Quote:
Originally posted by taxwonk
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.
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But cheap. You're going to be simmering this with spices -- you don't want a $20 bottle of wine.
