Mendoza sits in the rain shadow of the Andes at four and five thousand feet, and the Malbec that struggled there turned into the grape Argentina is known for. This salt is made the slow way — a good bottle reduced down to a syrup, folded through coarse salt, and dried low for six hours until it crystallizes deep burgundy. It smells like a wine cellar and it costs what it costs because there is most of a bottle of wine in every kilo.
Finishing only — the color and the wine notes are lost to a hot pan. A pinch on rested steak just before it goes out, on roasted beets, on dark chocolate, on good vanilla ice cream, on the rim of a glass.
Coarse sea salt, Malbec wine, cracked black pepper, rosemary.
