A simple but sophisticated feel-good dish: Creamy creamed spinach, gently cooked poached egg and crispy roasted pine nuts – this combination is not only nutritious, but also incredibly flavourful. The subtle flavour of the spinach, the runny egg yolk and the nutty aroma of the pine nuts make this dish the perfect accompaniment to an elegant white wine.
➡ But which wine is best? In this article, you’ll find out why fresh white wines with a fine acidity structure, such as Pinot Blanc or Grüner Veltliner, are ideal for this dish – and why a mature Chardonnay is an exciting alternative! 🍷
🍷 Perfect wine pairing for creamed spinach with poached egg
Why is this dish particularly exciting for wine pairing? The combination of creamy spinach, poached egg & roasted pine nuts brings different nuances of flavour into play: ✔ Creamy, buttery texture (from the spinach & egg) ✔ Slightly bitter, green notes (from the spinach & herbs) ✔ Nutty roasted flavours (from the pine nuts)
➡ A wine that is too heavy or tannic would overpower this harmonious dish. Instead, it needs an elegant white wine with good acidity, mineral freshness & a fine fruit structure.
1st Pinot Blanc (Germany or Alsace, France)
✔ Warum passt es perfekt?
- Creamy, slightly nutty flavours harmonise with the spinach
- Fine freshness & subtle fruit balance out the creaminess of the dish
- Slight acidity ensures a pleasant balance with the poached egg
➡ Tip: A Pinot Blanc from Baden or a Pinot Blanc from Alsace provides just the right combination of freshness and creaminess.
2. Grüner Veltliner (e.g. from the Wachau or Kamptal, Austria)
✔ Why does Grüner Veltliner work so well?
- Tangy acidity & light peppery note emphasise the herbs in the spinach
- Delicate citrus flavours (lime, grapefruit) complement the freshness of the dish
- Mineral elegance & structure go perfectly with the poached egg
➡ Tip: A Grüner Veltliner Smaragd from the Wachau is an elegant choice.
3. matured Chardonnay (Burgundy or California)
✔ Why is Chardonnay an exciting alternative?
- Fine butteriness & subtle woody flavour match the creaminess of the dish
- Gentle acidity structure & elegant fruit (apple, pear, honeydew melon)
- A little more body that harmonises well with the egg yolk
➡ Tip: A Meursault (Burgundy) or a Californian Chardonnay with a light woody flavour is ideal.
Rahmspinat mit pochiertem Ei & gerösteten Pinienkernen
Kochutensilien
- 1 Topf für das Pochieren der Eier
- 1 Pfanne für den Spinat
- 1 Schneidebrett & Messer
- 1 Schöpfkelle für die Eier
Zutaten
Für den Rahmspinat:
- 300 g frischer Babyspinat
- 1 kleine Schalotte (fein gehackt)
- 1 Knoblauchzehe (gehackt)
- 100 ml Sahne
- 1 TL Butter
- Salz, Pfeffer, Muskatnuss
Für das pochierte Ei:
- 2 frische Eier
- 1 EL Essig
- 1 Liter Wasser
Für das Topping:
- 1 EL Pinienkerne (geröstet)
- Etwas frisch geriebener Parmesan
Zubereitung
- Rahmspinat zubereiten: Schalotte & Knoblauch in Butter anschwitzen, Spinat dazugeben & zusammenfallen lassen. Mit Sahne verfeinern & mit Muskatnuss abschmecken.
- Pinienkerne rösten: In einer Pfanne ohne Öl leicht anrösten.
- Eier pochieren: Wasser mit Essig zum Simmern bringen, Eier einzeln hineingleiten lassen & 3-4 Minuten ziehen lassen.
- Anrichten: Rahmspinat auf Teller geben, pochierte Eier darauf setzen & mit Pinienkernen & Parmesan garnieren.
