9 Ways to Enjoy Raspberries & Wine

Wondering how to improve upon nature’s candy, the raspberry? Just add wine, obviously. In celebration of the addictively sweet, tart berry, now hitting its summer peak, we plucked top wine-and-raspberry pairing tips from sommeliers and threw in some berry-good cocktails and food recipes, too.

Alexis Korman



In the Kitchen: Buttermilk-Fried Quail with Raspberry Cane Syrup

Recipe courtesy Danny Trace, executive chef, Brennan’s of Houston

Known for his Texas-Creole hybrid cuisine, Trace incorporates raspberries into this adaptation of a Southern favorite, chicken and waffles.  

“Raspberries have a tendency to get bitter when you cook them, so we add sweeteners like cane syrup and rum,” says Trace. “Raspberries don't hide in this dish, rather, they add a bit of sunshine to a Southern-fried bird.”

For the buttermilk-fried quail:
1 cup buttermilk
1 tablespoon Tabasco or Crystal hot sauce
1 tablespoon Zatarain’s Creole Mustard
12 quail breasts
3 cups canola oil, plus 3 tablespoons
3 cups all-purpose flour
1 medium onion, diced
1 tablespoon Kosher salt
½ tablespoon black pepper
Creole seasoning, to taste
6 quail eggs

In a medium-sized bowl, whisk together buttermilk, hot sauce and Creole mustard. Marinate the quail in the buttermilk mixture for at least 1 hour. In a large cast-iron sauté pan, heat 3 cups of canola oil to 350˚F.

While the oil is heating, place the flour, diced onion, salt and pepper in a large bowl. Mix with your hands just enough to coat the onion with flour.

Remove the quail breasts one at a time from the buttermilk marinade and place in the flour mixture, pressing down on them to coat on all sides. Repeat the process with the remaining quail.

Add quail to the hot oil and fry until golden brown, turning once (approximately 2 minutes per side). Remove the quail and place on a wire rack. Season to taste with Creole seasoning while still hot.

Coat the bottom of a large, nonstick skillet with 3 tablespoons of oil. Gently crack quail eggs using the edge of a knife, then slide into hot oil. Cook 3–4 eggs at a time until they firm, about 1–2 minutes (depending on size).

For raspberry cane syrup:
1 pint fresh raspberries
½ cup light rum
¼ cup cane syrup
¼ cup granulated sugar

Add raspberries, rum, cane syrup and sugar to a medium-size saucepot. On medium heat, cook the mixture until it reduces by nearly half. Transfer mixture to a blender and purée until smooth. Strain through a fine mesh strainer (should yield approximately ¾ cup of syrup).

To plate, place two quail breasts on each plate. Top with fried quail egg. Drizzle with raspberry cane syrup. Serves 6.

Pair it:
John Henson, wine guy (yes, that’s his official title) at Brennan’s of Houston, recommends Yannick Amirault’s Les Quartiers 2010 Bourgueil from the Loire Valley to pair with the quail and raspberry dish. “Smoky on the nose with a rich ruby color, this Cabernet Franc is evocative of a Beaujolais Cru,” says Henson. “It’s elegantly balanced with bold acidity and aromas of raspberries, sour cherries, mushroom, flowers and black peppers, making it a natural for this dish.”