The wine industry has become foundational to the economy of the Finger Lakes, giving the region an international reputation. Eric Asimov is the chief wine critic of The New York Times, one of the nation’s leading experts on the industry, 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.
Mr. Asimov’s weekly column appears in the Food section of The Times. Naturally, he is on Twitter and Instagram, too, @EricAsimov. A collection of his columns is included in The New York Times Book of Wine, published by Sterling Epicure.
Before he started writing full-time about wine in 2004, Asimov wrote primarily about restaurants and food. He created the $25 and Under restaurant reviews in 1992 and wrote them through 2004. He is a co-author of five editions of The New York Times Guide to Restaurants, and published four editions of $25 and Under: A Guide to the Best Inexpensive Restaurants in New York. In 2013 he was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America.
Asimov Quote: “A great wine, even a good wine, has the capacity to surprise and to move, and perhaps even to scare!”