Appears in Cook's Illustrated November/December 2002
To bring mulled wine into balance, use a modest amount of sugar, toast the spices, and simmer (don't boil) for a full hour.
We wanted a mulled wine recipe that would not be too sweet and that would have a mild alcohol kick and deep but not overwhelming spice notes. For full, round flavors, we chose a careful balance of cinnamon sticks, cloves, peppercorns, and a...