Red wine gently heated, perfumed with honey, cinnamon, ginger, and long pepper, then strained. A warm, comforting drink offered to distinguished guests.

Why this dish? The wine of Reims was the pride of the archbishopric. On great occasions, it was ennobled with spices and honey — the "piment" — a prestigious drink served to guests at the close of the feast, around Adalbéron and his advisor Gerbert.

At the end of the feast, I have this piment poured for my guests, wine from our hillsides married with honey and the aromatics that merchants bring to us. Gerbert, my learned friend, says it warms the humors and gladdens the spirit; I know that a shared cup soothes grudges better than a long speech. Drink slowly, reader, and let the warmth rise to your heart.

How it was made : The "piment" (from Latin pigmentum, aromatic mixture) was the medieval ancestor of our mulled wines. It was made without sugar — unknown here — but with honey, and strained through a cloth called a "hippocras bag," a technique that later gave rise to hypocras.

The contemporary twist : Served lukewarm in small glasses with a strip of bitter orange zest (introduced later but a knowing nod), it makes a warm winter digestif.

Adalberon of Reims · Charactorium