Cooking with Suhru: Mulled Rosé
When most people think of rosé they think summer, but this delicious style of wine cannot be confined to just one season! It's getting colder and colder every day and I don't know about you but I'm not ready to give up that summer feeling just yet which is why I've put together this yummy Mulled Fall Rosé recipe so we can keep the rosé summer loving going all year long (or at least for another few months)!
While we have come to think of Rosé and Summer as almost interchangeable, it's a great wine for Fall as we ease our way back into the bolder, fuller reds. Rosé is a perfect transition season wine because it's light and fruity like a white wine. but has a little more body and for a lack of a better word umph, like a red. Mix that with a couple warm baking spices and you have a Fall cocktail fit for a Queen (or King)!
If you're like me, whenever I make Mulled Wine I think of the recipe as a suggestion and a starting point and adjust, make substitutions and changes as I go. This recipe actually started off as a take on a Wine Enthusiasts Mulled Rosé with Ginger and Grapefruit and has evolved into the recipe below over time. I highly encourage you to taste and experiment as you go. There is no "correct" way to make mulled wine. Its all in the taste, so taste as you go and comment below with your additions, substitutions, and improvements! (I promise not to be offended that I didn't think of it first!)
Fall Mulled Rosé
- 3 ruby red grapefruit
- 2 bottles Suhru Rosé
- 20 whole cranberries
- 1 cinnamon stick
- 3 cloves
- 5 allspice berries
- 1 star anise (optional)
- 1 cup light brown sugar
- 1 lemon
- 1/4 cup Cointreau
- 1/4 cup orange juice
- Cranberries, cinnamon sticks and grapefruit wheels (for garnish)
- Cut one half of one grapefruit into wheels. Put wheels on the bottom of a medium saucepan.
- Juice the remaining grapefruit and lemon. into the saucepan along with 1 cup Rosé, cranberries, cinnamon stick, cloves, allspice, and brown sugar.
- Simmer on low for 10 minutes until flavors are combined.
- Let the mixture cool until cool enough to sip. Add Cointreau, remaining Rosé, and orange juice.
- Pour into glasses and garnish with cranberries, cinnamon sticks and grapefruit wheels. Top with a splash of Brut for a little sparkle!
- Sit back and enjoy!