Place quail, breasts down, in an 11x7x2 baking dish; sprinkle with salt. Blend wine into mushroom soup; add mushrooms and pour over quail. Bake at 350 for 1 to 1¼ hours. Remove quail to platter; sprinkle with paprika. Pour sauce into saucepan; blend in sour cream and heat gently till hot. Serve sauce over quail and hot cooked rice. Makes 6 servings. Can also be made in a crock pot. Do not overcook or the quail will get dry and tough.