<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>Mulled Wine on Sommo — AI Wine Scanner, WSET Prep &amp; Wine Journal App</title><link>https://sommo.app/tags/mulled-wine/</link><description>Recent content in Mulled Wine on Sommo — AI Wine Scanner, WSET Prep &amp; Wine Journal App</description><generator>Hugo</generator><language>en-US</language><copyright>Sommo</copyright><lastBuildDate>Mon, 27 Jul 2026 00:00:00 +0000</lastBuildDate><atom:link href="https://sommo.app/tags/mulled-wine/index.xml" rel="self" type="application/rss+xml"/><item><title>Mulled Wine Guide: What Wine, and How to Make It</title><link>https://sommo.app/blog/mulled-wine-guide/</link><pubDate>Mon, 27 Jul 2026 00:00:00 +0000</pubDate><guid>https://sommo.app/blog/mulled-wine-guide/</guid><description>&lt;p&gt;Mulled wine is the one recipe where the cheapest bottle on the shelf genuinely makes the best result. It is also the one most often ruined, in the same two ways every time: someone spends too much on the wine, then boils it. Here is what to buy, the ratios that work, and the temperature that matters.&lt;/p&gt;
&lt;h2 id="what-wine-to-use"&gt;What Wine to Use&lt;/h2&gt;
&lt;p&gt;Look for four things: ripe fruit, soft tannin, no oak, and moderate alcohol. Roughly 12 to 13.5 percent is ideal, since anything higher gets harsh once warmed.&lt;/p&gt;</description></item></channel></rss>