Roter Mosel-Weinbergpfirsich

Lucious peaches but not for eating!

I came to explore the steepest vineyards in Europe, in the oldest wine region in Germany, top-quality Rieslings of astonishing elegance and minerality growing on primeval blue and red slate rock. There have always been world-class wineries here at the Mosel as the Romans knew that the vines would thrive on these sun-drenched slopes in the north. I came to taste and taste I did.

I love discovering new flavors or new ways of using said flavors. On a beautiful autumn day traveling along the Moselle River I was introduced to Roter Mosel-Weinbergpfirsch; a blood red peach specific to the vineyard slopes of the Moselle. This intensely flavored with the most distinctive aroma is an historic regional specialty brought to the area by the Romans from what history says originally from Persia. This small and inconspicuous fruit with a grey-furry skin, but inside a striking ruby-red flesh. Most will say they really aren’t good for eating but make delicious jams and liqueurs.

The Moselle vineyard peaches symbolize the local heritage and support the winegrowers. They are cultivated on the regions steep vineyards holding the soil alongside the Riesling vines. Actually, being here in the fall gives a full palate of colors, this is the only way to see the different varietals planted on the slopes, their leaves all color differently in the autumn sun; bright red for the Weissburgunders, yellow to orange for Riesling, green tones for Muller-Thurgau, and the historic Elbling leaves going orangey red. But in early Spring, these slopes are a sea of pink with the ten thousand or so Moselle peach trees in bloom. Most of them are along the picturesque river bends between Cochem and Reil, a real sight to see along with the Cochem Blossom Festival held the second Sunday in April.  Especially at this time of year attracts nature lovers, photographers, and hikers alike, who explore the slopes and admire the magnificent scenery.

Their harvest is in August for a short time thus. all these fruits need to be used quickly. The flavor is a complex mix of intense sweetness with a slight tartness sometimes described as a cross between a white peach and a raspberry. It is noted for high health benefits too, containing roughly twice the antioxidants found in an apple. They are sliced and macerated in wine, caramelized to enhance the sweetness. Made into jams, chutneys, and marmalades. They add that special note of flavor to gourmet soups, desserts and cakes, spreads and jams, dressings and sauces. A Riesling mustard with the red peach came home with me.  But the real money maker is they are key ingredient in local liqueurs (Roter-Weinbergs-Pfirsich Likör) and added to Kir (Kirschwasser) as an aperitif. The aroma of this liqueur is so beautifully intense it could pass as a perfume. A perfect way to end a meal.