How to Pair a Rosé

I've had a good bottle of rosé in our wine refrigerator for I don't know how long, and I was starting to worry about it going bad before we could drink it. The problem is that I didn't what to drink it with. I don't think of rose as a sipping wine, but a wine that needs to be drunk with some kind of food.

I started my search and quickly found that rosé goes particularly well with tomato based dishes that contain seafood. So a shrimp creole would have been perfect. Problem was, last night, I was determined not to go to the grocery store. I made it my goal to prepare dinner with only what I had in the kitchen. Upon further searching, I learned that egg dishes go well with rosé, too. And there I had it...a frittata.

So, I grabbed some chipotle chicken sausage links and tortillas from the freezer, some leftover manchego cheese, and my last 4 eggs from their carton and went to work on my creation. Turns out that rosé pairs perfectly with a frittata. We should have figured that out earlier because we have missed out on rosé and frittatas for way too long.

Chicken Sausage and Manchego Frittata
Serves 2 with leftovers for breakfast the next morning

1 tbs. olive oil, divided
1/4 red onion, chopped
1 clove of garlic, minced
1 link of spicy chicken sausage, cut into thin disks
4 eggs
1/4 cup milk
1/2 cup shredded manchego cheese, divided
1/2 tsp. chili powder
salt and pepper
two small flour tortillas
Frank's Red Hot Sauce

Preheat the broiler. In an oven-safe small skillet over medium-low, sauté the onion and garlic in 1/2 tbs. olive oil until softened. Add the sausage disks and heat through. In a separate bowl, whisk the eggs, milk, small handful of cheese, chili powder, and salt and pepper. Take the skillet off the heat, add sausage mixture to bowl with egg mixture. Whisk to incorporate everything.

Wipe skillet with a paper towel. Heat 1/2 tbs. oil over medium low heat. Add egg and sausage mixture. Cook until the bottom sets and starts to brown and the top begins to set. Transfer to a low rack of oven. Let broil for about 5 minutes or until the top has set and is beginning to brown, but making sure it doesn't burn. Meanwhile, toast tortillas until just brown, about 3-5 mintues.

Remove frittata from the oven and transfer to a plate. Place one tortilla in skillet and top with cheese. Slide fritatta on top of the tortilla. Top with another tortilla and sprinkle with cheese. Put back under broiler until cheese melts. Cut into wedges and serve with chopped tomatoes and hot sauce.