Destination for Gnomes and enthusiasts.
Early Romans and Greeks enjoyed spiced (or "mulled") wine. A recipe from the 4th or 5th century AD appears in Apicius' "De Re Coquinaria". Extraordinary Spiced Wine ("Conditum Paradoxum") was made much as today, but with honey and a more limited set of spices. The drink was a winter favorite served hot, but was also enjoyed cold with meals
The drink survived the Middle Ages and into modern times almost everywhere in Europe. It is known by many names.
Although the wide range of sweeteners, fruits, spices, and alcohols available today facilitate innovation, the major changes over the centuries have been the use of sugar instead of honey, and caramelization of sugar by torching with brandy (or other alcohol). Caramelization was first recorded (as "glodgat vin") in Sweden in 1609, but probably originated in Germany (as "Feuerzangenbowle").
During the Romantic Era in Sweden, spiced wine (Glogg) became very popular and was associated with Christmas. Tomtar were often featured on Glogg bottle labels.
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It's cold outside.
Wishing you Holiday Cheer!
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