In a small heavy saucepan, simmer the wine, sugar, mint leaves, and crushed peppercorns until mixture is reduced to about 1/4 cup, approximately 10 to 15 minutes. Remove from heat and let cool.
Strain cooled wine mixture, discarding mint leaves and any peppercorns that come through strainer. Store in refrigerator until ready to use. NOTE: Spiced wine can be made 1 week ahead and refrigerated in an airtight container.
With a melon baller, scoop out 1-inch balls (or cut with knife into bite-size pieces) from the melon and place into a medium bowl.
Just before serving, drizzle cantaloupe pieces with the wine/mint sauce. Sprinkle fresh mint leaves over the cantaloupe and gently mix in.
Makes 4 servings.
* I like to use our Oregon Pinot Gris wine.
Cantaloupe with Spiced Wine Salad Recipe: https://whatscookingamerica.net/Fruit/CantaloupeSpiceWineSalad.htm