Jessica Dupuy

Austin

Writer and Editor at Freelance

Writer/Speaker/Consultant: Food+Drinks+Travel+Cookbooks Certified Sommelier, WSET 3, CSW, CSS #texasmonthly #winewriter #foodwriter #travelwriter

Articles

Tariffs And Trade Winds: Vinitaly 2025 Reshapes Italian Wine Strategy

2 weeks ago | forbes.com | Jessica Dupuy

Vinitaly 2025 has just wrapped, and while the pavilions were filled with wine, espresso, and handshakes as always, there was no mistaking what dominated the conversation this year: U.S. tariffs. Vinitaly is Italy’s largest international wine and spirits trade fair, held annually in Verona, bringing together producers, buyers, importers, and industry professionals from around the world.
The Grammar of Tannin: Gabriele Gorelli MW Deconstructs Texture at Vinitaly 2025

2 weeks ago | winereviewonline.com | Jessica Dupuy

Each spring, thousands of wine professionals descend on Verona for Vinitaly—Italy’s largest and most influential wine trade fair, and one of the most important global events on the industry calendar. Amid the tastings, deal-making, and ceaseless buzz, a standout seminar this year invited participants to shift focus from flavor to feeling.
From Stars to Words: How Brunello FORMA Is Redefining Vintage Evaluations

1 month ago | guildsomm.com | Jessica Dupuy

Over the past couple of years, Brunello di Montalcino DOCG has undergone a pivotal shift in its vintage evaluation system with the introduction of Brunello FORMA. This new, data-driven approach was designed to provide a more comprehensive assessment of each vintage than was achieved by the traditional star-based rating.
Here's How to Tell if a Wine Is ‘Dry’ or ‘Sweet’

1 month ago | foodandwine.com | Jessica Dupuy

Photo: Food & Wine / Weinbach, Elena Walch, Getty Images For many wine lovers, the concept of “sweetness” can be confusing. Often, what tastes sweet might not be as sugary as it seems. Conversely, what seems “dry” could carry a touch of sweetness. In wine, sweetness is measured typically by residual sugar (RS), the natural grape sugars that remain after fermentation. But our perception of sweetness can be influenced by more than sugar alone.
How to Tell if a Wine Is ‘Dry’ or ‘Sweet’

1 month ago | msn.com | Jessica Dupuy

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Por Que Tarifas sobre Vinhos e Destilados São Ruins para os Negócios Americanos

1 month ago | forbes.com.br | Jessica Dupuy

Por séculos, o vinho e os destilados têm servido como uma ponte entre culturas, economias e indústrias. No entanto, uma proposta de tarifa de 200% sobre vinhos e destilados europeus nos EUA ameaça desestabilizar esse delicado equilíbrio — não prejudicando os produtores europeus, mas causando um impacto devastador nas empresas americanas que dependem das importações para sobreviver.
Why Wine And Spirits Tariffs Are Bad For American Business

1 month ago | forbes.com | Jessica Dupuy

For centuries, wine and spirits have been a bridge between cultures, economies, and industries. But a proposed 200 percent tariff on European wine and spirits threatens to disrupt this delicate balance—not by hurting European producers, but by dealing a devastating blow to American businesses that rely on imports for their survival. From small family-owned distributors to independent restaurants and retailers, the financial impact of such tariffs would be widespread and severe.
Move Over Brunello, Rosso di Montalcino Should Be Your Next Favorite Italian Wine

1 month ago | msn.com | Jessica Dupuy

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Sangiovese Fans Should Put the Brunello Down and Try Rosso di Montalcino Instead

1 month ago | foodandwine.com | Jessica Dupuy

Photo: Gary Yeowell / Getty Images If you've ever splurged on a bottle of Brunello di Montalcino, you know the magic of Tuscany's most celebrated red wine. But another wine from the same picturesque hillside town deserves your attention. One that won't require a second mortgage. Enter Rosso di Montalcino, Brunello's younger, fresher sibling, which is quickly becoming the talk of the wine world.
The science of volatile acidity

1 month ago | news.wine.co.za | Jessica Dupuy

Volatile acidity, commonly referred to as VA, is like the Jekyll and Hyde of the wine world. In small, controlled amounts, it can lend complexity and intrigue to a wine’s profile. But once it reaches a certain level, VA can overpower a wine with sharp aromas of vinegar, or a jarring whiff of nail polish remover. In wine, VA refers to the measure of a wine’s volatile, or gaseous, acids.