Wine of the gods

based on a 17th century recipe

Unfolding like a sunlit breeze through an orchard at bloom, this white wine dances between fragrant florals and piquant spice. Crafted with Vidal Blanc grapes, its core is bright and structured, offering vibrant acidity and a soft honeyed undertone.

Taste

Crisp apple, juicy pear, and a splash of lemon give it an immediate brightness. A rounder body emerges with subtle warmth from clove and hints of honeyed citrus—think lemon curd with a whisper of spice. Clean and lingering, with a citrus blossom lift and a touch of spiced apple compote on the fade.

Aroma

Fragrant orange blossom rises first—delicate and floral like a spring breeze. Bright lemon peel and baked apple lend familiarity and warmth. A gentle pulse of clove adds earthiness and intrigue, grounding the bouquet without overwhelming.

Strength

At 12% the floral and fruit elements temper the alcohol’s presence, making it feel lighter and more approachable—almost like a refined white sangria in character, though drier and more elegant.

Pairing

With such a well rounded sweet mead, we recommend the following but encourage you to experiment and let us know what we haven’t discovered yet!

Mains

Lemon-thyme roast chicken or Cornish hen
Seared scallops with apple purée and a clove-infused butter sauce
Butternut squash ravioli in sage brown butter—unexpectedly luscious with the clove-spice echo

Cheeses

Manchego or aged goat cheese – tangy with just enough salt to accentuate the fruit and floral tones
Wensleydale with cranberry or apricot – a playful nod to the wine’s citrus and blossom notes

Desserts

Pear tart with almond cream
Lemon-lavender shortbread
Baked apple with honey and spice – a magical mirror of the wine’s aged components

Vin des Dieux—the “Wine of the Gods”—

a drink worthy of Olympus and a fascinating relic of 17th-century French culinary alchemy. This spiced wine recipe hails from L’Escole Parfaite des Officiers de Bouche (1662), a guide for royal household officers, and it’s a close cousin to Hypocras, the medieval digestive.

Original Recipe Essence The classic version calls for:

2 lemons, peeled and sliced
2 reinette apples, peeled and sliced
¾ lb powdered sugar
1 pint of wine (traditionally Burgundy or a light Pinot Noir, but we used Vidal Blanc)
6 cloves
A splash of orange blossom water
Optional: ambergris and musk (used in the period, but now typically omitted)

Preparation Layer the fruit and sugar in a dish, pour over the wine, add cloves and orange blossom water, and let it steep for 2–3 hours. Then strain it through a cloth or “Hippocratic sleeve” (a medieval filter bag). The result is a sweet, aromatic wine with floral and spiced undertones—almost like a proto-sangria with divine flair.

Flavor Profile Expect a lush bouquet of citrus and apple, softened by sugar and lifted by the floral perfume of orange blossom. The clove adds a warm, earthy depth. It’s sweet, but not cloying—especially if served chilled or cut with a splash of water.