Place a medium sized sauce pot filled halfway with water on the stove and bring to a simmer.
Combine the wine, sugar and egg yolks in a heat proof bowl that can rest on top of the pot without touching the water. Beat with a whisk or electric mixer.
The mixture should triple in volume within 1-2 minutes of beating. Continue beating over the simmering water, using the mixer to stir the mixture and scrape the edges and bottom of the bowl.
Mix 6-8 minutes, or until yolks form soft peaks (like whipped cream).
Remove the bowl from the heat and beat 1 minute to help cool. If making ahead, refrigerate untli ready to serve. To cool the mixture quickly set the bowl over a bowl filled with ice water and continue beating until cooled.
Toss the cut melon with the mint and divide among 4 bowls or glasses.
Spoon the sabayon over the melon.
Recipe by The Couple's Kitchen at https://thecoupleskitchen.com/summer-melon-sauvignon-blanc-sabayon/