Jordan Mackay is the wine and spirits writer for San Francisco magazine. His writing has also appeared in the New York Times, Los Angeles Times, San Francisco Chronicle, Decanter, The Art of Eating, Food & Wine, Gourmet and many others. He is the author of Passion for Pinot and (with Rajat Parr) the James Beard Award-winning Secrets of the Sommeliers. Currently, he is working on a book about Texas barbecue and two more books on wine. He lives in San Francisco.
Beyond Carbonic: A New Era for Beaujolais
For decades, Beaujolais has been synonymous with carbonic maceration, a style of fermentation that gives it its trademark fruitiness. But when you take it away, what is the true character…
- story: Jordan Mackay
- illustration: Yoonhwa Jang
