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New York Times Wine Critic and author of How to Love Wine: A Memoir and Manifesto
In a discussion with WXXI Radio Connections host Evan Dawson, Eric Asimov will explore the Finger Lakes wine boom and its role in the regional economy. ?One of the things I love most about the Finger Lakes wine community is that it is not an ego-driven effort to achieve great wines, or rather, to achieve all the recognition and financial gains that come from being regarded as a center for great wines,? he said. ?I believe producers are instead trying to make the best wines they can from their patches of earth, and from that eventually will come great recognition. It’s a very different approach from some other American regions, and an important difference.?
In a discussion with WXXI Radio Connections host Evan Dawson, Eric Asimov will explore the Finger Lakes wine boom and its role in the regional economy. ?One of the things I love most about the Finger Lakes wine community is that it is not an ego-driven effort to achieve great wines, or rather, to achieve all the recognition and financial gains that come from being regarded as a center for great wines,? he said. ?I believe producers are instead trying to make the best wines they can from their patches of earth, and from that eventually will come great recognition. It’s a very different approach from some other American regions, and an important difference.?
Eric Asimov is 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 New York Times. 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.?
Asimov is a graduate of Wesleyan University in Middletown, Connecticut, and did graduate work in American Civilization at the University of Texas at Austin.
