Stuffed quail..which wine to serve?

Going to debone, make a mushroom duxelle stuffing, wrap in prosciutto and roast.

Which wine to serve, do not have a clue!!

i would think something lightish, dryish and aromatic(ish). Alsace would come to mind; but many other possibilities. sounds good.

I think a Pinot may be delicious with the earthy flavor of the mushrooms and addition of the prosciutto.

An herbal, as opposed to citrus, sauvignon blanc for a white?

Burgundy Pinot Noir Burgundy, That's it, look no farther.

[Jenise]

What Lou said.

Zero Pinot Noir in my cellar. How about something from Spain, a nice fruity red?

I'm doing something very similar this weekend - roasted quail on a mushroom ragout. Natural match is Burgundy. Which is why I am being an iconoclast and serving it with an 82 and an 83 Palmer!

This dish begs for red Burgundy.

This dish begs for red Burgundy.

Or a Nebbiolo based wine.

[Jenise]

That would be an excellent choice too, Bill. But we're all skipping over something here: how is it that Mr. Parsons has ZERO pinot noir in his cellar? Have we finally found the chink in his armor?

How about a bigger Cru Beaujolais, Bob? Especially one with a bit of age on it. If you don't have any of those, maybe you could get Tim to do an emergency shipment?

Mark Lipton

That would be an excellent choice too, Bill. But we're all skipping over something here: how is it that Mr. Parsons has ZERO pinot noir in his cellar? Have we finally found the chink in his armor?

Wrong, just found a`06 Schug Carneros PN...so there!
No time to dilly dally, have to get my outfits ready. Rodeo!

How about a bigger Cru Beaujolais, Bob? Especially one with a bit of age on it. If you don't have any of those, maybe you could get Tim to do an emergency shipment?

Mark Lipton

That is a good thought Mark.
Sounds like Tim`s cellar needs some thinning out, especially with his in-house probation officer looking over his shoulder!

The important danger in this dish, oeno-food-o match speaking, is the salt in the prosciutto. If it is less, then almost any red will work. If it is more, then I want to shift towards lighter reds (e.g., gamay) or dry rose wines.