How does one break into the elusive world of wine writing? Today, Eric Asimov, who we have both long admired both professionally and personally, joins us on the podcast. Eric is the chief wine critic of The New York Times. Asimov created the ‘$25 and Under’ restaurant reviews in 1992, which was pivotal to exposing and celebrating the cultural richness of NYC in the boroughs outside of Manhattan. He has reviewed takeout food for The Times in his ‘To Go’ column and has offered commentary on food and wine since 1999.

He is also the author of "How to Love Wine: A Memoir and Manifesto" and "Wine With Food: Pairing Notes and Recipes From The New York Times" written with recipes by Florence Fabricant.  His weekly column appears in the Food section of The New York Times. A collection of his columns is included in "The New York Times Book of Wine".

Today we talk to Eric his career trajectory, as well as wine journalism's  inherent barrier of entry. We dive into his secret weapon for staying fit in a job prone to excess, and why wine, besides just it’s inherent deliciousness, is so important.

Restaurant Allard 

Giacomo Conterno

AJ Liebling Just Enough Money

Tejal Rao Article on Covid and Losing Smell

The Fine Line Bobby Stuckey Interview

@ericasimov