From the Mists of Time – Meads & Mulled Wine
Published: 01 July 2010
Mead - I've heard of that! Isn't it something that was popular in olden medieval times and throughout old European countries? Well, the short answer is yes, and yes again.
Our English version of the word mead stems from the old English word medu, which means honey. Mead is an alcoholic beverage produced in its simplest form by fermenting honey and water with yeast. Its alcoholic content may range from that of mild ale to a strong wine; in fact many liqueur meads are created by the addition of fortified wines, such as brandy or similar select spirits or alternately the meads themselves can be distilled to a brandy or liqueur strength.
Meads can be still, carbonated or sparkling; they may also be dry, semi-sweet or sweet. By retaining a significant measure of sweetness from the honey, some are even classed as dessert wines.
With an endless range of flavours, depending on the source of honey and choice of additives such as fruit, spice or grain mash, meads across the globe vary enormously in their taste and reproducibility. The type of yeast used during fermentation, aging method and time give rise to a virtual plethora of taste sensations awaiting the adventurous meadmaker.
Generally enjoyed at room temperature or over ice, honey mead is an absolute delicacy with chicken, fish and light dishes. Enjoyed as an after dinner liqueur it is a worthy compliment to a plate of dried fruits and piquant cheese.
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It all began a long, long time ago.....
Archaeological evidence from early pottery unearthed in Northern China suggests the first meads were enjoyed as early as 7000 BC. Considered to be ‘the ancestor of all fermented drinks', evidence of mead brewing predates the discovery of beer by some 1000 years, indicating that this ancient ritual was first practiced over 9000 years ago!
An independently multicultural beverage, mead resurfaces repeatedly throughout history. Written transcripts in the sacred books of the Indian Vedic religion around 2000 BC describe mead, as did Aristotle in Greece during transcription of his thesis entitled Meteorologica around 350 BC. In fact, the Ancient Greeks believed that mead along with nectar was ‘ambrosia' or food of the Gods, thereby conferring immortality when consumed and beautification when applied to the body.
The Honeymoon
One of the more interesting claims for the consumption of mead was recorded by the Vikings around 800 AD, who believed these honey wines to be an aphrodisiac and a potion for male virility. In the Viking culture, newlywed couples drank honey wine everyday for one calendar month or moon after their wedding to promote the conception of a child, and increase their chances of a firstborn son. This period was referred to as the ‘honey-month', later described by the many cultures as the ‘month of honey', which has over time evolved into the tradition of our modern honeymoon.
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Mead Halls & Merriment
Mead was an integral part of legendary Danish history, where great buildings, known as mead halls were erected to facilitate the legendary drinking, feasting and boasting of warriors after battle. Mead halls are considered by historians to be the great hall of the lord or chieftain. The Welsh poem Goddodin, written around 700 AD describes mead halls, which stood at Dyn Eidyn (modern day Edinburgh) which echoed with the drinking and feasting of warriors for one whole year prior to battle. In one of the most significant pieces of sixth century, Anglo-Saxon literature Beowulf, written by an anonymous poet, the attack on Hroagar, the Danish King, takes place within the great mead hall. Mead halls were later superseded by medieval banquet halls.
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Metheglins - Medicinal Meads
Meads are also known to have medicinal properties. Such meads were called Metheglins and many were employed as folk medicines.
A Metheglin started with traditional mead but had herbs such as rosemary, hyssop, and thyme added for their healing proerties. Some of the most common metheglins were and continue to be ginger, tea, orange peel, nutmeg, coriander, cinnamon, cloves or vanilla.
The Demise of Commercial Mead
Honey has been prized throughout history. Although production of mead had been widespread for centuries, and recipes varied from country to country, commercial production of mead was grossly impaired by reduced availability of honey in the marketplace brought about by the introduction, by Marco Polo, of much cheaper sugar cane in 1300 AD. Developments in agricultural understanding, accompanied by the introduction of mechanical production methods during the Industrial Revolution saw mead brewing relegated mainly to beekeepers. This combined with specialized brewing techniques for hops and barley, and a rise in the popularity of grain based spirits saw the establishment of the beer and vodka industry throughout Europe, signaling the end for the previously sought after meads.
Monks Save the Day
The tradition of mead making was sustained however, in the monasteries across Europe. The need for ceremonial candles made of beeswax necessitated managed bee colonies and surplus honey was used to make mead, which was enjoyed by the monks in their more secular moments. Thanks to the meticulous efforts of the monks transcripts were retained, and age old recipes perpetuated for centuries to be enjoyed well into the 19th and today's 21st centuries.
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A Charming old mead recipe
This delightful recipe is from a book created in 1898 and entitled "The Flowing Bowl; Cocktail Recipes from the Nineteenth Century" written by Edward Spencer. The book is rich with Edward's tales in search of all manner of exotic cocktails, beers, ales and ciders as they existed in the 19th century.
| "Take of spring water what quantity you please, and make it more than blood-warm, and dissolve honey in it till 'tis strong enough to bear an egg, the breadth of a shilling; then boil it gently near an hour, taking off the scum as it rises; then put to about nine or ten gallons seven or eight large blades of mace, three nutmegs quartered, twenty cloves, three or four sticks of cinnamon, two or three roots of ginger, and a quarter of an ounce of Jamaica pepper. |  |
Meadspeak & Some Exotic Variants
It turns out that Edward wasn't the only one to detail unusually exotic concoctions. Below are just a few of the more curious meads to come out of more recent times.
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Bochet |
Mead where the honey is caramelised or burned separately before adding the water. Gives toffee, chocolate and marshmallow flavours. |
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Capsicumel |
Mead flavoured with chilli peppers |
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Cyser |
A blend of honey and apple juice fermented together, much like a modern cider. |
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Hydromel |
Hydromel literally means "water-honey" or a low-alcohol mead |
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Midus |
Lithuanian mead, made of natural honey and berry juice infused with carnation blossom, acorn, poplar buds, juniper berries and other herbs. Often made as a mead distillate or mead nectar, some varieties have as much as 75% of alcohol! |
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Pitarrilla |
Mayan drink made from a fermented mixture of wild honey, balché tree bark and fresh water. |
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Great mead |
Any mead that is intended to be aged several years. The designation to distinguish from a "short mead" |
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Short mead |
Also called "quick mead." A type of mead recipe that is meant to age quickly for immediate consumption. Because of the techniques used in its creation, short mead shares some qualities found in cider (or even light ale): primarily that it is effervescent and often has a cider-like taste. It can also be champagne-like. |
Modern Meads
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Enough of history already! A perfect expression of today's modern mead is carefully produced by Maxwell Wines in McLaren Vale. Maxwell's Honey Mead is refreshingly light on the palate, with subtle apricot and honey characters which fill the mouth, finishing with a degree of piquancy. Maxwell's recommend consumption of their Honey Mead over ice, but also suggest trying this refined drink with soda water, lemonade or even dry ginger ale. |
If you'd prefer something a little stronger in flavour and the thought of drinking this heady elixir over ice leaves you cold, why not try Maxwell's Spiced Mead, served hot, to reveal intoxicating aromas of honey and citrus, with the added zest of cinnamon and cloves. These spicy characters carry through to the palate where they fill the mouth with a complex and satisfying array of aromas. Spiced Mead by Maxwell Wines is an unparalleled indulgence enjoyed heated during these cold winter months.
The largest producer of high quality meads in the Southern Hemisphere, Maxwell Wines, has been awarded its third consecutive Gold Medal in three showings at the International Mead Festival, the world's largest mead competition. We are proud to bring you the full range of exquisite Maxwell meads on the Grog on Wheels website.
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Now you're talking - I like it hot!
Mmmmmmm, so if you like your winter wine a little warmer, with that stronger spicy flavour, then mulled wine is probably just the ticket to warm the cockles of your heart.
Like meads, mulled wine is popular around the globe, with differing combinations of base wines, fruit and spices. Unlike mead, mulled wine is served warmed, with fruit and spices added just prior to heating. It is customarily taken during the month before Christmas, but has risen in popularity worldwide making it the perfect drink to fight off the cold during winter and perk up the spirits!
Prepared from red wine, German mulled Glűhwein is heated and spiced with cinnamon sticks, vanilla pods, citrus and sugar. Traditionally drunk pure, this mix is guaranteed to warm your heart when consumed "mit Schuss", which translated means laced with brandy, rum or liqueur!
Often used to wash down the famous Czech sausages, another variant of mulled red wine is Sverene vino, literally meaning hot wine. On a similar theme and using the same mulling spices as for wine, the Poles have even come up with their own version - mulled beer!
By contrast Romanians have tried experimenting with more savory combinations introducing peppercorns to both red and white wines during the mulling process. Using variations of traditional techniques and over time other cultures have each created their own signature mulled blends incorporating such ingredients as: black pepper, honey, orange slices, sugar, cloves, nutmeg, ginger, coriander and even chilli.......Phew! Now that is getting hot!
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Glogg
Nordic drinkers have enjoyed an unusual delicacy whose roots also derive from mulled wine. Glogg is a variation of mulled wine where high concentrations of sugar or syrup, cinnamon, cardamom, ginger, cloves and bitter orange are added to red wine. For an extra kick, spirits with higher alcohol content such as vodka, brandy or Scandinavian schnapps, known as akvavit, are typically added. Sweet dessert wines such as Madeira can also be used.
Non alcoholic variations of Glogg based on fruit juices including blackcurrant, pear or apple have also been developed and are enjoyed extensively across the globe.
Gingersnaps, gingerbread, cinnamon rolls, almonds, raisons and rice puddings are common accompaniments associated with glogg, as are good friends and family.
Beeton's Book of Household Management
It seems as though everyone has wanted to get in on the act at some time or other. A British variation of mulled wine is described in the 1861 publication Mrs Beeton's Book of Household Management, where the author delivers a charming and historically significant insight into Victorian domestic management and the practical considerations of preparing mulled wine. Using a heavvier red wine,this publication advocates the use of port and claret, both high in tannin and requiring of large amounts of sugar to ensure a drinkable result.
Modern Mulled Wine
Today's novice can indeed prepare an endless variety of mulled wines, crafted to their individual palate without the help of Mrs Beeton. Many of us simply enjoy the fun of experimentation and relish the opportunity to share a hot and spicy brew with friends and family.
Below is a modern mulled wine using a chenin or sauvignon blanc and chamomile tea bags - this contemporary combination of dry white and commercial teabags is quite atypical for such an established brew, but give it a try, you never know what surprises might be in store!
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Mulled white wine recipe
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750 ml Bottle of chenin blanc/sauvignon blanc
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500ml boiling water
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80ml orange juice
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60ml light rum
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40ml fresh lemon juice
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2 chamomile tea bags
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½ cup sugar
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1 tablespoon raisins
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1 tablespoon chopped mixed fruit
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1 bay leaf
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1 cinnamon stick
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1/8 teaspoon ground nutmeg
Place teabags in large glass measuring cup. Pour 500ml of boiling water over. Let stand for 4 minutes. Discard tea bags.
Combine tea, wine, and all remaining ingredients in a medium saucepan. Stir wine mixture over medium heat until all the sugar dissolves. Bring mixture just to simmer. Remove from heat. Cover and let steep for 20 minutes.
Re-warm wine over low heat. Importantly, do not boil! Discard bay leaf and cinnamon stick. Ladle wine, raisons and dried fruit into mugs and serve.
Although this recipe didn't immediately scream mull me, mull me....I suggest you may be surprised on your next cold winters night by the fire. This recipe makes a generous, warm and spicy 6 mugs.
Enjoy!
Meads & mulled wines liive on
We hoped you liked our feature article on Meads and Mulled wine and were infused with your own sense of curiosity to create your own signature blend. We certainly enjoyed bringing you these historical tit bits and would love to hear your comments about these ancient beverages in our contact us page.
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