Day 6 of french regional christmas specialities: vin chaud

MANY EUROPEAN COUNTRIES HAVE A VERSION OF THIS, OFTEN MADE WITH LOCAL ALCOHOL OR SPICES, AND ALSATIANS TOO HAVE THEIR OWN TWIST, INCLUDING A WHITE WINE VERSION Every day from December 1-12,

The Connexion will be sharing a French regional Christmas speciality. TODAY WE LOOK AT _VIN CHAUD_. WHAT IS 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. [embedded content] Mr Gaudry first grinds the spices - six

cinnamon canes, star anise, three cloves, shredded nutmeg, and cardamom - into powder before grating lemon and orange peel and squeezing all the juice. Cut the ginger into thin slices and

pour the mixture (the spices and ginger slices) into the wine. Heat until it boils and leave it boiling for ten seconds before turning the stove down. Cover for 25 minutes and simmer, then

leave it to rest. Strain before serving. RELATED ARTICLES DAY 1 OF FRENCH REGIONAL CHRISTMAS SPECIALITIES: CRÉPINETTES DAY 2 OF FRENCH REGIONAL CHRISTMAS SPECIALITIES: BREDELES OF ALSACE DAY

3 OF FRENCH REGIONAL CHRISTMAS SPECIALITIES: FOIE GRAS DAY 4 OF FRENCH REGIONAL CHRISTMAS SPECIALITIES: CHAPON FARCI DAY 5 OF FRENCH REGIONAL CHRISTMAS SPECIALITIES: TREIZE DESSERTS