Wine Salt

Wine Salt

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.

Wine Salt


Wine Salt
5 from 2 votes

Wine Salt

Course Salt
Author Cooking Madly


  • 750 ml red wine 1 bottle, around $10-15. I used a good zinfandel
  • 1-1.5 cups of coarse sea salt


  1. Simmer wine to reduce, watching carefully near the end, until it reduces into a thick syrup, about 1 tablespoon of liquid.
  2. 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.
  3. 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.
  4. Store in a covered jar


Comments on this entry are closed.

  • Jenna August 24, 2013, 7:28 am

    Hope Vegas was fun and wow – very intriguing idea! Lately, I’ve been using Marsala wine (the good stuff, not the ‘cooking’ nastiness -I’ll happily DRINK crap booze but I won’t cook with it. Weird.) in nearly everything, so I think I may well just have to give this idea a try with it. This might also be just the ticket to get my terrified of cooking with (or buying. Or drinking. Or being seen to buy or drink) wine mom to babystep towards it, at least in cooking. She loves the flavor when I cook with it for her, but can’t bring herself to do it herself! Thanks.

    • Cooking Madly August 24, 2013, 9:58 am

      Thanks! Good luck with your mom, hope it helps!

  • Adrianne @ Elements of Summer September 3, 2013, 9:29 am

    OMG this made my day. I will most definitely try this out! Thanks for sharing 🙂

    • Cooking Madly September 3, 2013, 10:23 am

      Thank you! I hope you enjoy it… and if you’re looking for other flavored salts, try the sun dried tomato salt sometime. It’s positively addictive!

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