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Eric Asimov
Chief Wine Critic at The New York Times
Eric Asimov is the chief wine critic at The New York Times, a position he has held since June 2004.14 He was born on July 17, 1957.3 Asimov writes two columns for the paper, "The Pour" and "Wines of the Times," which appear on alternating bi-weekly schedules.3 In March 2006, he also started a wine blog called "The Pour".3
Early Life and Education:: Asimov was born in Bethpage, New York. His father, Stanley Asimov, was the former vice-president for editorial administration at Newsday, and his mother, Ruth Asimov, was a ceramic artist.3 He is also the nephew of author Isaac Asimov and the brother of San Francisco Chronicle writer Nanette Asimov.3 Asimov graduated from Wesleyan University in 1980 with a Bachelor of Arts in History and American Studies and later pursued graduate work in American studies at the University of Texas at Austin.13
Career:: Before becoming the chief wine critic, Asimov joined The New York Times in 1984 as an editor in national news.3 He served as the editor of the Living Section from 1991 to 1994 and edited the Styles of The Times section from 1994 to 1995.3 In 1992, he created the "$25 and Under" column, which focused on affordable restaurants.3 He authored yearly compilations of the "$25 and Under" columns as books from 1995 to 1998.3 From 2000 to 2004, Asimov co-authored the annual New York Times Guide to Restaurants in New York City with Ruth Reichl and William Grimes.3 Asimov has also contributed freelance work to publications such as Food & Wine Magazine, Details, Martha Stewart Living, and Sommelier Journal.3
Approach to Wine Writing:: Asimov considers himself a journalist responsible to his readers and colleagues, rather than a member of the wine industry.2 He aims to inform, question, and inspire, and hopes to make people feel comfortable enough with wine to develop their own tastes.2 He advises aspiring wine journalists to look beyond tasting notes and scores and to consider the people, history, culture, economics, and other factors that make wine fascinating.2
Books:: 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.2 A collection of his columns is included in The New York Times Book of Wine, published by Sterling Epicure.2
