There’s a particular kind of pleasure in small, decadent dishes - the sort you enjoy slowly, ideally with good company and an even better glass of wine. And when that wine has a purpose behind it, the whole experience becomes something a little more meaningful.
This month in the field kitchen, Michael created one of his go-to seasonal dishes: a Quail Egg & Prosciutto Tapa - rich, golden, buttery and just the right size for enjoying around the fire. And for the perfect pairing, we reached for a bottle that embodies everything we value in the outdoors: the 2023 Passalacqua Quail Forever Fiano.
The Wine: A Pure Expression of Place
If you know Passalacqua Winery, you’ll know that they care deeply about where things come from - their fruit, their processes, and the stories their wines tell. Their Pair Wild initative celebrates the purity of flavour that comes from knowing your source. Just as wild food tastes best when handled simply and respectfully, a thoughtfully crafted wine shines brightest when it’s allowed to express its true character.
The Quail Forever Fiano is exactly that: vibrant, aromatic, and wonderfully balanced. Aged for ten months in neutral oak, it has a brightness that lifts rich, game-forward dishes, while offering enough body to stand beside them without overpowering the plate. It’s the kind of wine you can cook with and sip by the fire - always a good sign!
A Wine That Gives Back
What makes this bottle even more special is the story behind it.
A portion of every Quail Forever wine sold is donated directly to Quail Forever’s habitat mission - supporting the conservation of upland bird habitat, improving access, and protecting the wild landscapes we rely on as hunters, cooks, and outdoorsmen.
It’s a collaboration built on shared values:
- caring for the land,
- celebrating the outdoors,
- and gathering with intention.
Good food, good wine, and good habitat - it’s a trifecta worth raising a glass to.
Why the Pairing Works
Our Quail Egg & Prosciutto Tapa is rich and indulgent - creamy yolk, crisped prosciutto, buttery foie gras, and garlic-kissed toast. It needs a wine with lift, elegance, and just enough acidity to cut through the fat.
The Fiano delivers exactly that. Its citrus and floral notes brighten each bite, while its subtle weight and gentle oak ageing complement the deeper flavours of the dish.
It’s a pairing that feels both elevated and completely effortless.
The Recipe: Quail Egg & Prosciutto Tapa
A decadent small bite for fireside feasting
(Serves 6 tapas)
Ingredients
- 6 quail eggs
- 1 baguette
- 6 slices duck prosciutto (or regular prosciutto, cut to fit)
- Whole garlic clove
- Medallion of duck foie gras with black truffles
- Salt & pepper
- Chives or parsley (for garnish)
- Olive oil
Method
1. Make the Toast Points
- Preheat the oven to 350°F / 175°C.
- Slice the baguette into angled toast points.
- Drizzle lightly with olive oil, season with salt & pepper, and bake until golden.
- Remove and immediately rub each toast with the cut side of a garlic clove.
- Set aside (they keep well for days in an airtight container).
Build the Tapa
- Spread a small amount of foie gras onto each toast point - about a teaspoon, just as you would butter a slice of bread.
- In a skillet over medium heat, crisp the duck prosciutto until the fat begins to render. Transfer to a paper towel, then place on top of the foie gras.
- Add a little olive oil to the rendered fat in the pan. Once warm, crack the quail eggs gently (tearing the top of the shell helps).
- Fry sunny-side up, spooning hot oil over the yolks as they cook. Season with salt & pepper.
- When just set - still runny - place each egg on top of the prosciutto.
- Finish with chopped chives or parsley.
Serve warm, ideally with a chilled glass of Quail Forever Fiano in hand.
This tapa is small, indulgent, and unforgettable - a little celebration of the field, the fire, and the flavours we love most. And when paired with a wine that supports the habitats we rely on, it becomes something even better.
Cheers to good food, good wine, and good habitat!