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12.04.2012

The Essence of Wine: Melon

vinography_essence_melon.jpg

Image © 2012 Leigh Beisch

The melon is hard to ignore. Its fullness, dangling awkwardly at the end of a slender vine seems to make a conspicuous show of fecundity and the promise of interior treasures. And what treasures they are. The perfectly ripe melon — its pale green, yellow, or orange flesh dripping with nectar — instantly recommends itself as a food fit for royalty or the gods themselves. In Japan, though imported from its Arabic and African homeland relatively recently, melons have become oddly both an expensive corporate gift, and symbolic of the final taste of this world at death's door — the flavor worthy of shepherding any soul to its next destination. While perhaps not reaching such a flavorful apogee, the aromas of melons can make appearances in wines in all their many hues from Cantaloupe to Casaba to Honeydew. Muscat in its many guises most often hints at, or even blurts such flavors outright, but many other white grapes (including Friulano, Garganega, and even Riesling) can also provide the same sweet floral satisfaction. Like so many echoes of food that we find in wine, the scent of melon cannot approach the real fruit's intensity, but in this case, even a trace does the trick.

Y. Rousseau "Old Vine" Colombard, Russian River Valley, Sonoma, California, USA
Brassfield "Serenity" White Blend, High Valley, Lake County, California, USA
Patricius Sárga Muskotály, Borvidék, Tokaj, Hungary
Kavaklidere "Ancyra" Muscat, Cappadocia, Turkey
Domaine Marcel Deiss "Mambourg Grand Cru" White Blend, Sigolsheim, Alsace, France
Henschke "Julius" Riesling, Eden Valley, Barossa, South Australia
Dancing Coyote Verdelho, Clarksburg, California, USA
Caymus Conundrum, Napa, California, USA
Asahi Shuzo "Dassai Niwari Sanbu - Otterfest 23" Junmai Daiginjo Sake, Yamaguchi Prefecture, Japan
Livon "Braide Alte" White Blend, Friuli Venezia Giulia, Italy
Suavia Soave Classico. Monte Carbonare, Veneto, Italy
Vignes du Maynes "Aragonite" Macon Cruzille Blanc, Burgundy, France
Didier Dagueneau "Pur Sang" Pouilly Fumé, Loire Valley, France
Ronco dei Tassi "Fosarin" Collio Bianco, Friuli Venezia Giulia, Italy


This is part of an ongoing series of original images and prose called The Essence of Wine

Comments (4)

David wrote:
12.08.12 at 12:37 PM

I love to eat the orange kind of watermelon... Does anyone know what it is that i am talking about?

Alberto Sebastiani wrote:
12.10.12 at 3:02 AM

Perfetto, con un aroma alla volta ci faremo un ottima bibblioteca.
Continuate così. Perfetto e grazie.
Alberto

Alberto Sebastiani wrote:
12.10.12 at 3:03 AM

Veramente io avrei scritto un'altra cosa. Ma se la traduzione e questa ,apriti cielo.Cosa capiranno?

07.30.14 at 5:49 PM

Undeniably believe that whch you stated. Your favorite reason appeared
to be oon the net the eaasiest thing tto be aware of.
I say to you, I certainly get annoyed whie people consider worries
that they plainly don't know about. You managed to hit the nail upon the top aas well as
defined out the whooe thing wiothout having side effect ,
people can take a signal. Will probably be back to get more.
Thanks

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