Belle Glos + Food Pairing
Belle Glos Pinot Noir ‘Las Alturas’: Elevating Excellence in Every Sip
Indulge in the world of Belle Glos Pinot Noir as we explore the captivating allure of their ‘Las Alturas’;
edition. Nestled in the renowned Santa Lucia Highlands, the ‘Las Alturas’ vineyard imparts a unique
character to this wine, exemplifying the brand’s commitment to quality. With its rich, velvety texture
and intricate layers of flavor, this Pinot Noir boasts luscious dark fruit notes accompanied by a hint of
spice. Belle Glos continues to redefine elegance with each bottle of ‘Las Alturas’ offering wine
enthusiasts a sensory experience that encapsulates the essence of the region and the artistry of
winemaking.
Thai Pepper Chicken Stir Fry
Ingredients:
6 boneless/skinless chicken thighs (or two chicken breasts), cut into small pieces
1 tsp cornstarch
2 tsp rice wine
2 tbsp olive oil, divided
1 red, 1 yellow and 1 orange bell pepper, cut into strips
2 carrots chopped
1 yellow onion cut into slices
1 bunch scallions, cut into pieces
3 heads baby bok choy, rinsed and chopped
4 large cloves garlic, minced
4 thai chilies, chopped
1 ½ tbsp fish sauce
1 ½ tbsp soy sauce
1 heaping tsp sugar
20 thai basil leaves
20 mint leaves
1/3 c chicken stock
¾ c salted whole cashews
Directions:
Mix chicken with cornstarch and rice wine
Heat 1 tbsp oil in a wok or large skillet. Add carrots, onion and scallions and stir-fry approx 3 minutes, stirring constantly. Add bell pepper and stir-fry an additional 2 minutes. Remove to a bowl.
Heat remaining tbsp oil in wok. Add garlic and Thai chilies and stir-fry until fragrant, about one minute.
Add chicken and stir-fry until no longer pink.
Add fish sauce, soy sauce, sugar and chicken stock. Toss well with chicken.
Add basil leaves, mint leaves, bok choy, bell pepper mixture and cashews. Stir-fry for an additional 2 minutes.
Cover to wilt bok choy.
Serve over basmati rice.