Saturday, April 30, 2011

Vin de Pêche

I thought I should probably post something about this since it's technically the name of my blog...
Besides, it's about the time for me to start making this again.
Vin de pêche is a very refreshing wine aperitif made with an infusion of peach leaves.
Not fruit, not pits, leaves.

It takes a little time to make, and can only be made in the spring when peach trees sprout delicate young leaves.
The wine is great served over crushed ice.
One, it's a strong beverage and the ice helps dilute it a tad. Two, it helps makes sure the drink stays cold and refreshing. Three, it lasts a little longer.

Ok, so here's the recipe I use... it's a based on David Lebovitz's recipe.

Vin de Pêche
makes about 1 qt.

1, 1L bottle rosé wine
60 unsprayed peach leaves, wiped clean with a damp cloth
3T brandy or Cognac
7T sugar

In a large glass container, combine the wine, peach leaves, brandy and sugar. The sugar probably won't dissolve immediately, but that's ok- it will after a day or two.
Place the container in the refrigerator and leave for ten days, shaking the container once daily. Taste the wine after ten days, if you think it needs a stronger peachy-almond flavor, let stand a little longer.
When ready, strain the wine into bottles, cork, and refrigerate.
Serve well chilled (with ice if desired).
It will keep at least six months in the refrigerator.


  1. I'd love to try this! Peach is a favorite of mine. :)


  2. would be better w/ crushed ice ---wouldn't it?

  3. I prefer the ice crushed, but the ice maker is broken. It will make ice, but it won't come down the chute when asked nicely and it also decided it doesn't want to crush ice either.