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Ugh---just read another reviewer's review saying that this recipe left out the brown sugar, which I'm assuming is a mistake. Mulled wine needs sugar----a lesson I just learned. Without it, it tastes yuck!!

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Some recipes are just far too complex, with exotic ingredients that will mostly go to waste. This one is simple, has a great flavor, and won't leave you shopping and prepping for three hours just to enjoy a cup with friends. It's a great way to resuscitate that half-case of barely palatable wine you got as a 'gift'. Pairs well with Game of Thrones.

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I never ever made mulled wine just before service. I need at least 6-9 months of aging before such wine will be served.
I buy wine with decent taste. I do not use "cheap" wines those for couple of bucks.
After the preparation of mulled wine with spices is done, I cool it down and I may add a touch of incubated in about 56*C temp, yeasts. I stir in those yeasts into the wine to disperse them very well. Then I pour that wine into the clean bottles with porcelain cups but not higher than 3/4th of their volume. Some Belgium or French beer bottles are good. At last, I place those bottles into the temperature controlled wine cooler. I age that wine between 6-9 months. Then this wine is really ready to be served giving wonderful blend, great for palate and great to warm-up our freezing bodies.
I do not warm that wine before serving. I drink it and suggest to drink it in lower room temperature. Like every red wine. Thank you.