Spiced Mulled Wine for Stockholm Winters
Red wine heated without boiling with sugar (or honey), cinnamon, clove, ginger, and zest, sometimes fortified with a dash of aquavit. A comforting drink for the long boreal nights, halfway between remedy and pleasure.
Red wine heated without boiling with sugar (or honey), cinnamon, clove, ginger, and zest, sometimes fortified with a dash of aquavit. A comforting drink for the long boreal nights, halfway between remedy and pleasure.
In the winters of Stockholm, when the night devours the day and the cold bites to the bone, we make the wine glow over the embers with cinnamon and clove. I held salon very late, surrounded by scholars and my dear books; this warm, spiced wine loosened tongues better than any discourse. Beware of boiling it, a folly that kills its soul — let it only steam, and drink it while discoursing of the stars and of Monsieur Descartes.
- •Imported red wine — a pitcher (base)
- •Honey or sugar — to taste (sweetness)
- •Cinnamon, clove, ginger — spices (aromatic warmth)
- •Bitter orange zest — a little (perfume)
- •Aquavit (brännvin) — a dash (fortification)
Spiced Mulled Wine for Stockholm Winters
Red wine heated without boiling with sugar (or honey), cinnamon, clove, ginger, and zest, sometimes fortified with a dash of aquavit. A comforting drink for the long boreal nights, halfway between remedy and pleasure.
Why this dish? Christina reigned in Stockholm, at Tre Kronor castle, during winters when the night devours the day. Spiced mulled wine, imported then heated with precious spices, comforted the court during the cold season and accompanied her famous evenings of scholarly conversation.
In the winters of Stockholm, when the night devours the day and the cold bites to the bone, we make the wine glow over the embers with cinnamon and clove. I held salon very late, surrounded by scholars and my dear books; this warm, spiced wine loosened tongues better than any discourse. Beware of boiling it, a folly that kills its soul — let it only steam, and drink it while discoursing of the stars and of Monsieur Descartes.
Ingredients (period version)
- Imported red wine — a pitcher (base)
- Honey or sugar — to taste (sweetness)
- Cinnamon, clove, ginger — spices (aromatic warmth)
- Bitter orange zest — a little (perfume)
- Aquavit (brännvin) — a dash (fortification)
Ingredients
- Fruity red wine — 750 ml (base)
- Sugar or honey — 80 g (sweetness)
- Cinnamon stick — 1 (spice)
- Cloves — 4 (spice)
- Fresh ginger — 3 slices (warmth)
- Orange (zest) — 1 (perfume)
- Almonds and raisins — a handful (Nordic garnish (at the bottom of the glass))
- Aquavit (optional) — 20 ml (fortification)
Method
- Pour the wine into a saucepan with sugar, spices, and orange zest.
- Heat gently without ever boiling; let infuse 15 minutes at a bare simmer.
- Off the heat, optionally add the aquavit.
- Place a few almonds and raisins in the bottom of glasses or cups, strain the hot wine over them.
- Serve steaming.
How it was made : Heating and spicing wine is a very old European practice, prized in northern courts where wine was entirely imported and therefore precious. Spices added luxury and the 'warmth' then attributed to remedies. It is the direct ancestor of Swedish *glögg*, where the custom of adding almonds and raisins to the bottom of the glass became a tradition.
The contemporary twist : A non-alcoholic version with grape juice and hibiscus, served in enamel cups, for a family evening.
Christina of Sweden · Charactorium