Mulled wine is made by adding spices such as cinnamon, cloves, ginger, mace and nutmeg to sweetened red wine, which is then warmed gently. Across Europe and Scandinavia, it can be purchased in many pubs, bars and festive markets – while supermarket shelves groan with bottles of readymade mulled wines for you to heat at home.
There are many different English recipes out there, including some dating back to the 14th century – from a collection of manuscripts that later became known as The Forme of Cury. The beverage made by following this recipe would certainly have packed a punch, as it contains several spices from the ginger family including galangal, in addition to the more familiar ones.
And before wine was known as mulled, drinking wine flavoured with spices has a long history. There is a mention of drinking spiced wine in the biblical poem the Song of Solomon, which states: “I would give you spiced wine to drink.”
It is thought that spice-infused wine was introduced to Britain by the Romans. An older name for it was “hippocras”, although this was mainly taken as a health tonic – made from spice-infused red or white wine and taken hot or cold.
In The Merchant’s Tale from Geoffrey Chaucer’s Canterbury Tales (1392), the wealthy, elderly knight January takes “ypocras, clarre, and vernage / Of spices hote, to encrese his corrage” (hypocras, clary, and vernage / of spices hot to increase his courage). January sups these three types of spiced wine to boost his virility on his wedding night for his young bride, May.
Diarist and civil servant Samuel Pepys also mentions taking “half-a-pint of mulled sack” – a sweetened Spanish wine – in an almost medicinal way to comfort himself in the middle of a working morning in March 1668, when things had been going wrong for him.
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For the full article by Dr Sara Read visit the Conversation.
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