Korean melons, pronounced “chamoe” in Korean, are a unique fruit precisely for their crispiness, quite unlike any other melon.
This lemony-orange colored melon has the crunch of a cucumber and the sweetness of a honeydew. The sugar is concentrated in the seeds and membranes that can also be eaten, if preferred, along with the skin.
Also known as sun jewel melons, these are available in the summer and fall. They make a wonderful dessert or digestif on their own or paired with a dessert wine since Asian meals are typically finished with fruit.
Memorable for their color and crunch, they would be a sound way to end a meal or a long, hot day.
Though peeled and seeded as pictured, these Korean melons are entirely edible. Wash and slice.
Marin’s Late Harvest Viognier, 2013
The tasting room for Marin’s Vineyard is a converted post office on the side of a deserted road in Monterey County, near Paso Robles.
Their Late Harvest Viognier marries nicely with the Korean melons due to its faint sweetness that matches the sugar level in the melon. Not to mention the lemon yellow color of the wine echoes the skin of the fruit.
This is a true late harvest wine where the grapes have been left on the vine to concentrate the sugar via dehydration from the sun. Other dessert wines add a mold to accelerate water loss. At 16.3% alcohol, it definitely packs a punch and should be offset with something like melons.
Drink it @ Home
Do try either the Korean melons and/or Late Harvest Viognier someday. The sunny yellow colors will brighten your table and your day too.
Published on October 11, 2018.
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