Eric Asimov is a Wine Critic at The New York Times. He specializes in food and beverage topics, with a particular focus on beverage production, drinks and spirits, and packaged beverages. Eric's work has been 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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By: Eric Asimov
New York Times: Why has Bordeaux wine fallen out of favour?
By: Eric Asimov
In restaurants and wine bars in Bordeaux, plenty of other wines are open, but few bottles of the local product. Why?
By: Eric Asimov
Facing unanticipated problems, the owners of Southold abandoned Long Island for Texas, and Texas for France. Will success come next?
[FRANCS, France] Success often walks a tense tight rope. One misstep can bring it all crashing down. Consider the saga of what used to be known as Southold Farm & Cellar. Read more at The Business Times.
By: Eric Asimov
He helped establish a windswept part of California as a source for great American pinot noir and chardonnay grapes, and later built his own winery.
Kabawa rum punch is a tart, balanced cocktail featuring aged Caribbean rum, cane syrup, and fresh lime juice, perfect for entertaining with its easy make-ahead preparation and refreshing flavor.
This pleasantly tart but balanced punch resembles a daiquiri, yet it differs in an important way.
By: Eric Asimov
The summer party is its own breed, dressed down and relaxed, and summer drinks should take a similarly seasonal approach. Especially for a crowd.
Besides roses and whites, less substantial reds can be excellent too, especially if slightly chilled Read more at The Business Times.
It’s the most widely planted red grape in the world and the most popular red varietal wine in the U.S., so why has it fallen out of favor?
