About Jameson Fink

After dabbling in the food and wine industry in Chicago, Jameson Fink moved to Seattle in 2004 to pursue his passion for wine. He has years of experience in the retail wine business and is a featured contributor to Foodista.
www.jamesonfink.com

Things to See & Do in San Diego

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SEE:

The Lodge at Torrey Pines

Kilt-clad doormen greet you and open the doors to a Craftsman-style lobby that features original art, furniture, and wood paneling. Even if you’re not staying there, it’s worth stopping by to soak in the atmosphere. And since it’s San Diego, the weather’s probably beautiful.

Photography by Angela Auclair

Torrey Pines Gliderport

Watch colorful gliders fill the air like a flock of soaring birds, going where the wind takes them.

Photography by Angela Auclair

SHOP:

Newport Avenue, Ocean Beach

Right where the road ends and the beach begins, enjoy browsing numerous antique stores. It’s an eclectic scene and, whether you’re a surfer or a shopper, there’s plenty to do and see.

Shop Silhouettes in the Antique Area. Photography by Angela Auclair

Progress:

Housed in part of an old trolley station (you can see the tracks), this is a South Park gem. Everything in Progress is thoughtfully chosen, regardless of size or price. So linger on a custom sofa as you thumb through a copy of “The Manly Art of Knitting”.

Photography by Angela Auclair

Filed Under: Daily Dab, Design, Experience, Guides, Travel · Tagged: Gliderport, newport, ocean beach, progress, torrey pines

Where to Eat in San Diego

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Urban Solace:

For those with a sweet tooth, here are your marching orders: Pecan cinnamon roll with a scoop (yes, a scoop) of cream cheese frosting. If you’re more into the savory side of things, try the pork belly benedict. (And don’t worry, there are plenty of lighter options, too.). Bring a friend or two and dine outside on the covered patio during Sunday Bluegrass Brunch. Or stay inside and gaze at Ron Burgundy while he keeps watch over the bar. Wonderful, charming staff.

Photography by Angela Auclair

Culture Brewing Co:

A short jaunt from Bixby and Ball, this dog-friendly brewery is full of locals enjoying a myriad of offerings noted on the chalkboard. There’s also a very sunny (this is San Diego, after all) no-frills patio in back for enjoying a cold one.

Photography by Angela Auclair

Cafe 222:

For breakfast, get their early and come hungry. You must try the banana-stuffed French toast. And when you’re stuffed, lean back and admire the darling teaspoon and teacup chandeliers.

Photography by Angela Auclair

Lucha Libre Taco Shop:

Tucked into a chaotic intersection and parking lot, this Mexican-wrestling themed taco shop is a cheap eats must. The decor alone is worth a visit but don’t worry, the food holds its own. Where else can you get a burrito with french fries in it? Yes, french fries.

Photography by Angela Auclair

Puesto:

The sprawling, lively Mexican restaurant located at The Headquarters can do no wrong with seafood: from cod to octopus to lobster and everything in between. The salsas are smoky, spicy and creatively put together, like pistachio-jalapeño.

Photography by Angela Auclair

Filed Under: Daily Dab, Food · Tagged: cafe 222, culture brewing, lucha libre, puesto, taco shop, urban solace

There’s an App for That Salmon Chip

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Photography by Simon Burn

Dabble’s libations expert Jameson Fink could never be accused of having a chip on his shoulder. On his appetizer menu, sure. But never his shoulder.

Everyday Champagne

The only thing I like as much as Champagne and popcorn is Champagne and potato chips. Crisp, salty snacks and bubbles forever. Homemade or store-bought, a single thick potato chip with a dollop of cream cheese, a few buttery flakes of subtly smoked salmon and a sprig of fresh dill just begs for bubbles.

Jameson’s Pick: Vilmart Grand Cellier NV

Beyond Bubbles

What? Bubbles leave you flat? Well then, let’s stick with France and reach for a Sancerre. These seafood-loving Sauvignon Blancs from the Loire Valley have an acidity that pairs perfectly with tangy cream cheese and fresh dill.

Jameson’s Pick: Gerard Boulay Sancerre Chavignol 2009

Salty Capers

Salt lovers may want to toss on a few briny capers, in which case I recommend heading straight over to Riesling territory. I’m thinking of the criminally underrated dry Australian Rieslings from the Claire Valley.

Jameson’s Pick: “The Merle” Reserve Riesling 2010

Filed Under: Food, Pairings · Tagged: App for that, appetizer, drink, food, pairing, wine

There’s an App for That: Blue Mountain Brut & Fried Green Tomatoes

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Photography by Gunter Marx Photography
Courtesy Destination British Columbia

Blue Mountain Brut gets its bubbles using the same high-quality method as in France’s Champagne region, making it rich enough to appreciate solo, yet packing plenty of refreshment for a wide variety dishes.

Fried Green Tomatoes
Photography by Simon Burn

What makes the two so cozy? Well, no wine loves fried food more than sparkling wine. Its sparkle cuts through any crunchy exterior with refreshing aplomb. And with a lively zing, a wine like the Blue Mountain Brut can hang with a tangy combination of green tomatoes, goat cheese and tomato chutney. A lovely duo for celebrating a laid-back afternoon.

Filed Under: Food, Pairings · Tagged: deep fried, fink, fried, fried green tomatoes, jameson, Jameson Fink, pairing, southern, tomato, tomatoes, wine

App for that Seared Tuna

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The App: Seared ahi tuna with roasted serrano créme fraiche, shiso aioli and blonde frisée and citrus salad.

Jameson’s Pick: 2010 Pazo Señorans Albariño

I have acquired an unbridled fondness for Italian white wines, especially those from Campania. (Don’t worry France, I have not forsaken you.) Seared tuna, frisée, citrus? No problem for this ultra-pure and refreshing white, which accommodates zesty fruit, snappy greens, and seafood with aplomb.

Filed Under: Food, Pairings · Tagged: App for that, appetizer, drink, pairing, seared, tuna, wine

App for That Arugula Salad

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The App: Arugula salad with parmesan cheese, chopped bacon and balsamic vinaigrette.

Jameson’s Pick: 2010 Hofer Gruner Veltliner (1L)

The start to nearly every healthy meal is a hearty salad and the perfect glass of wine.

Salad and wine may not be as classic a pairing as a tenderloin steak and Cabernet Sauvignon, but when summer’s heat rolls in this light combination is a cool choice. With peppery arugula, I look to Austria’s signature white wine grape, Gruner Veltliner. Gruner, as wine geeks affectionately refer to the grape, produces many lively wines that are vegetable-friendly. It might seem obvious that a name like “Gruner” (meaning “green” in German) would partner naturally with leafy fare and it does, but the green is also a reference to the freshness of the wine. (Though, with everything in the world of wine, there are exceptions to the rule and you’ll find some rare and costly Gruners fine enough to be aged alongside other, more famous white wines.)

When selecting bottles of well-priced Gruner you’ll come across many packaged in one-litre bottles, rather than the standard 750 ml size. Who wouldn’t want an extra third of a bottle of wine? This size makes a Gruner a great choice for parties, for sharing, or for cooking and keeping a few glasses for the cook. My choice, the 2010 Hofer Gruner Veltliner comes sealed with a bottle-cap top, so there’s no fussing with a corkscrew. Not only will a one-litre bottle of wine sealed with a bottle cap get attention at your next dinner party, it will also be enthusiastically consumed.

Filed Under: Food, Pairings · Tagged: App for that, appetizer, arugula, bacon, balsamic, pairing, parmesan cheese, salad, vinaigrette, wine

App for That Escabeche

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The App: Shrimp Escabeche with peppers and onions.

Jameson’s Pick: Domaine André Neveu Sancerre “Le Grand Fricambault Silex” 2010, Veramonte Sauvignon Blanc 2010.

As we finally enter the summer months and the weather gets warmer, I think about having the oven on less and eating outdoors more. What could be better than a cooling dish of escabeche (marinated seafood) with shrimp? Zesty with citrus, complemented by the crunch of sweet peppers and onions, and brightened with fresh herbs…all that’s left to do is decide what wine to add to the ice bucket.

Hopefully, you already have a bottle of Sauvignon Blanc in the fridge. Not only is it a seafood-loving wine, but its citrous notes and slightly herbaceous, grassy flavours are particularly charming with escabeche and other light, fish dishes. Feeling fancy? Then look for a Sancerrewhich is produced in a region of France’s Loire Valley that—in my thirsty opinion—produces the finest Sauvignon Blanc in the world.

If you’re throwing a patio party and need larger quantities and great value, choose a Sauvignon Blanc from Chile. I am mightily impressed with these refreshing, and refreshingly priced, white wines. Consider too, a country like Chile, with over 6,400 kilometres of coastline, knows a little something about seafood and making wines to match.

Filed Under: Food, Pairings · Tagged: App for that, appetizer, Escabeche, onions, pairing, peppers, sauvignon Blanc, shrimp, wine

There’s an App for that Platter

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Long before iPad, burgeoning party throwers spent hours pouring over sticky-thumbed cookbooks in search of the perfect bite to feed wine drinking guests. Since every party starts with an appetizer, Dabble wine expert Jameson Fink shares some inspired pairings.

Asparagus: Nothing sticks in my craw more than the old saw that asparagus is ‘difficult’ to pair with wine. Boo. A crisp, grassy New Zealand Sauvignon Blanc like the 2009 Spy Valley is a perfect complement.

Portabella Mushrooms: The earthiness of mushrooms cries out for Pinot Noir. Look for a bottling from Oregon such as the 2009 Evesham Wood or a Burgundy like the 2007 Robert Chevillon to produce a fine match.

Swiss/Gouda with Dried Apricots/Apricot Jam: I love a cheese board with an assortment of dried fruit and preserves. With firm, milder cheeses such as Swiss and Gouda, I’m thinking German Riesling. My pick is the 2009 Leitz Dragonstone, which has a zippy character that cuts through rich dairy, and brings wonderful fruit and a touch of sweetness along for the ride.

Sliced Turkey and Chicken: Think dry French rosé is just a summertime porch-pounder? Au contraire. A slice of a rustic loaf of bread, dab on some garlicky aioli, and top with sliced chicken or turkey to achieve rosé nirvana. I recommend the 2010 Commanderie de Peyrassol.

Individual cheese plates hold a tasty assortment of meat, cheese, dried fruit and jam; allowing guests to easily hold an appetizer while mingling. Look for small wooden boards at the dollar store.

Filed Under: Food, Pairings · Tagged: App for that, appetizer, drink, food, pairing, platter, wine

App for That Pâté

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The App: Chicken Liver Pâté and Toasted Bread.

Jameson’s Pick: Pierre-Marie Chermette Domaine du Vissoux Cuvée Vielles Vignes Beaujolais 2009.

It’s hard to overstate the comforting decadence of a beautifully made pâté. Is it only the heartiest wines that can handle this French classic?

Absolutely not. Surprisingly, a lighter-style red with some zip, like a well-made Beaujolais, easily cuts through all that richness. And when you have some traditional accompaniments like cornichons or spicy mustard, often a wine that has a good amount of acidity is the perfect bridge from the substantial pâté to its refreshing complements.

The quality of Beaujolais from producers like Chermette makes me want to beat the drum for drinking Beaujolais year-round. Cru Beaujolais cellars beautifully, if you have the strength to resist its considerable charms. (The bottle pictured is the Nouveau, which drinks surprisingly well, but I recommend the Cuvée Traditionnelle Vieilles Vignes as an introduction to Chermette’s wines to enjoy while your Crus are tucked away for a few years.

Filed Under: Food, Pairings · Tagged: App for that, appetizer, bread, chicken, drink, Liver, pairing, pate, toast, wine

App for Those Deviled Eggs

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The App: Devilled Eggs and Sardines.

Jameson’s Pick: Gruet Brut NV.

I’d call deviled eggs a guilty pleasure, but I feel no guilt about enjoying them. A tray of deviled eggs is a party on a platter, bringing back waves of nostalgia of being a child at potlucks and adult cocktail parties. Now, as an adult myself, I can enjoy a drink along with the deviled eggs being passed around.

With the ultra-rich filling of egg yolk, which depending on your preference is mayonnaise, sour cream, or creme fraiche, I suggest something to combat the heaviness.

I’ve always been a fan of Chardonnay and eggs and also I think a Chablis is lovely. But since we’re being festive (this is a party, after all), I say bring out the bubbles. Since I like my wine to be a bit of a conversation-starter, I’m picking a sparkling wine from New Mexico. Yes, New Mexico. Gruet produces a quality sparkling wine at a fantastic price for over two decades. The high elevation vineyards keep the grapes cool, creating a lively sparkle in the glass. Now, when is that tray of deviled eggs coming around again?

Filed Under: Food, Pairings · Tagged: App for that, appetizer, deviled, eggs, pairing, wine

App for That Pizza

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The App: A thin crust pizza with tomatoes, red onions and cheese. Oh my.

Jameson’s Pick: Felsina Chianti Classico 2008

Like many, I initially thought Chianti came in a straw-wrapped bottle that, when empty, you stuck a candle in to adorn the kitchen table of your first apartment. Since that time I’ve come to appreciate Chianti as an underrated gem that delivers quality and the ultimate in food and wine comfort when paired with any red-sauced Italian dish. With apologies to spaghetti, when I think red sauce, I think pizza. Who doesn’t love pizza?

The hardest part of a pizza night is getting everyone to agree on the toppings. The bad news is, this is an argument that can get heated. The good news is, Chianti, a smooth elegant red with a perfect style-to-substance ratio, is versatile enough to go with whatever ends up adorning your pie. Veggies? Meats? Both? No problem. Chianti is the pizza peacemaker.

Filed Under: Food, Pairings · Tagged: App for that, appetizer, cheese, chianti, drink, pairing, pizza, red onions, tomatoes, wine

App for That Beef Tail

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The App: Wagyu beef tail, mission figs, pistachios and demi glace.

Jameson’s Pick: 2009 Borsao Tres Picos Garnacha.

When you add sweet figs to expertly grilled beef, I crave a wine loaded with rich red fruit. I liken Spanish Grenache (“Garnacha”) to a super-charged Côtes du Rhône, plenty of muscle to handle bold and broad flavours. Not feeling so fancy? Make it a burger with fig jam and bacon along with this juicy red.

Filed Under: Food, Pairings · Tagged: App for that, appetizer, beef tail, drink, pairing, wine

About Jameson Fink

Things to See & Do in San Diego

Where to Eat in San Diego