In medieval times heated wines were called Ypocras or Hipocris, named after 'the father of medicine,' the Greek physician Hippocrates. Purer than the water in those days, it was thought to be a very healthy drink. During the 1500's, the mulling of clarrey, or bordeaux wine was popular, sweetened with honey and spiced with cinnamon and cardamon.
Names and Types of Mulled Wine in Countries Throughout the World
There are various types of mulled wine and many countries have their own versions and names for this heated beverage. In France it is known as vin chaud, or hot wine and adds to the ambience of the numerous Christmas markets held in France during the Christmas period . Anyone passing through the Roman town of Apt, in the Vaucluse region of Provence, during December, can enjoy a satisfying glass of this festive beverage at the café and restaurant La Bartavelle, on the Rue de Docteur Gros. Other types of and names for mulled wine include:
- Glögg - in Scandinavian countries, it is spiced with ginger, cloves and cinnamon. Sugar is added to the red wine and brandy or vodka is also added sometimes.
- Glühwein - glowing wine, in Germany.
- Vin brulé - burnt wine, in Italy.
- Grzane wino - heated wine, in Poland.
- Varené wino - boiled wine, in Slovakia.
- Forralt bor - boiled wine, in Hungary.
- Quentão - in Brazil, it is made using cachaça, an alcoholic beverage made from fermented sugar cane mixed with spices. In some parts of the country though these days, cachaça has been replaced for the more common red wine.
Whatever the name it is a popular drink, often associated with christmas time. Red wine is usually used but some prefer to use white.
Mulled Wine - Recipe, serves 6
- 1 x 75cl Bottle of Red Wine
- 4 Cinnamon Sticks
- 1 Teaspoon of Freshly Ground Nutmeg
- Zest of Half a Lemon
- Zest of Half an Orange
- Half an Orange, peeled and cut into 3cm-4cm chunks
- Half a lemon, peeled and cut into 3cm-4cm chunks
- 2 Cloves
- 3 Tablespoons of Honey
- 1 Teaspoon of Freshly Grated Ginger
- 1 Bayleaf
Method
- Place all of the ingredients into a large saucepan.
- Bring the mixture to simmering point, do not allow it to boil.
- Simmer for 15-20 minutes.
- Serve hot in heatproof glasses or cups. If desired, strain the fruit and spices from the wine by pouring it through a fine mesh sieve.
The heating process and the addition of the fruit and spices changes the taste of the wine so there is no need to use a good wine. A reasonably priced, flavoursome one is fine. This recipe is just one of many for mulled wine and it is a big hit at parties. A handy drink too, because it can be made in advance and reheated when required.
Heidi Brand - After winning first prize in an English Creative Writing competiton at school it took me over twenty years to re-discover the world of ...
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