Jordan Mackay is a James-Beard-award winning writer on wine, spirits and food. His work has appeared in The New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, The Art of Eating, Wine and Spirits, Food & Wine, and many other publications. Among his many books are Secrets of the Sommeliers, co-authored with Rajat Parr, which won a James Beard award in 2011. Franklin Barbecue co-written with Aaron Franklin, was just released in April, 2015. Knife, with John Tesar, came out in 2017. And The Sommelier's Atlas of Taste, with Raj Par, will be released this October. Jordan lives in the Napa Valley and travels extensively, speaking about wine, spirits and food.