A peach wine is a fantastic way to start but not without challenges. I've made 4 batches and there a couple of issues to deal with. First is the initial mass of peaches tends to become almost like a pudding . That happens normally when you are using the right amount of peaches per gallon - You need at least 6 lbs per gallon - weight after de-stoning. Second is a pectic haze which delays clearing of the wine. Both issues can be solved if you let the prepared must sit about 48-72 hours before starting the yeast. You hit it with the pectic enzyme as soon as the peaches are cut up and mashed. Don't forget to put any fruit into a bag in your fermenter. You can get paint strainer bags inexpensively at the big box home improvement stores.
For a first wine that you can start on early you can go three different routes:
1) As Donatelo mentions, cans of froze grape juice concentrate, (You don't dilute with water fully using perhaps 3 cans of water if they say to use 4 to make normal grape juice)
2) Bottled fruit juices The only issue is that they can be made of multiple fruits and not just the fruit on the bottle label (Typically a lot of apple juice or white grape juice)
3) Blackberries are one of the first fruits that ripen in the spring (Wild blackberries are the best if you can find them) I would recommend.
I make those 3 suggestions because they tend to clear faster that way. Blackberry normally clears without any help of fining agents.
BUT back to your first wine choice - Cherry - Hit Amazon or the web and look for Cherry Juice Concentrates. I would recommend a mix of both tart and sweet cherries for your first wine. If your first batch is going to be a one gallon batch you can use 1 bottle of your sweet cherry concentrate and 1/2 to 3.4 bottle of tart cherry concentrate. The concentrates I use are 16 oz bottles that are supposed to make 1 gallon of drink but again you want a bit stronger mix than that for flavor.
Again you should look over on the Country Fruit Winemaking section of this site - LOTS of threads about what people have done, their mistakes and fixes etc. Good way to pass the time until you finish reading all the books recommended to you and the weather warms up.
One last question for you - Do you already have all your equipment in hand? If not, you should start ASAP. One option is a winemakers kit - NOT one with the juice in it, but rather one with the majority of the basic tools and supplies. I started out with one and added quickly to it to get the complete set of hardware needed. This kit (Listed below) will help AND it has a book with some basic recipes as well. BUT that's the start point not the complete set of equipment you need. I also did a quick comparison of two starter kits - you do
NOT want the Vintners Best kit. It lacks a lot of the basic supplies in terms of chemicals you will be using.
MASTER VINTNER® FRESH HARVEST® FRUIT WINEMAKING KIT (Sells as low a $40.00 and has supplies enought (Chemicals) for about 15 gallons of wine.
https://www.midwestsupplies.com/mas...E7gyeTmBty7e7AAUZdEIquj2R_22SV9IaAkHuEALw_wcB
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