I purchased a delicious Flor de Sel Vino from the Macia Batle winery while in Mallorca last year. It is a liquid salt made with red wine and herbs (basil, thyme, oregano) that comes in a spray bottle. It is brilliant on salads or as a marinade for grilling. My little bottle has come to an end, alas, and since it is almost impossible to buy more I would love to try making it myself.
I have a bottle of the Matonegro base wine and could add good quality salt to that. The problem is the next step: dried herbs or fresh? Cooked or just steeped?
Anyone have experience making such a thing? Any tips would be very welcome!