Place the melons, wine and mint in a bowl and toss to combine. Cover, refrigerate and let the fruit steep in the wine 1 hour. Divide the melons between 4 decorative glasses or serving dishes. Pour any liquid in the bowl over the melons. Garnish each serving with a mint sprig.
Recipe Options: Make B.C. dessert wine marinated tropical fruit by replacing the melon with one cup, each, of balled or cubed fresh pineapple, mango and papaya. Instead of B.C. dessert wine, marinate the melons in another type of alcohol, such as orange liqueur or sambuca.