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The flake salt is big and crunchy, and it actually tastes like red wine—sweet cherry notes that hit right at the end. I've been pinching it over sliced tomatoes and a little on vanilla ice cream, weird but so good.

The flakes dissolve so cleanly over roasted carrots that the sweet red fruit note hits right at the end, like a proper wine reduction. I've been finishing everything from pork chops to buttered noodles with it, and that Oregon Pinot Noir infusion really carries through without any harsh vinegar tang

The deep red tint and wine-soaked aroma hit me the moment I opened the jar—way stronger than I expected from a salt. I folded it into a butter sauce for steak and the sweet, fruity finish lingered just right. Five stars for bringing a whole new layer to weeknight cooking.