Where does mulled wine come from?

The holidays are over, and 2020 is already well underway. Don't get nostalgic as you put away your tree and decorations, because even though Christmas is over, the little pleasures of the festive season can continue into January and right through to the end of winter. How about a nice mulled wine by the fireplace or under a blanket after a long day? Did you know, by the way, that this drink, so synonymous with the holiday season, has its origins a long time ago? So put on your hat and gloves, and discover the history of your favorite winter beverage.

The origins of mulled wine

The first traces of mulled wine date back to the Roman Empire, in 20 AD, where it was called Conditum Paradoxum. To make it, the Romans boiled honey in wine, then added spices (pepper, bay leaf, saffron) and dates. This mixture was then blended with better quality wine to sweeten it. Finally, the preservation method involved plunging hot coals into the mixture, a practice used at the time. This drink was quite different from those we consume today, but it can be considered the ancestor of mulled wine.

In the 12th century, a drink called "spiced wine," made using the same method, was very widespread in France and Spain. Arnaud de Villeneuve, a physician and theologian from

At the time, recipes for this drink were written in his works, such as the Tractatus de Modo and the Régiment de Sanitat. In the 13th century, it was thanks to the spice port of Latte, located near Montpellier, that this way of drinking wine spread. The fame of mulled wine was such that even the King of England at the time, Henry III, drank it at his table. It is thanks to his orders that historians were able to trace the recipe for this drink. Mulled wine then became popular in Germany, through Count John IV, around 1420, as well as in Sweden, where King Gustav I was fond of it.

The popularization of mulled wine at Christmas

It wasn't until the 1890s that the tradition of mulled wine during the Christmas season intensified, particularly at the traditional Christmas markets in Germany, where each vendor offered their own homemade mulled wine, each with a unique label design. This healthy competition between vendors created a unique atmosphere within these markets and around the holiday season, which only increased consumer demand and attendance.

Today, each country adds its own specialties, giving mulled wine very diverse and original flavors.

For example, you can prepare it:

– Latvian style: by adding Black Balsam, a dark liqueur from Riga.

– In the Hungarian style: using local wine, Egri Bikaver, as well as cinnamon and cloves.

– Bulgarian style: by adding honey, apples and citrus fruits

– Moldovan style: called Izvar, the main ingredients of the beverage are local red wine, pepper and honey.

– In the Swedish style (and more broadly throughout Scandinavia): the main ingredients are red wine, sugar, cinnamon, cardamom, ginger, and cloves. Vodka, aquavit, or brandy are sometimes added as well.

– Alsatian style: Alsatian mulled wine is traditionally made with white wine, such as Riesling or Pinot Blanc.

– In the Polish style: Piwo Grzane, as it is called there, is made with hot beer, accompanied by the traditional ingredients of mulled wine (fruits, spices).

– Brazilian style: served during the Fiesta Junina in the south of the country, it is consumed at the beginning of winter with cachaça.

– Turkish style: called Sıcak Sarap, it is eaten with sugar, oranges and lemon.

Who drinks the most mulled wine?

A staple of Christmas markets, mulled wine is primarily consumed in Europe. Depending on the country, it has different names and is consumed in varying quantities. This drink is extremely popular in Scandinavian countries, particularly in Sweden and Denmark, where it is called Glögg and Gløgg respectively (terms meaning "heated wine" in each language). In Germany, as in most Germanic countries, it is mainly known as Glühwein. This word comes from a derivative of the German "glühen," meaning to shine, and "wein," meaning wine. In France, it was once called "vin à la Française" and was made with cinnamon. This drink was served in many inns during the 19th century and even crossed the Alps, where it spread to Italy under the name "vin brûlé" (pronounced in the French style). The countries mentioned above make up the majority of mulled wine consumers, although the drink has become more widespread in most European countries.

Our tips for making your own mulled wine

To make a good mulled wine, you need to pay attention to the wine you choose. Avoid tannic wines like Malbec or Mourvèdre, as it will be more difficult to soften the harshness in the mouth with the sugar. The best wine to use for mulled wine is a young, fruity, and round red wine, such as Merlot or Gamay, whose sweetness will complement the other ingredients. To accompany your mulled wine, Christmas treats like gingerbread and shortbread cookies will be a perfect match for the drink and the festive atmosphere.

The ingredients:

– 1.5L of red wine

– 150 g of brown sugar

– An orange

– A zest of lemon and orange

– Spices: cinnamon, star anise, cloves – Grated nutmeg

Heat everything in a saucepan over low heat until boiling, then simmer for 5 minutes. Don't forget to strain the wine, then serve!