Sage – a winterly spiced wine
A really nice recipe for cold winterdays from the Menagier de Paris (14th century France):
SAGE. To make a pot of sage, take two pounds of sage and remove the stems, then put the leaves in the pot. Item, have half an ounce of cloves in a cloth bag hung in the pot with a cord; item, you can put half an ounce of laurel [bay leaves] in it: item, half a quarter-ounce of meche ginger, half a quarter-ounce of long pepper and half a quarter-ounce of laurel. And if you want to prepare sage at the table in winter, have sage-water in a ewer, and pour it on white wine in a goblet.
For my sage wine I prepared the spices,…
…cooked them in water for a while…
…and added the cooled brew to my white wine. I also added a bit of honey for indulgence. The recipe does not say wheither the wine is served cold or hot. It sounds a bit like a cold drink. But this would definitely work very well as a mulled wine preparation.
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