Hungarian · drink
Forralt Bor (Hungarian Mulled Wine)
Forralt Bor (Hungarian Mulled Wine) reads warm spice 6.7, citrus 5.8 and sweetness 5.3 on Palate's 0–10 flavor X-ray — a Hungarian drink, about 25 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.3 / 10
- Sweet & Fruity — 6.9 / 10
- Sour & Bright — 7.0 / 10
- Bitter & Earthy — 2.2 / 10
- Rich & Fat — 0.7 / 10
- Aromatic & Spice — 7.1 / 10
The measured notes (of 18)
Warm Spice 6.7 · Citrus 5.8 · Sweetness 5.3 · Fruity 5.2 · Floral 4.1 · Sourness 3.9 · Funk & Ferment 3.1 · Umami 2.5 · Earthy 2.0 · Bitterness 1.3 · Herbaceous 1.2 · Nutty 0.7
What's in it (8)
- 1 bottle (750 ml) dry Hungarian red wine (Egri Bikavér
- 1/4 cup sugar
- 2 cinnamon sticks
- 6 cloves
- 2 star anise
- 2 orange slices
- 1 tsp lemon zest
- 4 cardamom pods
Time & effort: about 25 min (5 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 191 kcal, 5.4 g protein, 4.1 g fat, 31.3 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (4 steps)
- Combine wine with sugar, whole spices, and orange and lemon zest in a saucepan and heat slowly to just below simmering.
- Hold at 70°C for 15 to 20 minutes, never allowing the wine to boil, so the alcohol and aroma are preserved.
- Taste and adjust sweetness with additional sugar or honey.
- Strain and serve in handled glasses or ceramic mugs, garnished with a cinnamon stick.
Dishes with a similar flavor shape
- Glühwein (Mulled Wine) — German
- Glögg — Scandinavian
- Aquavit (Akvavit) — Scandinavian
- Meggyleves (Cold Sour Cherry Soup) — Hungarian
- Chicha Morada — Peruvian
Keep reading: what warm spice, citrus, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.