Recipe: an Alsatian twist on vin chaud

Vin chaud is what the English-speaking community knows as ‘mulled wine’. It is also known as ‘vin epicé’ (spiced wine).

Mulled wine has existed in some form since the Roman empire when it was called conditum paradoxum and included honey, and spices such as saffron and pepper.

The tradition to drink mulled wine during the Christmas period dates to the end of the 19th century when many markets around Germany offered their own variation on Christmas stalls, slowly solidifying an annual folkloric practice.

In France, it is best exemplified in Alsace where merchants offer vin chaud, a red wine that is warmed, and which often contains spices such as cinnamon, cloves, or honey - with lemon or orange peel.

Some Alsatians, however, make vin chaud with white wine - often Riesling or Pinot Blanc. These include members of the association Tribu des Gourmets du Vin d’Alsace.

How do you make vin chaud?

Vin chaud is best made with relatively young wine with a fruity aftertaste. Pinot Noir from Bourgogne and Alsace, or Beaujolais, are often recommended.

Poor quality wine or wine with a high tannins are to be avoided, as the warming will bring out their weakest elements. The proof should range from 7 to 14%.

François-Regis Gaudry, one of France’s most famous food critics, has his own version of vin chaud.

Ingredients

• A fruity wine of choice (75 cl)
• 80g cane sugar
• 6 cinnamon sticks
• 1 piece of fresh ginger
• 1 star anise
• 3 cardamom pods
• 3 cloves
• A little grated nutmeg
• 1 teaspoon green aniseed
• 1 teaspoon fennel
• 2 oranges
• 1 lemon

Method

1. First grind all the spices into a powder before adding the lemon and orange zest along with their freshly-squeezed juices.
2. Then, cut the fresh ginger into long thin slices and pour the mixture (the spices and ginger slices) into a pot with the wine. 
3. Heat until it boils and leave it boiling for 10 seconds before turning the stove down.
4. Cover for 25 minutes and simmer, then leave it to rest. 
5. Strain before serving.