Port with melon

(Photo LOF – Porto au melon)

On one hand there are the lovers of Port who think it a sacrilege to pour their favorite wine into a half melon, on the hand you have melon lovers who prefer their melons naked as the day they were born, untainted by port of any kind.
So - its a double sacrilege, the Port with melon that we serve at LOF with a  eirlöfel – small spoon designed to eat soft boiled eggs) – used to fish out the last little bits of white melon perfectly ripe at the peak of their delicacy and tenderness. 

There exists, between melons (not canteloupes but white melons such as Sucrine or Branco du Ribatejo) and white Port,  vintages with the flavour of prunes (not extra dry) or ripe grapes on their way to becoming raisins;  an affinty that is almost sensual - like two people dancing the tango.

(Photo LOF – Portuguese melon Manuel Antonio, blushing white - the closer you get to the middle the sweeter it is)

Cut the melon into small cubes and soak in white port.Prepare it a half hour before serving.
Let it sit in a cool place (wine cellar temperature)
Its best to drink Port with melon outside at the end of the day as the sun gets low in the sky.

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