Make Your Individual Red Wine Sea Salt

Salt is wonderful mineral. Set it upon a bland dish and it will root approximately that blandness, uncover a thing intriguing, and report it back again to your tongue. With a great dish it's even much better. It gathers all the flavors that are by now popping and gooses them a couple notches higher—the sweets become sweeter, the umami deeper. It’s no coincidence that anywhere individuals consume, you come across salt.

So we made the decision to see what we could do to examination the mineral's flexibility. The notion of mixing salt with wine comes from John Eisenhart, chef of Pazzo Ristorante in Portland. His vino of choice is a white wide variety named Gewürztraminer, but he also approves of tannin- hefty wines like Syrah and Cabernet Sauvignon.  If salt’s energy is that it plumbs the depth of sophisticated flavors, then there’s perhaps absolutely nothing much better to pair it with than wine, a beverage so deep and reticent that overall careers have been devoted to unraveling it.

With that in brain, I grabbed an aged bottle of red from the Male Connoisseur test closet and went to get the job done. The consequence braces the salt involving levels of sweetness and red wine acidity. It’s a great complement to an heirloom tomato, and I could just as simply picture it dusting a thick hunk of watermelon or a bowl of sliced strawberries. It would also make a fairly righteous brine for a pork chop or an accent to a gentle cheese. If you find any other surprising works by using, enable us know. We never ever change down a very good foods suggestion.

Red Wine Sea Salt
Recipe from John Eisenhart

You'll need :
2 cups red wine
¾ cup coarse sea salt
1 cup sugar
eight springs thyme, chopped
2 strips lemon zest, finely chopped

How to make it:
1. Pour the wine into a saucepan and position over medium temperature. Minimize it by 50 percent fifty percent and switch the warmth to low. Proceed minimizing till you’re down to two tablespoons. Set apart to interesting.
2. Mix study course sea salt, thyme, lemon zest, and wine reduction in a foodstuff processor and pulse right up until the mix is homogenized and has the consistency of table salt.
three. Distribute the mixture on a sheet pan to dry overnight at home temperature.