Words to describe the freerun juice of a somewhat mysterious varietal known as Charbono. Brought to California in the late 1800’s by Italian immigrants, Its ancestral home is in the Piedmonte region of Northern Italy, and in the Savoie region of Eastern France. Usually used to blend extra depth, body and color to Cabernet Sauvignon and other varietals, as a standalone

Charbono can have wonderful bright berries, deep spice & dark hints of licorice & espresso. Only about 50 acres exist today in California. But if you find it, do not hesitate to buy it. The patient wine enthusiast will be rewarded with an amazing gastronomic experience, especially if you take the time to try it with this slightly complicated, off the beaten path, yet enticing recipe.

Strawberries Stuffed with Smoked Quail and Humboldt Fog

Ingredients:

2 deboned Quail (save bones)
half bottle red wine
1 c. water
2 T salt
2 T brown sugar
0.25 lb. Humboldt Fog goat cheese
1 basket strawberries
1 c. aged balsamic vinegar
1 basket raspberries

Procedure:

Make brine solution by dissolving sugar and salt in water. Place Quail in brine overnight. Make stock by placing bones in a roasting pan in 350F oven until deep brown in color, deglaze pan with wine, cover with 3 additional cup of water and gently reduce over low heat for several hours until liquid is reduced by 80%.strain & reserve. Remove Quail from brine and pat dry. Smoke Quail over medium heat using wine soaked hickory chips until golden brown. Let cool. Remove skin and shred meat by hand. Set aside. Puree raspberries and press through sieve. Divide in half. Mix half w/ stock & pour over shredded Quail. Set other half aside. Meanwhile, reduce balsamic vinegar over low heat in non reactive pot by 50%, let cool & set aside. Wash strawberries & remove green tops, find the flattest part of strawberry lying on it's side, and make a "v" slit on the opposite side, slightly hollowing out the middle w/o losing structural integrity of berry. Fill cavity with half teaspoon of goat cheese and half teaspoon shredded Quail until you use up all the cheese, Quail and strawberries. Arrange on platter and garnish with remaining raspberry puree & balsamic reduction. Enjoy with good friends and great wine!