1. Honeydew melon halved and seeded,  scooped out with a melon baller (6 cups)
2. 2 tablespoons fresh tarragon chopped
3. 1 – 1/2 cups chilled Moscato
4. Mix melon balls and tarragon in a bowl
5. Divide melon balls among 6 dessert cups or balloon wine glasses
6. Pour 1/4 cup Moscato over each cup. Serve immediately

Serves 6