quail

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• BARDOLINO (ITALIAN, LIGHT-BODIED, DRY RED WINE FROM THE SOUTHEAST AREA OF LAKE GARDA IN VERONA)
• BORDEAUX, RED (FRENCH MEDIUM-BODIED WINE; SEE ALSO CABERNET SAUVIGNON, GRAVES, MEDOC, POMEROL, SAINT-EMILION, ETC.)
• CHAMPAGNE (CARBONATED WINE FROM SECONDARY FERMENTATION, USUALLY MEDIUM-BODIED; SEE ALSO CAVA, PROSECCO, AND SPARKLING WINE)
• CHAMPAGNE, ROSE (FRENCH CARBONATED WINE MADE WITH PINOT NOIR AND/OR PINOT MEUNIER GRAPES)
• CHARDONNAY, CALIFORNIA, FULL-BODIED (AND OAKIEST)
• COTES DU RHONE (FRENCH MEDIUM-BODIED RED WINE FROM THE RHONE VALLEY; DARK FRUIT AND LICORICE WITH MODERATE TANNINS)
• MERLOT (MEDIUM-BODIED RED WINE WITH HINTS OF BERRY, PLUM, AND CURRANT; FULL-FLAVORED)
• PINOT GRIGIO / PINOT GRIS (NORTHERN ITALIAN LIGHT- TO MEDIUM-BODIED WHITE WINE BEST DRUNK YOUNG; PINOT GRIS, FROM THE WESTERN UNITED STATES, IS SIMILAR BUT FULLER-BODIED; ALSATIAN PINOT GRIS IS THE FULLEST-BODIED OF ALL AND ALSO KNOWN AS TOKAY D'ALSACE)
• SANGIOVESE (ITALIAN MEDIUM-BODIED RED WINE, PRIMARILY FROM TUSCANY; SEE ALSO CHIANTI, BRUNELLO DI MONTALCINO, ETC.)
• SEMILLON (FRENCH MEDIUM-BODIED WHITE WINE, USUALLY FROM GRAVES IN BORDEAUX; SEE ALSO RECOMMENDATIONS FOR BORDEAUX, WHITE, AND SAUVIGNON BLANC)
• VALPOLICELLA