We are delighted to welcome Jessica Dupuy to WRO as a columnist and wine reviewer. A graduate of the Medill School of Journalism at Northwestern University, Dupuy’s favorite writing pursuits include wine, food and travel.
Jessica has published pieces in National Geographic Traveler, Imbibe, Texas Monthly, Texas 
Highways, Fodor’s Travel Publications, and numerous publications headquartered in Austin, Texas, where she is based.
She has also written Uchi: The Cookbook, in conjunction with James Beard Award winning Executive Chef Tyson Cole; The Salt Lick Cookbook: A Story of Land, Family and Love on the iconic Texas barbecue restaurant; and co-authored Jack Allen’s Kitchen on the famed Austin farm-to-table Texas home-cooking restaurant. She recently completed a manuscript that will become her fourth book, a volume on Texas Cuisine for Southern Living.
Jessica’s avid interest in wine has led her to achieve the level of Certified Sommelier through the Court of Master Sommeliers as well as Certified Specialist of Wine and Certified Specialist of Spirits through the Society of Wine Educators. She is a member of Les Dames D’Escoffier–Austin, and also serves on the Advisory Board for the Wine and Food Foundation of Texas.
In light of all this, one wouldn’t guess that Dupuy has any free time, yet she also manages to enjoy fly-fishing with her husband, cooking with her two children, and sharing great meals and wine with friends and family.
We couldn’t be more pleased to have Jessica on board. You’ll see a column from her here on WRO every other month, and you should also check for her wine reviews when our “Reviews” page is refreshed every Wednesday.
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