What's Going on Here: Duchman Winery Montepulciano Wine, Sage and Porcini mushrooms paired together provide an earthy blend of flavors that will match up well with the richness of beef, pork, and lamb, roasted vegetables, and even your favorite pizza. Used to season or as a finishing salt (or both), you can create a both a unique flavor profile and a colorful visual finishing touch to your favorite foods.
How to use it: Any cut of beef, lamb, wild game, pork or poultry including whole roasted chicken or turkey, or boneless/skinless cuts. Also great on roasted potatoes, sweet potatoes, hearty winter vegetables, or in a vinaigrette! Click on the Recipes tab above for some Wine Infused Salt recipes!
Method: As with all of our salts, this can be used as a dry brine, basic seasoning salt, or finishing salt.
To Dry Brine: Apply generously (1/2 to both sides of cuts of meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet and refrigerate uncovered until it's time to cook. Remove meat from the fridge 45-60 minutes and let it rest at room temperature prior to cooking. This process will result in a dramatically improved flavor, texture, and residual moisture (juiciness) of your meat dishes. Check for seasoning after cooking and apply more if needed, to suit your taste.
To Season Seafood and Vegetables: Simply apply ½ to 1 teaspoons per serving prior to cooking. Add more to taste if needed prior to serving.
Vinaigrettes: Simply season to taste.