Wash 5 glass pint jars with lids in hot, soapy water and rinse well. (You can use canning jars and lids, but you don't have to.)
Combine vinegar, wine, sugar, and ginger in a saucepan and bring to a boil.
Pack jars with peaches, leaving 3/4 inch of space beneath the rim. Remove ginger from syrup; add to jars along with bay leaves.
Pour hot liquid over peaches, making sure they are completely covered, leaving 1/2 inch of space beneath the rim of each jar. Place lids on jars and let stand until cool. Store in the refrigerator; serve within 2 to 3 days.