Barefoot Fruitscat Watermelon

Barefoot Fruitscat Watermelon is a fruit dessert wine made in Massachusetts, so it sits outside the grape-varietal world of Chardonnay or Riesling. The flavor comes from watermelon. Expect a bright, fresh-cut melon aroma that reads closer to ripe summer fruit than to candy, though the exact profile isn't published. Wines in this style are typically light-bodied and soft, with little to no tannin and no oak influence. Acidity is usually modest, and the sweetness carries most of the structure. The finish tends to be short and clean, with a light melon echo. Serve it well chilled, around 4 to 7°C (40 to 45°F). Cold temperatures keep sweet fruit wines crisp and stop the sugar from feeling heavy. It needs no decanting. Pour it straight from the bottle into a standard white wine glass, or a small tulip glass if you want the watermelon aroma to gather. A few frozen watermelon cubes or a squeeze of lime works as a quick, wine-based spritz topped with soda water. Serve neat if you want the full sweetness. For food, lean on contrast. Salty feta, prosciutto-wrapped melon, or grilled halloumi play well against the sweetness. So do spicy dishes such as Thai salads or jerk chicken, where the cold, sweet fruit tames the heat. Lighter desserts work too, including lemon sorbet, vanilla panna cotta, or a plate of fresh berries. Very rich chocolate desserts would overpower the delicate fruit. This is a drink-now bottle. Fruit-forward dessert wines like this are made for freshness, and the melon character fades with cellaring rather than developing. Keep it in the fridge, and finish an opened bottle within a few days for the best flavor.