This week at Foodista, we held our first #foodistachat on Twitter featuring wine expert Jameson Fink. If you missed the chat, check out some highlights below. Join us for future #foodistachat Twitter chats on the second Wednesday of every month at 4 p.m. Pacific.
@ginabegin Make sure to avoid cooking wine. It's got salt and lots of other stuff added. Ask for an inexpensive, quality wine. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@ginabegin Longer than it does for drinking, but eventually vinegar-y flavors start to develop. Keep corked, in fridge. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@ginabegin If you smell it and it reminds you of vinegar, I'd dump it. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@mogulmommy05 That's really cool to know! #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@foodista @hpitlick See no con to screwcaps. Wines fresher, easier to open, and unless you are cellaring, a better closure. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@foodista @hpitlick Though there have been studies showing that wines age very well under screwcap, too. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@cafe_nervosa I'd rather have a sparkling rose. Some have been too heavy and cloying for me.#foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@eatwithgina I rarely have leftovers ;) , but a day for whites, two for reds. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@geezshock A dry Lambrusco, Cotes du Rhone. Depends on the heat level. With the Cotes du Rhone, could chill it a bit. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@efficient Good Cotes du Rhone, German Riesling, Loire Sauv Blanc. The Graham Beck Brut Rose fav bubbles under 20 #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@sheriwetherell Barolo or Barbaresco. Or just a good Barbera for value. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@pairingsseries Fav w/ spicy foods: Riesling, chilled Beaujolais, sparkling wines. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@foodista @raelinn_wine Being basic. Average dry whites don't hold as long as a red. Freshness of young white wines key. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@brendaanne4386 Try Zinfandel or Aussie Shiraz. Loads of fruit, not acidic. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@mrsbettin Huge fan of St. Cosme and the Andezon Cotes du Rhone. St. Cosme more traditional, Andezon bolder #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@ginabegin That is a good question. Haven't had the opporunity to cook with really expensive wines; focus on drinking them. :) #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@foodista Octopus and Nebbiolo. Charred octopus a big surprise w/ the red. More on that: ht.ly/8Xw0B #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@blin90 Would also like to mention Tres Picos Garnacha (Grenache) from Spain. Like a supercharged Cotes du Rhone. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@ginabegin Well I think the key part is alcohol marrying flavors and tenderizing meats. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@foodista Sparkling wines, especially Champagne. Just pair it with someone else. :) #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@foodista Ok chocolate + Banyls, Madeira can be lovely w/ caramel and vanilla desserts, fizzy Moscato d'Asti and fresh fruit. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
Late Harvest Viogners go with a lot. Or my favorite dessert wines (other than aged vintage port) from Quady go with food too. #foodistachat
— Pairings the Series (@PairingsSeries) February 9, 2012
@efficient Banyuls (a French dessert wine), a vintage port, Madeira. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@sheriwetherell @WhidbeyWinery Island White, blend of Puget Sound grapes. @SteMichelle HH Sauv Blanc @RossAndrewWine Meadow. #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
@foodista Muscadet! Specifically Pepiere. And preferably, out of magnum. #foodistachat #oysters
— Jameson Fink (@jamesonfink) February 9, 2012
Here are a few cheapies but goodies Campo Viejo Rioja Crianza, Huber Hugo Gruner Veltliner, Avalon Cab Sauvignon #foodistachat #wine
— Andrew Scrivani (@AndrewScrivani) February 9, 2012
@pairingsseries I like a lighter-style red with a little chill on it. I'm bullish on dry Lambrusco! #foodistachat
— Jameson Fink (@jamesonfink) February 9, 2012
Editor's note: Community spotlight is a weekly series that highlights conversations from Foodista's social media spheres. Catch up on past Community Spotlight posts here.
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