December 6, 2025, 4:38 pm | Read time: 4 minutes
When steam rises from a brightly colored mug outside, it’s likely mulled wine. After just one round at the Christmas market, some people feel dizzy, while others become surprisingly cheerful. But why does mulled wine make you drunk so quickly? FITBOOK nutrition expert Sophie Brünke explains.
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Sugar, Sugar, Sugar
The reason mulled wine quickly leads to intoxication is due to several factors that, in combination, can make anyone drunk in record time. For one, mulled wine contains a lot of sugar. A cup of mulled wine (about 200 milliliters) already contains a hefty 30 grams!1 This sweet ingredient not only attacks tooth enamel but also ensures that alcohol enters the bloodstream faster.
Heat Dilates Blood Vessels
Another property of mulled wine that causes blood alcohol levels to rise quickly is its warmth. Once it reaches the stomach, its heat, which is above body temperature, causes the blood vessels in the gastrointestinal tract to dilate. This results in a larger volume of blood circulating, which can absorb alcohol more quickly and transport it to the brain. Additionally, the stomach allows the warm mulled wine to pass into the small intestine faster, as it doesn’t need to be heated to body temperature first. Most absorption occurs there.
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Mulled Wine Doesn’t Stay Long in the Stomach
Mulled wine, like other alcoholic beverages, is naturally liquid, so its time in the stomach is limited. However, the combination of warmth and sugar allows it to pass through the stomach particularly quickly, so alcohol absorption in the small intestine begins soon after drinking. Drinking on an empty stomach, such as with colleagues after work and before dinner, can lead to a stronger buzz than perhaps desired.
You Hardly Taste the Alcohol
Not only does the sugary sweetness mask the taste of alcohol, but a range of spices also disguises it: cinnamon sticks, cloves, and star anise are its accomplices. You hardly notice how much alcohol is actually in the hot drink: a cup contains 13 grams.
According to the German Nutrition Society, low-risk alcohol consumption is under 27 grams of alcohol per week.2 Therefore, you should stop after the second cup at the latest.
Winter Temperatures
Another secret weapon of mulled wine is that it tastes best warm, but in the biting cold at the mulled wine stand, it cools quickly. Therefore, you’re tempted to drink it faster than a regular glass of wine.
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Why Some People Don’t Get Hangovers
Why Is the Hangover from Mulled Wine Often Worse Than from Wine?
After a lively round at the Christmas market, the rude awakening follows: a pounding headache the next day. The severity of a hangover is not only due to the amount of alcohol consumed. Those who ordered mulled wine “with a shot” have already increased the alcohol content. Additionally, the amount of unwanted byproducts that can worsen a hangover increases: fusel oils. These are byproducts of wine and schnapps production. When metabolized in the body, they form toxic compounds that can cause nausea and headaches. Lastly, sugar is also to blame: it inhibits the breakdown of acetaldehyde, the hangover-causing byproduct of alcohol, in the liver.3
Make Your Own Mulled Wine and Prevent a Hangover
With this knowledge, the improvement tips are clear: If you want to create your own mulled wine, use less fruit juice and granulated sugar. For a robust flavor, use more spices, such as Ceylon cinnamon sticks and cloves. It’s also advisable to add only one alcoholic component, the wine. It’s better to skip the “shot” of schnapps if you want to avoid severe headaches the next day.
Otherwise, the usual tips apply: drink plenty of water with mulled wine and consume minerals, such as through pretzels. Why Elotrans is not the solution can be found in this article.