Mulled Wine

My quest for mulled wine began a week or so ago when one of my Facebook friends posted a status update searching for a recipe for it. I'd never made it before, and I didn't want to be left out on what I felt was a challenge, so I went to the Internet and started doing some reading on the subject.  It's enjoyed the world over, but particularly in cold mountainous climate.  I have a feeling that traditionally, after the harvest, a certain percentage of wine usually went bad because folks didn't have a good understanding of fermentation science.  It's not unusual even today for a fermentation to stop for no good reason, but because we have a better understanding of how this process works, there are methods for aiding a "stuck" fermentation.  It seems that the industrious winemakers would take their lemons and simply turn them into lemonade or mulled wine in this case.