Eric Asimov

Eric Asimov is an American wine critic and food writer. He is best known for his work with The New York Times, where he serves as the chief wine critic. Asimov has made significant contributions to the field of wine journalism and is recognized for his approachable and insightful writing style.

Early Life and Education

Eric Asimov was born in New York City. He is the nephew of the famous science fiction writer Isaac Asimov. Eric Asimov attended Wesleyan University, where he earned a degree in American Studies. His academic background provided a strong foundation for his future career in journalism.

Career

Asimov began his career in journalism as an editor at The New York Times. He initially worked on the Living section, where he wrote about food and dining. Over time, his focus shifted to wine, and he became the chief wine critic for the newspaper. Asimov's columns and reviews are known for their accessibility and depth, making wine appreciation more approachable for a broad audience.

Writing Style and Philosophy

Eric Asimov is known for his conversational and engaging writing style. He emphasizes the enjoyment of wine rather than the technical aspects, encouraging readers to explore and appreciate wine without intimidation. Asimov often highlights lesser-known wines and producers, advocating for diversity and exploration in wine selection.

Publications

Asimov has authored several books on wine and food, including:

• How to Love Wine: A Memoir and Manifesto
• Wine With Food: Pairing Notes and Recipes from The New York Times (co-authored with Florence Fabricant)

Personal Life

Eric Asimov resides in New York City with his family. He continues to write and contribute to the field of wine journalism, inspiring both novice and experienced wine enthusiasts.

Related Pages

• Wine
• The New York Times
• Isaac Asimov
• Wesleyan University
• Wine critic