There is one smell that always makes me feel it’s Christmas, the smell of mulled wine. Some people turn their noses up at the thought of heating wine and chucking in some spices. It completely ruins the wine, they argue. I don’t agree, Christmas wouldn’t be quite the same without a pan of wine mulling on the stove, permeating the whole house with its seasonal aroma of wine and sweet spices.
A good mulled wine should start with a decent wine. Don’t go overboard, but something fruity, unoaked and easy drinking should do the job nicely. According to Mrs Beeton and her ‘Book of Household Management’ Claret and Port are the preferred options but then it was 1961. With a sweeter wine like Port you don’t need to add as much sugar to the mix was the argument. Pour the wine into a pan and add sugar, cinnamon, cloves and nutmeg. You can buy ready-mixed mulled wine spice too if you like, they come packed in teabags so that makes it nice and easy, however using the individual spices allows you to come up with your own favourite mix. I also add sliced oranges to add a bit of freshness. You can stick the cloves into the orange peel so they don’t end up in people’s glasses.
Put the sugar, spices and the juice of one fresh orange in a pan and just cover with red wine. Let this come to the boil so the sugar dissolves and reduce it down for five minutes on a high heat. Put the rest of the wine in and just let it simmer away on a very low heat. It’s great if you’re having a Christmas party as your guests won’t be able to resist the gorgeous, spicy aroma.
My final, and perhaps most important, ingredient is a good glug of brandy. Cognac or Armagnac are good, but a dark or spiced rum would work equally well. Put this in at the end so the heat of the alcohol is still there and provides not only a kick, but a drink that would warm up the coldest and darkest of nights. Merry Christmas!
2 bottles of red wine
150 grams of caster sugar
2 cinnamon sticks
nutmeg to taste, freshly grated is best and I go for quite a lot, 10-15 goes on the grater
1 or 2 whole oranges cut in thick slices, plus juice of one orange.
2 shots of Brandy (optional)
if you like you can add vanilla pods, bay leaves and star anise to the mix too
Earlier this week I did a brief talk on the history of wine at the Christmas dinner for the Scottish Women in Business. Here is the story I shared. Details of the Greek and Turkish wines we tasted can be found at the bottom of the article.
On a recent trip to Turkey I went in search of the “Source of Wine”. Turkey was playing host to the annual digital wine communications conference (EWBC) and one session in particular gave a unique insight in the journey wine has taken from its first wild roots.
The Roman Empire
Most people’s association with history and wine is likely to be related to the spread of the Roman Empire. And it would be true to say this is a crucial time for the modern, cultivated or domesticated vine. There is plenty of evidence showing the spread of the wine regions with Rome as its starting point. One of the most important natural historians of his time was Pliny the Elder, who became famous for his encyclopaedic work ‘Naturalis Historia’, which included a large section devoted to vines and wines. He was possibly even more famous for the manner of his death in the aftermath of the eruption of Vesuvius in AD79 and gave his name to what we describe today as a “Plinean eruption”.
The Ancient Greeks
Yet this is not where wine was born. You would have to go quite a bit further back. The Ancient Greeks used wine in ancient ceremonies, often drunk as a grog, mixed with spices, honey and water in some cases seawater. The wine “Retsina” to this day is flavoured with pine resin. The Greeks even had a God of wine, Dionysus, whom the Romans later adopted as Bacchus. The wines from ancient Greece were highly praised by its poets but some of the adulteration of it would suggest they perhaps weren’t so great after all.
Clearly modern winemaking owes more to the Romans, but we honour the Ancient Greeks by tasting a modern Greek wine which comes from Drama in the north of mainland Greece bordered by Bulgaria and Turkey. Assyrtiko is regarded as one of Greece’s best indigenous white grape varieties. We’re giving a nod to modern wine with the addition of Sauvignon Blanc. Assyrtiko originated on the island of Santorini and thrives in volcanic soils. It’s ability to withstand high summer temperatures and still retain freshness and is the secret of its success. The grape variety produces a very dry, mineral wine with almost earthy qualities, particularly when grown on the volcanic soils of Santorini. Elsewhere, such as here in Drama it produces a somewhat milder, fruitier style of wine.
So far we’ve traced wine’s first steps back from the Roman Empire down to the Ancient Greeks. But we haven’t even covered half of it. Following the traces from Greece we move 2000 years further down the line to Ancient Egypt. The Pharaohs were great imbibers of wine and even kept detailed records of what they drunk which included many vintage dated, single vineyard wines.
But it doesn’t stop there either. From Egypt our journey moves North-East and into Mesopotamia and ultimately ends up in current day Eastern Turkey, or Anatolia to be more precise, and countries like Georgia and Armenia. It is now believed the earliest known wines originated here. The archeological evidence was found not far from Mount Arrarat, where Noah is said to have landed his ark and planted the first vineyard.
Some of the evidence discovered in 1957 was of a tomb in Gordion, the capital of Phrygia in what is modern day Turkey. Dated to roughly 700-750BC it was named the Midas Tumulus. The hermetically sealed tomb was covered in earth. It proved a spectacular tomb belonging to what some believe is the king of Phrygia, King Midas.
Ancient Ales, Wines and Extreme Beverages
Inside the archaeologists uncovered the remains of a 60-65 year old male, as well as the largest iron age drinking set ever discovered. It consisted of 160 bronze vessels. More recent chemical research by chemist and archaeologist Patrick McGovern, who in the popular vernacular is known as the “Indiana Jones of Ancient Ales, Wines, and Extreme Beverages”, revealed not only the remains of what turned out to be some funerary feast of barbecued lamb and goat’s meat with lentils, but provided some detailed insight in what was drunk too.
The identification of tartaric acid points to grapes or grape product. Now this could have just been grape juice, however the juice would more than likely have fermented naturally considering the high ambient temperature and the fact that yeast is naturally present on the grape skins. Beeswax was also found which points towards something along the lines of honey mead. Finally beerstone (Calcium Oxalate) was discovered, a substance which is commonly associated with the production of Barley beer.
These findings led to a bit of experimental archaeology with the help of the Kavaklidere winery. They recreated the drink albeit not in a commercial sense. It was later produced in the US as the “Midas Touch Golden Elixir” and is made using Barley, honey and muscat grapes. Saffron was added as a bitter agent and would have given it a lush golden colour. A drink fit for a King.
Modern Day Turkey
Unadulterated by barley, honey or saffron our second wine comes from Turkey and is made by the same winery, Kavaklidere. Here the indigenous variety Kalecik Karasi is blended with Syrah to make a wine not unlike a French Cotes-du-Rhone. The Kalecik Karasi is named after the Kalecik district close to Ankara although it is now fairly widely grown in Turkey. It can produce a variety of wine styles, from soft, easy drinking to more complex. In character it sits somewhere between Gamay, Dolcetto and Pinot Noir.
Much earlier evidence of grape cultivation and winemaking were found in this same area and genetic research, conducted by the Swiss grape geneticist Jose Vouillamoz (one of the authors of the most authoritative book on grapes to date, Wine Grapes), has helped pin down some of the earliest evidence of grape domestication, which is now accepted as having been instrumental in the spread of the beverage. Grape domestication favoured the self-pollinating plant, where in the wild the vast majority of vines would be either male or female, with only the female bearing fruit. The hermaphroditic vine dispensed with this need and made grape growing much more efficient and with fruit readily available the drink was only a short fermentation away.
So can we trace this all the way back to the earliest glass of wine. Unlikely, according to Jose Vouillamoz, as that was probably a simple case of “serendipitous inebriation”.
We tasted two wines on the night which were kindly supplied by Direct Wines (Laithwaites), the first of the mainstream retailers to add a Turkish wine to their range. They promised me there are more to come very soon!