Vin Chaud, a drink also enjoyed in other countries, has more fruit-driven flavours than many other recipes and is perfect for France’s cold weather
Vin Chaud literally means hot wine. This drink is an autumn and winter classic in France, although it is popular in many other countries as well. To make it, wine is gently heated with spices, citrus juice and peel, sugar and, sometimes, a splash of cognac.
Almost every wine-drinking country has its own version of mulled wine. In France, this one is known as vin chaud, and it tends to show more fruit flavours than other recipes. The addition of cardamom gives it a distinctive touch.
Vin chaud (“hot wine”) is a traditional offering that keeps the city’s understated spirit. Although most mulled wines are made with red wine, this version combines white wine and Port, plus a measure of brandy.
Jacquère, a dry white wine from France’s Savoie region, is recommended, although Muscadet or Sauvignon Blanc also work well. 
While some people are happy simply warming the wine and drinking it as it is, adding spices is advisable for a more interesting flavour. The classic spices used to prepare mulled wine are cinnamon, star anise, cardamom and cloves — ideally choosing just one aromatic direction — but orange zest can also be used, and some people add fresh ginger.
“A bad wine is still a bad wine, even when hot, and an old wine left in the fridge for too long will taste even more tired once warmed,” explains internationally recognised sommelier Natalie Richard, when discussing how to choose the wine for the recipe.
Contrary to popular belief, the sommelier says that heating wine does not improve its flavour. “Heat simply intensifies the aromas,” says Natalie Richard. She adds that the ideal choice is a medium-bodied red wine with attractive red and black fruit notes. As for SAQ flavour profiles, they would be fruity and generous or aromatic and supple.
A common mistake is failing to balance the level of sugar and spices. It should be subtle. It is better to add more later than to put in too much at the beginning. “Traditionally, we prefer serving it in juice glasses or clear glasses, decorated with a cinnamon stick, a piece of star anise and a twist of orange zest,” the sommelier explains.
As for storing Vin chaud, it can be kept for around four days in the refrigerator. It should then be reheated gently over low heat.
Vin chaud ingredients
- 2 bottles of Beaujolais
- 1 cup of cassis
- 1 tablespoon orange zest
- 1 tablespoon lemon zest
- 2 cinnamon sticks
- 5 whole cardamom pods
- 5 whole cloves
- 6 allspice berries (or 1/2 teaspoon ground allspice)
- 1 teaspoon nutmeg
Preparation:
- Pour the wine and cassis into a large pot.
- Add the orange zest, lemon zest and all the spices.
- Heat the wine until it just begins to simmer.
- Lower the heat and let it steep with the spices for 20–30 minutes.
- Serve in punch glasses or mugs. You may wish to garnish with lemon slices and cinnamon sticks.
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