Spiced Wine

The spicing of wine is among the oldest of techniques; specific commentaries and recipes for it can be found from early Roman Imperial times at very least. In the Middle Ages, the making of Hippocras was a well-understood industry by the 14th century, and people from cold climates have been spicing, or mulling, wine ever since.

It began as a way to improve the taste of wine that had gone bad, which used to happen with great regularity because the bottling techniques necessary to preserve wine had not yet been discovered. All wine used to be kept in large, open mouthed amphorae and was meant to be drunk immediately. If it wasn’t, the wine would soon oxidize from exposure to air via the uncorked amphorae. But people, being the creative and inventive lot they are, soon discovered that by adding spices and honey to the bad wine it could be made drinkable again.

Mulled wine, also known by the German name Glühwein, the French name vin chaud, and the Italian name vin brulè, is wine, usually red wine, combined with spices and usually served hot. Nowadays it is a traditional drink of winter, especially around Christmas time, when it is served to warm the body and cheer the soul. In Italy, this beverage is typically drunk in the northern, more Germanic part of the country.

Glogg is the Scandinavian form of mulled wine, similar to the Glühwein of German-speaking countries. Glühwein is usually prepared from inexpensive red wine, which is heated and spiced with cinnamon sticks, cloves and sugar.

Although spiced wine is usually a homemade undertaking, occasionally a vintner will prepare a version and bottle it for sale, saving us the trouble of making it ourselves. Then all we need do is open the bottle, pour the contents into a pot and heat it until steam begins to rise. Then pour it into a mug and enjoy on a cold winter’s night, after skiing, sledding, or ice skating, or at your own holiday party with friends and neighbors.