You know that moment the morning after a couple too many drinks when you first wake up, and realize that you forgot to put the cork in the bottle of red, that you opened much too late and drank only half a glass out of?
And it’s sort of heart breaking that that lovely bottle that so many grapes died for is now just going to be thrown down the drain?
And you think, well, maybe I opened it late enough and you put the cork back in it and hope for the best, but by the time you open it up the next day (lord knows you’re not trying anything boozy that night) it’s absolutely tragically off.
I can’t be the only one who does that right?
So recently a friend of mine suggested red wine salt as a solution, and my brain nearly exploded.
There is a use for corked and terrible left over wine?
How am I only just figuring this out?
It’s a day full of questions.
Here’s what you need to know.
You take that wine, you reduce it down like crazy, and when it’s a thick syrup you stir in a whole bunch of coarse salt, and then you spread it on a tray and let it sit out overnight.
And the next day, unlike the last when you woke up knowing that you’d ruined a bottle of wine, you wake up to something wonderful. Something that will instead add a bit of depth to your steak dishes, and gussy up a piece of duck, and look tres chic on your dinner table when you’re entertaining. Or bottle it up and give it as a hostess gift!
Just don’t tell them that really, it’s just the cheapest salt around with an old bottle of wine.
Red Wine Salt
1 bottle of Red Wine (give or take a glass)
2+ cups of Rock Salt
In a medium pot over medium heat reduce wine until it becomes a thick syrup. This will take about 30 minutes.
For every tablespoon of liquid that you have add in 1 ½ cups of salt
Mix together well and spread on a baking sheet lined with parchment paper.
Allow to sit out overnight, or until very dry.
Bottle up and give as gifts, or save for you