Poultry Marinade

• 1 teaspoon salt
• ½ cup California Cabernet Sauvignon or Merlot
• ¼ cup extra virgin olive oil
• 1 tablespoon minced garlic
• 1 tablespoon Dijon mustard
• 2 teaspoons ground coriander
• 1 teaspoon dried thyme

Combine all the ingredients in a medium bowl and whisk well to blend thoroughly (emulsify). Use immediately or refrigerate for up to 1 day before using it to marinate the quail or other poultry.