I've also mulled ale and cider a few times over the years. Give me a naked flame, a handful of cloves and a cinnamon stick and I'll mull anything, me.
It's been done beforeA quick Google showed that it had actually been done many times before by many different people, so I turned out to be not quite such a pioneer as I'd perhaps hoped on this occasion.
But so fucking what?
Mulled white still isn't exactly commonplace - I've never had it before, and that's what counts! The cogs continued to turn over in my mind as the Ben Viveur take on mulled white wine began to take on form and void, and it struck me that I could probably boil up a classic cure for a Winter cold into the bargain. A sort of mulled wine-hot toddy hybrid.
|Honey - comes from a bee's cock|
As when mulling red, you really don't have to worry about the grape variety or vintage. I just grabbed a three quid Chardonnay from the shelf in the supermarket.
A note of caution: if it gets too hot and starts to boil again, the Angel's share will be more than they rightly deserve and the quantity will decrease, so maybe keep a lid on the saucepan.
Serve in a big mug with the lemony bits floating in it, and enjoy!!!