Over the past 15 years, Jon Bonné has become one of the most influential and widely-read American voices on wine.
He is currently Senior Contributing Editor for PUNCH, where he writes a regular column. In 2017, he was honored as Feature Writer of the Year at the Roederer Awards.
For nearly a decade, he was the Wine Editor and Chief Wine Critic of The San Francisco Chronicle. During that time, he ran the paper’s wine and drinks coverage, including the only standalone wine section in an American newspaper.
Because of his coverage of wines from around the world, and his selection of the Chronicle’s annual Top 100 Wines, Bonné developed a national and international readership, and built a global reputation for his authority and integrity as a wine critic and journalist.
Bonné is the author of The New California Wine (Ten Speed Press), which was honored as the Roederer International Wine Book of the Year, and The New Wine Rules, which is scheduled for publication in several international editions. He is currently working on his next book, The New French Wine.
He is also the wine expert for JetBlue Airways, curating the selections for their on-board Mint experience. Travel + Leisure called it “the best overall wine selection among U.S. carriers.”
Previously Bonné was the lifestyle editor and wine columnist at MSNBC, where he also worked as a producer and correspondent, covering everything from politics to the airline industry.
Additionally, he has served as the U.S. columnist for Britain’s Decanter magazine and the wine columnist for Seattle magazine, and has written about wine for such top publications as Saveur, Food & Wine, The Washington Post, The Art of Eating and Noble Rot. For several years he served as the U.S. Chairman of the Decanter World Wine Awards.
His journalism career stretches more than 20 years. That includes a decade of pioneering work in digital journalism, beginning in 1996, for such organizations as NBC News, Court TV and News Corporation.
His work in wine and food journalism has won numerous awards, including two James Beard Foundation awards for his work at the Chronicle, and repeated accolades from the Association of Food Journalists.
(photo and cover photo by Erik Castro)