[ad_1]
Renowned for its red wines, one would assume that Chile’s summer months revolve around pitchers of traditional red sangria filled with fruit. But the mild Mediterranean climate of the South American country also gives renowned examples of grape varieties like Sauvignon Blanc, and one of its most popular hot drinks is not made from red, but white wines.
Melon con vino, or “melon au vin”, consists of chilled white wine poured into a hollowed-out honeydew melon and mixed with powdered sugar. The drink is meant to be shared, with guests adding straws to the melon, which is handed out for everyone to sip. A common sight at celebrations, picnics, backyard barbecues or days at the beach, the drink originated in Spain, but has become a staple in Chile and parts of central Argentina. .
“Melón con vino is part of a wider tradition called cultura guachaca, which celebrates a certain Chileanness which refers to the link we have with the countryside and our rural culture â€, explains Pilar Hernandez, creator of the Chilean cuisine blog, In Mi Cocina Hoy, and co-author of the cookbook, Chilean cuisine. The book highlights the melon con vino as a Chilean cocktail par excellence. “Chilean culture prioritizes shared experiences, and drinking this common drink reaffirms the bond you have with the people you share your melon con vino with.”
Affectionately known as ‘Melvin’, a blend of ‘melon’ and ‘vino’, the drink is so popular that Herman Villagrán Valero and José Morgado Páez, the creators of the Chilean Drink Culture Blog Rayuela corta, created a day in his honor. Melón con Vino Day falls on January 15, at the height of summer in the southern hemisphere.
“These types of celebrations save Chile’s roots,” Villagrán Valero told the Chilean newspaper. The Observer. “Melón con vino is in the memory of the Chilean.”
Melvins are portable and shareable, making them the perfect companion for cheerful gatherings with friends and family, summer days, and time outdoors.
“It’s very seasonal and inexpensive to prepare,” says Eileen Smith, co-author of Chilean cuisine. She recommends the very ripe, fragrant honeydew and, if you like it outdoors, bringing a cooler full of ice to keep the ingredients cool.
- 1 honeydew melon
- 1 bottle (750 ml) of dry white wine, such as Sauvignon Blanc
- 3 to 4 tablespoons of powdered sugar
Refrigerate melon and wine overnight. To prepare, cut a small piece of zest from the bottom of the melon, about ¼ inch thick, to create a flat base.
Cut a hole in the top of the melon 3 to 4 inches in diameter. Using a large spoon, scoop out the seeds and flesh to hollow out the melon. Put about half of the melon pieces back inside. Reserve the remaining fruit for refills. Pour the chilled wine into the melon shell and sprinkle with powdered sugar. Use straw to flatten the mixture and let the sugar dissolve. Add more sugar, to taste.
Fill with chilled wine and remaining melon pieces as needed. Add ice if the wine gets too hot.
If you want, do as many Chileans do: opt for boxed wine so there is more to do.
Posted on July 3, 2021
[ad_2]
