After much discussion here and on UK board, I decided on a Pinot Noir with my stuffed quail. I managed to find a `06 PN from Schug in my cellar.....whisper my only PN too!
The quail was boned out, quite easy, and stuffed with a mushroom and bacon duxelle. Then wrapped in proscutto and roasted in the oven for 15 minutes. Have to think the ham did not work, added zippo to the flavor.
WTN: `06 Schug Carneros Pinot Noir.
14.5% alc, price unknown, good natural cork. Chilled slightly, not decanted. Believe this wine is blended from 6/8 vineyard plots?
Color. Light burgundy.
Nose. Fun with violets, strawberry, cola, "kirsch" from across the tale. Initial funk blew off quickly.
Initial palate thoughts were light to medium bodied, dry, tart, sour cherry. Very good acidity, nicely integrated tannins, strawberry, cranberry. "Semi sweet flavor" was a comment I only found on day 2.
I enjoyed the wine experience but did not think it was the greatest match with the quail.
With pork cutlet on day 2, superb with hints of ripe fruit. Stood up really well over 24 hrs.