Quote:
Originally posted by Anne Elk
And another wine recommendation for something to be used with mulling spices.
Can ya help an Elk out?
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For mulled wine, you want a bold palate. I would go with something like a Zinfandel or a Rosso di Montalcino. You don't need to worry about it being too dry, because the spices will undercut that, but you want a wine with strong fruity elements.
