Jessica Dupuy
Contributor|Dining

ABOUT
I’ve covered wine, spirits, food, and travel for the past decade for numerous publications including Texas Monthly Imbibe, Guild of Sommeliers, SevenFifty Daily, and Wine Enthusiast. My early work led me to pursue a deeper education in wine and...
I’ve covered wine, spirits, food, and travel for the past decade for numerous publications including Texas Monthly Imbibe, Guild of Sommeliers, SevenFifty Daily, and Wine Enthusiast. My early work led me to pursue a deeper education in wine and spirits earning credentials as a Certified Sommelier through the Court of Master Sommeliers, an Advanced (Level 3) certificate from the Wine and Spirits Educational Trust, and as a Certified Specialist of Wine, and Spirits through the Society of Wine Educators. I also love digging deeper into the story of food and have authored six cookbooks including Uchi: The Cookbook, The Salt Lick Cookbook: A Story of Land, Family and Love, Jack Allen’s Cookbook, The United Tastes of Texas and The United Tastes of the South with Southern Living, and Tex-Mex: Traditions, Innovations, and Comfort Foods from Both Sides of the Border. I love speaking and consulting on wine as well as fly fishing and cooking up regional creations at home with my family.
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LATESTARCHIVE
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Nov 18, 2019

Spirited Holidays In The Texas Hill Country

Perhaps the best time of the year to explore this region is during the holiday season, when festive décor and lights frame the shops and buildings around town squares, complemented by live music and special holiday events.
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Oct 25, 2019

What Grows Together, Goes Together: The Food And Wine Of Tuscany

Authentic Tuscan recipes consists of fresh, simple, seasonal ingredients, including many legumes (canellini beans), vegetables (tomatoes, zucchini, greens, and more), grains (farro), fruits (melons and citrus), and cheeses (this is the home of Pecorino Romano, after all).