Exquisite Spiced Herb Wine (CONDITVM PARADOXVM)
Author: A Roman Recipe by Lady Fortvnata (Katleen Vandenbranden)
Photography: Philip Driessen
With my background as an archaeological restorer, and with my Burgundian Flemish nature, I see it as a challenge to let people quite literally taste the past. In my mobile wine bar I serve Roman wines prepared according to authentic recipes – such as this sweet spiced wine from Apicius. Think of it as a forerunner of today’s Martini, once enjoyed as an aperitif.
For 6 glasses
- 750 ml semi-dry white wine
- 175 g clear honey
- ½ teaspoon ground black pepper
- 1 bay leaf
- a few threads of saffron
- optionally: a pinch of mastic (available in well-stocked Middle Eastern delicatessens)
Preparation
Bring 150 ml of the wine together with the honey to a gentle boil in a saucepan. Skim off any foam if necessary, until the liquid runs clear. Add the spices to the hot wine so their aromas can fully develop. Allow the mixture to cool, then add the remaining wine and leave to infuse overnight. Before serving, strain the wine through a fine sieve or a muslin cloth. For the best result, serve well chilled.
Contact
Cave Felem
Katleen Vandenbranden
www.cavefelem.nl
Enjoy locally
Get your wine at Wijngoed Fromberg
Breedenweg 1
6367 JN Voerendaal
www.fromberg.nl
Get your honey atVilla de Proosdij
Klimmenderstraat 2
6343 AC Klimmen
www.villadeproosdij.nl
