How to Make Wine Salt (Recipe)

I was walking down the street in our neighborhood when a friend frantically motioned for me to enter her store (I’m protecting her name and secret identity).  Even though the store was closed, she pulled me in.

You need to make this!

She then showed me a small jar of purple salt.  I knew instantly that she was right.  The idea wouldn’t leave my head for a week until I finally made it.

Wine salt takes less than an hour and requires about 2 minutes of active work.  And it looks awesome:

How to Make Wine Salt (Recipe) Wine Salt

Wine salt is exactly as it sounds – salt that’s infused with concentrated wine.  It is used as a seasoning and can be used anytime you’d use salt.  I’m especially excited about using it for salad dressings, rubs and delicate dishes.  It will add a touch of acidity, a tonne of flavor and all of the flavor benefits of salt.

While you can use any wine for this, I highly recommend using a decent one (this doesn’t have to be expensive).  The wine is reduced by 4,500%.  The reduction only eliminates water so the remainder will be an extreme syrup that will magnify all that is good  – and everything that isn’t – about the wine.  A little of this salt will go a long way; I expect we’ll be using this salt for more than a year so the cost is easy to rationalize.

How to Make Wine Salt (Recipe) Wine Salt

Wine Salt – Ingredients

  • 750 ml (1 bottle) red wine.  I used Malivoire’s Gamay (around $17)
  • 1-1.5 cups of coarse sea salt (I like grey salt but that’s up to you)

Wine Salt – Instructions

  1. Simmer wine to reduce.  Watch carefully as it nears the end.  I reduced this to around 1 tablespoon.  It was a neat process the liquid looked like wine until it neared the end when it suddenly changed into a very thick syrup.
  2. Pour 1 cup of salt into the pot.  Stir to absorb the wine.  It won’t absorb all of it but if there’s excess wine at the bottom of the pot, stir another half cup in.
  3. Spread on a plate (this allows air to circulate) and allow the air to complete the drying process (I cheated and put the plate in the dehydrator overnight to speed up the process).  Toss the salt with a spoon every once in a while to prevent clumping/ sticking (it can be broken apart if it does stick).
  4. Store in a covered jar.

That’s all there is to it!  If the salt doesn’t get completely dry you can continue to use it; if that bothers you, add more salt and it will eventually absorb all of your liquid.

What would you use this for?


  1. Wow, that looks amazing! I think on parsnips it would be beautiful. What would you think of doing it with white wine? Obviously not the amazing color, but could be a nice taste.

  2. wait – you reduced one BOTTLE of wine down to one TABLESPOON? how long did that take??

  3. Awesome :)

  4. carolann says:

    bet it would be great on lamb burgers, roasts, in Cajun dishes, on pork chops with rosemary

  5. Any suggestions for drying out the salt without using a dehydrator? I’ve had mine sitting out for 5 days now and it’s still tacky.

    • Hi AJ,

      If you spread it out (even in the sun), it will dry. You could add more salt (which will assist in drying it out) or even leave it slightly liquid. You might be able to spread it on a cookie sheet, place in the oven with only the oven light on (don’t add heat or you’ll make a sheet of salt) and let it dry; just stir it every few hours to keep it loose. Let us know how it works for you.:)


  6. Thanks. After having let it sit out on cookie sheets for 7 days, I ended up putting it back in the food processor and adding another cup of salt. That seemed to work.

  7. I just made this with white wine using 2 cups coarse Kosher salt and reducing wine to 2TBS. At altitude of 5,300 ‘ reduction took approximately 30 minutes. All of the wine reduction was absorbed with continual stirring in 2 – 3 minutes. Nice flavor. I’m curious if the alcohol boils out though.

  8. onesillyme says:

    Just made this with 1 bottle of Syrah-Cabernet Sauv. + 1 bottle of Cabernet (what I had) and 4 cups of kosher salt. It is more of a burgundy than the brighter purple you got but still lovely. I’m going to package it with matcha salt, saffron salt and chili-lime salt for Christmas gifts :-) Thanks for the great idea! I saw an alternate recipe that used thyme, a bit of ground lemon peel and equal parts salt and sugar, but didn’t want the sweet this time.

  9. Sounds like a nice / simple one – just pinned to our Pinterest board! I’m going to add a step that requires a glass of wine to be enjoyed while the wine simmers :D

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