James Beard Award winner
Eric Asimov
- Discipline
- James Beard Award winner
i. Biography
Eric Asimov has held the chief wine critic post at The New York Times in New York City since 2004, a role centered on evaluation, recommendation, and broad public-facing coverage of wine.
The Work Today
Training at Wesleyan University and the University of Texas at Austin sits behind a long newspaper career that moved through reporting and restaurant criticism before settling into wine. At The New York Times, Eric Asimov worked as a reporter and as a restaurant reviewer before taking on wine criticism; since 2004, he has served as the paper’s wine critic.
In Their Words “The pleasures of its aromas, flavors and textures and its place on the table are central, and I regularly evaluate and recommend bottles, producers and places to drink.” “I focus on all aspects of wine for anybody who might be interested, from the merely curious to the connoisseur.”
Career - wine critic — The New York Times (2004–present) - reporter — The New York Times - restaurant reviewer — The New York Times Education: Wesleyan University; University of Texas at Austin
Acclaim
Since 2004, the chief wine critic byline at The New York Times has carried Eric Asimov’s name on one of the paper’s most closely read food and drink assignments, a position shaped by years at the newspaper and a clear remit around wine writing.
FAQ What is Eric Asimov's current role? As of 2026, Eric Asimov is chief wine critic. Where did Eric Asimov train or study? Eric Asimov trained at Wesleyan University and University of Texas at Austin.
