As winter sets in and Christmas markets fill the streets of France, the air becomes fragrant with the scent of vin chaud – a comforting, spiced warm wine that evokes the spirit of the season. In homes, cafes, and market stands, this festive drink provides both warmth and nostalgia to anyone who sips it.

A Tradition That Warms the Heart

Every year at Christmas, slow cookers set up at Christmas market stands and bistro bars across France fill the air with the soothing aroma of wine infused with baking spices, cardamom, and star anise. It’s an unmistakable sign that vin chaud has arrived, and for many, it’s a beloved holiday tradition.

“Everybody says they have their own recipe for vin chaud – and the best recipe – but it’s usually the same ingredients: cinnamon, cloves, orange peel, cardamom, star anise added to wine with a little sugar,” explains Lisa Rotoni, bartender at Little Red Door, a renowned cocktail bar in Paris’s Marais district.

For Rotoni, vin chaud is more than just a drink; it’s a memory of childhood Christmases. Growing up in Saint Ouen, just outside Paris, she remembers visiting the famous Christmas market on the Champs-Élysées with her grandmother. The aroma of vin chaud fills her with nostalgia, and the comforting scent still brings warmth to her heart today.

The Origins of Vin Chaud

The history of vin chaud dates back to Roman times, where a mixture of wine, spices, and honey or sugar was used to create warming beverages. Over time, these drinks evolved across Europe into variations like glühwein in Germany, glögg in Scandinavia, and mulled wine in the UK.

By the mid-18th century, vin chaud became popular in France not just as a festive drink but as a medicinal tonic used to treat wounds and colds. By the 19th century, homemade recipes for vin chaud started to appear, marking its transformation into the comforting holiday drink we know today.

Vin Chaud in Modern France

Today, vin chaud is a symbol of French holiday traditions. Locals and tourists alike sip it from paper cups at Christmas markets throughout France, enjoying its festive warmth as they browse the stalls.

Recipes for vin chaud vary, but most feature a blend of spices like cinnamon, cloves, cardamom, and star anise added to red wine, sometimes with a dash of cognac for extra fortification. In Lyon, a special version of vin chaud uses Beaujolais nouveau wine, spiced with the classic blend and topped with crème de cassis, a blackcurrant liqueur from Burgundy.

For Marie Ponsonnet, owner of Le Mercière in Lyon, vin chaud has become a crowd favorite, often served from a crockpot outside the restaurant. “The smoke and the delicious smell attract people,” she says.

However, as simple as it is to prepare, vin chaud does have its pitfalls. “It can be overcooked and turn bitter,” says Rotoni, who used to make traditional vin chaud at a pub. She recommends choosing a vin de table – a mid-priced fruity wine with tannins – for the best flavor.

A Modern Twist: Cold Vin Chaud

While vin chaud is typically enjoyed hot, Rotoni saw an opportunity to modernize the classic drink. She created a cold version that retains the warming, festive spirit of vin chaud while offering something new for cocktail lovers.

Instead of traditional wine, she uses French red vermouth, which already has herbal, spiced notes. She infuses it with cinnamon and star anise, then serves it chilled with soda water, an orange twist, and a star anise pod as garnish.

“This spiced vermouth can also be used in cocktails like a Boulevardier or Manhattan,” says Rotoni, offering a fresh twist on the cozy vibe of vin chaud beyond the holiday season.

Traditional Vin Chaud Recipe by Lisa Rotoni

Serves 4

Ingredients:

• 1 bottle of red wine (e.g., Côte du Rhône)
• 1 star anise pod
• 1 orange, peeled and juiced (peel reserved)
• 100g sugar
• 2 whole cloves
• 1 cinnamon stick
• 1 teaspoon grated ginger
• Slices of fresh orange, star anise, and cinnamon stick for garnish

Method:

1. In a pot, warm the wine and star anise over low heat, making sure not to boil.
2. Add all the other ingredients and lower the heat further. Let it infuse for 20 minutes.
3. Serve in a glass, garnished with orange slices and spices.

Cold Vin Chaud Recipe by Lisa Rotoni

Serves 1

Ingredients:

• 1 bottle Dolin Vermouth Rouge
• 3 star anise pods
• 2 cinnamon sticks
• Simple syrup (optional)
• Soda water, to top
• Orange peel and star anise pod, for garnish

Method:

1. In a pot, warm the vermouth with star anise and cinnamon over low heat for 20 minutes.
2. Let it infuse overnight.
3. Pour 65ml of the infused vermouth into a rocks glass over a large ice cube.
4. Add simple syrup, if desired, then top with 35ml soda water.
5. Twist the orange peel over the glass to express its fragrant oils and discard the peel. Garnish with a star anise pod.

Vin chaud, whether served hot or cold, brings comfort and festive cheer to the holiday season. Its timeless aroma and flavors continue to warm hearts and create memories for generations to come.

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