The combination of a fine French wine cannot get better with some delicious French bird. I say but, because you need to understand that Caille can be easily over cooked in a split second. I am not going to lecture anyone on over cooking because I cannot cook. In terms of cooking there are two ways, cocotte, or directly in the oven. Either way you need to know time and temperature or forget it but at least with the cocotte you will likely have a better result due to the stability, retention of heat and moisture. Before you place them into a heavy cast iron cocotte for cooking you can let them rest in an open pan or crockery so the skin gets dried.