quick help: tempier rose bandol

[TheEngineer]

I love Tempier Rose and you can think of it like a soft red versus a typical light rose. It's got structure and body but lacks the fruit density of a red, almost like an aged pinot without the aged tertiary flavours. (BTW, IK's noodles had me hungry instantly!)

As such, it can go very well with vegetarian foods. I's throw it against a Fritata like these ones if you want to stay with the egg theme.

http://www.foodnetwork.com/recipes/alton-brown/frittata-recipe/index.html

The only thing for me is that while it is a complex rose, I still serve it slightly chilled and as such, the texture of potatos and beans don't work for me.

I's also think of mediterean salads and pasta dishes. I like this one but just replace the pancetta with a truffle infused olive oil (http://www.foodnetwork.com/recipes/food-network-kitchens/pasta-with-escarole-recipe/index.html)