Term for a heated alcoholic beverage made of wine with spices and sweeteners, which is served and drunk traditionally in the Advent season at Christmas markets, especially in northern countries, especially in the cold season. Such spiced wines were very popular in the early Middle Ages, because with the spices you could often find them at that time wine faults cover well, or so it was possible to make an already more or less spoiled wine edible.
An old recipe from the 15th century: You leave 2 liters of old red wine with 375 g of sugar, 1 piece cinnamon , 6 cloves, boil the thinly peeled peel of ½ lemon, strain it through a sieve and bring it hot to the table. But there are a myriad of different recipes. Mostly, however, is used as the basis red wine (or red grape ) used, the cinnamon sticks and cloves be attached. In addition, oranges and lemons (peels and / or juice), as well as sugar and / or honey are often used. Boiling leaves the alcohol escape relatively quickly; if this is not desired, you can only let it go.
But there are a myriad of alcoholic hot drinks with just as many fancy names that are made in a very similar way with the same or similar ingredients. Are also high-proof alcoholics such as cognac. rum or others spirits admitted, it is one grog. Jägertee or Punch, There are many country-specific names and recipes for this. See also on the topic below flavoring and wine-based drinks, as well as under special wines,
Complete lists of the numerous vinification measures or cellar techniques, as well as the various types of wine, sparkling wine and distillate regulated by wine law are under the keyword winemaking contain. There is extensive wine law information under the keyword wine law,