Wine was first recorded as spiced and heated in Rome during the 2nd century. The Romans travelled across Europe, conquering much of it and trading with the rest. The legions brought wine and viticulture with them up to the Rhine and Danube rivers and to the Scottish border, along with their recipes.
The Forme of Cury, a medieval English cookery book from 1390, which mentioned mulled wine, says: "Pur fait Ypocras…" grinding together cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom and grains of paradise ("spykenard de Spayn", rosemary may be substituted). This is mixed with red wine and sugar (form and quantity unstated).
Mulled wine is very popular and traditional in the United Kingdom at Christmas, and less commonly throughout winter. Mulled cider (and sometimes mulled ale, traditional yet no longer common) is also served, with a mulled apple juice as a non-alcoholic alternative.
Over the years the recipe for mulled wine has evolved with the tastes and fashions of the time. One Victorian example of this is Smoking Bishop, mentioned by Charles Dickens but no longer drunk or known in contemporary culture. A more traditional recipe can be found in Mrs Beeton's Book of Household Management at paragraph 1961 on page 929 to 930 of the revised edition dated 1869:
In contemporary British culture, there is no specific recipe for mulled wine and the spices involved in its recipe. It is commonly a combination of orange, lemon, cinnamon, nutmeg, fennel seed (or star anise), cloves, cardamom, and ginger. The spices may be combined and boiled in a sugar syrup before red wine is added, heated, and served. Variations include adding brandy or ginger wine. A tea bag of spices can be added to the wine, which is heated along with slices of orange as a convenient alternative to a full recipe. Mulled wine is often served in small (200ml) porcelain or glass mugs, sometimes with an orange slice garnish studded with cloves.
A British Pub selling mulled wine and spiced (mulled) cider in December
Mulled wine and ales infused with mulling spices are available in the UK in the winter months. Wassail punch is a warm mulled beer or cider drunk in winter in Victorian times.
Other countries
In Croatia, Montenegro, Slovenia and Serbia, kuhano vino/kuvano vino/кувано вино ("cooked wine"), is made from red or white wine and various combinations of nutmeg, cloves, cinnamon, sugar and orange zest, often served with slices of orange or lemon.
In the south and southeast of Brazil, where a large amount of European descendants live, it is called vinho quente. It is typically made with red wine, cinnamon sticks and cloves. It is served as part of the Festa Junina, celebrated during winter in the month of June.
In Bulgaria, it is called greyano vino ( Bulgarian : греяно вино) ("heated wine"), and consists of red wine, honey and peppercorn. Sometimes apples and/or citrus fruits, such as lemon or oranges, can be added.
In Chile it is called "candola" in the south and "vino navega'o" in the north ('navegado' is considered a hypercorrection) ['sailor; navigator']. Navega'o is a hot drink made from red wine, orange peels, cinnamon sticks, cloves, and sugar. Although being considered a southern Chile beverage, it is served throughout the country. Many people regard it as Winter drink. Saint John's Eve (Spanish tradition which replaced 'Wetripantru', the Mapuche New Year's Day that coincides with the Winter Solstice in the southern hemisphere—Midsummer in the northern hemisphere) on the evening of 23 June would be, for example, a good moment to drink 'navega'o'.
In the Czech Republic, mulled wine is called svařené víno ("boiled wine"), colloquially svařák.
In France, vin chaud ("hot wine") typically consists of red wine mixed with honey, cinnamon, and orange. It must not be too sweet. Beverage noted in the Alps for winter sports.
In Hungary, forralt bor ("boiled wine") is typically made from the country's popular Egri Bikavér and spiced with cinnamon, sugar and cloves. Sometimes Amaretto is added for extra taste.
In Italy, mulled wine is typical in the northern part of the country and is called vin brulé (from the French vin brûlé, "burnt wine", though the expression is not used in France).
In Latvia, it is called karstvīns ("hot wine"). When out of wine, it is prepared using grape (or currant) juice and Riga Black Balsam.
In Lithuania, it is called "glintveinas" or karštas vynas ("hot wine").
In Republic of Macedonia, it is called vareno vino ( Macedonian : варено вино, boiled wine) or greeno vino ( Macedonian : греено вино, heated wine) and is usually served in late autumn or winter. It is made of red wine, usually from the Tikvešh region, combined with cinnamon and sugar or honey. The wine heated in a combination with pepper is used as a prevention from flu or cold.
In Moldova, the izvar is made from red wine with black pepper and honey.
In the Netherlands, the drink is known as bisschopswijn (literally "bishop's wine"). Bisschopswijn is drunk during the Sinterklaas holidays.
In Poland, grzane wino ("heated wine"), or grzaniec in highlander dialect, is very similar to the Czech variant, especially in the southern regions. There is also a similar method for preparing mulled beer or "grzane piwo" which is popular with Belgian beers because of the sweet flavor of that particular type of beer, which uses the same spices as mulled wine and is heated.
In Portugal, mainly in the Douro and Minho Provinces it is called vinho quente and made with Madeira wine and Port wine, in the Porto region Porto Quente is more popular.
In Romania, it is called vin fiert ("boiled wine"), and it is made using red wine, adding sugar, cinnamon, nutmeg, cloves, anise and orange zest. Everything is boiled and served hot.
In Russia, Глинтвейн ("Glintwein") is a popular drink during winters[ citation needed ] and has same recipe as the German Glühwein. Additionally, the traditional Russian winter herbal drink sbiten, although usually a non-alcoholic tisane made with hot water, may also be made with red wine replacing some or all of the water.
In Turkey, it is called Sıcak Şarap ("hot wine") and can be made using sweet red wine, adding sugar and fruits such as lemon and orange. (The classical sweet wine for this use used to be the now discontinued "Hoşbağ" brand of the former Turkish state monopoly " TEKEL".)
In Quebec, Canada, red wine is mixed with maple syrup and hard liquor and heated. The drink is called Caribou and is very popular during the Quebec Winter Carnival.
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