A sprinkling of high-quality salt can make any dish simply sing. For its flavorful finishing salts, Jacobsen Salt Co. gathers water from pristine Netarts Bay, on the rugged Oregon coastline. Using custom methods perfected by company founder Ben Jacobsen, the water is slowly evaporated until it naturally forms light, delicate salt crystals, which are hand harvested, dried and mixed with fragrant Pinot Noir from Oregon’s Willamette Valley, a region prized for its classic French-style wines. The medium to large flakes have a deep ruby hue and a bright, complex mineral flavor balanced by the wine’s earthiness and fruit. It’s a natural with steak and burgers, but also delicious over pastas and roasted mushrooms.The salt is sold separately or as a set with a Jacobsen logo-stamped stoneware salt cellar, hand thrown by a small ceramics studio in Portland using local clay and food-safe, lead-free glazes.