Noble wild fowl in fruity-tart perfection
With a dish as delicate as roast quail, the right wine to accompany the food is crucial to perfectly emphasize the fine game flavours. This wine and food pairing celebrates the harmony between the tender meat of the small fowl and the tangy spice of the rosemary. The quail is pan-fried until golden brown, giving the skin a crispy texture while the meat inside remains juicy and aromatic. The addition of fresh grapes, which caramelize slightly in the gravy, provides a fruity sweetness that creates an exciting contrast to the strong rosemary jus. In fine dining, this dish is appreciated for its elegance and the complexity of the flavors, which develop enormous depth despite the short cooking time. The reduction of the jus requires artisanal precision in order to optimally bind the essential oils of the herb and achieve a silky consistency. Every component on the plate is designed to create an autumn-inspired taste experience that is enhanced by the right accompaniment in the glass. It is a dish for special evenings that captivates with its combination of forest aromas and fruitiness and sends the palate on a sophisticated journey.
Ideal wine pairing: Pinot Noir Mercurey AOC (Burgundy, France)
A Mercurey from Burgundy is the perfect choice for this dish, as this Pinot Noir has a structured tannin structure and a wonderful earthiness. The nose reveals intense aromas of red currants, dark cherries and a subtle hint of forest floor, which corresponds perfectly with the tart character of the rosemary. The fine but present acidity of the wine balances out the fat of the quail skin and at the same time harmonizes with the natural sweetness of the stewed grapes. Unlike the often very delicate wines of the northern Côte d’Or, a Mercurey has a somewhat more rustic strength that is able to cope with the subtle gamey flavor of the quail without overpowering it. The interplay between the fruity components of the wine and the reduction of the jus creates a harmonious depth on the palate. The velvety texture of the Pinot Noir envelops the tender poultry meat and leads to a long-lasting finish that emphasizes the spicy and fruity aspects of the dish in equal measure. This wine acts as a bridge between the earthiness of the rosemary and the freshness of the grapes, rounding off the entire composition to create a perfect culinary experience.
Further wine recommendations for this dish
Pinot Noir Baden QbA (Baden, Germany)
This Pinot Noir from the warm vineyards of Baden has a ripe fruitiness and an elegant spiciness that goes perfectly with quail. The aromas of ripe strawberries and a fine smoky note support the roasted meat, while the soft tannins gently accompany the dish. Ageing in large wooden barrels gives the wine a structure that can stand up to the rosemary jus without dominating the delicacy of the poultry. The result is a harmonious balance between the German Burgundy style and French poultry cuisine, which impresses with its freshness and clear fruit presence. The wine is very invigorating on the palate and gives the quail plenty of room to develop.
Blaufränkisch Leithaberg DAC (Burgenland, Austria)
A Blaufränkisch from Leithaberg is characterized by its cool minerality and a distinctive spiciness that harmonizes perfectly with tart herbs such as rosemary. The dark berry fruit and lively acidity structure pick up on the sweetness of the grapes and create a dynamic interplay on the palate. The chalky soils of the region give the wine a firmness that lends the dish a noble elegance. The peppery nuances of the Blaufränkisch in particular complement the jus in a very exciting way. An Austrian with a strong character that shows how well minerality and game can go together when the balance between power and finesse is maintained and the fruit is not too opulent.
Valpolicella Superiore DOC (Veneto, Italy)
This northern Italian wine made from the classic Corvina and Rondinella grape varieties offers cherry fruit and a fine almond note that harmonizes wonderfully with the delicate meat of the quail. The velvety texture and medium body of the wine do not overpower the tender poultry, but rather caress it in a charming way. The subtle bitter almond note on the finish forms an interesting counterpoint to the sweetness of the grapes. The light spiciness that the wine brings from the appassimento portion or the ageing in wooden barrels also makes it a suitable partner for rosemary jus. A very accessible yet profound companion that brings Italian joie de vivre to the plate and emphasizes the Mediterranean herbal notes of the dish.
Pinot Noir Walker Bay WO (Coastal Region, South Africa)
A Pinot Noir from cool Walker Bay in South Africa combines the elegance of the old world with the intense fruit of the new world. The maritime influences provide a fresh acidity that lightens the richness of the jus, while the aromas of raspberry and exotic spices enhance the grape accompaniment. The wine has a fine mineral vein that adds an extra dimension to the dish. Its silky tannins perfectly match the texture of the quail breast. It is a modern yet sophisticated choice, demonstrating that premium Burgundy grape varieties from overseas make excellent partners for classic game bird dishes, bringing both power and a cool finesse to the combination.
Patagonia Pinot Noir (Patagonia, Argentina)
This Pinot Noir comes from the cool south of Argentina and impresses with its clarity and pronounced red fruit. The long ripening period in the cool air of Patagonia gives the wine a precise acidity that interacts excellently with the caramelized sugar of the grapes. The fine earthy aromas and a subtle herbal spiciness reflect the rosemary in the dish. This wine is less opulent than its relatives from warmer regions and retains a dancing lightness that is ideal for small poultry. It brings an understated elegance to the table, focusing on the quality of the ingredients and refreshing the palate with a fine minerality and juicy fruit.
The recipe:
Roast quail with grapes & rosemary jus
Cooking utensils
- 1 ovenproof pan
- 1 Small pot (for the jus)
- 1 Kitchen twine
- 1 Meat thermometer
- 1 Fine sieve
Ingredients
Main ingredients
- 4 ready-to-cook quails approx. 150-180 g per piece
- 200 g seedless blue grapes
- 4 Sprigs of fresh rosemary
- 2 Tbsp butter
- 1 1 tbsp olive oil
For the Jus
- 100 ml red port wine
- 200 ml Poultry stock
- 1 Shallot finely diced
- Salt and pepper from the mill
Preparation
Preparation
- Wash the quails, pat dry and season inside and out with salt and pepper. Tie the legs together with kitchen string if necessary. Preheat the oven to 180°C.
Fry
- Heat the olive oil and 1 tbsp butter in an ovenproof frying pan. Sear the quails on all sides for approx. 5 minutes until golden brown. Add two sprigs of rosemary.
Cooking in the oven
- Place the pan in the oven and cook the quails for approx. 10-12 minutes. Then remove from the pan and leave to rest wrapped in aluminum foil for 5 minutes.
Sauce preparation
- In the meantime, sauté the diced shallots in the drippings. Deglaze with port wine and reduce considerably. Add the chicken stock and remaining rosemary and reduce by half. Pass the jus through a sieve.
Grape finish
- Melt the remaining butter in the jus. Cut the grapes in half, add to the jus and heat briefly until they soften slightly. Arrange the quails on the bed of grapes and pour the jus over them.
Recommended side dishes
- Creamy celeriac puree
- Fried polenta slices
- Blanched savoy cabbage with bacon
