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In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they’ve learned in their decades of tasting wine. The result is the most in-depth study of the world’s greatest wine regions ever published.
About the Author. Jordan Mackay is a journalist, writer, and co-author of several award-winning books on wine and food, including Secrets of the Sommeliers, The Sommelier’s Atlas of Taste, Franklin Barbecue, and Franklin Steak.
13 de nov. de 2017 · Jordan Mackay. Jordan Mackay’s writing on wine, spirits and food has appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, the Art of Eating and many other publications. While Secrets of the Sommeliers, the book he wrote with Rajat Parr, won a James Beard Award in 2011, it’s certain winemakers that ...
23 de oct. de 2018 · JORDAN MACKAY is a James Beard Award-winning writer who lives in Napa Valley and travels extensively, speaking and writing about wine, spirits, and food. His work has appeared in Food & Wine ,...
NEW YORK TIMES BESTSELLER • A complete meat and brisket-cooking education from the country’s most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.
5,326 Followers, 614 Following, 68 Posts - Jordan Mackay (@jordanmackay06) on Instagram: "Drummer - @thesnuts. Endorsed - @nataldrumsofficial @zultancymbals @evansdrumheads @promarksticks"
19 de oct. de 2010 · JORDAN MACKAY is the wine-and-spirits editor of 7x7 magazine and the author of Passion for Pinot. He is a regular contributor to the New York Times and has written for Food & Wine, Gourmet, and...
