Roman Wine Spices
Conditum Paradoxum
Conditum Paradoxum translates as ‘Suprise Wine’ and is the very first recipe in the the collection of Roman recipes known as Apicius or De re coquinaria, dating from the 5th century. The Romans frequently spiced their wines and this mix produces a warming sweet wine, subtly flavoured with dates and saffron.
You will need a bottle of wine (something dry and light such as a Pinot Grigio), and about 170ml of runny honey.
Roman Wine Spices (Conditum Paradoxum)
Each pack contains two spice bags. Each spice bag goes with one bottle of wine, and about 170ml of runny honey.
1. Empty 1 bottle of wine into a saucepan and add about 170ml of honey. Bring it slowly to boil, ensuring that the honey is completely dissolved.
2. Add 1 spice bag and reduce the heat to a simmer for 15 minutes, prodding and stirring occasionally.
3. Remove from the heat and allow to cool. You can serve this spiced wine cold or hot.