The pêche de vigne, or grapevine peach, and this one specifically, is probably the best peach I’ve ever eaten. It’s also sometimes referred to as a blood peach, for obvious reasons.
It’s a working fruit, and gets its name from its use by wine growers in the Lyon area. It’s particularly sensitive to powdery mildew. By planting a few at the ends of vineyard rows, it’s possible to get early warning of a mildew attack on the grapes. Sort of like a miner’s canary!
Here’s what David Lebovitz has to say about them:
A favorite late summer treat in France is the Pêche de Vigne, or ‘peach of the grapevine’.
These fuzzy heirloom peaches have a dull, very fuzzy dusky exterior that gives little clue to the dazzling flesh within.
But slice one open, and…wow!
The rare Pêche de Vigne appears only for a short time; just during the fleeting, final weeks in August. Their taste is a curious cross between a ripe and juicy white peach and a succulent raspberry. They’re best peeled and simply eaten just as they are, with their pale pink juices running every which way.
