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Recipe · Burgundy
Vin chaud bourguignon au pinot noir
Burgundy Pinot Noir mulled wine
⏱ 25 minServes 6Easy185 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1.5 L (6¼ cups)red BurgundyPinot Noir
180 g (6 oz)sugar
1orange
1lemon
3cinnamon sticks
8whole cloves
1 tspcracked black pepper
2star anise
- 1.5 L (6¼ cups) red Burgundy Pinot Noir
- 180 g (6 oz) sugar
- 1 orange
- 1 lemon
- 3 cinnamon sticks
- 8 whole cloves
- 1 tsp cracked black pepper
- 2 star anise
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Slice the fruit.
- Put the wine, sugar and fruit in a saucepan.
- Add the whole spices.
- Heat gently to 75–80°C (165–175°F); never boil.
- Hold at that temperature for 20 minutes.
- Strain into a warmed pitcher.
- Serve hot, garnished with an orange slice studded with a clove.
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