Eric Asimov is a Wine Critic at The New York Times. He specializes in the food and beverage industry, focusing on beverage production and the intersection of drinks and food. Eric is featured in numerous publications, including The Seattle Times, Chicago Tribune, and The Boston Globe.
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Eric Asimov's coverage primarily revolves around lifestyle and food & beverage, with a strong emphasis on wine-related content. He frequently produces seasonal articles and provides data-driven insights related to the wine industry.
Those looking to pitch ideas should consider topics such as emerging trends in winemaking or sommelier expertise for pairing wines with specific occasions, given his focus on Thanksgiving and wine recommendations. Additionally, he may be interested in pitches about unique approaches to experiencing wine, such as innovative blends or lesser-known varietals.
As Eric is based in New York City, it could be beneficial for sources involved in the local culinary scene or those offering products/services relevant to the New York market to tailor their pitches accordingly.
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Matt Taylor makes superb California pinot noirs, chardonnays, cabernet sauvignons and chenin blancs. He’s now navigating a life of winemaking beyond the vineyard that defined his style.
By: Becky Hughes, Ryan Sutton, Mahira Rivers, Luke Fortney, Eric Asimov, Ligaya Mishan, Rozalina Burkova, Nikita Richardson
Don’t have the time (or money) to try all 100? Here are a dozen bite-size bucket lists to inspire you.
In 1976, American winemakers bested their French counterparts at the Judgment of Paris. It’s truly remarkable how much progress American wine has made since then.
FIFTY years ago, the perception of American wines around the world changed forever.
These are not necessarily lesser wines Read more at The Business Times.
In restaurants and wine bars in Bordeaux, plenty of other wines are open, but few bottles of the local product. Why? It’s complicated.
By: Eric Asimov
[BORDEAUX] The bustling streets in this elegant city are full of casual restaurants and wine bars.
Wine has long been considered an essential part of eating well, but its place no longer seems to be with a meal.
EDITORS NOTE: ART ADV: With illustration. (The Pour) NEW YORK -- Gastronomy is classically defined as the art of eating well.
By: Eric Asimov
New York Times: Why has Bordeaux wine fallen out of favour?
