The French variety famous for Muscadet, a wine of varying quality and fame from the Loire-Atlantique (or the mouth of the Loire Valley). The name may suggest Burgundy but Melon, as it is also known, has been outlawed there in one form or another since the 17th century. Resistant to cold and frost, the Melon is often aged sur lie, or on the spent yeast cells left over after fermentation. This provides an extra level of creaminess that pairs nicely with the citrus and sometimes salty flavors of the Melon.
The best examples (and some would say only) of Melon come from the Muscadet versions such as Muscadet Sèvre et Maine. This is part of perhaps one of the most sublime of food pairings: that of Muscadet and fresh shellfish, particularly oysters. The crisp and slightly salty Muscadet is a perfect match for the salty oysters, and are best consumed while they are young and fresh during an afternoon by the sea. Your back patio will work just as well, though.