Infused Pinot Noir Salt
Wine reduced down, crystallized right into the salt flake
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Jacobsen starts with their Oregon flake salt, then works it through a Pinot Noir reduction until the flakes take on the wine’s color and concentrated fruit. What you get is a deep purple-red finishing salt with a short pop of tannin and dark fruit before the salt itself comes through. It’s not for the pot. Use it at the pass, right before the plate goes out — on a seared steak, on chocolate, on a soft cheese, on roasted beets. A small pinch does the work because the flavor is concentrated, not diluted like some infused salts end up being. One jar lasts a long time on a garnish station.
On a steakhouse pass you're always looking for a finishing move that doesn't require another sauce or another pan. This does that in one pinch — color, a wine note, and salt, applied right at plate-up. It earns a spot next to the flaky sea salt because it does a different job: garnish and flavor accent in the same motion, no extra prep, no extra dish to wash.
