Mastering the Art of French Vin Chaud

Vin Chaud. Photography by Rakhee Bhatt.

“Paris was a continuing lesson in the enjoyment to be found in such simple, unhurried occupations as a walk in a garden or watching children at play or just sitting observing the human cavalcade. One learned to take time to savor life, much as one took time to savor a good meal or glass of wine. The French called it ‘l’entente de la vie,’ the harmony of life.”

—David McCullough, The Greater Journey: Americans in Paris

Paris is one of those cities where every visit reveals something new to see, something new to feel, and—if you’re really lucky—something new to discover about yourself. A few years ago, with some time off from work, I ventured to Paris during December to get a taste—quite literally—of how the French do the holiday season.  

Nothing was short of magical. There were colorful Christmas lights lining the Champs-Élysées, enormous green trees in Place Vendôme, and several “Marchés de Noël”—Christmas markets—across the city selling goods alongside cheeses, sweets, and a beverage called “Vin Chaud.” On my first day in Paris, I wandered over to the Notre Dame Christmas market, where I happened upon a vendor selling the drink. I asked him what was in it and he graciously poured me a little sample. Needless to say—after exclaiming “C’est si bon!” in my thick American accent—I had two cups from him that afternoon. Every day during my trip I encountered at least one Christmas market, always stopping for a cup of the warm potion.

Marché de Noël, Notre Dame Cathedral at Square René Viviani. Paris, France. Photography by Rakhee Bhatt.

Perfect for cold days and nights, Vin Chaud is the French version of mulled wine and is traditionally made using a red wine—often an inexpensive merlot, pinot noir, or grenache—mixed with spices and fruit. It is so simple to make, and the fragrance notes from a batch will have your home smelling divine.

Maybe it’s because winter is here or because I’m missing Paris—and, well, people and travel in general—but I have found myself in recent weeks making more than my fair share of Vin Chaud at home, albeit with a healthier twist. For this concoction, I chose a sustainably-made merlot from Bonterra Organic Vineyards in California (not sponsored), which has been using certified organic farming and regenerative practices for over 30 years to make their wines in a conscious manner. I also used fresh navel orange juice to add complementary hits of natural citrus and sugar, as well as some vitamin C, rather than going the standard route of using granulated sugar. For those looking to experiment with the sweetness, raw local honey or organic maple syrup can also be substituted.

When it comes to the spices in this Vin Chaud, I opted for star anise, clove, cardamom, and cinnamon (all from my beloved Kalustyan’s here in Manhattan). Each spice contains anti-inflammatory and antioxidant properties, in addition to other good-for-you benefits, that can particularly aid our internal systems during these colder months.

VIN CHAUD

Ingredients
750 ml bottle of red wine
1/2 cup fresh or bottled orange juice
6 cloves
3 cardamom pods, cracked at one end to open
3 cinnamon sticks
2 star anise
Pinch of fresh ground pepper
1 inch piece of fresh ginger, sliced
1/2 naval orange, sliced (optional)
1/4 cup fresh cranberries (optional)

Instructions
1. In a large pot on your stove, combine all the ingredients.
2. Turn heat on low for approximately 20-25 minutes, stirring occasionally. 
3. Once the liquid is simmering and fragrant, turn off the heat. (Make sure not to boil as this can reduce the flavors and alcohol content.)
4. With a strainer, ladle wine mixture into heat-friendly cups.
5. Add cinnamon sticks, cranberries, and orange slices from the pot to garnish.

À votre santé!