Medieval spiced wine (easy recipe to try for Christmas)

[@fauxtaux]

I used to make something similar back in 1980s San Francisco, with a friend of mine. Said friend was a Russian ballerina who introduced me to the drink, but she included a big old bag of magic 🍄. Good times, good times ;)

[@CantEscapeFlorida]

I love how all the shots of the mise en place look like still oil paintings.

[@COOKINGFROMTHELOFT]

Makes the house smell wonderful!!

[@paulhughes3961]

I can almost smell it now. I think I'm going to make this to have Christmas Eve.

[@NeoAkira101]

Made this for Christmas and it was an absolute hit! Great recipe, thank you.

[@oceanbaby4521]

This looks delicious.... Can't wait to try! LET THE CELEBRATING COMMENCE!!! 🥂🥂🥂🥂😋👩🏽‍🍳🍷♥️.CHEERS! Stephan 😁

[@irenabe973]

" Like just making a potion" - magnifique!

[@lakrids-pibe]

Like the druid from Asterix. Haha!

[@silverlightx6]

I use the same spices for mulled cider. It's something kid friendly that all of the kids in my family enjoy at Christmas (I keep a 20 qt stock pot of the stuff on the back of the stove, and it's usually down to dregs by the end of the day)

[@jimconnell8994]

I like that you don’t evaporate off the alcohol. Slainte 🍷et Bon Noel.

[@WastrelWay]

You could splurge: bring it to a boil and reduce it to make a very strongly-flavored syrupy concoction. Then, mix that with another bottle of wine!

[@indianasquatchunters]

WastrelWay oh gosh never even thought of that. Man that would be an intense flavor I bet

[@lyarnes]

WastrelWay that sounds divine!

[@Skashoon]

I will try this when I make Glögg. My preference is for the hot mulled version with some brandy. The aromatics are phenomenal! Merçi!

[@lakrids-pibe]

I like the hot spicy wine during the holidays. It's perfect for the winter months when you live in a cold climate.

[@haveagoodlife5569]

Chef's food looks really good.

[@aidanhartford1588]

Looks delicious and it just so happens that i have 18 bottles of red wine in my cupboard

[@andysbg77]

Magnifique!!!! BTW: The Hypocras is aslo mentioned in the Opera "Der Rosenkavalier" by Strauss and Hofmannsthal!!!!:-D

[@KimberlyGreen]

Let's all take the Hypocras-ic oath: Do no harm ... just drink wine.

[@victorialove9104]

Looks delicious. I'm going to make it. I like that it is served cold. Question: when you decant the mulled wine into the container for storage in the refrigerator do you strain out the spices and slices or put it all in? Thank you for this recipe.

[@lauraellen189]

Lovely! I enjoy spiced wines, ciders and juices. Joyeux Noel!

[@chuckgery5029]

now that was tasty

[@cieproject2888]

Outstanding! Would love to see you do more Medieval and Early Modern French recipes

[@julieshank2885]

Me too. I'm already planning my Christmas party 2020. Theme is 'Ghosts of Christmas Past'. The idea is to do traditional various foods throughout history (Middle Ages through Victorian eras) from all over Europe. This looks Perfect! FCA... Could you do a video on how to make candied chestnuts please? I'm not finding good ones so far in my search. Thanks.

[@miaw.5819]

I ♥️ the French. He adds honey from a wine glass. My New York, American-self squeezes honey 🍯 from a plastic bear. 🤦🏽‍♀️

[@jeanku]

I may try this recipe for next week... And you should see the light "festival" of Medellin, Colombia during the festivities during December on it's main River and around the city.

[@FrenchCookingAcademy]

It must be amazing 🙂🙂😀

[@kimberlyacton4039]

I just returned from Lyon! I went expressly for Fête des Lumiéres. My souvenir? A broken ankle 😩

[@aidanclarke6106]

On the bright side, it is a quite original souvenir. Hope you well

[@kimberlyacton4039]

Aidan Clarke to say the very least😂

[@dylanemeraldgrey]

Salut! That is pretty much how I make my sangria, but I add liquor of course. Enjoying your channel. Joyeux Noel or Joyeux Hanukkah et tout ca...- Cheers

[@Yoganature101]

You have star anise in the final photo but not the recipe. Merry Christmas!🍷🎄🎉♥️🙏🏼

[@FrenchCookingAcademy]

Yeah that for the serving idea to have hint of extra flavour 🙂

[@ronanverhulst6854]

un côtes de beaune, total respect……. je ne suis pas loin, si tu veux descendre des hautes côtes dans la bourgogne, je suis plus vers Chablis, mais bon…… salut et fraternité!!!!!

[@johnhart3480]

Interesting 🍷

[@arose4399]

Your spice bag looked like a little white mouse and scared me for a second lmao... beautiful presentation with the star anise! Definitely want to try it this weekend.

[@dillonvincent6617]

How long do you need to boil it to get rid of the alcohol.

[@robinalexander5772]

A thought if I may, you have lost the alcohol, so if I may suggest you bring to a simmer with all the goodies in for 10 minutes, turn off cover 24 hours, next day when cold add a bottle of spiced rum. You now have a nice amount of alcohol and all the flavours are now deliciously developed. Try and tell me your thoughts. Cheers from Tasmania

[@laurencheung886]

Does the wine leave a strong ginger taste after cooking? I'm not much of a fan of ginger so if the taste is too strong is it recommended to cut the amount of ginger? Thank you! :)

[@hoder4857]

In "plating" the drink, (idk the right term) does the star anise infuse with the wine?

[@TheQrow88]

*Me is never going to probably make this but memorized the steps anyways*

[@Hapidjus_]

Isn't is basically mulled wine? I like the ginger and cardamom in it!

[@RedRisotto]

I make my mulled wine with exactly these ingredients (but using orange peel). You can simmer the spices in a bit of water - concentrate it - add to wine. Then heat quickly and add a bit of brandy if you want it stronger. If you want it sweeter you can top it off with a bit of white sugar. Serve and drink hot with some raisins and blanched almonds in the cup. Enjoy with gingerbread cookies topped with some blue cheese paste/whip.

[@martindammable]

That was my first thought. The difference is raisins and slit almonds, but the origin is perhaps the same? Not sure if mulled wine has ginger in it, though.

[@talkreal893]

值得一試！

[@johndough8219]

Are you out of T-shirts? I wanted to get one of the small logo FCA shirts in black.

[@baileygregg6567]

Interesting💜🇺🇸⛄

[@frugalfun4817]

Try some holiday spiced wine from America's oldest winery, Brotherhood. I review it on my channel, Frugal Fun.

[@msr1116]

I really liked a non alcoholic spiced wine sold at Ikea. I've tried to make a copycat version with grape juice but with okay results so I'll look into alcohol free wine. These days honey is quite expensive so I'll use agave or stevia instead.

[@RedRisotto]

The IKEA "wine" is a fruit juice mixture.

[@msr1116]

@@RedRisotto ....I know.....it's that fruit juice mixture that I'm failing to copy. I'll just have to keep experimenting and try other grape-based products. Copycat recipes take quite a bit of time to work out in terms of both ingredients and ratios.

[@dylanemeraldgrey]

​ msr111 Yeah, grape juice is super sweet. Tea just popped into my head, so I thought I'd throw that out there - maybe even tea and grape juice...Green tea might give you a wine sharpness, but also might impart some menthol-y flavor...Hmmm...once you get started thinking in this direction it gets interesting...Anyway, good luck - Cheers

[@msr1116]

@@dylanemeraldgrey ....Since my posts a day ago, I came across a sub for a wine sauce/glaze that uses pomegranate juice. It's got a marvelous, naturally deep purple-y red color and tartness. Same for cranberry juice. It's only a matter of adjusting proportions and sweetness. Oooh, the ideas are flowing now. Thank you so much!

[@dylanemeraldgrey]

@@msr1116 Ah ha! Perfect. I'll keep those options in mind for future non-alcoholic endeavors. - Cheers

[@h.herzog5299]

What is the best wine to use for this please.

[@jean5195]

H. Herzog Not too strong, and dont need to be very expensive

[@PlanisGR]

If I have a sweet wine, should I not use honey in the recipe?

[@aidanclarke6106]

Add honey little by little until it is sweet enough for your taste.

[@rcg5317]

It has all the right stuff in it; what’s not to like? In fact, the French came up with a special word to describe people who made this and didn’t like it: hypocrite.

[@ASYoungblood10]

Like German Gluhwein.

[@garlicgirl3149]

Oooooo!

[@juliancoulden1753]

This must have been a very expensive thing to make, given that spices were precious, costly and rare. They all came as imports from remote parts of the world. This was at a time when salt was so expensive it was served in silver and gold salt containers and denoted the status of the diners, “above or below the salt” became a phrase for where you sat at the table. Above the salt denoted very high prestige.

[@indianasquatchunters]

Julian Coulden I imagine only elites would’ve been enjoying this. Wine was fairly expensive during the Middle Ages. This is why in many places beer/ale was more common. Particularly if you lived in an area that didn’t have ability to grow grapes like Scandinavia or United Kingdom

[@freddyjensen5996]

There was no sugar in medieval Europe - only honey was available. Cane sugar came after Columbus and was still very expensive. In the late 19th century came was extracted from the turnip on an industrial scale thus becoming a health risk for all of us.

[@msr1116]

Given the historically high expense of sugar as an imported item, this may very well explain why its use was limited to the extent it was. And why the European palate has a distaste for overly sweetened foods, especially baked goods. Mind you, there are exceptions though, which I am aware of.

[@tomf3150]

Non treated oranges, obviously.

[@vilazeta]

Honey shoud not be heated a ove 40 degres C for it becomes toxic. Perhaps it would be better to cool down the wine after the cooking and then add the honey

[@aidanclarke6106]

There is no scientific evidence to support that claim. It is true that heating honey can alter its quality on the long term, but it does not make it toxic.

[@ffff1758]

That's not hypocras my friend!

[@jcarlovitch]

He doesn't claim it is the original recipe. He clearly writes in the description it is a modern simplified recipe.

[@decimalexercise7154]

Ernest Bigot came to say the same thing!!😂

[@ErnestoBrausewind]

Hot spiced wine is quite traditional here in Austria. The christmas markets are full of stands where you can get the stuff. Unfortunately most of the spiced hot "Glühwein" sold on this markets is excessively sweet and mostly made from prefabricated syrups. But as we have one of those Pots where you can keep warm beverages on temperature we had to have a go on spiced wine. My own version of it is very simple and turned out quite nice. I use a "Zweigelt" a dry red wine. For 2 Liters of Wine i use half a liter of fresh orange juice and a sliced whole orange (or 2), 2 strands of cinnamon, 2 tablespoons of mother clove and, that's the unusual part, a bunch of cocktail mint. It is not dominant in the taste of the beverage but it has that nice fresh sort of after taste. Sweeten it with honey as you like, but personally i'm going easy on that, in my taste it's best if it is not too sweet (and of course you avoid that alcohol-shugar punch so many people fall victim to at the christmas market) - excuse the rather inaccurate measurements, but I have a bit of an whitchy approach to cooking, so i basically dance around the cauldron and add a little bit of this and some of that and never remember how much, when and why :)