Rinse quails, inside and out, and dry well with paper towels.
Crush the garlic cloves with the side of a chef's knife. Put one garlic clove and one small bunch of sage inside each quail. Wrap each quail with a strip of pancetta. Set the whole thing in the center of a fresh grape (or lettuce) leaf. Fold the leaf around the bird to cover completely. Fasten the leaf closed with a toothpick which has been soaked in water for at least one-half hour.
Grill over smoldering coals for about 3 minutes on each side.
Teacher's Tip: If you can't find fresh grape leaves, you can use the ones that come in brine in the Middle-Eastern groceries, or use de-veined romaine lettuce leaves.