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Dan Soloway

Dan is the founder of Kitchen Options

added over 1 year ago

I have never used wine salts, though I have seen multiple recipes for making the product. Might want to sprinkle it over a beef tenderloin (filet mignon). Steaks get seasoned with salt and Bourdeaux wine is often paired with beef (more usual to be Cabernet Sauvignon). How bad could it be?

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added over 1 year ago

Or maybe light sprinkle on choclate bark or pudding?