Peel and seed the cantaloupe. Using a mandoline with wide julienne blade, gently shave the melon into batons into 4 bowls or plates. (Do not try to arrange the melon batons on the plate, they are fragile.)
Sprinkle each plate of melon with pinch of salt. Pour the chilled wine over top. Sprinkle with mint and serve immediately or chill in refrigerator until ready to serve.
Recipe courtesy of Michael Chiarello