Wine in your glass, wine in your food, and now, wine infused spices to accompany your meal. What will they think of next?
Jacobsen Salt Co. and Woodbridge by Robert Mondavi have partnered up with a limited edition salt set. The pair of Chardonnay and Cabernet Sauvignon-infused salts are perfect for summer grilling and even baking.
Combining Jacobsen Salt Co.’s artisanal salts, harvested from the pristine waters off the Oregon Coast with California staple’s Woodbridge by Robert Mondavi Chardonnay and Cabernet Sauvignon, the unique salt duo delivers the coastal flavors of summer right to your table.
Celebrity Chef Alex Guarnaschelli gets the grilling season going with mouthwatering summertime recipes especially created to pair with the wine infused salt duo. Recipes include Crab Macaroni & Cheese, Mexican Street Corn Salad and a Woodbridge Watermelon Chardonnay cocktail, all of which use the new wine infused salts.
“This is one of those cocktails that stuns with the wine-laced watermelon ice cubes. The acidity the Woodbridge by Robert Mondavi Chardonnay gives the sweet watermelon is delicious,” said Guarnaschelli. “This recipe can be made in advance, and can be doubled or tripled for a giant pitcher. A note about the wine salt: if your salt is slightly chunky, don’t be afraid to lightly crush it to make it finer. You can also use the watermelon ice cubes and salted rims for a margarita.”
The Jacobsen Salt Co. and Woodbridge by Robert Mondavi wine infused salt set is currently available at www.jacobsensalt.com for $18. Use the code “WOODBRIDGE” for 35 percent off your purchase.
Woodbridge Chardonnay Watermelon Cocktail
By Alex Guarnaschelli
Servings: 4 cocktails
Watermelon Ice Cube Ingredients:
5 cups fresh watermelon, cubed (no rind, no seeds)
¼ cup Woodbridge by Robert Mondavi Chardonnay
Simple Syrup Ingredients:
½ cup water
⅔ cup sugar
Cocktail Mix Ingredients:
10 ounces (1 ¼ cups) chardonnay
2 Tbsp fresh lime juice
10 ounces (1¼ cups) sparkling water
1 ½ – 2 Tbsp Woodbridge by Robert Mondavi x Jacobsen Chardonnay Salt
1. Make the watermelon ice cubes. Puree 4 cups of the watermelon and chardonnay in the blender until smooth. Pour into a 14-cube square ice cube tray. Fill each to the brim. Freeze. Set aside the remaining cup of watermelon.
2. Make the simple syrup in a small saucepan. Heat and stir the water and sugar until the sugar dissolves, 2-3 minutes. Cool. Separately, sprinkle 1 teaspoon of the wine salt on the remaining watermelon. Refrigerate.
3. Lightly wet each rim of 4 highball glasses with a little chardonnay. Sprinkle the remaining salt in a small dish and coat the rims with a scant, even layer of the remaining salt. In a large bowl, stir together the simple syrup, Chardonnay, lime juice and sparkling water. Add 3 watermelon ice cubes to each highball glass and fill about ¾ full with the mix. Top the liquid in each with a couple pieces of the remaining salted watermelon.
