2 bottles light-bodied red wine
1/2 bottle red Burgundy
1 bottle Champagne
Chill 6 Peaches, peeled and sliced, for 30 minutes in a large bowl. Add 2 bottles light-bodied red wine and chill the punch for 15 minutes. Add 1/2 bottle red Burgundy, chill the punch again for 15 minutes and add 1 bottle Champagne at serving time. Enjoy!
Here is a recipe for a refreshing, chilled punch. Source: 'Gourmets Old Vienna Cookbook' by Lillian Langseth-Christensen