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.
Photography: Petrina Tinslay
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
- Chill the wine until it is extremely cold, at least three hours.
- Divide the melon cubes among four decorative serving glasses. Pour 1/2 cup wine over each glass of melon, and serve immediately.
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