Heating wine is a practice believed to date back to the Romans, who simmered red wine. Different countries have developed their own versions of mulled wine. In the UK, Gluhwein is popular, while white mulled wine is gaining some traction. German and Austrian recipes include hearty reds, spices, and rum. France uses ginger and cognac, and Sweden’s glogg contains dried fruits. Spain prefers cinnamon and orange peel, spiked with brandy. In Japan, variations exist with spiced sake and unique flavors.
In Germany and Austria, gluhwein is made with hearty reds, vanilla, cloves, citrus and a decent splash of rum or brandy.
In France vin chaud tends to be less sweet and usually includes ginger, black pepper and cognac.
In Sweden glogg includes dried fruits, almonds and raisins sometimes served with a spoon to scoop up the good bits.
In Spain they typically spike vinho caliente with brandy or rum, while in Colombia and other parts of the Andes it's often laced with aguardiente.
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