quick help: tempier rose bandol

[VouvrayHead]

Serving 2008 Tempier Bandol Rose tomorrow for my mom's birthday.

Pairing needs to be vegetarian, but not vegan.

I'm thinking classic breakfast fare: scrambled eggs, hashbrowns, etc.
Thoughts? Any and all ideas welcome if you've had tempier rose (I have not, but am surely looking forward to it! will post notes.)

[Innkeeper]

SWEET & SOUR EGGPLANT SOBA:

1 ½ T Sesame seeds
1 lb Eggplant
1 Red Pepper
1 Small onion chopped
1 tsp Chinese (roasted) sesame oil
1 tsp Minced garlic
Pinch dried red pepper flakes
1 C Tomato sauce
¼ tsp Ground ginger
½ tsp Granulated garlic
1 ½ T Soy Sauce
1 ½ T Apple cider vinegar
1 ½ T Honey
½ T Arrowroot
¼ C Chopped cilantro
½ lb Wild yam soba

Roast eggplant and pepper*. Toast sesame seeds in heavy saucepan, and set aside. Nuke onion with oil, garlic, and red pepper flakes. Peel, seed, and chop eggplant and pepper. Combine tomato sauce, ginger, granulated garlic, and soy sauce in a saucepan. Add eggplant, pepper, and onion mixture. Bring to boil and simmer 20 minutes. Place soba in boiling water, simmer eight minutes, drain, and rinse with hot water. Combine vinegar, honey, and arrowroot in a bowl. Add to sauce off heat. Stir till thick. Drain soba, and place on a warm platter. Nap with sauce, and sprinkle with cilantro and sesame seeds. Serve hot.

*To roast vegetables: Wash and dry them. Cut stem off eggplant, cut in half lengthwise, and put in ungreased roaster face down along with whole pepper. Roast uncovered at 375 degrees for 34 minutes, turning pepper over once halfway. Remove from oven, cover, and cool. Can be done in morning, and let sit all day till you are ready to prepare dinner.

[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)

[VouvrayHead]

Thank you both!
The soba looks awesome. I have some gluten-free soba on hand, so I will be trying that soon, though I don't think today (only half of us like eggplant).

I may do a beet green fritata with a Mediterranean salad.

Thanks again!

[VouvrayHead]

I posted notes on the wine under rose.
I ended up serving:

Sliced golden beets (boiled first) as the base for a salad. I topped with cucumbers and a vegan goat cheese-esque topping made with chives, capers, dill, lemon juice, and vegannaise (an outstanding faux mayonnaise).

A 4 ingredeint fritata: Beet greens, eggs from our backyard chickens, salt, pepper

Quinoa pasta with olives, capers, sun-dried tomatoes, garlic, and safflower oil from a barrel of oil-cured olives

'Twas all quite lovely.

Will try that soba recipe soon!

[andrawes76]

yum this sounds delicious.