Mulled wine

In an encyclopedia, next to the entry “invigorating,” we suggest there should be an image of a steaming mug containing a ruby-colored liquid; in a very latest encyclopedia it would be nice to add the possibility of being able to smell it. By definition, the term invigorating is said of food or drink that is invigorating, invigorating, hearty, and we can’t help but think of mulled wine, a drink with an ancient history that has united for centuries, populations united by the desire to get together and warm up, sipping a hot and very aromatic drink. Cold hands clutching steaming mugs, smoke coming out of their mouths, the heavy wool coats, a few snowflakes, legs that do not stand still, engaged in small movements without pause to maintain mobility and warmth, Christmas music as a background, markets and very, very cold. A fire lit, a cauldron simmering and giving off an intense and intoxicating scent, there are Christmas lights, a feast, the desire to slow down and stop and above all the pleasure of sharing a festive moment. There is a physical and spiritual need for warmth and communion, the soul in need of being wrapped in an embrace. The mulled wine is served straight from the pot in which it is prepared and at the first sip it melts doubts, at the second it unravels thoughts, at the third it dampens the endless anticipation of the festive days and finally it warms the body until a sip at a time it arrives to soothe some thoughts and caress the heart.

The History of Mulled Wine

Juxtaposed with the term vin brulé, a French term meaning burnt wine, we often find the words invigorating and restorative. The earliest records of this drink date back to the time of the Greeks and Romans, who used spices to hide the taste of an unexceptional wine, heated it and served it at the end of a meal, with honey and pepper as a digestive. There are those who associate the origin of mulled wine with the drink Hypocras, named after Hippocrates, the master of scientific medicine, who recommended it as an adjuvant for health, prepared with cinnamon (in place of pepper) and other spices with endless therapeutic properties. The geographical origin of the drink is uncertain; what we do know is that at different times and in different ways and under different names it spread throughoutcontinental Europe and mountainous areas. While in northern Italy the spiced alcoholic beverage is called vin Brulé, in France it is known as Vin Chaud, in England there is Mulled Wine, in Germany Glühwein, and in Scandinavian countries Glögg. There is no real traditional recipe, much depends on the custom of the country or better still on the recipe jealously guarded and handed down from generation to generation. The common points, however, are the same at all latitudes:

• spices
• citrus peels
• red wine (although there are variations with white wine)

Procedure

Pour the Barolo into a saucepan and put in all the other ingredients: bring to a boil and boil for six or seven minutes.

Strain the tablecloth liqueur and serve piping hot in a cup.

This recipe is almost 150 years old and comes out well even if you don’t have mace, coriander and cardamom on hand.

Prosit, especially when you are down in the dumps or cold: against colds, mulled wine is a panacea, our grandparents’ word.