If you have not tried quail now is the time! It has a moist flavor that is similar to dark meat on a chicken and grilling it enhances the flavor to perfection! Even though I am calling this an “elegant” meal, the best way to eat quail is with your hands. You may start off with a fork and knife, but they are small and tasty and the best way to get all the meat off, and trust me you will want to, is to pick it up and chow down! Start off your dinner party or date night dinner with a fabulous soup packed with Fall flavors and beta carotene! I would choose to serve a sweeter wine with the soup, such as a Fume Blanc or a Viognier. However, do serve a Pinot Noir with the entrée – it is a perfect match!
Grilled Quail with Mixed Mushrooms and Cipollini Onion Ragout
Poached Anjou Pears filled with Pecans, Bacon and Bleu Cheese
Gloria Ferrer Carneros Pinot Noir (California)