Jordan Mackay is the James Beard Award-winning wine and spirits writer for San Francisco Magazine. His writing on food, wine, spirits, and beer has also appeared in The New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, Wine Enthusiast, Wine and Spirits, Food & Wine, Gourmet and others. His first book, Passion for Pinot, was published in 2009, and his second, Secrets of the Sommeliers: How to Think and Drink Like the World’s Top Wine Professionals, was released in October 2010, winning a James Beard award in 2011.
Jordan Mackay
