Made using Willamette Valley pinot noir and pure, solar-evaporated fleur de sel from Guatemala, this wine-infused salt is bursting with bold, yet nuanced flavor. Try it sprinkled on maple-glazed coho salmon, paprika-rubbed pork loin or roasted root vegetables—it’s even great when pinched over your favorite ice cream.

Carefully curated by Portland’s own Mark Bitterman, each beguiling salt in the Bitterman’s collection will elevate any meal.