Pfirsichbowle (German Sparkling Peach Wine Punch)

READY IN: 24hrs 1min
Recipe by HeatherFeather

May marks the beginning of Bowle season in Germany, and is heralded in with a holiday (May Day). During May, and throughout the summer, you will start to see Bowle served in the restaurants and at fairs. Bowle is a strong wine & fruit punch that comes in many varieties. Use the best quality wines you can afford (as long as you think they taste good is all that matters - not the price tag). In Germany, you can buy Bowle sets - decorative glass pitchers or punch bowls with small cups and picks (the picks are for spearing the fruit). Watch out - this punch packs a wallop - and the fruit is always the best part. Plan ahead - the sugared fruit needs to macerate overnight in the fridge. The serving size is really a guess.

Top Review by stormylee

Made this punch for a girls' night in and it's wonderful stuff! I don't really know what the peaches and sugar do, but you'd never know you're drinking all wine; the punch has a very mellow taste yet is obviously exactly as potent as the wine! I used semi-dry Black Tower for the Riesling and Italian Asti Gancia sparkling wine. Neither are my absolute favourites but I couldn't find what I originally wanted. And still, this made for such delicious punch! Can't wait to try it with my favourite wines, and can't wait to try the strawberry version (#34268). Thank you, HeatherFeather!

Ingredients Nutrition

  • 4 medium peaches, pitted
  • 4 -6 tablespoons sugar, to taste
  • 4 (750 ml) bottlesqba riesling wine, chilled (very good quality)
  • 1 (750 ml) bottlesweet champagne (good quality) or 1 (750 ml) bottle sweet sparkling wine, chilled (good quality)


  1. Sliced peaches and drop into a pot of boiling water for a few seconds- just to blanch them so the skins will come off easily, not to cook them.
  2. Pull off the skins and set them in the bottom of your bowle pitcher in a layers, sprinkling with sugar for each layer (one peach per layer)-amount is to taste, but probably 1 rounded Tbsp per peach is a good guess.
  3. Cover and chill bowle pitcher 24 hours.
  4. Have a decorative bowl filled with ice that your bowle pitcher will sit in to keep cool.
  5. Nestle the bowle pitcher in the ice bed and pour in the chilled wine and the champagne.
  6. Stir gently with a ladle and serve.

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