Eric Asimov: The Voice of Wine and Dining at The New York Times
In the world of culinary journalism, few names carry as much weight in the American landscape as Eric Asimov. As the chief wine critic for The New York Times, Asimov has spent decades guiding readers through the complexities of viticulture and the vibrant dining scene of New York City. From his early days identifying budget-friendly gems to his current role as a leading authority on wine, his career reflects a deep commitment to accessibility and expertise in gastronomy.
Key Facts
- Current Role: Chief wine critic for The New York Times.
- Notable Columns: "The Pour" and "Wines of the Times".
- Famous Contribution: Created the "$25 and Under" restaurant column.
- Family Connection: Nephew of the legendary author Isaac Asimov.
- Education: Graduate of Wesleyan University (1980).
Early Life and Academic Background
Born on July 17, 1957, in Bethpage, New York, Eric Asimov grew up in a family rooted in communication and art. He is the son of Ruth Asimov, a ceramic artist, and Stanley Asimov, who served as the vice-president for editorial administration at Newsday. His intellectual pedigree is further highlighted by his relationship to his uncle, the renowned author Isaac Asimov, and his sister, Nanette Asimov, a writer for the San Francisco Chronicle.
Asimov pursued his higher education at Wesleyan University, where he graduated in 1980. He later expanded his academic horizons by conducting graduate work in American studies at the University of Texas at Austin.
Professional Journey at The New York Times
Before establishing himself as a critic, Asimov honed his skills at The Chicago Sun-Times. He joined The New York Times in 1984, initially serving as an editor in national news. His versatility as an editor was evident in his leadership roles, including serving as the editor of the Living Section from 1991 to 1994 and editing the Styles of The Times section from 1994 to 1995.
In 1992, Asimov launched one of his most enduring contributions: the "$25 and Under" column. This feature focused on restaurants where diners could enjoy lavish meals for $25 or less. While the price point eventually became more of a suggestion for inexpensive fare than a strict limit, the column remained a staple of the Weekend Section until 1997, before moving to the "Dining In, Dining Out" section on Wednesdays.
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Transition to Wine Criticism
While he was already writing about wine by 1999, Asimov officially became the chief wine critic of The New York Times in 2004. In this capacity, he manages two primary columns: "The Pour" and "Wines of the Times" (which occasionally covers beer), appearing on an alternating bi-weekly schedule. To further engage with a digital audience, he launched a wine blog also titled "The Pour" in March 2006.
Broadcasting and Freelance Work
Asimov's expertise has extended beyond the written word. Between 1999 and 2004, he hosted a daily segment on WQXR, a radio station owned by The New York Times, where he critiqued food and wine. After his promotion to chief wine critic, he transitioned to a weekly wine-focused spot until the station was sold to WNYC. Additionally, he has contributed his expertise as a freelancer for Food & Wine Magazine, Details, Martha Stewart Living, and Sommelier Journal.
Published Works and Guides
Asimov has authored several books that serve as practical guides for New Yorkers and food enthusiasts. Between 1995 and 1998, he published yearly compilations of his "$25 and Under" columns. He also collaborated with Ruth Reichl and William Grimes to co-author the New York Times Guide to Restaurants in New York City annually from 2000 to 2004.
| Publication Title | Year(s) | Role |
|---|---|---|
| $25 and Under: A Guide to the Best Inexpensive Restaurants in New York | 1995–1998 | Author |
| The New York Times Guide to Restaurants in New York City | 2000–2004 | Co-author |
| The Pour (Blog) | 2006–Present | Author |
Frequently Asked Questions
Who is Eric Asimov?
Eric Asimov is an American journalist and the chief wine critic for The New York Times, known for his expertise in wine, food, and New York City dining.
What is the "$25 and Under" column?
It was a column conceived by Asimov in 1992 that highlighted high-quality, inexpensive restaurants in New York City where diners could eat for $25 or less.
Is Eric Asimov related to Isaac Asimov?
Yes, Eric Asimov is the nephew of the famous science fiction author Isaac Asimov.
What are Asimov's current columns at The New York Times?
He currently writes "The Pour" and "Wines of the Times" (or "Beers of the Times"), which run on an alternating bi-weekly schedule.
Where did Eric Asimov study?
He graduated from Wesleyan University in 1980 and performed graduate work in American studies at the University of Texas at Austin.