flipSpiced Hot Chinon for Winter Evenings
Spiced Hot Chinon for Winter Evenings
Why this dish? Between the harsh winters of Roxbury, Connecticut, and the cool late afternoons in Touraine, a mulled wine made with red Chinon—the neighbor wine from Saché's cellar—warmed the workshop evenings and stretched conversations long after the meal.
A Loire red wine gently heated with sugar or honey, cinnamon, cloves, and orange. A fragrant, comforting drink to sip by the fire.
When the cold bit—and in Roxbury, winter doesn't mess around!—I'd put a pot of Chinon on the fire with sugar, orange, a little cinnamon and clove. Above all, never let it boil, just warm it gently, or you kill the wine. A ladle into each glass, and we'd stay there talking about everything and nothing, hands wrapped around the warm cup. Beats any radiator in the world.
- •Red Chinon wine — one bottle (base)
- •Sugar or honey — by the spoonful (sweetness)
- •Cinnamon, cloves — a few (spices)
- •Orange — one (fragrant citrus)
Spiced Hot Chinon for Winter Evenings
A Loire red wine gently heated with sugar or honey, cinnamon, cloves, and orange. A fragrant, comforting drink to sip by the fire.
Why this dish? Between the harsh winters of Roxbury, Connecticut, and the cool late afternoons in Touraine, a mulled wine made with red Chinon—the neighbor wine from Saché's cellar—warmed the workshop evenings and stretched conversations long after the meal.
When the cold bit—and in Roxbury, winter doesn't mess around!—I'd put a pot of Chinon on the fire with sugar, orange, a little cinnamon and clove. Above all, never let it boil, just warm it gently, or you kill the wine. A ladle into each glass, and we'd stay there talking about everything and nothing, hands wrapped around the warm cup. Beats any radiator in the world.
Ingredients (period version)
- Red Chinon wine — one bottle (base)
- Sugar or honey — by the spoonful (sweetness)
- Cinnamon, cloves — a few (spices)
- Orange — one (fragrant citrus)
Ingredients
- Light red wine (Chinon or Bourgueil) — 750 ml (base)
- Sugar or honey — 60 g (sweetness)
- Cinnamon stick — 1 (spice)
- Cloves — 4 (spice)
- Orange (slices) — 1 (citrus)
Method
- Pour the wine into a saucepan, add the sugar or honey, cinnamon, cloves, and orange slices.
- Heat gently without boiling: aim for a slight shimmer at the edges.
- Let infuse 15 to 20 minutes for the spices to release their aromas.
- Strain and serve hot in mugs or heatproof glasses.
How it was made : Heating and spicing wine is a very old European tradition, inherited from medieval hypocras (wine, honey, spices). In the 20th century, mulled wine remained the drink of winter evenings and Christmas markets, prepared with the local ordinary red wine.
The contemporary twist : For a family- and school-friendly version, replace the wine with red grape or apple juice heated with the same spices: the evening fragrance without alcohol.
Alexander Calder · Charactorium
