Quail grilled in vine leaves – Piment d'Espelette
1 / 4Quail grilled in vine leaves with Piment d'Espelette.
Preparation
Why this wine?
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Tips & insights
- Soak the brined vine leaves thoroughly so they are not too salty.
- Marinate the quails before grilling with oil, Espelette, garlic and lemon.
- Wrapped in vine leaves, the little birds stay juicy and take on a fine smoky note.
- Grill over medium embers and turn regularly so the leaves do not burn.
- Before serving, drizzle with a little lemon juice and season with coarse sea salt.
Frequently Asked Questions
Which wine pairs with quail grilled in vine leaves?
The Gigue. Its lively, dark fruit and fine tannins catch the gentle heat of the Espelette and the smoky note of the vine leaves. The wine stays light enough for the delicate quail meat.
Can I prepare the quails without a grill?
Yes. Sear the wrapped quails all over in a pan and finish them in the oven at 200 °C. The smoky note is then missing, but the aroma of the vine leaves and the Espelette is preserved.
What can I use instead of Piment d'Espelette?
Piment d'Espelette is mild and fruity. As a substitute, use sweet paprika with a small pinch of cayenne. Dose carefully, as the heat should accompany the quail, not mask it.
How many quails do I count per person?
As a main course, count two small quails per person, or one for large birds. As a starter, one small quail is enough. Serve bread and a salad alongside when the portion takes the leading role.
