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Mulled wine

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Mulled wine
Mulled wine, steeping with spices and fruit
Alcohol by volume 0–15%
IngredientsWine (red), spices and fruit
VariantsGlühwein, Gløgg and many others

Mulled wine, also known as spiced wine, is a beverage usually made with red wine along with various mulling spices and sometimes raisins. It is served hot or warm and is alcoholic, although there are non-alcoholic versions of it.[1] It is a traditional drink during winter, especially around Christmas.[2] It is served at Christmas markets in Europe.

Origins

Wine was first recorded as spiced and heated in Rome during the 2nd century.[3][4] The Romans travelled across Europe, conquering much of it and trading with the rest. The legions brought wine and viticulture with them up to the Rhine and Danube rivers and to the Scottish border, along with their recipes.[5]

The Forme of Cury,[6] a medieval English cookery book from 1390, which mentioned mulled wine, says: "Pur fait Ypocras ..." grinding together cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom, and grains of paradise ("spykenard de Spayn", rosemary may be substituted). This is mixed with red wine and sugar (form and quantity unstated).[citation needed]

Britain

Mulled wine is very popular and traditional in the United Kingdom at Christmas, and less commonly throughout winter. Mulled cider (and sometimes mulled ale,[7] traditional yet no longer common) is also served, with a mulled apple juice as a non-alcoholic alternative.[8]

In traditional culture

The cover of Mrs. Beeton's book

Over the years the recipe for mulled wine has evolved with the tastes and fashions of the time. One Victorian example of this is Smoking Bishop, mentioned by Charles Dickens but no longer drunk or known in modern culture. A more traditional recipe can be found in Mrs Beeton's Book of Household Management at paragraph 1961 on page 929 to 930 of the revised edition dated 1869:[9]

TO MULL WINE.
INGREDIENTS.- To every pint of wine allow 1 large cupful of water, sugar and spice to taste.

Mode.-In making preparations like the above, it is very difficult to give the exact proportions of ingredients like sugar and spice, as what quantity might suit one person would be to another quite distasteful. Boil the spice in the water until the flavour is extracted, then add the wine and sugar, and bring the whole to the boiling-point, then serve with strips of crisp dry toast, or with biscuits. The spices usually used for mulled wine are cloves, grated nutmeg, and cinnamon or mace. Any kind of wine may be mulled, but port and claret are those usually selected for the purpose; and the latter requires a very large proportion of sugar. The vessel that the wine is boiled in must be delicately cleaned, and should be kept exclusively for the purpose. Small tin warmers may be purchased for a trifle, which are more suitable than saucepans, as, if the latter are not scrupulously clean; they spoil the wine, by imparting to it a very disagreeable flavour. These warmers should be used for no other purpose.

In contemporary culture

A British pub selling mulled wine and spiced (mulled) cider in December

In contemporary British culture, there is no specific recipe for mulled wine and the spices involved in its recipe. It is commonly a combination of orange, lemon, cinnamon, nutmeg, fennel seed (or star anise), cloves, cardamom, and ginger.[10] The spices may be combined and boiled in a sugar syrup before red wine is added, heated, and served. Variations include adding brandy or ginger wine. A tea bag of spices can be added to the wine, which is heated along with slices of orange as a convenient alternative to a full recipe. Mulled wine is often served in small (200 ml) porcelain or glass mugs, sometimes with an orange slice garnish studded with cloves.

Mulled wine and ales infused with mulling spices are available in the UK in the winter months. Wassail punch is a warm mulled beer or cider drunk in winter in Victorian times.[11]

Glühwein

A cup of Glühwein

Glühwein (roughly translated as "glowing-wine", from the temperature the wine is heated to) is popular in German-speaking countries and in the region of Alsace in France. It is a traditional beverage offered during the Christmas holidays. In Alsace Christmas markets, it is traditionally the only alcoholic beverage served. The oldest documented Glühwein tankard is attributed to Count John IV of Katzenelnbogen, a German nobleman who was the first grower of Riesling grapes. This gold-plated lockable silver tankard is dated to c. 1420.[12]

Glühwein is usually prepared from red wine, heated and spiced with cinnamon sticks, cloves, star aniseed, orange, sugar and at times vanilla pods. It is sometimes drunk mit Schuss (with a shot), which means that rum or some other liquor has been added. Fruit wines, such as blueberry wine and cherry wine, are occasionally used instead of grape wine in some parts of Germany. There is also a variation of Glühwein which is made with white wine. However, white Glühwein is less popular than its red counterpart. For children, the non-alcoholic Kinderpunsch is offered on Christmas markets, which is a punch with similar spices.

Another popular variant of Glühwein in Germany is Feuerzangenbowle. It shares the same recipe, but for this drink a rum-soaked sugarloaf is set on fire and allowed to drip into the wine.

Nordic glögg

Main article: Glögi
Readymade glögg (Blossa brand, Sweden)

Glögg, gløgg, glögi and similar words are the terms used for mulled wine in the Nordic countries (sometimes spelled as glog or glug). It is spelled gløgg in Norwegian and Danish, glögg in Swedish and Icelandic and glögi in Finnish and Estonian. In Denmark, Norway and Sweden, gløgg or glögg is often drunk at Christmas events.

Non-alcoholic and alcoholic versions of glögg can be bought ready-made or prepared with fruit juices instead of wine. The main ingredients of alcoholic glögg are red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves, and bitter orange, and optionally also stronger spirits such as vodka, akvavit, rum or brandy. Throughout Scandinavia, glögg spice extract and ready-mixed spices can be purchased in grocery stores. To prepare glögg, spices or spice extract are mixed into the wine, which is then heated to 60-70 °C. When preparing homemade glögg using spices, the hot mixture is allowed to infuse for at least an hour, often longer, and then reheated before serving. Ready-made wine glögg, as well as low- or non-alcoholic varieties,[13] is normally sold at Systembolaget in Sweden, and in Alko in Finland, ready to heat and serve, and not in concentrate or extract form. Glögg is generally served with raisins, dried cloves, blanched almonds and Ginger biscuits (Ginger Snaps), and is a popular hot drink during the Christmas season.

In Sweden, ginger bread and lussebullar (also called lussekatter), a type of sweet bun with saffron and raisins, are typically served on December 13 to celebrate Saint Lucia's Day . It is also traditionally served at the julbord, the Christmas version of the classic, Swedish buffet smörgåsbord. In Denmark, gløgg pairings typically include æbleskiver sprinkled with powdered sugar and accompanied with strawberry marmalade. In Norway, gløgg is paired with rice pudding (Norwegian: riskrem). In such cases, the word graut-/grøtfest is more precise, taking the name from the rice pudding which is served as a course. Typically, gløgg is drunk before eating the rice pudding, which is often served with cold, red cordial (saus).

Glögg recipes vary widely; variations with white wine or sweet wine such as Port or Madeira, or spirits such as brandy or whisky are also popular. Glögg can also be made without alcohol by replacing the wine with fruit or berry juices (often blackcurrant) or by boiling the glögg to evaporate the alcohol. Glögg is similar in taste to modern Wassail or mulled cider.[citation needed]

Other countries

Preparation of mulled wine

In Croatia, Bosnia and Herzegovina, Montenegro, Slovenia and Serbia, kuhano vino/kuvano vino/кувано вино ("cooked wine"), is made from red or white wine and various combinations of nutmeg, cloves, cinnamon, sugar and orange zest, often served with slices of orange or lemon.

In the south and southeast of Brazil, where a large amount of European descendants live, it is called vinho quente.[14][15] It is typically made with red wine, cinnamon sticks and cloves. It is served as part of the Festa Junina, celebrated during winter in the month of June.

In Bulgaria, it is called greyano vino (Template:Lang-bg) ("heated wine"), and consists of red wine, honey and peppercorn. Sometimes apples or citrus fruits, such as lemon or oranges, can be added.

In Chile it is called "candola" in the south and "vino navega'o" in the north ('navegado' is considered a hypercorrection) ['sailor; navigated']. Navega'o is a hot drink made from red wine, orange peels, cinnamon sticks, cloves, and sugar. Although being considered a southern Chile beverage, it is served throughout the country. Many people regard it as Winter drink. Saint John's Eve (Spanish tradition which replaced 'Wetripantru', the Mapuche New Year's Day that coincides with the Winter Solstice in the southern hemisphere—Midsummer in the northern hemisphere) on the evening of 23 June would be, for example, a good moment to drink 'navega'o'.

In the Czech Republic, mulled wine is called svařené víno ("boiled wine"), colloquially svařák.

In Slovakia, mulled wine is called varené víno (“boiled wine”), and is usually served during the Christmas season.

In France, vin chaud ("hot wine") typically consists of red wine mixed with honey, cinnamon, and orange. It must not be too sweet. Beverage noted in the Alps for winter sports.

In Hungary, forralt bor ("boiled wine") is typically made from the country's popular Egri Bikavér and spiced with cinnamon, sugar and cloves. Sometimes Amaretto is added for extra taste.

In Italy, mulled wine is typical in the northern part of the country and is called vin brulé (from the French vin brûlé, "burnt wine", though the expression is not used in France).

In Latvia, it is called karstvīns ("hot wine"). When out of wine, it is prepared using grape (or currant) juice and Riga Black Balsam.

In Lithuania, it is called "glintveinas" or karštas vynas ("hot wine").

In Moldova and Romania, the izvar is made from red wine with black pepper and honey.

In the Netherlands, the drink is known as bisschopswijn (literally "bishop's wine"). Bisschopswijn is drunk during the Sinterklaas holidays.[16][17][18]

In North Macedonia, it is called vareno vino (Template:Lang-mk, boiled wine) or greeno vino (Template:Lang-mk, heated wine) and is usually served in late autumn or winter. It is made of red wine, usually from the Tikvešh region, combined with cinnamon and sugar or honey. The wine heated in a combination with pepper is used as a prevention from flu or cold.

In Poland, grzane wino ("heated wine"), or grzaniec in highlander dialect, is very similar to the Czech variant, especially in the southern regions. There is also a similar method for preparing mulled beer or "grzane piwo" which is popular with Belgian beers because of the sweet flavor of that particular type of beer, which uses the same spices as mulled wine and is heated.

In Portugal, mainly in the Douro and Minho Provinces it is called vinho quente and made with Madeira wine and Port wine, in the Porto region Porto Quente is more popular.[citation needed]

In Russia, Глинтвейн ("Glintvein") is a popular drink during winters[citation needed] and has same recipe as the German Glühwein. Additionally, the traditional Russian winter herbal drink sbiten, although usually a non-alcoholic tisane made with hot water, may also be made with red wine replacing some or all of the water.[19]

See also

  • Aromatised wine – Fortified wine flavoured with herbs, spices, fruit or other natural flavouring
  • Ginger wine – Fortified wine
  • Glögi – Northern European mulled wine
  • Grog – Variety of alcoholic beverages
  • Hippocras – Drink of spiced, sweetened wine
  • List of hot drinks
  • Negus – Spiced drink made of wine and hot water
  • Rakomelo – Greek alcoholic drink
  • Spritzer – Type of alcoholic drink
  • Sangria – Alcoholic beverage
  • Toso – Japanese drink

References

  1. ^ Cloake, Felicity (9 December 2010). "How to make perfect mulled wine". The Guardian. Retrieved 5 February 2012.
  2. ^ John, J. (2005). A Christmas Compendium. Continuum. p. 80. ISBN 0-8264-8749-1.
  3. ^ Thomas Dudley Fosbroke (1835). A Treatise on the Arts, Manufactures, Manners, and Institutions of the Greeks and Romans. Longmans. p. 327.
  4. ^ Titus Maccius Plautus (1829). M. Accii Plauti Comœdiæ. Cubrante et imprimente A. J. Valpy. "Quos semper videas bibentes esse in Thermopolio: Ubi quid surripuere, operto capitulo calidum bibunt, Tristes atque ebrioli incedunt." ' Translation: "Those always seem to be drinking in the cafe where you have stolen hiding in hot drink, always gloomy and tipsy." - Plautus, CURCULIONIS ACT. II. The reference to Plautus is given in "History of Rome, and of the Roman people: from its origin to the invasion of the barbarians", Victor Duruy, Estes and Lauriat, 1894, Page 400.
  5. ^ J. Robinson (ed.)The Oxford Companion to WineThird Edition. Oxford University Press, 2006. 589–590
  6. ^ Pegge, S., 2007. The Forme of Cury. BiblioLife.
  7. ^ (2011). Oldandinteresting.com (accessed 6/12/2015)
  8. ^ Lewis, E. (2009). Mulled Apple Juice. BBC Good Food. Bbcgoodfood.com (accessed 6/12/2015)
  9. ^ Mayson, I.M., (1861). Mrs Beeton's Book of Household Management. London and Melbourne: Warde, Lock and Company Ltd.
  10. ^ Randhawa, Jessica (18 November 2019). "Spiced Mulled Wine Recipe". The Forked Spoon. Retrieved 22 November 2019.
  11. ^ "Activities: Make Your Your Own Victorian Wassail Punch". BBD. Retrieved 22 April 2016.
  12. ^ "German Recipe: Glühwein or spiced wine". Stuttgart Citizen. 18 November 2015. Retrieved 30 June 2019.
  13. ^ "Glögg Alkoholfri: Mulled red wine, non-alcoholic". IKEA. Retrieved 2012-11-24.
  14. ^ Hamilton, C. (2005). Brazil: A Culinary Journey. Hippocrene cookbook library. Hippocrene Books. p. 197. ISBN 978-0-7818-1080-7. Retrieved February 3, 2015.
  15. ^ Herrera-Sobek, M. (2012). Celebrating Latino Folklore: An Encyclopedia of Cultural Traditions [3 volumes]. ABC-CLIO. p. 147. ISBN 978-0-313-34340-7. Retrieved February 3, 2015.
  16. ^ "Ten things you need to know to celebrate Sinterklaas". Dutchnews.nl. 28 November 2015. Retrieved 14 December 2015.
  17. ^ Holton, N. (2014). Bisschopswijn. Thedutchtable.com (accessed 21/12/2015).
  18. ^ Jansen, R. (2012). Sinterklaas en Bisschopswijn. Wijnbloggers.nl (accessed 21/12/2015).
  19. ^ "Russian Sbiten Recipe". About Food. Retrieved 2 February 2016.

Bibliography

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