Eric Asimov is a Wine Critic at The New York Times. He specializes in food and beverage topics, with a particular focus on beverage production, drinks and spirits, and packaged beverages. Eric's work has been featured in numerous publications, including The Seattle Times, Chicago Tribune, and The Boston Globe.
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Eric Asimov's coverage primarily revolves around lifestyle and food & beverage, with a strong emphasis on wine-related content. He frequently produces seasonal articles and provides data-driven insights related to the wine industry.
Those looking to pitch ideas should consider topics such as emerging trends in winemaking or sommelier expertise for pairing wines with specific occasions, given his focus on Thanksgiving and wine recommendations. Additionally, he may be interested in pitches about unique approaches to experiencing wine, such as innovative blends or lesser-known varietals.
As Eric is based in New York City, it could be beneficial for sources involved in the local culinary scene or those offering products/services relevant to the New York market to tailor their pitches accordingly.
This information evolves through artificial intelligence and human feedback. Improve this profile .
It’s the most widely planted red grape in the world and the most popular red varietal wine in the U.S., so why has it fallen out of favor?
IN MY wine-drinking circles, it's become all too common to hear people say: “I almost never drink cabernet sauvignon”, or “I'm not much of a Bordeaux drinker”.
Richer, well-diversified operations are thriving. Small, storefront shops are struggling. And those in the middle are hustling harder than ever.
(The Pour)
THE wine world has stumbled its way through a rough few years. Consumption worldwide has dropped as health warnings swirled.
By: Eric Asimov
Cheap bottles have mostly meant bad, processed wines. The hope is that good wine from well-farmed grapes at a slightly higher price will fill a need.
Good, moderately priced bottles are keeping costs down and giving younger consumers a point of entry Read more at The Business Times.
Let’s stop thinking about wine as an emblem of snobbery, and start celebrating it for what it is: a way for community to come together.
Eric Asimov Updated (The Pour) Wine is a social beverage. It invites sharing, and once that bottle is opened and poured into multiple glasses, it warms up the gathering, even more so when food is involved.
Let’s stop thinking about wine as an emblem of snobbery.
