Eric Asimov is the Chief Wine Critic of "The New York Times".

Eric describes how he started working for "The New York Times," and relates the story behind the creation of the restaurant review column "$25 and Under". He also discusses the wine panel he convenes for tastings at "The New York Times". He talks about his impact as a wine critic, as well as the availability of wines throughout the world. He provides an assessment of recent changes regarding wine writing, wine lists, and sommeliers. Eric also speaks about those who have inspired him, and divulges what he wants to achieve through his articles.

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