Roasted quails wrapped in prosciutto and vine leaves

It was a difficult decision - risk it and do a proper blind tasting or just unwrap the bottles and look for the perfect match. But having such a nice meal awaiting, could I compromise those flavours?
The winner was an appealing Pinot Noir from the Martinborough region with uplifted dark berry aromas, herbs and spices. This was a lively classic example with supple tannins that suited perfectly the succulent quails.
No regrets!