Remember when everyone’s kitchen had the blue Morton salt container with the umbrella girl, and salt was just salt? Me, too, but salt hired a really good P.R. team and within the past few years it’s done a condimendible transformation. Every cook recommends a different salt and turns up his or her nose at all the other sub-standard salts, whereas some of us in the tastebud-deprived category feel bewildered and left out, unable to distinguish between the salt hierarchy. Never admit that you might belong to this group.
With chardonnay smoked fleur de sel, you’ll taste and feel the difference. The salt is smoked over oak barrels formerly used to age wine, imparting a flavor so refined, so superior to anything you thought salt could be, it must be tasted to be believed. It’s absolutely…saline.
Keeping up with the Joneses now involves being vaguely snobby about pretty much everything, not just the big ticket consumer items, so get with the program and make sure you’ve got superior salt before the neighbors start talking.
