Food and wine pairing

Photo de Alpha (CC BY-SA 2.0)
https://www.flickr.com/photos/avlxyz/4400367185/

Grilled quail with sweet spices

Sweet spices : star anise, cinnamon, cardamom, clove, turmeric, nutmeg, saffron, vanilla… These are spices that bring a sweet and fragrant flavor, a warm or aromatic complexity, sometimes slightly spicy, but never harsh, burning, or strong.

Synonyms

Grilled quail with mild spices
Grilled quails with mild spices
Grilled quails with sweet spices

This dish pairs well with 3 drinks :

Crozes-Hermitage rouge

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 1 year.

Aging potential (estimation) : 3 to 6 years old.

>dish info

Lalande de Pomerol

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 2 years.

Aging potential (estimation) : 6 to 12 years old.

>dish info

Margaux

Still red wine(s)

Serve at 16-18°C or 61-64 °F.

Can be drunk from : 5 years.

Aging potential (estimation) : 10 to 30 years old.

Prefer a pairing with a fruity wine with soft tannins.

>dish info