Canada, Canadian wines, Niagara, Pinot Noir, Queenston, Red wines, Wine and Dine, Wine and Food, Wines from Canada
Grilled Quail with Cherries and Thyme
Aug
An elegant barbecue dish for balmy summer evenings, paired with a wine from Canada
A Canadian wine for a barbecue? That’s exactly what we suggest for Pinot Noir Day. Quickly grilled quail breasts served on warm grilled vegetables, accompanied by a light cherry-thyme jus: This dish brings the elegance of a festive meal to the grill without feeling heavy. The sweetness of the cherries mirrors the fruitiness of the Pinot Noir, and the tender quail meat, despite the grilled flavors, remains light enough for a summer evening outdoors. A sprig of thyme in the sauce adds the herbaceous note that makes this wine so special. Perfect for a small summer dinner for two that can still feel like something special.
Ideal wine pairing: Queenston Mile Vineyard Pinot Noir (St. David’s Bench, Niagara, Ontario, Canada)
A delicate aroma of cherries, strawberries, and beets unfolds on the nose, accompanied by slightly earthy notes and a hint of wild mushrooms. On the palate, the cherry aromas continue in an alluring way, underpinned by warm, spicy tones. The texture is velvety, the tannins supple, the acidity finely chiseled and well-integrated, with a long finish. The wine is aged for twelve months in used French oak barriques and comes from one of Niagara’s finest vineyards, St. David’s Bench. It is precisely this interplay of fruit, subtle spice, and supple tannins that makes it the ideal pairing for game birds such as quail: the sweetness of the cherries in the dish complements the wine’s cherry notes, while the earthy nuances of the jus mirror the subtle wild mushroom notes in the glass.
The recipe:
Grilled Quail with Cherries and Thyme
Equipment
- 1 Grill oder Grillpfanne
- 1 Kleiner Topf für die Jus
- 1 Sieb (zum Passieren der Jus, optional)
- Küchengarn (falls die Wachteln ausgelöst werden)
Ingredients
FOR THE QUAIL:
- 4 Quail Breasts or 2 plucked quails
- 2 Tablespoon of olive oil
- 2 sprigs of thyme
- Salt Pepper
FOR THE GRILLED VEGETABLES:
- 1 Zucchini
- 1 red bell pepper
- 1 small eggplant
- 2 Tablespoon of olive oil
- Salt Pepper
FOR THE CHERRY-THYME SAUCE:
- 200 g Cherries pitted (fresh or frozen)
- 100 ml Red wine
- 100 ml Chicken stock
- 1 Sprig of thyme
- 1 teaspoon of honey
- 1 TL cold butter
Instructions
PREPARATION:
- Pat the quail breasts dry, then rub them with olive oil, thyme leaves, salt, and pepper.
- Wash the zucchini, bell peppers, and eggplant, and cut them into even slices or strips.
- Marinate the vegetables with olive oil, salt, and pepper.
- Pit the cherries and cut them in half.
COOKING STEPS:
- To make the jus, bring the cherries, red wine, chicken stock, thyme, and honey to a boil in a saucepan and simmer over medium heat for about 10 minutes.
- If necessary, strain the sauce through a sieve, then stir in cold butter until it becomes glossy.
- Heat a grill or grill pan over high heat and grill the vegetables on both sides until they have light grill marks.
- Grill the quail breasts for 2 to 3 minutes on each side; the meat should still be slightly pink in the center.
- Remove the quail breasts from the grill and let them rest for 3 minutes.
SERVE:
- Arrange the grilled vegetables on two plates.
- Slice the quail breasts and place them on top of the vegetables.
- Drizzle the cherry-thyme sauce over the top.
- Garnish with a fresh sprig of thyme.
SIDE DISHES:
- Warm Flatbread
- Bulgur or Couscous Salad
- Toasted almonds for sprinkling
Nutrition
