Rhine wine warmed with cinnamon, cloves, citrus peels, and a hint of honey. Fragrant, tangy, briskly spiced: the drink that loosens speech when the Prussian cold grips the windows.

Why this dish? Among Hegel's typical objects is a bottle of Rhine wine: he enjoyed good dinners and wine in company. Heated and spiced, this Rhine wine becomes the drink of long Berlin winter evenings, conducive to the conversations he cherished.

When the Berlin winter freezes the windows, nothing warms the mind better than a good Rhine wine gently heated — never boiled, for excessive heat drives away its soul. One tosses in cinnamon, clove, orange peel, and a little honey. Served steaming, it loosens tongues and prolongs those dinners in company which I hold to be one of the true pleasures of thought. Drink it slowly, and let us converse.

How it was made : Spiced hot wine dates back to Roman antiquity (conditum) and was common in Germanic lands from the Middle Ages to warm and mask lesser wines. In the 19th century, it accompanied winter evenings and Advent markets; the term Glühwein became established at this time.

The contemporary twist : Non-alcoholic version with grape juice and hibiscus for younger ones, served in the same steaming mug — so the whole table can toast.

Hegel · Charactorium