Oinomeli, the Honeyed Wine of the Symposion
Sweet wine sweetened with honey, served chilled at the start of the banquet. The Greek aperitif, both sweet and aromatic, preparing the palate and conversation.
Sweet wine sweetened with honey, served chilled at the start of the banquet. The Greek aperitif, both sweet and aromatic, preparing the palate and conversation.
Come closer, the night is young. In our house, we do not drink wine like a Scythian, raw and without measure: we tame it. I melt the honey from our hives into a generous wine, I stir for a long time until the two become one, and I serve that first cup well chilled. It is this cup that loosens tongues and softens hearts before the cupbearer cuts the rest of the wine with pure water.
- •Sweet wine — one pitcher (base)
- •Honey — in proportion of one-fifth (sweetness)
Oinomeli, the Honeyed Wine of the Symposion
Sweet wine sweetened with honey, served chilled at the start of the banquet. The Greek aperitif, both sweet and aromatic, preparing the palate and conversation.
Why this dish? The symposion follows the deipnon, and one never drinks wine neat — that is a barbarian act. Antonia opens the evening with *oinomeli*, the wine sweetened with honey that Greeks served before moving on to wine cut with water, the sweetness of fine evenings in Tralles.
Come closer, the night is young. In our house, we do not drink wine like a Scythian, raw and without measure: we tame it. I melt the honey from our hives into a generous wine, I stir for a long time until the two become one, and I serve that first cup well chilled. It is this cup that loosens tongues and softens hearts before the cupbearer cuts the rest of the wine with pure water.
Ingredients (period version)
- Sweet wine — one pitcher (base)
- Honey — in proportion of one-fifth (sweetness)
Ingredients
- Sweet white or red wine — 75 cl (base)
- Multifloral honey — 150 g (sweetness)
- Cold water (for serving, optional) — to taste (dilution)
Method
- Gently warm a ladleful of wine and dissolve the honey completely, stirring.
- Pour this mixture back into the remaining wine and mix well.
- Let rest in a cool place for a few hours to allow the flavors to meld.
- Serve chilled in small cups; dilute with a little water for a lighter version.
How it was made : *Oinomeli* (wine and honey) is mentioned by many ancient authors, sometimes close to Roman *mulsum*. Greeks considered it uncivilized to drink wine undiluted: water and honey moderated its strength and made it a beverage of sociability.
The contemporary twist : Serve over ice with a strip of bitter orange zest and a bay leaf, as an antique-style aperitif cocktail.
Antonia · Charactorium
