So I decided to hunt down just how ancient rome made their wine, so I could get a taste of the aggregio.
It’s good. It’s damn good.
The original text is here, and I found some people modernizing the thing, so here goes. This is supposed to serve four-ish people and makes more than one bottle’s worth, chop the recipe as needed.
1cup white wine*
1tsp ground pepper
pinch of saffron
1 crushed bayleaf
3.5L white wine*
-leave your raisins in a little bit of wine to soak.
-pour the honey and the cup of wine into a pan, and heat while stirring until the honey is very, very liquidy.
-drain and finely chop up your raisins. Dump the honey mixture, the raisins, the remaining ingredients, and the remaining wine into a larger pot, mix thoroughly.
-bring the pot up to a boil and set to simmer and cook for an hour or so. You’re looking to reduce this mixture by half. Stir the bottom up now and then to keep the honey from burning.
-strain if you don’t like little bits in your drink. Romans drank their version of this really watered down, for obvious reasons. If you want the genuine experience, when serving mix one part this concoction to two parts water. If you want the full wine experience**, just add a little water. I filled my glass to the amount in the photo and went with 1/3rdish cup, sorta eyeballed it. This is booze not rocket science. Personally, the hotter you serve this the better. Think hot cider in the winter warm, which it should be around anyway since you just finished cooking it. It is powerful spicy and I love it.
*- a note about the white wine. To replicate what they had, go for higher acidic wines. Chardonnay, chenin blanc, reisling, etc.
**- I’m sure this is how Tevinter drinks it because Thedas is hard and manly and how do you chop or burn each other to bits if not drunk 24/7