Merlot has been one of America’s most popular wine varieties.  Its quality, bouquet, and taste is relatively consistent from producer to producer.  Many people just ask for Merlot and not pay attention to the year or who the producer was.  However, in French Bordeaux it is almost always blended and it is careful blending that is largely responsible for its reputation.  Here is a sauce that can carry its flavor across many different dishes.

Roast Quail with Merlot Sauce

Serves 4

8 quail  (you can also use Cornish hens)

1 lb ground ham

Bay leaves

8 slices bacon

preheat oven to 450 degrees

Split each quail on the back leave breast joined.

Sprinkle with salt and pepper.

Divide the ham between the quail, placing in cavity with a bay leaf.

Wrap a slice of bacon around each bird and secure with a toothpick from one side.

Roast breast down for 5 min. in preheated oven.

Turn the birds and baste each with 2 tbsp. Of Hawley Merlot and roast for 10 min., breast up.

Shut off the oven; leave birds in the oven for another 8-12 minutes.

Serve on a nest of green noodles with Merlot Sauce. 

Merlot Sauce

Water or broth

Merlot (cooking quality)

*Flour

Pour excess fat from roasting pan and add 1 cub liquid (1/2 cup chicken broth, ½ cup Merlot).  Scrape bottom of the pan to loosen meat particles over low heat.  Simmer until partially reduced.  

*Another way is to add 1 or 2 tbsp. Flour to drippings before adding liquid.

 ***For the Quail dish, using the same merlot for the sauce would be a proper choice for dinner or you could choose a mature Bordeaux or even Pinot Noir***