The simple pairing of cantaloupe and port could be found on the menu of any classic mid-century French restaurant. The traditional melon to use is the French Charentais, which is small and slightly acidic (though still sweet), but it's just as good with a musk or hand melon or cantaloupe. This recipe was shared with us by Stacey Harwood in her article Late Summer Fruits With Wines and Spirits.
Cut the melon in half and scoop out the seeds and fibers from the middle. Trim a thin slice off the round end so the melon will sit securely in a bowl or on a plate. Fill the cavity with port and serve. When a half melon is too large for an individual serving, pour port over a coupe filled with melon balls.