Quails have a very delicate meat, particularly if they have been well fed on good-quality grain. If the quail is wild, the cooking time will depend on the age of the bird. The type of grape depends on the season, but it is advisable to use wine-making grapes rather than the eating varieties.
Clean the quails well, and make sure there are no quills left. Gut and singe them. Season. Wrap the birds in the slices of bacon and tie them with twine. Heat a spoonful of lard in a pan and brown. Remove the excess fat and deglaze with muscatel wine. Boil to reduce for a couple of minutes. Then add the grape juice, cover the pan and leave to cook gently for a few minutes. Check the seasoning and serve.