Jordan Mackay is an award-winning writer based in St. Helena, Calif., covering food, wine and spirits, and co-author of seven books.
Mackay's writing has appeared in Food & Wine, Los Angeles Times, San Francisco Chronicle and The New York Times. He is also a regular speaker and presenter at food-and-wine events.
Awards and Publications
He's the author of "Secrets of the Sommeliers: How to Think and Drink Like the World's Top Wine Professionals," for which he won a James Beard award in 2011, as well as "Passion for Pinot: A Journey Through America's Pinot Noir Country," "Two in the Kitchen: A Cookbook for Newlyweds," "Knife: Texas Steakhouse Meals at Home," "The Sommelier's Atlas of Taste: A Field Guide to the Great Wines of Europe," "Franklin Barbecue: A Meat-Smoking Manifesto," and "Franklin Steak: Dry-Aged. Live-Fired. Pure Beef."
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