Spiced Watered Wine (Krasi me Vothana)
The Quirky Foodster Team
Ingredients
- Red wine — 240 ml (1 cup)
- Water — 480 ml (2 cups)
- Cinnamon stick — 1
- Cloves — 3
- Honey — 1 tbsp
Method
- Combine the wine, water, cinnamon stick and cloves in a small saucepan.
- Warm gently over low heat, without boiling, for 8–10 minutes to infuse.
- Stir in the honey.
- Strain into cups and serve warm.
Introduction: Wine diluted with water and infused with warming spices, a beverage reflecting Byzantine continuation of the classical Mediterranean practice of tempering wine.
Cultural Background: Following classical Greco-Roman tradition, Byzantines typically diluted their wine with water, and infusing it with spices obtained through Constantinople’s extensive trade connections created a warming, aromatic drink for social occasions.
Tips: Warm gently rather than boiling, to preserve the wine’s character and prevent excessive evaporation of alcohol. Adjust the spice quantities to taste.
Variations: Add a strip of dried fruit peel for extra aroma. Serve chilled in warmer weather, omitting the warming step.
Storage: Best made fresh; not suitable for storing.
Reheating: Reheat gently on the stovetop if needed, without over-boiling.
Nutrition: Per serving (approx.): 90 kcal, 0 g protein, 0 g fat, 10 g carbohydrate.
FAQs:
Q: Why was wine diluted with water in Byzantine times?
A: This practice continued from classical Greco-Roman tradition, where drinking wine undiluted was considered excessive.
Q: How did spices like cinnamon and cloves reach Constantinople?
A: Through extensive trade networks connecting the city to Asia, making a wide variety of spices available to those who could afford them.
- Red wine — 240 ml (1 cup)
- Water — 480 ml (2 cups)
- Cinnamon stick — 1
- Cloves — 3
- Honey — 1 tbsp
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