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Definition: quail
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Game sought after for its tasty meat, there are different species, including the common quail (Coturnix coturnix) and the Japanese quail, which has a less pronounced flavour and is also cheaper. Quail is eaten at 5 to 6 weeks, when it reaches a weight of about 200 g.
Quail can be prepared in a variety of ways: with grapes, stuffed, with foie gras, with mushrooms, grilled, roasted, barded, etc. It is best accompanied by a red wine that is not too strong, as the meat is delicate. A Burgundy or a red Loire wine will do the trick. With more flavourful preparations (wine sauce, truffles), opt for a more tannic red such as a Bandol, Fronsac, Pomerol or Saint-Émilion.
Quail can be prepared in a variety of ways: with grapes, stuffed, with foie gras, with mushrooms, grilled, roasted, barded, etc. It is best accompanied by a red wine that is not too strong, as the meat is delicate. A Burgundy or a red Loire wine will do the trick. With more flavourful preparations (wine sauce, truffles), opt for a more tannic red such as a Bandol, Fronsac, Pomerol or Saint-Émilion.