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Traditional favorite, Mediterranean Spiced Wine

Spiced wine carries on a welcoming tradition

'May I get you a drink?”

Offering visitors a beverage immediately when they arrive is a form of hospitality that likely dates to biblical times. When the primary mode of transportation was horseback and hotels were almost non-existent, it was common to welcome travelers, even strangers, into your home. The welcome began with a drink.

Winter beverages in Europe were usually served hot and often were highly alcoholic. The drink provided relief from the harsh weather.

Christmas as a major festival began in the cold climates of Europe. Hot alcoholic drinks became connected with Christmas when people began the custom of singing Christmas carols. As carolers went door to door, at each stop they received steaming cups of a hot beverage. Hot spiced wine, glogg, wassail, hot buttered rum and hot spiced milk have long been associated with Christmas caroling.

In San Diego there are few days cold enough for us to need a cup of hot spiced wine to take away the chill. A cold beverage is more appropriate.

Spiced wine did not originate as a hot beverage. It began in the Mediterranean countries. Some historians claim spices were used to cover up the taste of bad wine. Adding sugar to the wine also helped preserve it. Spices were quite expensive, which meant spiced wine was a privilege of the very wealthy.

This recipe for Mediterranean Spiced Wine is intended to be served slightly colder than room temperature. The wine pairs beautifully with wild game or a cheese and fruit course. It will appeal especially to those who prefer sweet wine.

Use only whole spices. Ground spices leave an unappealing sediment in the wine.

6 servings

• 3 cinnamon sticks
• 2 teaspoons whole coriander seeds
• 1 teaspoon whole cloves
• 1/2 teaspoon whole cumin seeds
• 1/2 teaspoon black peppercorns
• 1-1/2 cups water
• 3/4 cup sugar
• 1 bottle (.75 liter) dry red wine

Combine all of the spices in a skillet and roast over medium-high heat for 2 or 3 minutes. Transfer the spices to a saucepan and add the water. Simmer, covered, for 30 minutes.

Remove from heat and let stand for 30 minutes. Strain the mixture, reserving only the water. Add the sugar to the water and return to the heat. Cook only long enough to dissolve the sugar. Let the mixture cool to room temperature. Combine spiced water with wine. The mixture may be stored in the refrigerator for up to 2 weeks.

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