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How to Make Wine Salt

Making Wine Salt -

I love wine salt and have been making it for years.

Basically, it is a simple season salt which combines a wine reduction with salt and herbs.

And…it is pure awesomeness!

It is delicious, simple to make and will last up to 6 months on your pantry shelf.

It also makes a very cool gift!

I made this particular wine salt recipe for Growing A Greener World TV a few years ago.

And we created a short video of how to make it for fun. (Click below to watch)

Video on Making Wine Salt.

Below, you will find the full recipe.

You can also listen to an audio version on how to make and use it here: Wine Salt Podcast.


A few tips:

  • Always use a wine that you enjoy drinking. The finished wine salt is only as good as the wine you start with. If you don’t care for the wine, reducing it will only concentrate the flavors you do not like. Eeek!
  • You can skip adding the herbs if you wish.
  • You can also change out the thyme and lemon zest I use here for whatever strikes your fancy. Rosemary with cabernet is particularly nice. I also like to combine sage with Merlot. Be experimental!
  • Your finished salt will last at least 6 months in the jar. After that, the flavors start to dissipate and it is time to make a new batch.
  • When using wine salt, go easy…it is salt. You don’t want to over do it.

 How to Make Wine Salt -


Click here for a printable version of the recipe


  • 1 bottle of wine (or about 2 cups if you pour yourself a glass of wine first)
  • 1 cup kosher salt
  • 1 tsp. lemon zest
  • 1 tsp. freshly chopped thyme leaves


1) Pour wine into a heavy-bottomed pan over medium heat. Start simmering until the entire contents are reduced down to just about 3 tablespoons. This takes about 20 minutes. Stir occasionally. You will know when it is done because it will suddenly turn syrupy. (Which means it thickens a bit and coats the back of a metal spoon.) Don’t go past that stage or it will burn!

2) Add the salt and whatever spices you like to use. (Citrus zest and savory herbs like rosemary, thyme, oregano, or sage all work well).

3) Stir well and spread the mixture onto a cookie sheet.

4) There are several ways to dry out the salt before storing, but the most important part is that you dry it completely without burning it. Use one of the following methods:

  • Oven: Dry slowly in a very low oven for 1-2 hours (the lowest setting your oven will go). Keep the door ajar if possible and check every 20 minutes or so. The wine salt can easily burn – so watch closely!
  • Dehydrator: A dehydrator is actually the easier way to go and you do not have to worry about burning it if you do it that way. Depending upon your setting, it will take several hours or overnight to dry completely.
  • Counter: You can also just set the pan on the counter to dry, stirring it every few hours. This is the slowest method and takse a day or so to dry completely.

5) Take out the salt and let it cool completely before pouring it into a tightly sealed container. Use within 6 months for best flavor.

6) Use the wine salt as you would any seasoning salt. Sprinkle it over foods before or after cooking.

Try it on:

  • Steaks and roasts
  • Stew
  • Roasted veggies
  • Root vegetables
  • Any grilled meat
  • Any savory dish that can use a splash of wine for flavor

But remember, it is a salt with very concentrated wine flavors. A little goes a long way!

So Tell Me…

Had you heard of wine salt before?

Are you going to try it?

Tell me in the comments!

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About the Author:

Theresa Loe is the founder of Living Homegrown® and the Canning Academy®. For 9 years, Theresa was the Co-Executive Producer & Canning Expert on the national PBS gardening series, Growing A Greener World®. Theresa homesteads on just 1/10th of an acre in Los Angeles with her husband, two sons and several disorderly but totally adorable chickens. Learn more about Living Homegrown here and about the Canning Academy here.