flipLe vin chaud à la cannelle des nuits froides
Le vin chaud à la cannelle des nuits froides
Why this dish? Between the winters of the Latin Quarter, the fogs of London (Soho, Camden Town), and the harshness of Mons prison, Verlaine knew cold and misery. Sweet spiced mulled wine, popular and cheap, was the traditional comfort against the frost.
Red wine heated with sugar, cinnamon, cloves, and citrus zest, until it perfumes the room. Sweet, fragrant, warming — an evening balm.
On evenings when the cold of London or Mons pierced me to the bone, I would heat the wine with sugar, a cinnamon stick, two cloves, and an orange peel. The whole house would then fill with a scent that consoled. You drink it piping hot, in small sips, hands cupped around the bowl — and melancholy itself, for a moment, grew warmer and gentler.
- •Ordinary red wine — to taste (base)
- •Sugar — to taste (sweetness)
- •Cinnamon (stick) — one (warm spice)
- •Clove — two (fragrance)
- •Orange or lemon zest — one peel (citrus freshness)
Le vin chaud à la cannelle des nuits froides
Red wine heated with sugar, cinnamon, cloves, and citrus zest, until it perfumes the room. Sweet, fragrant, warming — an evening balm.
Why this dish? Between the winters of the Latin Quarter, the fogs of London (Soho, Camden Town), and the harshness of Mons prison, Verlaine knew cold and misery. Sweet spiced mulled wine, popular and cheap, was the traditional comfort against the frost.
On evenings when the cold of London or Mons pierced me to the bone, I would heat the wine with sugar, a cinnamon stick, two cloves, and an orange peel. The whole house would then fill with a scent that consoled. You drink it piping hot, in small sips, hands cupped around the bowl — and melancholy itself, for a moment, grew warmer and gentler.
Ingredients (period version)
- Ordinary red wine — to taste (base)
- Sugar — to taste (sweetness)
- Cinnamon (stick) — one (warm spice)
- Clove — two (fragrance)
- Orange or lemon zest — one peel (citrus freshness)
Ingredients
- Red wine (or red grape juice for non-alcoholic version) — 75 cl (base)
- Sugar or honey — 60 g (sweetness)
- Cinnamon stick — 1 (spice)
- Cloves — 3 (fragrance)
- Orange (sliced) + lemon zest — 1 orange (citrus)
- Star anise — 1 (aniseed note (optional))
Method
- Pour the wine (or grape juice) into a saucepan with the sugar.
- Add cinnamon, cloves, orange slices, lemon zest, and star anise.
- Heat gently without boiling, at a light simmer, for 15 to 20 minutes.
- Taste and adjust sugar, then strain.
- Serve piping hot in heat-resistant bowls or glasses.
How it was made : Spiced mulled wine is a very old winter comfort, popular throughout northern Europe in the 19th century. Cheap, it warmed workers, travelers, and the poor, and masked the mediocrity of ordinary wines.
The contemporary twist : In a non-alcoholic version with grape juice and hibiscus, served with a dried orange slice: "the poet's balm" for family Christmas markets.
Paul Verlaine · Charactorium
