Foodista Five: Jameson Fink, Foodista Director of Social Media Marketing
By: Marissa Brassfield
Published: March 9, 2012

This week's Foodista Five interview is with Jameson Fink, the director of social media marketing at Foodista. Jameson is also Foodista's wine editor, a beat that enables him to share his favorite wine pairings and gustatory adventures around the globe. Read on to learn more about the food background that inspires his work with wine.
1. How did you get involved in wine? What's your culinary background?
I got involved in wine through food. I was always interested in cooking, from childhood being with my dad and serving as his prep cook/carrot peeler. I thought I was on track for a career in the kitchen; I've been a bread baker, made pastries, worked in restaurants, and dabbled in culinary school. The more I dined out and spent time with restaurant staff, though, wine was omnipresent and I became fascinated by the newness (to me) and vastness of this liquid world. And, of course, the delicious tastes and flavors! I was hooked.
2. What inspires you to create?
Discovering new things. With wine, you are always introduced to a new grape, new region, a new way of doing things. No matter how much you think you know, there is always a surprise around the corner. And a chance to be humbled. Travel as well; it's inspiring to visit the many special places across the globe and get a sense of the place where a wine is made within the context of landscape, culture, cuisine and history. The romance of wine is not lost on me, either.
I also really enjoy sharing what I have learned about wine in an approachable, welcoming, and accessible way. And not just online but also face-to-face. It's really exciting and gratifying to select wine for a holiday table, party, pepperoni pizza, brunch, romantic dinner, marriage proposal or wedding and then hear after the fact how much they enjoyed the wine and that it was a part of a what made for a pleasurable occasion. (Though I take no credit for successful marriage proposals.)
3. What is your favorite alcoholic beverage?
Champagne. Hands-down. I love bubbles. Wine should be first and foremost about pleasure and celebration and nothing delivers on both fronts better than Champagne. (But sometimes a modest yet delicious wine enjoyed with Tuesday night dinner can make that weeknight a pleasurable celebration, too.) Champagne also happens to be one of the most versatile food wines as well. I've enjoyed it with everything from sushi to steak, and even popcorn.
4. What's your fondest food or beverage memory?
Before I moved out to Seattle, I was working in Chicago and staying with my parents in the suburbs. I'd hit the farmer's market downtown and pick up chanterelle and morel mushrooms and some fresh thyme. We had "omelet night" at my parents' house every week, and I'd come home and saute the mushrooms and finish with thyme. Then my dad would fill an omelet with the mushrooms, and we'd drink a nice White Burgundy (Chardonnay).
5. You sit down at a bar. What go-to drink do you order?
I like a Manhattan or a Negroni. Great bang-for-your buck, classic cocktails. A perfectly made one is a treasure.

Comments:
Cindy Kerschner
March 9, 2012

Jameson I'd love to know your opinion on which white, burgundy and sweet wines work best for cooking! I'll use Woodbridge for cooking in pinch.
Cindy
Cindy's Recipes and Writings
Jameson Fink

Cindy,
For cooking I would only use wine that you would enjoy drinking as well. For white wines, look for a crisp, dry white like Sauvignon Blanc or Pinot Grigio. Burgundy refers to the region in France that produces legendary (and expensive) Pinot Noir; wine labeled "Burgundy" not from that region in France is of dubious quality. You can find decent Pinot Noir to cook with from California. For sweet wines, I keep a good quality sherry in the fridge. It will last a long time so I feel it's worth it to spend the extra money. If you have a local wine shop you can visit I recommend telling them what you are cooking and your budget; you shouldn't have to pay more than ten bucks for something good enough to pour yourself a glass of while you are cooking.
Thank you for reading and your comment. Cheers!
Jameson
Jameson Fink

Cindy,
For cooking I would only use wine that you would enjoy drinking as well. For white wines, look for a crisp, dry white like Sauvignon Blanc or Pinot Grigio. Burgundy refers to the region in France that produces legendary (and expensive) Pinot Noir; wine labeled "Burgundy" not from that region in France is of dubious quality. You can find decent Pinot Noir to cook with from California. For sweet wines, I keep a good quality sherry in the fridge. It will last a long time so I feel it's worth it to spend the extra money. If you have a local wine shop you can visit I recommend telling them what you are cooking and your budget; you shouldn't have to pay more than ten bucks for something good enough to pour yourself a glass of while you are cooking.
Thank you for reading and your comment. Cheers!
Jameson