Winter Wine Traditions From Around The World
Hospitality Food & Wine|Mid December 2018, Issue 12

As the days grow shorter, and the cold weather begins to spiral its way down from the frozen north, people gather together in the dark to make the most of what they have, and look hopefully towards the new year.

Winter Wine Traditions From Around The World

Winter is a time of resourcefulness, but also a time of taking pleasure in the simple things, the small things. For thousands of years, the days and weeks before the winter solstice - the shortest, darkest day of the year - have been a time of feasting and merriment, and opportunity to share some smiles and congratulate each other on making it through the toughest times, while getting ready for the return of the sunshine, the warmth and the new life that it brings.

The winter solstice was of particular importance in Europe for millennia, particularly in central and Eastern Europe. There, the mid-winter is especially cold and harsh, and survival depends on the quality of the harvest that just passed. This time of year was also key in the calendar of the cultures formed around the Mediterranean, the cradle of civilization, where any opportunity to add a deity or legend to a date was taken and ran with. Given the drinking preferences of these parts of Europe, it comes as no surprise to discover that wine played a key role in many winter traditions, and continues to do so today.

Of course, the pagan past of the civilized world has faded considerably, and we now mostly celebrate Christmas in place of the midwinter solstice and yuletide that preceded it. However, what would Christmas be without wine? Indeed, what would winter as a season be without wine? As the mercury plummets, we need the elixir of the vine more than at any other time of year, and it seems it’s always been this way. The white wines of summer start disappearing from the wine racks, and deep, dark and warming reds start taking their place all across the northern hemisphere. Here’s a brief rundown of some international winter wine traditions for you to try, and some suggestions for ways to bring a bit of Old World wonder to your Christmas and winter wine drinking.

Wassailing

Bu hikaye Hospitality Food & Wine dergisinin Mid December 2018, Issue 12 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

Bu hikaye Hospitality Food & Wine dergisinin Mid December 2018, Issue 12 sayısından alınmıştır.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

HOSPITALITY FOOD & WINE DERGISINDEN DAHA FAZLA HIKAYETümünü görüntüle
SHERATON GRANDE SUKHUMVIT, A LUXURY COLLECTION HOTEL, BANGKOK
Hospitality Food & Wine

SHERATON GRANDE SUKHUMVIT, A LUXURY COLLECTION HOTEL, BANGKOK

Well-defined by a balance of impressive designs and luxurious interiors, the hotel offers guests luxury accommodation complimented by exceptional service.

time-read
4 dak  |
Mid Feb 2020 Year 3 Issue 2
Home Remedies Backed by Science
Hospitality Food & Wine

Home Remedies Backed by Science

It’s not clear exactly what makes a home remedy do the trick.

time-read
7 dak  |
Mid Feb 2020 Year 3 Issue 2
Blissful Dining At The All New Spice Room, Hotel Yak & Yeti
Hospitality Food & Wine

Blissful Dining At The All New Spice Room, Hotel Yak & Yeti

Hotel Yak and Yeti’s famed Sunrise Restaurant is no more and in its place is the all-new Spice Room; an Indian fine dining restaurant by night and a buffet during the day.

time-read
4 dak  |
Mid Feb 2020 Year 3 Issue 2
Hospitality Food & Wine

Making Restaurant a Sustainable Business

Restaurants, Bars, Clubs, Lounges, Banquets, whatever type they are, they have now become a community center of this century

time-read
7 dak  |
Mid Feb 2020 Year 3 Issue 2
20 POPULAR RESTAURANTS of Kathmandu according to Travelers
Hospitality Food & Wine

20 POPULAR RESTAURANTS of Kathmandu according to Travelers

There are some things which are growing as global phenomenon with the development in accessibility, communication & internet.

time-read
10+ dak  |
Mid Feb 2020 Year 3 Issue 2
The Make Year for Nepali Tourism
Hospitality Food & Wine

The Make Year for Nepali Tourism

Visit Nepal Year 2020 kicked off and well underway, but majority of us are skeptical about the country’s goal of reaching 2 million tourists.

time-read
4 dak  |
Mid January 2020 Year 3 Issue 1
The Rise of Jogi Bhat
Hospitality Food & Wine

The Rise of Jogi Bhat

Let me ask a serious question about Nepalese food. Most of us have grown up in households where left over rice has either been used to be served with hot milk or Bhuteko bhat with onions and local butter with a touch of turmeric.

time-read
3 dak  |
Mid January 2020 Year 3 Issue 1
5 Coffee Shop Trends Set to Dominate the Market in 2020
Hospitality Food & Wine

5 Coffee Shop Trends Set to Dominate the Market in 2020

Nowadays, it seems like there is a coffee shop at every corner no matter where you find yourself, and if there is a corner without a coffee shop right now, you can bet that there’ll be one in 2020.

time-read
4 dak  |
Mid January 2020 Year 3 Issue 1
Hospitality Food & Wine

DISCOVERING AUSSIE WINES

Enoteca @FNW

time-read
2 dak  |
Mid January 2020 Year 3 Issue 1
Hospitality Food & Wine

MÖVENPICK KUREDHIVARU MALDIVES WITH GO AIR

When Go Air announced its winter schedule for Malé, Maldives, timed ahead of the upcoming holiday and wedding season in India and with fares as low as INR 9,999 all-inclusive, anyone would be enticed…so why blame me?

time-read
3 dak  |
Mid January 2020 Year 3 Issue 1