Rinse quail, and pat dry. Place in a large shallow dish or heavy-duty zip-top plastic bag; add Italian dressing. Cover or seal, and chill 8 hours. Remove quail, discarding marinade.
Cook wine in a small saucepan over medium heat 5 minutes or until reduced by half. Whisk in blackberry spread until smooth. Reserve 3/4 cup.
Grill quail over medium heat (300° to 350°) 15 minutes, turning once and basting with remaining blackberry sauce. Serve with reserved 3/4 cup sauce.
NOTE: For testing purposes only, we used Dickinson's Purely Fruit Seedless Marion Blackberry Spreadable Fruit.