F&W Pairing - Roast Quail

Quail, a nice entrance into eating gamey bird.

It has a more assertive flavour than chicken, but not as strong as duck.

Pinot Noir / Chardonnay work well with quail;

with the Saba dressing (cooked grape must) used in this recipe, Pinot would be my pick.

The sweetness of Saba matches a bright and fruity Pinot Noir.

42 Degrees South Pinot Noir ($200)

Calmel & Joseph Villa Blanche Pinot Noir ($140)

Karl May Pinot Noir ($130)

The rosemary marinade offered the earthy and woody characteristics to the dish;

A 'GSM' blends from Languedoc / Grenache blend from Empordà would also make a great match, especially the Martí Fabra which has the aroma of red fruits along with Balsamic and earthy notes.

Martí Fabra Selecció Vinyes Velles ($200) 

Calmel & Joseph Terrasses du Larzac ($210)

INGREDIENTS

Roasted Quail

4 jumbo quails (spatchcock)

4 cloves of garlic (minced)

Sprigs of rosemary (finely chopped)

1 knob of butter (melted)

Saba dressing or aged Balsamic vinegar

Olive oil

Salt & pepper

Grilled Vegetables

1 aubergine 

1 red bell pepper (seeded)

1 yellow bell pepper (seeded)

1 tbsp Balsamic vinegar

2 tbsp extra virgin olive oil 

Salt & pepper

HOW TO MAKE THIS RECIPE

Roast Quail

1.Marinade the quails all over with rosemary, garlic and olive oil in a bowl, cover, and refrigerate for several hours, up to overnight. Bring the quails to room temperature before cooking.

2.Line a baking tray with tin foil and put into the oven; Preheat oven to 200°C.

3.Heat a cast-iron griddle until smoking hot. Season the marinated quails with salt & pepper on both sides. Place quails onto the hot griddle pan, skin side down, and sear for 2 minutes. Flip, and cook for another minute. 

4.Transfer to the preheated baking tray, skin side up, and roast in the oven for 8 minutes. Brush the quails with melted butter and roast for 2 - 4 minutes more. (10 - 12 minutes in total, depending on the size of the quail and oven temperature)

5.Remove from oven, drizzle with Saba dressing and serve. 

Side Dish - Grilled Vegetables

1. Slice the aubergine into 1/2 inch thick; Chop the bell peppers into bite-size pieces.

2. Place a griddle pan over medium-high heat. Drizzle the vegetables with oil to coat lightly, sprinkle with salt & pepper.

3.Working in batches, grill the aubergine until lightly charred and tender, about 4 - 6 minutes; Add bell peppers onto the griddle and fry for 5 minutes. 

4.Arrange the vegetables on a platter; Whisk extra virgin olive oil, balsamic vinegar, salt & pepper. Drizzle the balsamic dressing over the vegetables, serve warm or at room temperature.

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