No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Melon with Beaumes-de-Venise

Any sweet dessert wine may be substituted for the Beaumes-de-Venise, a naturally sweet white wine that comes from the Rhone area of France.

  • Servings: 4
Melon with Beaumes-de-Venise

Photography: Petrina Tinslay

Source: Martha Stewart Living, September 1999


  • 2 cups Beaumes-de-Venise
  • 1 ripe melon, or a mixture of melons, such as honeydew, Crenshaw, and cantaloupe, seeds and rind removed, cut into 1-inch cubes


  1. Chill the wine until it is extremely cold, at least three hours.

  2. Divide the melon cubes among four decorative serving glasses. Pour 1/2 cup wine over each glass of melon, and serve immediately.

Reviews (0)

Related Topics