Mulling Over the Holiday Tradition of Mulled Wine

Winter makes us want to hibernate; to sit by a roaring fire filled with comfort food, and sip something warm, maybe even spirited. That’s why mulled wines are a natural go-to for the holidays, and those cold winter days ahead.

Mulling Spices

“Mulled” means to heat and spice. A mulled wine is usually created using a red wine, Syrah or Zinfandel are good choices, as is a Port or claret. Then select spices, like cinnamon, cloves, nutmeg, allspice, anise, cardamom, citrus, even vanilla, along with sugar or honey for additional sweetening. Fruits such as raisins, apples, and figs, even cranberries can be added along with vodka, rum, sherry or brandy for an added kick. Top it off with a cinnamon stick for stirring, and you have a mulled wine.

Early Rome

So where did we get this inclination to heat up a wine? It goes back to the First Century in Rome. It was the early Romans who spiced wines and heated them up. It was thought to be a way to save wine that was spoiling.

Hippocrates

Ypocras

The Greeks claim that Hippocrates, the Greek father of medicine, invented mulled wine and called it Ypocras. It was to be used as a medicinal tonic. Either way, word spread of the wonderfully warming concoction and soon other countries were creating their own versions.

Gluhwein

In Germany and Austria it is known as Glühwein, which loosely translates into “glow wine.” The wine was named because of the hot irons pulled from the fire and placed in the wine to mull it. The recipe has been basically the same since the 1400’s; the wine is made by taking a red wine, adding cinnamon, sugar, cloves, star aniseed, citrus and sometimes, vanilla, then heated, or “mulled” together. Glühwein has become an essential beverage of the German Christmas season.

Lussekattre

The Nordic countries call it gløgg and usually serve it with ginger snaps, rice pudding, or lussekattre (a sweet saffron bun.) There are alcoholic and non-alcoholic versions available for purchase at stores and holiday markets.

Making Glogg

But most still prefer to make their own gløgg, using red wine, sugar, and a variety of spices including ginger, cardamom, cinnamon, cloves, and bitter orange. Other spirits may also be added such as vodka or brandy.

Negus

The British embraced mulled wine after Charles Dickens touted it as the traditional holiday drink in A Christmas Carol. In Victorian England Negus was a take on mulled wine using Port, spices, sugar, and water. Negus was extremely popular, and was even served to children at special celebrations.

Mulled Crockpot Wine

In the U.S. mulled wine is also a holiday favorite. We tend to mix the ingredients together, place everything in a crockpot turned on low, and let it simmer. That way a mulled glass of wine is always ready, whether you’ve been shoveling snow, decorating the Christmas tree, or addressing holiday cards – cause you never know when that urge to hibernate and stare into a fire will overtake you at this time of year - and you should always be prepared.

Cheers! And Happy Holidays!

~ Joy

A History of Traditional Holiday Drinks

This Friday will usher in the longest night of the year, what is known as the Winter Solstice.  This is when the sun appears at its lowest altitude above the earth in the Northern Hemisphere, usually on December 21st or 22^nd.  This is also the first day of winter.

Since ancient times, the winter solstice was viewed as last chance to feast and celebrate before the long, cold winter months took hold.  During those dark days, it was a struggle to find enough to eat, a place to stay warm, a way just to survive until the warm winds of spring brought a rebirth of life.

 

 With the shorter days, began the final feasts and celebrations.  This was the time when wines, made during the year, were ready to drink. They were offered up with toasts and cheers for a better year ahead.

The Winter Solstice is still associated with special cold weather holidays and festivals that revolve around gatherings and celebrations.  These include Christmas, Hanukkah, Hogmanay, St. Lucia Day, Ziemassvētkiand, and Yule.  And each holiday, and region, offers its own preferred celebrational beverage for keeping the grip of cold weather, and low spirits at bay.

 

In Scandinavia, the Yule is celebrated from December 21^st into January.  The Yule log may be set on fire on the 21st and can burn for up to two weeks.  The Norse believed that each spark of the Yule log represented a new calf or pig that would be born during the coming year – adding prosperity to the community, and a reason to celebrate.

 

While contemplating the Yule log, Scandinavians sipped Aquavit.  This 15^th century drink is distilled from grain or potatoes, and flavored with caraway or dill.  It is thought to aid in the digestion of rich holiday foods.

 

In Southern England, wassail is the main drink of choice.  Wassail (meaning good health) is a mulled cider made from apples, with cinnamon, cloves, ginger, and nutmeg added, and served hot.  The tradition of wassailing involves singing and drinking to the health of the apple trees to ensure a good apple crop the next year.

 

In Germany, a mulled wine from the 1400’s, known as gluhwein, is popular around the holidays.  Gluhwein means glow wine.  Mulled wine is usually made with red wine that has spices such as cinnamon, cloves, anise added, along with sugar, and should be served hot.

 

Swedish/Danish glogg is another winter drink made from red wine. Sugar is added along with cinnamon, ginger, cardamom, and bitter orange. The spices are allowed to steep in the wine in order to intensify the flavors.  Then the wine is reheated when served.

In Scotland, they enjoy a Hot Toddy during the Winter Solstice. Whiskey, boiling water, and sugar or honey are mixed with cinnamon, cloves, or lemon to make the drink. It was once thought that the hot drink and spices helped relieve the symptoms of a cold or flu.  Regardless, they feel that a hot toddy can raise your spirits, and make the cold weather easier to bear.

In the U.S., colonists celebrated Thanksgiving, Christmas, and Twelfth Night with Hot Buttered Rum.  Rum was one of the cheapest liquors available in the colonies.  With a molasses flavor that could be enhanced with butter and spices, hot buttered rum became the drink of choice during the cold, snowy winter months and continues to be a cold weather favorite.

The British once enjoyed a hot drink of milk curdled with wine, known as a posset.  A drink from Medieval times, it was usually spiced with ginger and anise. Once cooled, the curds were gathered and the whey discarded before adding the spices and more wine.  The drink fell out of favor during the 19th century.

A mostly forgotten American drink is known as the Tom and Jerry.  This drink was created by British journalist, Pierce Egar during the 1820’s.  Egar publicized the drink as a way to boost sales of his book, Life in London: Or the Day and Night Scenes of Jerry Hawthorn Esq. and His Elegant Friend Corinthian Tom.  It is a variation of eggnog made with brandy or rum, flavored with vanilla, and served in a bowl. During the mid-twentieth century, special Tom and Jerry bowls and cups were used.  Tom and Jerry is a very regional drink, made mainly in Wisconsin, Minnesota, and the Upper Midwest.

And what would the holidays be without a cup of Eggnog?  Crafted from milk, cream, sugar, and whipped eggs, liquor, such as brandy, rum or bourbon, is added and nutmeg sprinkled on top.  Served cold and topped with whipped cream, eggnog is the quintessential holiday drink.  At one time, in England, eggnog was reserved for the well to do, for they were the only ones who could afford dairy products. In America, where cows were plentiful, eggnog was a common holiday celebration drink, dating back to the late 18^th century.

So Friday evening, build a fire and gather your friends together to celebrate the Winter Solstice. Pour a traditional drink and toast to the longest night of the year. Celebrate the season - and Enjoy!

~ Joy