Surprise your summer guests with a German favorite—a fruit Bowle (pronounced Bo-la) made with German wine. Bowles have been popular for centuries in Germany. They are refreshing punches that can be partly prepared before your guests arrive.
There are literally dozens of varieties combining firm, ripe fruits with white German wines, which because of their fruity character, complement the fruit you select. Things to remember when preparing a Bowle include using only chilled wines, never mashing the fruit, and adding ice to a larger bowl of chilled water in which you then put the container with the fruit Bowle itself. Never dilute the punch by adding ice cubes to it.
Peach Bowle
Makes 10 servings 2 ripe peaches 50 ml (1/4 cup) sugar 1 bottle chilled Moselle or Rhine wine 1 cup chilled Sekt (sparkling German wine)Peel and slice peaches and put them in a bowl with the sugar. Let stand covered at room temperature for one hour. Add Moselle or Rhine wine. Refrigerate for several hours. Add Sekt just before serving.
Raspberry Bowle
Makes 32 servings1 pint raspberries (or strawberries) 50 ml (1/4 cup) sugar 3 bottles chilled Moselle or Rhine wine 4 bottles chilled Sekt
Sprinkle raspberries with sugar and chill for several hours. Put berries and any juice that has formed in a punch bowl. Add chilled wine and Sekt just before serving.
Pineapple Bowle
Makes 22 servings500 ml (2 cups) diced fresh pineapple 50 ml (1/4 cup) sugar 2 bottles chilled Rhine or Moselle wine 1 bottle chilled Sekt
Combine pineapple, sugar and one bottle of Rhine or Moselle wine. Cover and let stand at room temperature for one hour. Chill. Just before serving stir in the second bottle of wine and the Sekt.
Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings, and Doctor’s Review, among others. She is currently the European editor of Taste & Travel International. Email: [email protected]
