Vin Brûlé

By Lidia Bastianich
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Vin Brûlé is a version of mulled wine enjoyed in Piemonte, in northwestern Italy. It’s a perfect choice for holiday entertaining, because you can double or even triple the recipe and leave it over very low heat, ladling it out as your guests come in from the cold. To really take off the chill, add a dash of brandy to the cup when serving. Most recipes call for only the citrus zest, but I add the juice as well – why waste it?


Total Time


  • 2 oranges
  • 1 cinnamon stick
  • 1 teaspoon allspice berries
  • 6 whole cloves
  • 2 750 milliliter bottles dry red wine (It’s okay to use something inexpensive here)
  • 3/4 to 1 cup sugar
  • Thin slices of oranges, for serving
  • Brandy (optional)


  1. Remove the peel from the oranges with a vegetable peeler. Set the peel in a square of cheesecloth with the cinnamon, allspice, and cloves, and tie to enclose.
  2. Put the sachet in a large Dutch oven, and add the wine and 3/4 cup sugar. Bring to a bare simmer over low heat. Taste, and add the remaining sugar, to your taste. Simmer five minutes, then reduce heat to the lowest setting and simmer for an additional five to ten minutes. To serve, drop an orange slice and a splash of brandy (if using) into a coffee mug or tea-cup, and ladle in the Vin Brûlé.


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