Vin de pêche - Peach Leaf Wine

Macerating quietly in the cold room is a crock of peach leaves [55], one small peach with its skin, sliced and its pit crushed and a bottle of white wine. I have been shaking this mixture for about 15 days. When I tasted it today, it still has not developed enough of that characteristic «almond» aroma, which comes from its genus [Prunus persica]. I will check it every two days and when it smells and tastes just right, I will strain it and bottle it with a handful of white sugar and a quarter cup of eau-de-vie or Marc. After corking and sealing with wax, the bottle will sit in the back of the cold room shelves for at least six months. In the middle of winter, when it?s cold and dreary, a small glass served with a biscuit for dessrt, or as an apéritif will delight my guests and remind us that Summer will eventually come again.

See Cherry Leaf Wine for a similar process.