Simmer the wine, in a heavy saucepan over medium low heat until thick and syrupy, about 20 to 30 minutes. Wine should coat the back of a spoon and reduce to just a few tablespoons. Be careful towards the end of the process as it can quickly turn very syrupy and burn.

Allow to cool slightly. Add 2 cups of sea salt to the pot and stir to allow the salt to absorb the wine. If the mixture is very wet and/or wine still remains, add another half cup of salt. (Rule of thumb: I use about 1 ½ cups salt for every tablespoon of reduced wine.)

Spread the salt on a baking tray and allow to air dry for at least 24 hours. Stir the salt occasionally to prevent any sticking. Once dry, store in airtight jars.