Issue link: http://read.dmtmag.com/i/197178
Eric Asimov Chief Wine Critic, The New York Times At a time when newspaper wine coverage is shrinking, Eric Asimov is reaching more wine lovers than ever. As the chief wine critic for The New York Times, Asimov writes two different wine columns for the paper's Dining & Wine section, which alternate each week, and juggles speaking engagements around the country. Before embracing wine as his primary subject in 2004, Asimov was editor of the Living and Styles of The Times sections. He created the paper's $25 and Under restaurant reviews in 1992, and continued to write them until 2005. Last year Asimov published the book "How to Love Wine: A Memoir and Manifesto," which argues that Americans are intimidated by wine because the industry tells them they must be experts in order to enjoy it. The best way to learn about wine, he says, is to drink it. While many in the industry would disagree with that thesis, Asimov's unpretentious w w w. v w m m e d i a.com approach has earned him many fans. Asimov majored in American studies and history at Wesleyan University with the goal of becoming a college professor, and did graduate work at the University of Texas at Austin. Instead of teaching, he went into journalism, taking a job in the national news department at The New York Times. He'd long had an avid interest in food and wine, and within a few years he migrated to the newspaper's Living section. Asimov views wine as a natural part of life rather than a holy grail, and sees no value in wine reviews that present long lists of specific aromas and flavors with pseudo-scientific precision. His intelligence and lack of pomposity come through in his writing, which addresses wine novices and connoisseurs with equal respect. Rather than blind-tasting wines and evaluating them only in relation to each other, he views wine through the lens of food compatibility, and stands behind balanced, distinctive wines that convey a sense of place – whether that place is Burgundy or the Finger Lakes. For all these reasons, Asimov is respected by his readers and admired by his peers. "Eric writes with sensitivity and a sense of adventure," said Washington Post wine writer Dave McIntyre. "He has a gift that is rare in this field; when I finish his articles, I haven't just read about a wine region, a winemaker or a wine, I feel like I've been there, met the person, and tasted the wine myself." N ov - D ec 2013 | V INE YA RD & W INE RY M A N A G EM EN T 39