Advice for reheating glögg or other mulled wines?
A&M's notes for this recipe say it doesn't reheat well. My own family recipe, which is fairly similar, specifically instructs to bring all ingredients an almost-boil, then to let it sit overnight for the flavors to meld. (It doesn't include the step of reducing the port, etc.) Anyone have any advice about reheating gløgg/glögg or other mulled wines?