Merry Edwards Wines: Wine and Food Pairing, Recipes, and Cooking with Wine

Quail Marinated in Vya

During the Holidays, Ken and I hosted an open house for our winery “family”. We served the following menu, along with a few bottles of sparkling wine and *1997 Merry Edwards Olivet Lane Pinot Noir. The menu, designed to be “finger food,” played off the wines beautifully. Grilled Quail Marinated in Quady Vya* Asparagus Wrapped in Beef with Remoulade Sauce Miniature Crab Cakes with Garlic Aioli Homemade Romano Cheesesticks Vietnamese Spring Rolls with Peanut Sauce Prawns with Marianne Beauchamp’s Famous Salsa My good friend Andy Quady produces *Vya, a special vermouth infused with botanical herbs. Vya* gives the quail a unique, heady herbal flavor. If you can’t find *Vya* in a store near you, we recommend a fragrant vermouth as an alternative.


12 fresh quail, cleaned, washed and quartered 1 cup *Vya* Dry Vermouth, or an aromatic dry substitute


Place the quail close together in a glass or ceramic container and cover with the vermouth. Marinate the quail for two hours, maximum. Light the barbeque and add a few aromatic herb stems or fruit wood cuttings. Grill quail for three minutes on each side, until browned and just cooked. Serve immediately. Serves 12

To learn more about *Vya* and Andy Quady’s wonderful dessert wines, contact Quady Winery: 209-673-8068.