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extinguished wine

Medicinal remedy formerly used in healing practice, with the recipe originating from the famous Benedictine abbess and mystic Hildegard von Bingen (1098-1179). A glass of at best high quality wine (sacramental wine) is heated to almost boiling (that is, until bubbles appear). In the process, the alcohol escapes. Exactly at this point, the wine is 'quenched' with a shot of cold water. So it is a reduced-alcohol wine, so to speak. The lukewarm and not necessarily pleasant-tasting wine must now be drunk in sips. According to Hildegard, the drink helps against anger and grief and strengthens the nerves. It can also be enjoyed immediately after anger or quarrels, for example. The original text reads as follows: "Thus the smoke of black bile (melancholy), which has risen in him to the outburst of anger, is kept in check". See a list under special wines.

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