RIGHT, it's officially silly season, AKA the build-up to Christmas.

Office parties (not to mention post-party extra-marital shenanigans), late-night shopping, annoying music on repeat and daft jumpers. And, of course, mulled wine.

This column is not a big fan of the latter to be perfectly blunt - or of late-night shopping, annoying music and daft jumpers for that matter - but we are a little intrigued to learn of a new twist in the mulled world. Or rather an old twist, a case of going back to the future: namely white mulled wine.

This winter warmer may make purists' faces redder than the spicy tipple they’re used to at this time of year, but Majestic Wine - the UK’s largest specialist wine retailer - is making an historic stand for a return to the country’s first mulled wine recipes. And these were as white as Santa’s beard.

White mulled wine was originally made in the Middle Ages as a preservative against disease.

Majestic is now trying to revive the taste for this pale "pleasure" - and it seems to be going down well, matching the current UK trend towards lighter hues.

"Mulled red wine can be sickly, over-spiced and, to be honest, not very pleasant - especially the cheap stuff," explained Richard Weaver, Majestic buying director. (This column couldn't agree more, even if we know a lot of you love the stuff, especially as a winter warmer at this time of year.)

"The UK palate has changed in recent years, with the rise of the light, fresh wine styles like Sauvignon Blanc and Prosecco growing in popularity and showing a higher percentage of sales."

But what is the ideal white mulled recipe?

Richard says: “Try a light, easy drinking Spanish white with elderflower cordial, a bottle of cider, two lemons and a vanilla pod - all muddled together and heated.

"Most importantly, only add half your usual sugar amounts as this will keep the taste keen and fresh."

The flavours of elderflower and citrus will mirror those of the UK’s most popular white wine category - New Zealand Sauvignon Blanc.

However, if you cannot make this leap to white mulled wine - both mental and with the palette - there are other recipes to try.

Mulled tawny port, made with the usual mixture of cloves, cinnamon, orange zest and ginger, but crucially no extra sugar, is one way to introduce a bit of surprise into a familiar looking friend.

And, if your tastebuds can stand one final Christmas treat twist, how about a Wassail Cocktail. This is crafted with heated cider, fresh ginger and a good dollop of bourbon - Majestic recommends Colorado Tin Cup whisky.

Erm, merry Christmas?