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Based in Austin, Texas, Jessica Dupuy is a wine, spirits, food, and travel writer, as well as a speaker and consultant. She is also a regular contributor for Texas Monthly magazine and forbes.com.
Her work has also appeared in Wine Enthusiast, Imbibe, GuildSomm, SevenFifty Daily, Southern Living, National Geographic Traveler, Tasting Panel Magazine, The SOMM Journal, and Fodor's travel publications. She’s a Certified Sommelier, a Certified Specialist of Wine and Spirits, and a Level 4 Diploma candidate for the Wine and Spirits Educational Trust.
Jessica has also written cookbooks, including chef-driven projects for James Beard Award-winning chefs Tyson Cole of Uchi, and Ford Fry of The Optimist and Superica, as well as the famed Salt Lick BBQ restaurant and local Austin favorite, Jack Allen's Kitchen. She has also also written two Southern Living cookbooks that explore the stories, history, and flavors of both Texas and the South. Her latest book, The Wines of Southwest U.S.A., a part of the Classic Wine Library, covers the emerging American wine regions in Texas, New Mexico, Arizona, and Colorado.
