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Red Wine Glass In Alto Uno
Red Wine Glass In Alto Uno
In stock
Sniff, swirl, and enjoy!
It’s impossible not to look classy with this wine glass in your hand. Sniff, swirl and enjoy! A modern and sleek red wine glass, the In Alto in red offers a large bowl to maximize wine aeration - this wineglass invites you to embrace the nuances of your favorite red wines.
Strong crystalline glass
An exclusive design by Aldi Cibic. This is an elegant range with contemporary lines and classic bowl is exceptional. This wineglass is light with laser cut rim and thin flat design to maximise stability.
The In Alto range of glassware from Bormioli Rocco is made with exclusive Star Glass crystalline glass for supreme clarity, and XLT for a strong, resilient wine glass. Perfect for both formal and casual events, the In Alto range is available in range of matching glassware.
Material: lead-free glassware
Volume: 560mL
Dimensions: 23.3cm H
Care Instructions: dishwasher safe, top shelf recommended
Product Specifications
Product Specifications
Material: Star Glass - XLT Treatment
Capacity: 560ml
Weight: 165g
Height: 23.3cm
Length: 9.96cm
Width: 9.96cm
Country of Origin: Italy
Care Instructions
Care Instructions
Dishwasher safe, top shelf recommended
Shipping & Returns
Shipping & Returns
We deliver to anywhere inside Australia, excluding Northern Territory. We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home in a timely fashion. Flat Rate Metro Delivery of $14.95 + FREE SHIPPING on all Metro orders over $149* More Info here.
BUY WITH PEACE OF MIND
We want you to be 100% satisfied with your purchase... In addition to your statutory rights Wheel&Barrow will gladly offer you the choice of an exchange, replacement, store credit or refund where products are returned within 14 days of delivery, in original packaging and accompanied by proof of purchase. You can return your order to any store nation wide or discuss further with our customer service team, contact details are below* You can read our full terms and conditions here.
BREAKAGE OR INCORRECT ORDER
We do our best to make sure all products are checked and boxes well packed in order to make it safely to their new home. If any breakage or mistake do occur be assured our local customer service team will be on hand to provide the solution that best fits your needs.
WEBSITE: Contact Us Here
EMAIL: website@wheelandbarrow.com.au
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SKU:111174
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Serves 4-6 INGREDIENTS 8 chicken thighs, bone‑in (or 1 whole chicken, cut into pieces) 1 bottle red wine 60mL brandy 100g plain flour Salt & freshly ground black pepper, to taste 100g smoked speck, cut into strips (lardons) 1 onion, finely chopped 20 pearl onions, peeled (or 6 small onions, halved) 250g swiss mushrooms 8 garlic cloves, lightly crushed 2 bay leaves 5 fresh thyme sprigs 2 tbsp tomato paste Fresh parsley, chopped for garnish METHOD 1. Prepare the chicken Place the chicken pieces in a large dish pour over the red wine. Cover refrigerate for at least 2 hours, or preferably overnight for maximum flavour. Remove the chicken from the wine pat dry. Reserve the wine. Preheat the oven to 180°C. 2. Coat braise the chicken Heat a large cast‑iron pot over medium‑low heat. Add the speck cook until crisp. Transfer to a plate lined with paper towel, leaving the rendered fat in the pot. Increase the heat to medium‑high. In a bowl, mix the flour with salt pepper. Working in batches, coat the chicken pieces in the seasoned flour cook in the pot, turning once, until golden on both sides (about 4–5 minutes each side). Transfer the chicken to a plate. 3. Combine with vegetables Add the chopped onion to the pot cook until softened. Add the garlic cook for 1–2 minutes until fragrant. Add the pearl onions (or halved onions) mushrooms cook for a further 3–4 minutes. Stir in the tomato paste cook for about 2 minutes, allowing it to darken slightly. Add the brandy deglaze the pot, scraping up any browning from the base. 4. Combine cook Return the chicken speck to the pot. Pour in the reserved wine add the bay leaves thyme. Bring to a gentle simmer. Cover the pot transfer to the preheated oven. Cook for 45-60 minutes, until the chicken is cooked through the vegetables are soft. Remove from the oven. Discard the herbs bay leaves, then remove the chicken set aside. Place the pot back on the stovetop simmer the sauce to reduce thicken slightly, skimming any excess fat from the surface. Return the chicken to the sauce warm through. TO SERVE Serve garnished with chopped parsley a creamy bed of mashed potatoes.
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