This interesting medieval spiced wine is mentioned by an old steward of a castle who laments that lords and ladies do not drink and dine in Hall as their fathers did, but have hot wines and small meals carried up to their bedrooms!
Ypocras a drink made from wine mixed with sugar and spices, warmed ... then strained off through the Hippocratic sleeve (originally devised by the 5th century BC Greek physician Hippocrates to filter water).
|Only 4 sleeves |
to sieve the
Spiced wine was popular in the Roman Empire as seen in the writings of Pliny the Elder and Apicius, and came to Europe from the Orient following the Crusades (1095 - 1291) – the drink becoming extremely popular and was regarded as having various medicinal or even aphrodisiac properties.
During the 13th century, the city of Montpellier had a reputation for trading spiced wines with England – we needed some spicing up, obviously!
|Ypocras - bottles for sale.|
Aux Delices Franco Begles:
Vin Apperitif from Distilleriedes
Terres Rouge Turenne
Since about 1390 the recipes for piment (a variant of the early spiced wine) have been called ipocras or Ypocras.
|Hattonchatel - c/o FX Cuisine|
Ypocras is still produced in the Ariege and Haute Loire areas of France, though in very small quantities. It may be used for either drinking, when it is served chilled before meals, or as an ingredient in sauces ...
... it is enjoying a rejuvenation being served in numerous medieval feasts all over Europe ... while providing a basis for other more modern day drinks, such as Sangria.
An English text specifies that sugar was uniquely for the lords and honey was for the people ... how times have changed!
This is how they make Ypocras today at Hattonchatel Castle, France – FXCuisine ... the 14th century recipe says “Passee your wyne throu a Socke nine tymes untilled clear” ... 2 pages of detailed instructions, with photos, are given!
That is Y for Ypocras from Aspects of British Cookery
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