Linda Murphy is co-author, with Jancis Robinson MW, of “American Wine: The Ultimate Companion to the Wines and Wineries of United States,” which celebrates winemaking in all 50 states, and Americans’ rapidly growing love of wine.
She is a regular contributor to Decanter magazine, Sonoma magazine and Food & Wine magazine’s annual Wine Guide. Her writing has also appeared in Sunset, Cooking Light and Food & Wine magazines, Sommelier Journal, Men’s Journal, jancisrobinson.com, epicurous.com, The Dallas Morning News and elsewhere. She was the managing editor of Sonoma magazine (2013-2016), founding wine section editor of The San Francisco Chronicle (2003-2006), where she won two James Beard Awards, and managing editor of The New York Times’ trailblazing WineToday.com website (1999-2001).
Through it all, Linda earned a reputation for taking an honest, direct and consumer-minded approach to her writing and wine evaluation. Interesting stories are as fascinating to her as what’s in the glass, and servings of humor and revelry are always on her plate.
A sportswriter for 13 years before entering the wine business, Linda has been a speaker at the New Zealand Winegrowers Export Conference, Culinary Institute of America Greystone, Wine Tourism Conference, Food & Wine Classic in Aspen, Association of Food Journalists Conference, Texas Hill County Wine & Food Festival, and Wines of Chile Marketing Conference, among others.
She also judges eight to 10 wine competitions a year, domestic and abroad, and is the North America wine consultant for Air New Zealand, on the four-person team that chooses New Zealand wines, Champagnes and Ports for all international and domestic ANZ routes.
“I drink Champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it — unless I’m thirsty.” – Lily Bollinger, House of Bollinger Champagne
“I hate writing, I love having written.” – Dorothy Parker
“One pisco sour is not enough, two are too much, and three are just right.” — Anonymous