James Beard Award winner
Eric Asimov
- Discipline
- James Beard Award winner
Portrait of Eric Asimov
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.
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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.”
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
Asked of Eric
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.
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The Sunday email
Get new Made By stories every Sunday.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.