Infuserat Pinot Noir-salt

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.

I sprinkled this on roasted beets last night and the sweet red fruit notes from the wine really came through, making the whole dish feel fancier than it was. The flakes are delicate and melt nicely, and that Oregon Pinot Noir aroma is surprisingly rich for a salt.