How to make the most marvellous mulled wine  

Stir things up with our recipes for the best festive warmers, including a spicy alcohol-free number

The presentation is half the fun with mulling wine. Ensure you seize out any gritty content and add fruity slices for dash. File picture

Never mind the taste, is there anything to beat the velvety dark fragrance of mulled wine at Christmas? Distinct for its seasonal melting layers of spices, fruit and fresh festive flavour, left to softly hubble-bubble on the stove or in the slow cooker, it enfolds family and visitors in a sensory yuletide hit even as they fall through the door shaking off the rain. 

Many of us have brought a longing for the sweet, treacly comfort of vin-chaud from trips to France. Scandinavian glug from a trip to the Nordic countries, and German gluhwein, back from winter trips to the slopes is generously imbibed as we rub our shins and compare bruises apres-ski. Hot, spiced wine thickened with fresh and dried fruits, has been part of viticulture since the 2nd century AD. Today, you can enjoy both non-alcoholic and seriously boozy hot and fruity favourites. Here are just a few of my regular mulled and magnificent, happily tested down the years in a cheap slow cooker.