top of page

"Vin Chaud" (French Mulled Wine)

The association of wine and spices dates back to Roman times. The Romans added honey, pepper, laurel, nuts, and dates. It was eaten at banquets to facilitate digestion. The extension of the Roman empire has made it possible to popularize spiced wines throughout Europe. If this practice existed, it was not only for its taste and digestive qualities but also because the spices and other additions allow the wine to remain longer without oxidizing. In medieval times, variants appeared, sweeter and with several spices like clove and cinnamon. Thanks to the great explorations, ingredients such as cardamom or citrus fruits will enrich the ancient recipe. This tradition is still very popular in eastern France, in Alsace.


This is a recipe from Cyril Lignac, Michelin-starred chef since 2005

Ingredients (Serve 4)

- 1 bottle of red Bordeaux (you can be advised by Michele, Il doge)

- 50 cl of water

- 1 organic orange

- 1 knob of ginger

- 1 tens of cloves

- 1 cinnamon stick

- 1 vanilla bean

- 4 tablespoons of sugar


- Peel the ginger and cut into three pieces

- Wash the orange, cut in half and stitch ten cloves in the skin.

- Place in a saucepan, water, ½ oranges, ginger, cinnamon stick and sugar.

- Heat by adding the vanilla seeds and the pod.

- Add the red wine. Bring to boil (do not boil) and cook for at least 20 minutes. Pass and serve.

bottom of page