Christmas is a time for celebration, and what better way to celebrate than with a delicious festive recipe paired to perfection with the Stellenzicht Arenite Syrah? This South African red wine is known for its rich flavors and smooth texture, making it an ideal companion for a special holiday meal.

The Arenite Syrah is made from carefully selected grapes grown in the Stellenbosch region of South Africa. The unique terroir of this area, with its well-drained soils and cool climate, gives the wine its distinctive character. With its deep red color and complex aromas of blackberries, plums, and spices, this Syrah is sure to impress your guests.

But what makes this wine the perfect pairing for our festive Christmas recipe? The answer lies in its bold flavors and balanced acidity. The Stellenzicht Arenite Syrah has a medium-bodied palate with velvety tannins, which complement the rich and savory flavors of the coq au vin phyllo chicken pie with a Syrah and mushroom sauce.

INGREDIENTS

¼  cup (60ml) olive oil

6 chicken thigh fillets, cut into pieces

2 bacon rashers, chopped

1 carrot, roughly chopped

1 onion, roughly chopped

1 celery stalk, roughly chopped

150g button mushrooms, halved

6 thyme sprigs, leaves picked

½ cup chicken stock

1 ½ cups Arenite Syrah

Phyllo sheets

100g butter, melted

METHOD

Preheat oven to 180C. Grease and line the base of a 20cm springform pan.

Heat 1 tablespoon oil in a deep fry pan over medium-high heat. Add half the chicken and cook, turning, for 3-4 minutes until golden, then transfer to a plate. Repeat with another 1 tablespoon oil and remaining chicken.

Wipe pan clean, then heat remaining 1 tbs oil. Add bacon and cook for 2 minutes or until slightly crisp. Add the carrot, onion, celery, mushroom and thyme, then cook for a further 3-4 minutes until fragrant. Add the stock and wine, then return the chicken to the pan with any remaining flour. Season and bring to a simmer, then reduce heat to medium-low and cook for 20 minutes or until thickened. Set filling aside to cool.

Prepare the pastry. Lightly brush or spray a loose-bottomed spring form pan with olive oil. Then drape a sheet of filo pastry in the centre of it at an angle, with about half of it hanging over the edge. Repeat with the other 4 sheets of pastry, rotating the pan as you go so that the whole of the bottom of the pan and the sides are covered with pastry. Brush lightly with olive oil between each layer.

5 sheets filo pastry,3 tablespoons olive oil

Tip the filling into the centre of the pan, on top of the pastry, then gather the overhanging pastry over the top of the pie, scrunching a little as you do. Brush a final layer of olive oil over the top.

Bake for 30 minutes or until the pastry is golden and crispy. Serve immediately

Pairing this coq au vin phyllo chicken pie with the Arenite Syrah will elevate your Christmas dinner to a whole new level. The wine's bold flavors of blackberries and spices will complement the savory taste of the bacon and mushrooms, while its smooth texture and balanced acidity will cleanse your palate between each bite.

So, this Christmas, treat yourself and your loved ones to a festive feast with coq au vin phyllo chicken pie with a Syrah and mushroom sauce and a bottle of Arenite Syrah. Cheers to a memorable holiday season!

SHOP ARENITE SYRAH