For all our recipes, we melted the sugar & spices into a small amount of wine and then added the full bottle to steep covered for 10 minutes (or in crock pot for a minimum of 30 min. and upwards of 2 hours) on low heat.  Keep covered & strain before serving.  Since heating wine can remove alcohol content, we could even recommend saving some additional wine (or your favorite spirit, for instance, brandy) to add right before serving.  Also, additional sugar & fruits, such as orange, cranberry, apple, pomegranate, raisins, etc. and even sliced almonds may be added right before serving for enhanced flavor, sweetness and festive decoration! —Jaime and Jason, Yera Dé Herbal Teas

We mull both white and red Port of Leonardtown Wines with Yera Dé Herbal tea spices.

As the weather turns colder, Ger and I turn to Port wine in the evenings—especially after a chilly Saturday of prepping the vineyard for its long winter nap. We’ve explored the ruby port and are currently hooked upon the nutty taste of tawny ports. Every once and again, especially if friends are over, Ger breaks out his fortfied “port-style” wine for our evening sip. Sadly, Ger’s port-style wine is for home consumption only, so when I thought about how to share a winter treat with the Port of Leonardtown Winery, my thoughts turned to mulled wine.

No matter how one says “heated wine” — vin chaud, glühwein, vařené víno, grzane wino, vin fiert, izvar, vin brulé, karstvīns — the method of heating wine with spices, sweetners and often with fruit produces a delicious drink that makes me forget about Port. Would any of the Port of Leonardtown Winery Facebook friends be interested? I posed the question to our peeps and there were quite a few of the winery friends interested in tasting mulled Port of Leonardtown Wine.  Even better was an interesting comment I received from Jaime at Yera Dé Herbal:

…well I def like the idea of mulling spices like cinnamon and cloves and orange peel, etc. probably into a heavy red wine. And I know I also enjoy juniper berries paired with red. And when I think of white, I think rose petals or maybe rooibos and honeybush! The possibilities are endless! I’m no wine connoisseur, but I know there’s many matches to be made between the tea leaf & the grape!

Completely intrigued at the possibilities, I made contact with Jaime, who started Yera Dé Herbal with her partner, Jason, just this past year. Yera Dé Herbal is a local St. Mary’s County, Maryland company, that’s dedicated to using only certified organic herbs and sustainable materials where ever possible. Jaime and her partner, Jason, meticulously research and blend specially chosen herbs, flowers, roots, fruits and spices in order to create organic, delicious whole leaf herbal infusion teas. We immediately decided to work together in creating a mulled wine event featuring Port of Leonardtown Wine and Yera Dé Herbal spice paks.

We met on a Saturday, at the farmhaus—me, with four Port of Leonardtown wines to try and Jaime and Jason with a myriad of delicious spice possibilities. I opened the wines and as we sniffed, swirl, and sipped, we discussed the mulling possibilities. Afterward, we started to work in the kitchen with our ingredients. The results were extremely tasty and satisfying.

Even more satisfying, for me, is the potential for local businesses with harmonious visions to come together in partnership and give to the public the opportunity to sample and purchase a delicious treat. Something relatively inexpensive to buy, create warmth and good cheer in their own home and to share with their family and friends. Our intent is to work with local businesses in creating a rising tide with the potential to lift all boats—no matter how small the tide…

…and if not all boats, then perhaps a few holiday spirits.

Enjoy! I will post the tasting descriptions in my next post.