Enjoy our feature this weekend of spatchcocked whole Quail glazed with Blackberry and stuffed with Sausage-Herb Cornbread.  Served with sauteed Morel mushrooms, Balsamic roasted Turnips and baby Fennel this forest inspired dish pairs beautifully with the Chateau Thivin Cote de Brouilly Cru Beaujolais.  This Gamay has a perfumed, floral bouquet with violet petals infusing the black cherry and cranberry aromas which floats above densely packed fruit flavors with a long, mineral-driven finish.