The Wine Hour #8 with Eric Asimov, Chief Wine Critic of The New York Times
The Wine Hour
Join the Wine Dream Team, Jaime Araujo, Akos Forczek, and Tanisha Townsend, and the Host, Antoine Abou-Samra for The Wine Hour #8. We have the pleasure to welcome Eric Asimov, Chief Wine Critic of The New York Times. Eric Asimov is the chief wine critic of The New York Times and the author of How to Love Wine: A Memoir and Manifesto, published by William Morrow, and Wine With Food: Pairing Notes and Recipes From The New York Times, written with recipes by Florence Fabricant and published by Rizzoli. His weekly column appears in the Food section of The Times. Naturally, he is on Twitter and Instagram, @EricAsimov. A collection of his columns is included in The New York Times Book of Wine, published by Sterling Epicure. PROGRAM Uncorked [3:51] Jaime Araujo, Akos Forczek and Eric Asimov debate Wine Scoring: the good, the bad and the ugly. Licensed To Taste [25:48] Tanisha Townsend talks about Southern Italian wines, and in the "Wine Minute" about Rosé. Have A Drink With Me [35:21] Antoine Abou-Samra has a conversation with Eric Asimov on wine, his love of wine, Bob Dylan and much more. There is an accompanying playlist with the show (selected by our guest). It can found here: https://open.spotify.com/playlist/0rosTtsJw7cxwQVS600oJQ?si=93349c5da7ad4447 Thank you for listening! Don't forget to subscribe to our podcast. You can also follow us on our different platforms: Instagram: @atablefortwo.live Facebook: @atablefortwo.live LinkedIn: https://www.linkedin.com/company/atablefortwo/
Eric Asimov, Chief Wine Critic, The New York Times.
The Grape Nation
Eric Asimov is the Chief Wine Critic for the New York Times. Hs tenure with the newspaper goes back to 1984. His column on wine appears Wednesdays in the Food Section of the Times. His monthly Wine School column enlightens and invites you to drink and discuss wine with him. He has published numerous books and guides including “How to Love Wine: A Memoir and Manifesto” Eric is a prolific Tweeter and a fellow Jet’s fan. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast.
Eric Asimov Takes Stock of the Wine Industry’s Pandemic Shakeup
Adam and Zach are joined by New York Times wine critic Eric Asimov to discuss the many changes that Covid-19 has brought to the wine industry: whether online retail will continue to supplant brick-and-mortar, whether sommeliers and wine professionals will still have jobs in restaurants, and much more. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your podcasts, and send any questions, comments, critiques, or suggestions to firstname.lastname@example.org.Zach is drinking: Leah Jorgensen Rosé of Cabernet FrancAdam is drinking: Villa Calicantus Bardolino Classico Chiaretto See acast.com/privacy for privacy and opt-out information.
The Fine Line Podcast: Balancing Hedonism & Health
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--- Support this podcast: https://anchor.fm/finelinepodcast/support
Episode 152: Beware the Olds of March Part 5: I Love Bad Vintages That's My Fucking Problem (ft. Eric Asimov)
Our friend Eric Asimov came back to discuss what the problem with vintages and how we talk about them and also, to discuss the wine industry and covid. When he left, the boys did an alcoholism. Please support our guest by subscribing to the New York Times, offer code, "Disgorgeous 420" at checkout. ////LIST////Gerard Boulay, Sancerre, 'Clos de Beaujeu,' 2003//Reinhold Haart, Mosel Riesling halbtrocken, 1991// *only on PATREON*Simon Bize, Bourgogne Rouge, 'Les Perrieres,' 2004 // *only on Patreon*Support the show (https://www.patreon.com/Disgorgeous)
The Times They Are A-Changin’. The New York Times Wine Critic, Eric Asimov’s Life as a Literary Oenophile.
The Black Wine Guy Experience
MJ’s guest this week is Eric Asimov. Eric has been the NY Times Chief Wine Critic since 2004 after having covered wine with The Times's tasting panel and in his Tastings column for the Dining section. His weekly column appears in the Food section. He is the author of “How to Love Wine: A Memoir and Manifesto,’’ as well as “Wine With Food: Pairing Notes and Recipes From The New York Times,’’ written with recipes by Florence Fabricant. Since creating the 25 under $25 column in the Times in 1992 Eric has been a passionate voice celebrating often overlooked-by-the-mainstream cuisines and wines with his readers. Eric shares colorful stories from his early career in journalism up to the recent backstory behind one of his more controversial columns re: supermarket wines. This episode is full of magic from a true New York icon, do not miss. A huge thank you to Eric Asimov!Follow him on IG @ericasimovRead his columns: The Pour and Wine School + additional writings at: https://www.nytimes.com/This episode’s in studio wine:Durst 2017Portugieser__________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don’t forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Acker Wines! Listeners of the show will receive $25 off purchases of $100 or more with code WINEGUY25 at checkout. (Retail store only) Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.
NYTimes Wine critic Eric Asimov was on fire. Hear his insights.
Wine Talks with Paul K
Eric Asimov's experience in the food and wine world is impossible to compare. Having started with the NY Times as a food critic and then moving to wine 16 years ago, he has developed an all-encompassing opinion when it comes to all things wine. His insights are thoughtful and insightful. Enjoy.
The Language of Wine: In conversation with Eric Asimov and Stephen Satterfield
ARENI Global: In Conversation
This week New York-based wine marketer Erica Nonni facilitates a conversation between Eric Asimov and Stephen Satterfield about the language of wine. Eric Asimov is the New York Times’ Wine Critic. His weekly column appears in the Food section of The Times. 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. Stephen Satterfield is a food writer, multimedia producer and founder of Whetstone Magazine, a beautiful publication about food origins, culture and the anthropology of food. These two leading voices in the wine industry share a curiosity and sense of responsibility when it comes to how we communicate around the complex topic of wine. Does language provide or hinder access to wine information? How does it relate to the assessment of wine and to regionalism, fundamental to traditional wine producing areas? Should there be a universal language in wine? This conversation, which took place at the July 2020 edition of Fine Minds 4 Fine Wines, touches upon so much more than language, not just how we talk about wine, but the greater impact it has on our culture.