown shade, approximately 5 to 7 minutes, being careful not to burn. Slowly add the warmed milk, whisking constantly to keep the mixture from clumping. Cook over medium heat, whisking frequently, until the sauce is the consistency of pancake batter, approximately 10 to 12 minutes.

Remove the sauce from the heat, stir in half the shredded cheese and sprinkle with nutmeg, then season with salt and pepper.

Add the butternut squash and stir to combine evenly throughout the sauce. Mix the butternut-béchamel sauce with the pasta, stirring well to combine, then transfer to the baking dish. Top with remaining cheese, sprinkle with thyme leaves, season with salt and pepper and bake until the cheese is golden brown and the sauce is bubbling, 30 to 35 minutes.

Notes: Can be prepared up to the point of topping with added cheese then covered and refrigerated for up to 1 day. Please note that the cooking time may need to be increased as the ingredients will be starting from a colder temperature right out of the refrigerator.

For a slightly creamier finished dish, increase the milk to 5 cups.

Bon Appetit!

Wines to Pair with Braises, Roasts & Stews

They’re the mainstay cooking methods in winter kitchens, and the backbone of virtually all of the comfort foods we are genetically inclined to crave when the mercury dips below 32. Here are our picks for the wines that will match the rich, warming flavors these techniques will bring to your table.

2010 Chateau Magneau Rouge
Graves, Bordeaux, France
A particularly dry wine with only hints of fruit and a pronounced minerality that goes especially well with the flavor of roasted lamb.

2010 Domaine Bessa Valley
‘Petit Enira’
Ognianovo, Bulgaria
A sturdy red with a judicious amount of boastful red fruit that stands up just fine to the richest of roast beef dishes. It’s 100% merlot and it’s from Bulgaria (Bulgaria? Bulgaria!). Trust us, it’s a perfect match!

2014 Il Casolare (Verdicchio)
Marche, Italy
A white wine that is more savory than fruity with loads of flavor like roasted almonds, fresh herbs and sweet hay.  Great with herb-rubbed roasted chicken as the wine and chicken share many of the same flavors.

2014 Gia (Barbera/Dolcetta/Nebbiolo)
Langhe, Italy
Intense and highly appealing aromas and flavors that are a perfect match to the rich personality and creamy texture of Osso Bucco.

2012 Pujol Izard
Minervois (Carignan, Cinsault, Grenache, Syrah)
Languedoc, France
A serious dish like short ribs requires a serious wine like this one.  Studded with intense flavors of dark red fruit with hints of black pepper, this full bodied beauty can stand up to the richest of ribs.

2014 Penya
(Grenache, Carignan, Syrah)
Cotes Catalanes/Roussillon, France
Silky and not too heavy, this blend from the South of France is a perfect match to your favorite Coq au Vin dish.  Perfect to cook with and great to drink!

2014 Terre Nere
Etna Bianco D.O.C.
Sicily, Italy
An interesting and rich white wine to go with a rich seafood, such as an oyster stew.
Definitely floral on the nose with a fresh and salty flavor profile that has hints of minerals, just like oysters!

2013 L’Argentier
Languedoc, France
A deliciously rustic wine that’s an ideal partner for cassoulet. Highly aromatic and medium bodied, this wine is perfectly at home with whatever your cassoulet recipe calls for.

2014 Astoria ‘Caranto’
(Pinot Noir)
Veneto, Italy
For a traditional Boeuf Bourguignon recipe, we’re shaking things up with a pinot noir from Italy. Perfectly balanced between light and heavy, the Caranto’s flavors make the beef sing while being heavy enough to not get lost.

Cheers and Bon Appetit!

Top 9 Fall Wines: New York, Washington, Oregon

Top Fall Red & White Wines

Ah, autumn.

It’s time to ditch your summery drinks and pull out those velvety reds and luscious white wines.

After all, you need something perfect to drink for the cooler weather, and equally yummy when with paired with harvest veggies, slow roasts, and big pasta dinners.

Luckily, the shop has tons of incoming wines. It was a hard job to taste them all and choose just nine favorites, but we did it.

We’ve focused on notable non-California wine regions—Long Island, the Finger Lakes, Washington State, and Willamette Valley Oregon.

– Eric Taylor, Bottles General Manager



Firesteed Wine

Firesteed Pinot Noir
Willamette Valley, Oregon

A great example of the elegance of Pinot Noir from Oregon.

Featuring great gobs of bright cherry fruit and cola (yes, cola) with hints of mocha and vanilla from the judicious oak aging.

Brilliant with salmon or lighter meat dishes.


Kings Ridge Pinot Gris - White Wine

King’s Ridge Pinot Gris
Willamette Valley, Oregon

Pinot Gris is often overlooked because of its famous cousin Pinot Noir, but this beautiful white certainly demands some love.

Fresh and lively with pretty peach, citrus and herbal flavors like lime, nectarine and thyme.

Drink this with harvest veggie dishes and TV snack time foods.


Ken Wright Cellars - Willamette Valley Oregon - Pinot Noir - Red Wine

Ken Wright Willamette Valley Pinot Noir
Willamette Valley, Oregon

Ken Wright, maker of very high end Pinot Noir, makes this wine by blending grapes from his very best vineyards.

Extremely enjoyable, lush and full of pure Pinot fruit flavors like ripe raspberries and cherries.

This wine and roast chicken are meant to go together.



Columbia Crest 'Horse Heaven Hills' Merlot - Washington Wine

Columbia Crest ‘Horse Heaven Hills’ Merlot

Merlot is making a big time comeback amongst serious wine drinkers and this wine is one of the reasons why.

This medium-bodied Merlot delivers aromas of spice and blackberry, with a perfect balance of earth, cocoa and ripe cherry flavors with a rich velvety finish.

Slow braised pork or beef with this wine will make you happy.


Owen Roe 'Lenore' Syrah - Washington Red Wine

Owen Roe ‘Lenore’ Syrah

In our opinion, Syrah is the showcase grape coming out of Washington and Lenore is a great example why.

This is powerful and intensely concentrated and while shows boastful fruit flavors, this comes across as more savory than fruity with flavors of wild herbs and black pepper.

Lamb + Lenore ≥ Heaven


K Vintners Viognier - Washington White Wine

K Vintners Viognier
Yakima Valley, Washington

Rock star winemaker Charles Smith turns it down a bit from his head-banging Syrah set with this elegant and frankly sublime white from a top-tier vineyard in Yakima Valley, Washington.

This Viognier shows layers and layers of complex flavors and aromas of Meyer lemon curd, clove, melon and bee’s wax all with big mouthfeel that a Chard drinker would love.

Can stand up to meat dishes, but will excel paired with savory veggie soups and side dishes.



Ravines Riesling - Finger Lakes Wine

Ravines Riesling
Finger Lakes, New York

Dry and crisp without being sweet. Some of the best wine from the Finger Lakes Region!

Look for flavors of peach and honeysuckle with a nice crisp ripe lemon/lime finish.

Try it with roasts that include apples in the recipe.


Shinn Estates Wine

Shinn Estate Vineyards Red Blend
Long Island, New York

A blend of all of the Bordeaux grape varieties (Cab, Cab Franc, Merlot, Malbec and Petite Verdot) grown in the beautiful North Fork region of Long Island.

Luscious bright fruit and acidity with flavors and aromas of red cherries, licorice and spice.

Goes great with red meat based pasta sauces.


Southold Wine - Devils Advocate

Southold Farm + Cellars ‘The Devil’s Advocate’ Chardonnay
Long Island, New York

An intriguing, one may even say beguiling, Chardonnay from the North Fork.

This is certainly not the oaky/butter bomb that you would get from California – this is much more restrained and truer to the flavors of Chardonnay.

Look for beautiful tropical fruit flavors and big rich body – great as a cold weather aperitif or paired with squash based soups.




Learn About Malbec

Malbec Wine Information - regions, styles, brands

What exactly is Malbec wine? And, why should you care? Eric, one of our resident Bottles wine gurus, gives you the lowdown in our newest video. Malbec is an extremely popular type of wine in our store because you get a lot of bang for your buck. Full of antioxidants and great with roasts and grilled meat, find out why Malbec is a solid choice.

Learn about wine by subscribing to our Youtube Channel!


The Aubergine (Eggplant Season is Here!)

Egglant Wine PairingThe perfect time for fresh eggplant is NOW! My inner Italian is telling each and every one of you to go buy a gorgeous, plump eggplant — their season is here and they couldn’t taste any better.

Pleasantly bitter with a spongy texture, eggplants are consumed the world over in various ways and varietals. Used mainly in hearty dishes, the easy drinking wine and versatile Il Casolare Rosso is a perfect match to the the grand array of cultural dishes produced with this delightful vegetable.

Stuffed Eggplant Recipe & Wine Pairing IdeaEggplant
Even though it is highly associated with Italy and the Mediterranean, it did not originate there. Growing wild in India, eggplants were first cultivated in China in the 5th century B.C. and were not introduced to Europe until the 14th century.

Not always seen as a revered vegetable in Europe, it was used more as a decorative plant until new varieties were developed in the 18th century and it began to lose its bitter reputation. Now it has taken an esteemed place among the cuisines of countries such as Italy, Greece, Turkey and France.

Many people shy away from eggplants because they get soggy when cooked. In order to counteract this and prevent the flesh from absorbing so much oil in cooking, try salting the flesh and allow it to sit for 30 minutes. This will collapse the air pockets and pull out the excess water that causes it absorb oil. Make sure to rinse it once you have let it sweat to remove any excess salt.

Some regional dishes using eggplant are:
Ratatouile from Provence
Eggplant Tian (French version of Eggplant Parm)
Caponata from Italy
Sichuan Eggplant from China
Moussaka from Greece
Baba Ghanouj from the Middle East

Il Casolare Ross - Food & Wine Pairing

Il Casolare Rosso

A family operation dedicated to the production of organic and biodynamic wines, Fattoria San Lorenzo is located in Montecarotto Italy, the Marche region, and is run by Natalino Crognaletti. Inherited from his father and his father before him, the legacy of the patriarchs is still visible in the management of the vineyards, cellar operations, and particularly in the production of Verdicchio grapes from ancient vineyards.

A great match for most hearty eggplant dishes, Il Casolare Rosso consists of 50% Montepulciano and 50% Sangiovese grapes and is Natalino’s ‘wine for the people’ — fresh, clean, balanced and easy to drink. A great Italian red wine!

This wine is bursting with ripe fruit flavors bolstered by wood herb notes and a hint of spice. Other than the fact that it is a red wine, the sheer juicy and fruity nature of the Il Casolare Rosso is a perfect pair for the earthy, bitterness that usually comes with eggplants. It is also a great match for spicy, meaty and acidic dishes such as Stuffed Eggplant. Basically it is a perfect wine all around!

Il Casolare Rosso - Red Wine & Eggplant PairingStuffed Eggplant
Yield: 8 Servings
Time: 1 hour 30 minutes


2 Eggplants, cleaned and dried
Salt and pepper to taste
5 Tbsp olive oil
1/2 lb. chicken or pork mild Italian sausage, uncased
1/3 cup onion, diced
1 garlic clove, smashed, peeled and minced
1/2 cup breadcrumbs
1 Tbsp capers, drained and smashed
8 oz. fresh mozzarella cheese, sliced
Uncooked pasta, prepared according to directions on the box

Tomato Sauce
2/3 cup onion, diced
2 Tbsp olive oil
2 cloves garlic smashed, peeled and minced
28 oz. peeled, whole plum tomatoes (can use canned)
1 cup of water
1/2 tsp basil leaves, dried
1/4 tsp oregano, dried

Method of Preparation
1. Heat oven to 375 degrees F.

2. Slice the eggplants in half length  wise and scoop out the middle, leaving some flesh to hold the filling. Rub with salt and let it stand to sweat.

3. Dice the eggplant innards and begin to make the sauce (see directions below).

4. Heat 2 Tbsp of olive oil in a cast iron pan or heavy bottom pan and add the sausage. Break up the sausage and cook for about 8 – 10 minutes. Remove the sausage from the pan and set aside.

5. Add 1 Tbsp of olive oil to the pan, add the onions and cook for 3 minutes. Add the garlic and cook for an additional 2 minutes. Then add the eggplant, salt and pepper and cook for an additional 6 – 8 minutes, stirring occasionally.

6. Return the sausage to the pan with the breadcrumbs and cook for about 5 – 6 minutes, until the breadcrumbs are soaked into the eggplant mixture.

7. Remove the filling from the stove and fold in the capers. Season with salt and pepper.

8. Rinse out the eggplant halves and wipe them dry using a paper towel. Place them upside down on a covered baking sheet to remove the excess water.

9. Pour a layer of tomato sauce into a casserole dish. Once the eggplant is dried, fill it with the sausage stuffing and place the halves in the casserole dish. ladle a bit of tomato sauce on top of each eggplant and cover the dish with foil.

10. Bake in the oven for 35 – 40 minutes. Uncover the dish and top the eggplants with the sliced mozzarella. Bake for another 5 minutes and then broil for 5 to get a nice browned layer of cheese.

11. Serve over cooked pasta.

Tomato Sauce
1. Heat the olive oil in a heavy bottomed pot and saute the onions on medium high heat for 3 – 5 minutes.

2. Add the garlic and cook for 60 to 90 seconds.

3. Add the whole tomatoes and water to the pot. using a wooden spoon or spatula, break down the tomatoes and add the seasonings.

4. Lower the heat and allow the sauce to simmer while prepping the rest of the dish. Season with salt and pepper.

Side note: If you are not a fan of tomato sauce because of the acidity. Add a little bit of sugar to balance it out. But be careful not to add too much. Source

by Kimberly Vroegindeweij


Our Top 9 Spring Wines

Top Spring Wines

For us, spring is the real beginning of the year.  So many exciting wines start to arrive, the most notable being rosé from all over the world. When thinking about springtime foods, they mirror the season very well – fresh, light and with vibrant flavors and colors.  To make a comparison, we think of Grüner Veltliner, Albariño and Cabernet Franc to be the Ramps, Fiddlehead Ferns and Asparagus of the wine world.



Spring Wines

Look for our in-store display of spring wines, hand-selected to be perfect with almost any fresh and vibrantly flavored springtime dish.

Braised Lamb Shanks recipe // Wine Pairing Ideas

Stout-Braised Lamb Recipe >

2012 Château D’Oupia ‘Les Hérétiques’, Languedoc, France, $11.99 
2010 E. Guigal Côtes du Rhône, Rhone Valley, France, $14.99
2009 Frederic Mabileau ‘Les Rouilleres’, Loire Valley, France, $17.99

Roasted Chicken Wine Pairing ideas

Herb-Roasted Spring Chicken Recipe >

2012 Matua Pinot Noir, Marlborough, New Zealand, $12.99
2012 William Hill Chardonnay, North Coast, California, $14.99
2012 K Vintners Viognier, Columbia Valley, Washington, $24.99

Garlic, Ramp, and Mushroom Flatbread recipe

Veggie Flatbread Recipe >

2011 Burgáns Albariño, Galicia, Spain, $12.99
2012 Château Les Valentines ‘La Caprice de Clementine’, Provence, France, $14.99
2013 Anton Bauer ‘Gmörk’ Grüner Veltliner, Wagram, Austria, $15.99

Eric Taylor
Bottles General Manager


Learn about Wine: Pinot Noir

Learn about Pinot Noir WineEver want to learn more about Pinot Noir and its different variations, styles, and flavors? Or how to choose the right Pinot Noir for you? What food pairs have with this particular type of wine? Eric Taylor, the Bottles wine pro, can answer all of your questions. Watch the video below and learn about Pinot Noir from the Old and New Worlds and some of Eric’s favorite Pinot Noirs in the store.

Want to learn more wine basics? Subscribe to our YouTube channel: http://www.youtube.com/bottlesprovidence


Prime Rib Roast Recipe and Red Wine Pairing

Christmas is a holiday that has been around since as early as the 4th century, with Christmas dinner becoming as much of a tradition as giving gifts. Each country has its own particular “traditional” menu. In America, we have adapted our traditions mainly from the United Kingdom, and with it, Prime Rib Roast.
Prime Rib Roast is a now classic centerpiece on the Christmas dinner table. Tender, juicy beef that is roasted to perfection and marinated in seasonings might just be the highlight of the meal that friends, family, and guest look forward to the most. We’ve paired a traditional beef roast recipe with an elegant Italian red, Vietti Nebbiolo Perbaco. Stop by our Providence wine store to pick it up!
Wine Pairing:
Native to Piedmont, the Nebbiolo grape is the key grape in the wine of Barolo and Barbaresco. Its most common descriptors are ‘tar and roses’ because it has the toughness of tar and earth, yet a soft, floral character that keeps the wine balanced. The Vietti winery, one of the top-level producers in Piedmont and one of the first to export to the U.S., Nebbiolo Perbacco is perfect for that Christmas dinner roast because it is strong, intense and powerful growing, more complex and elegant as it ages with generous flavors of fruit, menthol, spices and hard candy.

Prime Rib of Beef with Horseradish Sauce or Au Jus

Adapted from “The Way to Cook” by Julia Child
Serves 10
Horseradish sauce:
1 cup light sour cream
3 tablespoons prepared horseradish
2 teaspoons country-style Dijon mustard
1/8 teaspoon white pepper
Prime rib:
1 (5-pound) fully trimmed rib roast of beef
1 tablespoon vegetable oil
½ cup finely chopped carrots
½ cup finely chopped onion
½ teaspoon dried thyme
½ teaspoon salt
Freshly ground black pepper to taste
2 cups rich beef stock or broth
½ teaspoon arrowroot dissolved in 2 teaspoons water
Method of Preparation
  1. Prepare a horseradish sauce by stirring together the sour cream, horseradish, mustard and white pepper. Cover and refrigerate. Thirty minutes before serving, remove from refrigerator.
  2. One hour before roasting, remove meat from refrigerator. Rub the exposed ends of the meat with oil and place in a roasting pan fat side up.
  3. Roast in a preheated 325-degree oven for half an hour. Baste with the fat that has accumulated in the pan. Roast for an additional half hour. Place the carrots and onion around the roast and sprinkle with the thyme, salt and pepper. Continue to roast for about 1 hour and 15 minutes longer, or until the internal temperature reaches 145 degrees on an instant-read thermometer. Baste the roast occasionally with the drippings.
  4. Remove the roast from the oven and let rest 10 minutes. Pour the fat from the pan and place pan over medium-high heat. Pour in the beef stock or broth, add the dissolved arrowroot and simmer 4 to 5 minutes, scraping up the caramelized juices in the bottom of the pan. Strain and keep the au jus warm.
  5. Carve the roast and serve with the 2 sauces.

How to Make Mulled Wine in a Crockpot

how to make mulled wine directions

The holidays are upon us, and sometimes it gets tricky deciding what wines or libations to serve at your holiday party. These cold, brisk nights are perfect for warm & cozy drinks. You’ll love our easy crock-pot recipe for mulled wine. Just make a large batch, adjust the spices to taste, and serve with a fresh slice of orange to impress your guests. Watch the video below and learn how to make mulled wine at home this winter season.

There are different variations from country to country but it is generally a heated spiced wine. With no exact recipe for mulled wine, it is all based upon one’s taste and preference. However, the basics are:

What You Need:
A crockpot
Dry red wine or White wine – not too minerally or tannic
Cinnamon sticks
Star Anise
Sugar/Simple Syrup (1/2 cup to 2 cups)
Lemon peel

Make sure the crock pot is large enough to hold a bottle of wine and pour it in. Turn it on low and add the desired amount of spices. Be careful with the Star Anise because it is very powerful. Add about ½ a cup of sugar to start with and as the wine mulls, taste it along the way & add more if needed. Last but not least add the slices of oranges & lemon peels for that last little kick of zest.

Heat it till warmed & the wine has taken on the desired amount of flavors from the spice. Serve in ceramic or glass mugs for a true European experience.

red and white wine mulled wine ingredients
Look at those burlap satchels full of mulled wine spices! Ready to go!

In the Rhode Island area? Stop by our wine store at 141 Pitman Street, Providence, RI and pick up our pre-made mulled wine satchels to make your own batch of mulled wine.

Cheers & Happy Holidays!
Bottles Fine Wine
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