Hot artichoke and spinach dip

RED WINE MYTHS DEBUNKED

HOT ARTICHOKE AND SPINACH DIP

By Leftfield Winemaker, Richard Painter.

Does cryptic wine speak have you heading for the hills instead of boldly ordering a bottle for the table? It’s time to raise a glass to ‘not giving a damn’ by debunking many of the myths that make drinking a drop an unnecessary minefield….

Reds taste best at room temperature

We’ve taken this tall tale as fact for far too long – put that bottle of pinot back where it rightfully belongs: the fridge. Notwithstanding the fact that Kiwi room temps are way too warm, red wines are more refreshing, drinkable and delicious with a slight chill. So, move over the tomato sauce and make way for a bottle of your favourite cheeky crimson varietal such as Leftfield’s Wholeberry Pinot Noir with its pink bubble gum flavours and hints of cinnamon.

Screw caps mean plonk

Simply not true. In fact, when it comes to keeping the quality of your wine better for longer, screw caps are far superior to corks. You don’t run the risk of breakage (we’ve all been there), end up with broken cork in the wine or need to take a bottle opener to your next BYO.

Each varietal needs its own glass

Nah. If you fancy sipping champagne from a cocktail glass or sav’ from a snifter then do just that – vino is vino no matter what you drink it from. Whether you sip or slug, swirl or swill, enjoy your wine however you want and don’t be put off if stemware isn’t at the ready.

Older wines are superior

A sweeping statement which can be swept under the rug. While some wines are made to age well, most aren’t and can actually get worse as they get older (join the club!). Savour it on the spot instead of saving it for later because you may find that when you come to open it down the track you’ll have to pour it down the drain.

Creamy and easy to prepare, this dip is sure to become a household favourite especially in winter.

Time: 30 minutes

INGREDIENTS

• 2 tbsp butter • 2 cups fresh spinach • 250 grams cream cheese, room temperature • 1/2 cup mayonnaise • 6 marinated artichoke hearts, coarsely cut • 2 green onions (scallions), chopped • 1/4 cup fresh Parmesan cheese • 1/2 cup cheese (Gouda,

Havarti or Colby all suitable), divided • 1 tsp Worcestershire sauce • 1 tsp hot sauce (such as tabasco) • Salt and pepper, to taste

METHOD

Preheat the oven to 175 C (350 F). In a frying pan, melt the butter, and then add the spinach. Let cool. Drain any excess liquid then chop.

Place the spinach and the remaining ingredients (except 1/4 cup of chosen cheese) in a food processor. Pulse a few times until the mixture achieves the desired texture.

Pour the mixture into an ovenproof dish, and garnish with the remaining cheese choice. Bake for about 15 minutes, or until the cheese is lightly browned.

Serve with corn chips, crackers or/and raw vegetables. Serves 6. Leftfield is an unconventional Kiwi wine brand with a range of delicious varietals including Wholeberry Pinot Noir, Albarino and Rosé. Bottles retail for $17.99 each and are available in all good grocery, liquor stores and online at leftfieldwines.com