1) Warm the wine in a shallow saucepan over low heat; it should be steaming but not simmering.
2) Dissolve the sugar in the wine; remove from the heat. Pour into a medium glass bowl and allow to completely cool.
3) Using a melon ball scoop, scoop out balls of the cantaloupe and add them to the wine mixture. Thinly slice the outer peel from half a lemon into four strips; add them to the bowl. Add the chopped basil. Stir gently. Cover and refrigerate at least 30 minutes.
Divide between four wine glasses and serve chilled.