St. Supéry Red Wine Sea Salt

Recipe Courtesy of Estate Chef Tod Kawachi


1 1/2 C St. Supéry Red Wine
1/2 C Sea Salt


  1. In a small saucepan, simmer the wine over low heat and cook until the wine is reduced down to about 1/8 cup of syrup.
  2. Allow to cool to room temperature.
  3. Add the sea salt to the pot; mix well to coat evenly.
  4. Spread out the salt in a thin layer on a parchment-covered sheet pan to dry uncovered at room temperature for 2 days. (You may also dry in a dehydrator over low 125f for 4-5 hours).
  5. Store in an airtight jar.

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