Medieval drinks

Medieval drinks
What was drunk? Water first, called'' eve'' water in north of  France,'' and'' aigue in south of France (poured with the beak if an ewer) and also various alcoholic beverages. In cities and in some places (Mont St Michel, for example) without any fountains, wine is drunk to avoid an intoxication with cloudy water stored in tanks.

Viticulture is g...

Medieval drinks
What was drunk? Water first, called'' eve'' water in north of  France,'' and'' aigue in south of France (poured with the beak if an ewer) and also various alcoholic beverages. In cities and in some places (Mont St Michel, for example) without any fountains, wine is drunk to avoid an intoxication with cloudy water stored in tanks.

Viticulture is growing considerably in the Middle Ages. Most peasants cultivate a few winstocks. light wines, especially white are preferred. Full-bodied red wines become fashionable in the XIVth century
The vines surronded the cities, including Paris, famous for its wines hills Conflans, Fontenay-sous-Bagneux (now Fontenay-aux-Roses), Montreuil, Issy, Vanves, Clamart, Noisy le Grand, Meudon, Suresnes, Nogent, Montmartre - which remains a'' last'' square.
Among the famous vineyards Beaune, St. Pourçain, Muscadet, Arbois, Malvasia Orleans, La Rochelle, or Nerac Picque-Ardents. Besides Bordeaux and its wines clairets'''' which became clarets, went to full aisles to England and Flanders.
The wine was consumed daily in the larger part of France and in the west of the Mediterranean basin where the vine was cultivated. Further north it remained the privileged drink of the middle and higher classes ; the workers preferred beer, cider or a drink made from pears.
The hypocras wine flavored with spices, sugar or honey and moretum with blackberries and raspberries were very popular at the end of the banquet meal
Mead (hydromel) was mainly consumed for its medicinal qualities.

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Subcategories

  • Hypocras

    Hypocras
    History of the recipe Hypocras is attributed to the famous Greek doctor Hippocrates (fifth century BC.). Much later the Knights were conquered by the real "magic potion" and brought back the recipe of Hypocras to the West. On account of its pleasant savours and tonic virtues-and even aphrodisiac one (so they said) Hyppocras (Ypocras) became the fashionable drink of the Middle Ages. Hypocras will be tasted cool, whitout ice for the white one, the red one will accompany cooked dishes (Estouffade de boeuf aux épices, duck with fruits) medieval potted meat, and as wine for the cakes.


    Some recipes hypocras:

    Ingredients: - 100 g of honey - 30 g cinnamon sticks - 60 g fresh ginger - 10 cloves - 10 cardamom pods
    Preparation: Pour the wine and honey in a bowl. Grind the spices and put them in a cloth that is knotted. Put the cloth containing spices in the drink and cover. Marinate for at least 4 hours. Remove the canvas containing spices (filter before use).

      recipe

    Ingredients: - Take 5 liters of red wine (optional) -1 large tuber ginger - 3 pots of cinnamon - 650g brown sugar - 30 cloves - 15cl rose water

      recipe

    Ingredients: - 1 bottle of red wine - 60 to 100 g ginger - 60 to 200 g of liquid honey (usually 120 g) - 8 cardamom pods - 4 cinnamon sticks - 2 vanilla pods - 8 cloves

      recipe

    Ingredients: - 5 liters of wine - cinnamon 40 g - 200 g ginger - 10 cloves - 40 cardamom pods - 650 g sugar

    Preparation: Mix the honey and wine. (To make the solid liquid honey, go in the microwave 1 minute)
    Put the grated ginger in wine Make a bag with spices (put spices in a closed tissue)
    Marinate 24 hours spices Remove spice bag Filter beverage

      recipe

    Ingredients: - 1 Litre of red wine is light - 250 grams of sugar or honey - 10 grams of cinnamon stick
    - 10 grams of whole ginger - 4 cloves - 5 cardamom seeds - 2 tablespoons of rosewater

    Preparation: Grind in a mortar / pestle spices. Put them in a small bag of linen. Warm the wine and add sugar (or honey) and rose water. Add the bag of spices in the wine and let stand overnight.
    The next filter the wine after removing the spice bag to the bottle and consume few days later.

      recipe

    Ingredients: - 2 liters of red wine - 60 g sugar - honey - 20 g fresh ginger - 10 small cinnamon sticks - 10 cardamom seeds - 5 cloves - 1 pinch ground mace, 20 grains of paradise seeds, 20 coriander seeds.
    Preparation: Mix in 2 liters of red wine 60 g of sugar and honey to taste.
    In a purse in fine linen, put ginger, cinnamon sticks, cardamom, cloves, mace, grains of paradise and coriander seeds, all previously spent mortar.
    Infuse three hours, remove the purse and taste very fresh!

  • Meads

     Meads are drinks made only honey and water.

  • Wine

    We have selected a range of whites, reds and sweet natural
    Viticulture is growing considerably in the Middle Ages. Few farmers who do not grow some vines. The taste is rather light and the white wines. Full-bodied red wines become fashionable in the fourteenth century.
    What we drank? Water first, called'' eve'' water in northern France,'' and'' acute in southern France, which was pouring spout ewer and various alcoholic beverages.
    In favorable areas, vines encircled cities, including Paris, famous for its wines hills Conflans, Fontenay-sous-Bagneux (now Fontenay-aux-Roses), Montreuil, Issy, Vanves, Clamart, Noisy the Great Meudon, Suresnes, Nogent, Montmartre - which remains a'' square'' last
    Among the famous vineyards Beaune, St. Pourçain, Muscadet, Arbois, Malvasia Orleans, La Rochelle, or Nerac Picque-Ardents. Besides Bordeaux and its wines clairets'''' which became clarets, went to full aisles to England and Flanders.

  • Medieval beer

    Medieval beer was brewed with germinated barley and flavored with hops flowers and other plants.

  • Sweet wines

    Sweet wines macerated with fruit or plants

  • Moretum
  • Jus de...