{"id":5320,"date":"2022-12-27T10:00:00","date_gmt":"2022-12-27T10:00:00","guid":{"rendered":"https:\/\/modernsciences.org\/staging\/4414\/?p=5320"},"modified":"2022-12-11T07:48:19","modified_gmt":"2022-12-11T07:48:19","slug":"mulled-wine-how-christmas-in-a-cup-went-from-ancient-medicine-to-an-aussie-winter-warmer","status":"publish","type":"post","link":"https:\/\/modernsciences.org\/staging\/4414\/mulled-wine-how-christmas-in-a-cup-went-from-ancient-medicine-to-an-aussie-winter-warmer\/","title":{"rendered":"Mulled wine: how \u2018Christmas in a cup\u2019 went from ancient medicine to an Aussie winter warmer"},"content":{"rendered":"\n
\n \n
\n shutterstock.\n \n <\/figcaption>\n <\/figure>\n\nMorag Kobez<\/a>, Queensland University of Technology<\/a><\/em><\/span>\n\n

When the temperature drops in the southern hemisphere, you might like to stave off the chill with a big steaming pot of mulled wine, and fill your home with the comforting aroma of red wine, citrus and spice.<\/p>\n\n

The mention of mulled wine conjures images of winter-wonderland white-Christmas scenes \u2013 no matter where in the world you live. <\/p>\n\n

Although mulled wine is a staple of contemporary Christmas celebrations throughout Europe, and the customs and recipes may differ somewhat, the celebratory nature of the warm, spiced (usually) red wine is common to all \u2013 as are the ingredients sugar, cinnamon and cloves. <\/p>\n\n

Its long history incorporates both pagan and Christian lore, traverses old and new worlds and established it as a favourite Christmastime beverage, travellers\u2019 tipple of choice and a tonic of sorts in times of convalescence. <\/p>\n\n\n\n

Ancient pagan paradox<\/h2>\n\n

Whether for festivity or fortification, mulled wine has been around for at least 2,000 years. <\/p>\n\n

The ancient Greek version of mulled wine, Ypocras<\/em> or Hippocras<\/em>, takes its name from Hippocrates, the Greek physician regarded as the father of medicine. (It is also the name of the apothecary\u2019s bag<\/a> or sieve used to strain this wine.)<\/p>\n\n

\n \"A<\/a>\n
\n Early versions of mulled wine can be found as far back as Ancient Greece.<\/span>\n \u00a9 The Trustees of the British Museum<\/span>, CC BY-NC-SA<\/a><\/span>\n <\/figcaption>\n <\/figure>\n\n

Wine played an important role in medicine<\/a> in Greek antiquity. In the only ancient cookery book surviving to our times, De re coquinaria<\/a>, we see a few versions of spice wine (conditum paradoxum<\/em>) and wine with honey and pepper. <\/p>\n\n

The latter, known as conditum melizomum viatorum<\/em> was recommended for travellers: the honey and spices acted as a preservative, allowing the alcohol to accompany travellers on long journeys. <\/p>\n\n

Conditum paradoxium<\/em> became a prominent feature of the Saturnalia Festival<\/a> in ancient Rome: the winter solstice celebration of the passing of the shortest day of the year and the rebirth of the Sun. <\/p>\n\n

\n \"\"<\/a>\n
\n Conditum paradoxium<\/em> was a prominent feature of the Roman winter festival, Saturnalia.<\/span>\n Uffizi\/Wikimedia Commons<\/span><\/span>\n <\/figcaption>\n <\/figure>\n\n

By the time of the late-Roman Republic, Saturnalia had grown from a one-day celebration to a week-long festival held each year from December 17 to 23. Consuming the warming wine as part of the celebrations was thought to help ward off winter illness and so became firmly associated with the December celebrations.<\/p>\n\n

Towards the end of the 4th century, this pagan solstice celebration became interwoven with Christianity and the celebration of Christmas Day. By the middle ages, mulled wine had become entrenched as part of the festivities throughout Europe. <\/p>\n\n\n\n

Mulling over the recipe<\/h2>\n\n

According to several medieval cookbooks the most common of the sweet, spiced wines in the late middle-ages were still referred to as hippocras<\/em>, with the term \u201cmulled wine\u201d coming later. <\/p>\n\n

Just as they do today, ingredients<\/a> varied depending on the region, but key components were hot red wine blended with sugar and ground spices \u2013 usually ginger, cinnamon and pepper and sometimes nutmeg and cloves. <\/p>\n\n

\n \"A<\/a>\n
\n In Europe, mulled wine is synonymous with winter scenes.<\/span>\n Shutterstock<\/span><\/span>\n <\/figcaption>\n <\/figure>\n\n

Throughout Europe, mulled wine is synonymous with postcard scenes of snow-capped Alps, apr\u00e8s-ski shenanigans, the aroma of roasting chestnuts and Christmas markets. <\/p>\n\n

In Sweden, glogg<\/em> comes sprinkled with almonds and plump raisins, which have soaked up the wine and taken on the flavour of the spices. It is often served with distinctive raisin-studded saffron buns called Lussekatter<\/em>. <\/p>\n\n

Bischopswijn<\/em> (Bishop\u2019s Wine) is the Dutch name, in honour of Saint Nicholas, the bishop celebrated during the Feast of Sinterklaas<\/a> in early December in the Netherlands. <\/p>\n\n

\n \"A<\/a>\n
\n Mulled wine is a staple of European Christmas markets.<\/span>\n Shutterstock<\/span><\/span>\n <\/figcaption>\n <\/figure>\n\n

Italians call it vin hr\u00fcle<\/em> (French for \u201cburnt wine\u201d). In Poland it\u2019s called grzane wino<\/em> and in Germany it is gluhwein<\/em>, which both directly translate to mulled wine.<\/p>\n\n

So beloved is gluhwein<\/em> in Germany, that when popular Christmas markets were cancelled in December 2020 due to COVID restrictions, pop-up gluhwein<\/em> stalls<\/a> began appearing in parks and street corners in German cities despite the rules. <\/p>\n\n

It sparked a plea in parliament from then German Chancellor Angela Merkel for citizens to forgo their usual Christmastime tipple to help avoid increased numbers of deaths. <\/p>\n\n

Exorcising the winter chill<\/h2>\n\n

In France it\u2019s called vin chaud<\/em> (\u201chot wine\u201d) and more likely than not to contain star anise. The larger-than-life French writer Colette<\/a> described vin chaud<\/em> as<\/a> \u201cthe great exorcist of winter crepuscules [twilight] that fall as early as three o\u2019clock\u201d in an advertisement she wrote for a French wine merchant in the early 20th century.<\/p>\n\n

Rather than a Christmastime tipple, in the first 100 years of Australian settlement, mulled wine was more likely to be administered during times of illness or convalescence rather than times of celebration. <\/p>\n\n

\n \"Hands<\/a>\n
\n It may not be Christmas \u2013 but that doesn\u2019t mean you don\u2019t need a winter warmer.<\/span>\n Shutterstock<\/span><\/span>\n <\/figcaption>\n <\/figure>\n\n

In the 19th and 20th centuries Australian domestic cookbooks commonly included<\/a> recipes for sick or convalescing patients. Advice about food preparation for \u201cinvalids\u201d, \u201cconvalescents\u201d or \u201cthe sickroom\u201d would commonly take up an entire section of cookbooks. Many of these included recipes for mulled wine. <\/p>\n\n

With nobody under any illusions nowadays that mixing up a large amount of sugar in a hefty pot of red wine is good for anyone\u2019s health, we find other similarly absurd excuses to partake. Christmas in July, anyone?\"The<\/p>\n\n

Morag Kobez<\/a>, Associate lecturer, Queensland University of Technology<\/a><\/em><\/span><\/p>\n\n

This article is republished from The Conversation<\/a> under a Creative Commons license. Read the original article<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"shutterstock. Morag Kobez, Queensland University of Technology When the temperature drops in the southern hemisphere, you might like…\n","protected":false},"author":314,"featured_media":5312,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[18,17],"tags":[313,536,474],"class_list":{"0":"post-5320","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-history","8":"category-math-and-the-sciences","9":"tag-chemistry","10":"tag-food","11":"tag-the-conversation","12":"cs-entry","13":"cs-video-wrap"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/modernsciences.org\/staging\/4414\/wp-json\/wp\/v2\/posts\/5320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/modernsciences.org\/staging\/4414\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/modernsciences.org\/staging\/4414\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/modernsciences.org\/staging\/4414\/wp-json\/wp\/v2\/users\/314"}],"replies":[{"embeddable":true,"href":"https:\/\/modernsciences.org\/staging\/4414\/wp-json\/wp\/v2\/comments?post=5320"}],"version-history":[{"count":1,"href":"https:\/\/modernsciences.org\/staging\/4414\/wp-json\/wp\/v2\/posts\/5320\/revisions"}],"predecessor-version":[{"id":5321,"href":"https:\/\/modernsciences.org\/staging\/4414\/wp-json\/wp\/v2\/posts\/5320\/revisions\/5321"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/modernsciences.org\/staging\/4414\/wp-json\/wp\/v2\/media\/5312"}],"wp:attachment":[{"href":"https:\/\/modernsciences.org\/staging\/4414\/wp-json\/wp\/v2\/media?parent=5320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/modernsciences.org\/staging\/4414\/wp-json\/wp\/v2\/categories?post=5320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/modernsciences.org\/staging\/4414\/wp-json\/wp\/v2\/tags?post=5320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}