Hypocras, a spiced medieval drink made from wine, honey and spices, was served throughout the meal in the Middle Ages. Today it still goes as well with the aperitif as with cheese or dessert.

Hypocras and pâtés: go for bold flavours

With hypocras, a pâté with a rich, full-bodied flavour is a good choice. Here are a few options:

• Duck pâté: rich and tasty, it can be served with figs or grapes for a touch of sweetness.
• Game pâté: venison or wild boar have a strong flavour that complements the spices of hypocras. Serve it with red fruit, such as cherries or cranberries.
• Rabbit pâté: milder, it can be served with nuts or dried fruit, such as almonds or apricots, for crunch and sweetness.

In general, full-flavoured pâtés served with fruit or nuts go well with hypocras: they add sweetness and texture.

Hypocras with cheese, charcuterie and dried fruit

Strong cheeses

Strong, aromatic cheeses such as Roquefort, gorgonzola or goat's cheese go well with hypocras, thanks to their rich, bold flavours.

Charcuterie

Serrano ham, chorizo or dry sausage are another delicious choice: their salty, smoky flavours go well with the spices of hypocras.

Dried fruit and nuts

Walnuts, almonds or dried figs, for their sweetness and crunch. They can be served on their own, or with cheese or charcuterie.

Hypocras and spicy food

Spicy dishes

Tagine, curry or chilli go well with hypocras: the spices in the dish echo those in the drink.

Spiced desserts

Spiced tartlets or cinnamon biscuits are an interesting option: their spices extend those of the hypocras.

In short, dishes with rich, bold flavours are good choices with hypocras, because they go well with its spices.

Video: hypocras and medieval drinks

Red or white hypocras?

Red hypocras (12% vol.) is the fuller-bodied. White hypocras (11% vol.), formerly called Clairet, is smoother and slightly spicier. Both are served well chilled. To learn all about this drink, read Hypocras: from the Middle Ages to the present day.