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Friends, it’s an honor to provide a DIY recipe for the Wine Club for Women blog. With the abundance of herbs that are currently available to us, it’s a great time to create seasoning salts—particularly wine seasoning salts. In the recipes below I chose a Cabernet Sauvignon and another using a buttery Chardonnay. Imagine using the Rosemary Cabernet Seasoning Salt on vegetables or grilled meats like steaks or burgers. I’ve used the Sage and Chardonnay Seasoning Salt in a similar manner. It’s an extra special surprise when used on your Thanksgiving turkey or even Corn on the Cob! These salts make a lovely hostess gift. If you make either of these recipes, I’d love for you to tag me on Instagram so I’m able to say hello and cheer you on.

XO Tammy

Rosemary and Cabernet Sauvignon Seasoning Salt

2 cups of Cabernet (anything you like to drink) 1 cup of salt (I used Himalyan Pink Salt) 1 TBSP Rosemary, finely chopped 1 heaping tsp of lemon zest

Pour the wine into a small, heavy bottom stockpot. Bring the wine to a boil, over medium heat and continue to simmer until the wine becomes slightly thickened and is reduced to about 3 tbsp. This will take about 20-30 minutes. Remove from heat, add in the salt, Rosemary and Lemon zest and stir to combine. Pour the salt mixture on to a cookie sheet to dry. See recommended drying options below.

Sage and Chardonnay Seasoning Salt

2 cups of Chardonnay (anything you like to drink) 1 cup of salt (I used Kosher Salt) 1 TBSP Sage, finely chopped 1 heaping tsp of lemon zest

Pour the wine into a small, heavy bottom stockpot. Bring the wine to a boil, over medium heat and continue to simmer until the wine becomes slightly thickened and is reduced to about 3 tbsp. This will take about 20-30 minutes. Remove from heat, add in the salt, Sage and Lemon zest and stir to combine. Pour the salt mixture on to a cookie sheet to dry. See recommended drying options below.

Drying Options:

• You can place it in the oven using your lowest temperature setting, stirring and checking on it every 15-20 minutes. This drying technique will take about 1 to 2 hours, depending on your oven temperature. Just watch closely so it doesn’t burn.

• You could also place it in a dehydrator. Set the temperature to 115 degrees and let it dry for several hours to overnight.

• Additionally, you could just leave it set on your counter to dry for 1 to 2 days being sure to stir it up a few times during drying time.

Once you’re sure it’s dry, you can place it in a tightly sealed container and store in your pantry. Use it within 6 months.

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Written by Tammy Batcha.

Tammy Batcha is a native of Frederick County, VA and currently resides in Middletown, VA, with her husband Tom. They both share a love of organic gardening and are currently working on transforming their lawn into a nature loving paradise. You can connect with Tammy on Instagram. www.instagram.com/tammybatcha