I’m afraid that I don’t have a lot of time today, I’m about to run off to Las Vegas for five days of food, food, wine, food, a show or two, wine, and more food. Can you guess what my favorite part of Vegas is? But before I go, here’s a project for everyone to work on this week (and it does take a week): Wine salt. You boil down a bottle of wine until it’s thick and syrupy, toss it with a bunch of salt, and put it in a dehydrator or leave it in an oven or outside, stirring occasionally, until it’s dry. It makes for a rich, delicious, and beautiful salt. Personally, I love it over a good steak.
Start by boiling a bottle of wine down to a tablespoon of liquid.
Then toss it with a cup to a cup and a half of salt (depending on how far down you reduced it exactly) on parchment paper on a cookie sheet.
Then just leave it to try, tossing with a spoon every eight hours or so to prevent clumping. You can use a dehydrator to speed this up, or put it in the oven with the light on (but don’t actually bake it or it’ll turn into a brick). It took almost a week for mine to dry out, but it was worth it.
- 750 ml (1 bottle) red wine, around $10-15. I used a good zinfandel
- 1-1.5 cups of coarse sea salt
- Simmer wine to reduce, watching carefully near the end, until it reduces into a thick syrup, about 1 tablespoon of liquid.
- Pour 1 cup of salt into the pot, stirring to absorb the wine. If there is excess wine in the bottom, keep adding salt until all is absorbed, up to a cup and a half of salt total.
- Spread the salt on a parchment covered baking sheet with rims (otherwise you’ll get salt everywhere when you stir it) and let sit out until dry, stirring a few times a day to break up clumps.
- Store in a covered jar