I had the pleasure of meeting Jameson and taking one of his wine pairing seminars at International Food Bloggers Conference in Portland over the summer. Jameson and I bonded over all things wine, and especially out love of sparkling beverages.
Jameson is the Wine Editor at Foodista.com and a Food and Wine Contributor at Dabble.com and runs his own blog. His latest project, a podcast, which is an of the same name as his blog, “Wine Without Worry”, an informal chat with a different guest each episode. Each episode of course, being centred about wine.
I managed to pull Jameson away from his busy schedule of wine drinking in Napa and Sonoma for a few quick questions about his life, wine and food.
Chicago, IL (Ok, Buffalo Grove, IL)
A LITTLE BIT ABOUT ME:
I went to Grinnell College in Iowa. Then lived in Utah for two years to ski. I wanted to be outdoors-y but craved more book learning, so move to Flagstaff, AZ, to get my MA in History at Northern Arizona University. (“The Harvard of the Colorado Plateau.” Joking aside, great profs, read a shit-ton.) Then back to Chicago, where I spent years in cubes doing customer service and IT work. Headed to Seattle at teh close of 2004 to work in wine full time.
Seafood stew in a tomato/saffron/fennel broth
I WISH I LIKE BUT I DON’T:
Superfluous garnish, especially mint on a dessert. And inedible garnish
MEMORABLE FOOD MOMENT/S:
Anchovies at Acquapazza (Cetara). Late night tacos at La Pasadita (Chicago)
MUSIC TO COOK BY:
Nightmares on Wax: Carboot Soul.
Rolling Stones: Some Girls
WHY DO YOU LOVE CHAMPAGNE SO MUCH:
Romance, ritual, flavour and bubbles
CAN YOU PINPOINT THE FIRST TIME YOU EVER DRANK CHAMPAGNE:
Sadly, no. But I remember working at Randolph Wine Cellars in Chicago and, at the adjacent Tasting Room, becoming obsessed with Andre Clouet Rose. It’s where Champagne went from mysterious to enthralling. Or to mysteriously enthralling.
CAN YOU TELL THE DIFFERENCE BETWEEN A GOOD PROSECCO AND REAL CHAMPAGNE:
The only way to prove I know is to set up a bling tasting at Bookery Cook HQ. You in?
SABRAGE OR THE TRADITIONAL OPENING METHOD:
The latter, only because I haven’t worked up the nerve to do the former.
BEST TIME OF THE DAY TO DRINK CHAMPAGNE:
Right now, you free?
TOP 5 PROSCECCO/CHAMPAGNE VARIETIES:
How about my 5 favourite sparkling roses:
Scarpetta Timido Vino Spumante
Vilmart & Cie Cuvee Rubis
A TIME WHEN CHAMPAGNE SAVED YOUR LIFE:
It hasn’t yet, but why do you think I always have a bottle in the fridge?