Other
Jordan Mackay
James Beard Award winner
- Discipline
- Other

i. Biography
In 2011, he received a James Beard Award, and he has also received another James Beard Award. The work stays centered on wine and spirits, with no need for garnish. That kind of focus gives its shape: a career that does not drift far from its strongest ground, but keeps returning to it with discipline, precision, and a clear sense of what makes the subject worth covering in the first place. Jordan Mackay’s writing is built on that steady attention, letting wine and spirits stay at the center of the page.
The Essentials Two editorial lanes define the work: a column and a magazine byline. Together, they keep wine and spirits at the center of his output. The cadence is steady, with each assignment anchored in the same subject matter. That gives the page a clean, direct shape. It also suggests a writer who understands the value of repetition when the subject is rich enough to keep yielding new angles: the ritual, the terminology, the texture, the ongoing conversation around what is in the glass and why it matters. The appeal of that lane is its discipline. A column asks for rhythm and return; a magazine byline asks for shape, atmosphere, and the ability to open a subject outward without losing its core. In Jordan Mackay’s work, those two forms reinforce one another, creating a body of writing that stays consistent in subject while still moving with flexibility from one assignment to the next. The result is a directness that feels deliberate rather than spare, polished rather than ornamental.
Signature
Jordan's signature dishes include Pinot, Secrets of the Sommeliers, The Sommelier's Atlas of Taste, Franklin Barbecue: A Meat-Smoking Manifesto, and Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. Taken together, those titles sketch a writer drawn to craft, technique, and the long shadow of expertise. Pinot suggests informed enthusiasm that still leaves room for pleasure. Secrets of the Sommeliers and The Sommelier's Atlas of Taste point to a steady interest in the vocabulary and culture surrounding wine, while Franklin Barbecue: A Meat-Smoking Manifesto and Franklin Steak: Dry-Aged. Live-Fired. Pure Beef. Widen the frame into fire, smoke, and exacting attention to method. Even in title form, there is appetite and specificity, a preference for going deep rather than broad, and for making explanation as compelling as the subject itself. Across those works, the throughline is clear: a writer comfortable with precision, drawn to subjects that reward close looking, and able to keep the prose centered on what matters most. The awards underscore that trajectory, but the larger story is one of consistency—of returning again and again to wine and spirits, and of shaping that material into writing with a clean, confident edge.
Profile updated July 2026
FAQ
Asked of Jordan
What is Jordan Mackay known for?
Wine and spirits writing, with James Beard recognition that includes a 2011 award and another.
Where does Jordan Mackay work?
He writes as wine columnist at Covey Rise and as a wine and spirits writer for San Francisco magazine.
Who is Jordan Mackay?
A writer focused on wine and spirits who has received two James Beard Awards, including one in 2011.



