Like a Virgin? Overcooking Alcohol

• Heating alcohol reduces the percentage of alcohol contained in a liquid. Wine simmered for 15 minutes only retains about 40 percent of the alcohol of the original. If you simmer it for two hours or more, the alcoholic content goes down to about 10 percent of the original. Thus, if you heat a wine with 12 percent alcohol for 15 minutes, the alcohol is reduced to about 4.8 percent. If you let it simmer for two hours, the remaining alcohol is nearer to 1.2 percent. Check the bottle for starting alcohol content.

Mulling It Over

• To make your own mulled wine and leave most of the alcohol intact, mix a hearty red in a heavy aluminum or glass pot set over low heat on the stove. Add spices and heat until warm -- about three to five minutes -- then remove from heat and allow it to mull, or sit, for 15 to 20 minutes. Serve lukewarm or return to heat for one to two minutes. Strain out larger spices using a metal colander or strainer before pouring into individual mugs. If you prefer a lower alcohol content, you can simmer on low heat for several hours. To prevent evaporation, cover with a tight-fitting lid while simmering.

Kick It Up a Notch

• The robust flavor of mulled wine comes from starting with a hearty red wine such as a zinfandel or cabernet sauvignon. For a smoother, fruitier drink, choose a lighter red such as pinot noir or tempranillo. You can even mull white wine such as a Riesling or gewürztraminer. Add spices such as cinnamon, clove, coriander, cardamom, allspice, pepper, vanilla bean, anise and ginger. Some recipes call for adding fresh fruit such as cherries, lemon, apple or orange slices. To increase the sweetness, add honey or sugar. To increase the alcoholic content, try adding a splash of brandy, port or orange liquor.

The Boy Scout Motto: Be Prepared

• Generally, the longer you steep the wine in the spices, the more intense the flavor. You can make mulled wine ahead of time and store it in the refrigerator for up to a week before serving. However, the intensity of the spices can overwhelm lighter wines when steeping for more than a few hours.