What is a good use for merlot salt?
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?
Or maybe light sprinkle on choclate bark or pudding?