Mead: the drink of the gods from the Middle Ages
Mead is one of humanity's oldest alcoholic beverages. Made from fermented honey and water, it has crossed millennia to reach our medieval tables. In this article, we trace its fascinating history, its artisanal production process and the reasons why this mythical drink is an integral part of the experience at Taverne de l'Oratoire.
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The millennia-old origins of mead
Mead is often considered humanity's oldest alcoholic beverage, predating both wine and beer. Traces of its consumption have been found in China dating back to 7000 BC. The Greeks called it 'ambrosia' or 'nectar of the gods', while the Vikings considered it the sacred drink of Odin, served in Valhalla to fallen warriors.
In medieval Europe, mead held a central place in culture. Monks produced it in monasteries, kings served it at royal banquets, and taverns made it their flagship drink. In France, the mead tradition dates back to the Gauls, who had already mastered the art of honey fermentation.
The word 'mead' comes from the Old English 'medu', related to the Sanskrit 'madhu' (honey). This ancient etymology reflects the drink's deep roots across civilisations. Over the centuries, recipes have been enriched with spices, fruits and aromatic herbs, giving rise to numerous variants.
How is artisanal mead made?
The production of artisanal mead relies on a natural fermentation process. The principle is simple: yeasts transform the sugars in honey into alcohol. But the simplicity of the recipe conceals genuine artisanal expertise.
The process begins with choosing the honey. A good mead requires quality honey, preferably wildflower or acacia honey for its sweetness. The honey is diluted in warm water at a precise ratio: generally between 300 and 400 grams of honey per litre of water, depending on the desired alcohol content.
Fermentation lasts several weeks, even several months for the most complex vintages. The yeasts, natural or selected, work slowly to transform the honey sugar into alcohol. Fermentation temperature is controlled between 18 and 22°C for optimal results.
After primary fermentation, the mead is racked then left to mature for several months. It is this ageing stage that gives artisanal mead its depth of flavour and roundness on the palate. Some vintages are aged in oak barrels, which brings woody and vanilla notes.
The different varieties of mead to discover
There are many variants of mead, each with its own characteristics. Traditional mead, or 'show mead', is the purest version: only honey, water and yeast. Its taste varies according to the type of honey used.
Melomel is a fruit mead. Cherries, raspberries, apples or other fruits are added during fermentation. The result is a fruity, colourful drink, sometimes sparkling.
Metheglin is a spiced mead, flavoured with spices such as cinnamon, cloves, ginger or nutmeg. This is the version closest to what was served in medieval taverns, and also the basis of hypocras, the other flagship drink of our tavern.
Cyser is a blend of honey and fermented apple juice, a speciality found in Norman and Breton traditions. Finally, bochet is a mead made from caramelised honey, offering complex flavours of caramel and toffee.
How to taste mead like in the Middle Ages
Tasting mead is an art in itself. At Taverne de l'Oratoire, we serve mead in stoneware tankards and chalices, faithful to medieval tradition. The ideal serving temperature is between 10 and 14°C for a dry mead, and between 8 and 10°C for a sweet mead.
On the nose, a good mead reveals aromas of honey, flowers and sometimes fruit depending on the variety. On the palate, the texture is round and silky, with a natural sweetness that should not be confused with excess sugar. The finish is long, often floral, with a gentle warmth from the alcohol (generally between 12 and 16 degrees).
Mead pairs perfectly with medieval cuisine. It wonderfully accompanies roasted meats, honey-based sauces, hard cheeses and desserts. At the Tavern, we particularly recommend it with our poularde with mustard and honey sauce — the pairing is sublime.
By tradition, in the Middle Ages, mead was often drunk at weddings. Custom dictated that newlyweds should drink mead for an entire moon (one month) after their union, hence the expression 'honeymoon' that we still use today.
Mead at Taverne de l'Oratoire in Grasse
At Taverne de l'Oratoire, mead is not just a drink: it is an invitation to travel through time. We source our meads from French artisanal producers who respect traditional production methods.
Our menu offers several varieties of mead, from the driest to the sweetest, to accompany every stage of your medieval meal. As an aperitif, we recommend a light, floral mead. With our dishes, a fuller-bodied, possibly spiced mead. And for dessert, a sweet mead that extends the magic of the feast.
During our monthly medieval evenings (from October to March), mead flows freely and fully contributes to the festive atmosphere. Our guests love discovering this millennia-old drink in an authentic setting, between the stone walls and candles of our tavern in the heart of Grasse.
Come and discover artisanal mead at Taverne de l'Oratoire. Book your table on 04 93 66 57 97 or directly online on our website. We are open every evening and for lunch from Wednesday to Sunday.
Questions Fréquentes
What is the alcohol content of mead?+
Mead generally contains between 8 and 16 degrees of alcohol, depending on the amount of honey used and the fermentation time. There are light meads (8-10°) and fuller-bodied vintages (14-16°).
Where can I buy artisanal mead?+
You can taste artisanal mead at Taverne de l'Oratoire in Grasse (23 rue de l'Oratoire, 06130 Grasse). It can also be found at some artisanal beekeepers and in specialist medieval shops.
What does mead taste like?+
Mead has a taste of fermented honey, with floral and fruity notes. Depending on the variety, it can be dry, medium-dry or sweet. Its texture is round and silky, different from wine or beer.
Is mead a medieval drink?+
Mead is much older than the Middle Ages: traces of its consumption date back to 7000 BC. But it reached its peak in medieval Europe, where it was the main drink in taverns, monasteries and royal banquets.
