Summer Wine

Peaches and Wine

When the weather heats up and the summer holiday season starts, it’s time for peaches and wine. Soaking peaches in white wine has always been a family tradition. Every Memorial Day picnic, every Father’s Day, Fourth of July, Labor Day and every Sunday cook-out, a pitcher of peaches and wine was a must have. Many people use red wine, but my family always used the standard white Cribari from the gallon that my Dad bought by the case.  This popular California white was called “chablis” but not in the true sense of chablis and the region. Grapes used in true chablis are chardonnay grapes. Here I’m using an un-oaked chardonnay from Macon-Lugny recommended by my friend Toby at Highland Package. I am such a huge fan of Toby’s and a fan of finding a wine merchant that understands your palate and passions.

Best made with ripe, but firm peaches. My mom always peeled the peaches but I like a combination of peeled and unpeeled slices.  The peach skin adds great texture and color. A simple soak overnight brings the peaches and the wine to a whole other experience.

So many great memories of my Dad drinking the wine first, then forking the wine- soaked peach slices after dinner.  Truly savoring summer.

PEACHES AND WINE 

SERVES 8 

1 bottle 750 ML white wine ( un-oaked chardonnay, chablis)

6 to 8 ripe peaches, some peeled, cut into slices

Place peach slices into a large pitcher. Pour wine over peaches. Refrigerate overnight. Serve chilled.