Wine Pairing Notes from “The Hunter’s Table”
By Jessica Boone, Passalacqua Winemaker
I loved how easy this dish was to make – the tastiness-to-ease-of-cooking ratio was outstanding. I thought I might have to find a substitute for the Sandhill plum syrup, but thanks to the internet, I got a delicious sandhill plum syrup shipped to my door. I’m so glad I did – the syrup offers a flavor profile that’s completely different from red or black plums, with hints of cinnamon, nutmeg, and a subtle umami character that melded beautifully with the soy sauce and apple cider vinegar in the glaze.
(For anyone curious, I chose not to add the red pepper flakes because sometimes heat can get in the way of pairing with wine.)
The finished quail was slightly addictive: savory, not overly sweet, and remarkably wine-friendly.
Here are a few of my favorite pairings to go with the dish from the Passalacqua cellar:
- 2022 Chardonnay, Rued Clone – An excellent pairing – both the wine and quail enhance one another. The sweetness in the sauce brings out a hint of oaky sweetness in the wine. The breadth of this Chardonnay accentuates the quail’s flavors.
- 2022 Zinfandel, PQZ – For those who prefer a red, this Zinfandel was a standout. The smoky sweetness of this dish pushes the dark fruit and depth of the wine. The Zinfandel enhances the smokiness and umami character of the sauce and lets the quail flavor shine.
- 2023 Fiano - Honorable mention – Our Fiano consistently surprises with its versatility, and this dish was no exception. The Fiano has a wonderful weight that stands up to the sweetness of the sauce while enhancing the delicate quail flavors.
No matter what wine you pour, this Sandhill Plum Glazed Quail makes a beautiful case for how wild game and thoughtfully crafted wine can create something greater than the sum of their parts.
Editor’s Note: Keep an eye out for future winemaker pairings for “The Hunter’s Table” column in the future.