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Mulled Red Wine Essence

Mulled Red Wine Essence

Nutrition Facts

Per 35g serving

% Daily Value based on a 2000 kcal diet

Calories 30 kcal
2% DV
Total Fat 0.0g
0% DV
Total Carbohydrate 0.9g
0% DV
Starch0.7g
Sugars0.2g
Protein 0.0g
0% DV

About

A small pour of red wine visible in a wine glass. Very low in macronutrients, with calories primarily from alcohol rather than carbs, fat, or protein.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Choline2.0mg0%
Folate (B9)1.0mcg0%
Niacin (B3)0.1mg1%
Vitamin K0.1mcg0%

Minerals

NutrientAmountDV%Half-life
Calcium3.0mg0%
Copper10.0mcg1%
Iron0.2mg1%
Magnesium4.0mg1%
Phosphorus8.0mg1%
Potassium45.0mg1%
Selenium0.1mcg0%
Sodium2.0mg0%

Mulled Red Wine Essence

Headnote


This is red wine reduced with discipline into a concentrated, silken essence. It is not a sauce in the casual sense, but a precise expression of the wine’s fruit, acidity, and tannin, sharpened by reduction and finished with clarity. Used sparingly, it lends depth, gloss, and a dark, elegant bitterness to a composed plate.

Recipe essentials


  • Dish category: Reduction

  • Cuisine or origin: Classical European

  • Course type: Condiment

  • Yield: 35 g

  • Serving size: 35 g

  • Prep time: 5 minutes

  • Cook time: 25 minutes

  • Total time: 30 minutes

  • Difficulty: Moderate


  • Equipment


  • Small heavy-bottomed saucepan

  • Fine-mesh sieve

  • Heatproof spoon

  • Digital scale


  • Ingredients


    Main component


  • Red wine, 175 g


  • Method


  • 1. Pour the red wine into a small heavy-bottomed saucepan and place it over medium heat. Bring it to a steady simmer in 4 to 5 minutes; the surface should quiver, not boil aggressively.

  • 2. Maintain a gentle simmer for 18 to 22 minutes, stirring occasionally to prevent uneven reduction. The wine should lose its raw alcoholic edge, darken in color, and become glossy.

  • 3. Reduce until the liquid weighs 35 g on a digital scale. At this point it should lightly coat the spoon and leave a clean trail when the spoon is drawn through it.

  • 4. Pass the reduction through a fine-mesh sieve into a clean container. Use immediately while warm, or hold briefly and rewarm gently before serving.


  • Plating and serving


    Spoon or brush the reduction in a narrow pool or precise line beneath the main element. The finish should be glossy, concentrated, and restrained, with enough body to cling without spreading.

    Professional notes


  • Reduction must be controlled; a hard boil will flatten the wine and produce harsh bitterness.

  • Weighing the final liquid is essential, as visual judgment alone is not sufficiently exact.

  • The finished texture should be fluid yet lightly syrupy, never sticky.
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