Eric Asimov

12 Stories

Ditch the Fancy Wine Talk: It's Sweet or Savory

Eric Asimov: It's time to simply descriptors for consumers

(Newser) - Next time someone starts waxing poetic about the particular aromas of a wine, tell them to stick a cork in it. Those "gaudy descriptions" are often meaningless, writes Eric Asimov in the New York Times . In fact, "the more specific the description of a wine, the less useful... More »

Sauvignon Blancs Perfect for Summer

Wine panel rates the best from South America

(Newser) - We have reached “the vast plateau in the middle of summer,” the time when “one of wine’s primary purposes is to offer relief from the daily bout with seasonal oppression,” writes Eric Asimov in the New York Times. Summer wines, “like a good beach... More »

'Groovy' Dry White From Austria Great for Summer

(Newser) - A difficult-to-pronounce wine from Austria is “one of summer’s great, unlikely pleasures,” Eric Asimov writes in the New York Times. Grüner veltliner has risen above the pack of other Germanic wines to become a favorite in America, thanks to its bracing dryness. It "can range... More »

Don't Blush—Rosé Is Worthy of Your Wine Dollars

Those who are still holding back may be surprised at what's out there

(Newser) - America is slowly warming to rosé wines, but for anyone still refusing to take rosé seriously, the time has come, writes Eric Asimov in the New York Times. “Rosé is the quintessential daytime wine, perfect for outdoors, wonderful in the summer”—and it’s surprisingly easy to find... More »

America: Cool It on Chilling White Wine

We love cold things, but a good white wine should only be lightly chilled

(Newser) - America loves cold things, from beer to overly air-conditioned theaters. But we’re only hurting ourselves by “chilling white wine far too long and drinking it way too cold,” writes Eric Asimov in the New York Times. As long as the wine is good, serving it directly out... More »

Found: Good, Cheap US Wines

(Newser) - It’s not easy, but it is possible to find inexpensive American wine that “will fascinate and intrigue,” Eric Asimov writes in the New York Times. Whereas European vintners grow a diverse range of regional grapes, Americans generally stick to classics like cabernet sauvignon, resulting in “a... More »

Future of Wine Could Be on Tap

Restaurants, consumers save when vino comes straight from the keg

(Newser) - The trickle of American restaurants serving wine on tap may become a flood when owners realize the benefits, Eric Asimov writes in his New York Times wine column. Serving wine through a keg and tap system identical to that used for beer eliminates a lot of waste, Asimov notes, stopping... More »

Sip Italian, and Sip Cheaply

(Newser) - When it comes to wine, Eric Asimov likes to promote the "sweet spot," bottles that cost between $10 and $20. "Few places offer a wider selection of singular wines in the price range than Italy," he writes in the New York Times. He begins by calling... More »

Barolos Are Back

After bad stretch from 2002-03, pricey Italian red worth shelling out for again

(Newser) - A bottle of Barolo doesn’t come cheap, writes Eric Asimov in the New York Times, “but put that aside for a moment for these very good reasons: Barolo is a great wine, and it is a wine that I love.” Asimov sampled 25 bottles—limiting himself to... More »

How-to Guides for New Tipplers

Five new guides to seasonal cheer

(Newser) - The holiday season tends to produce a glut of books on wine, and while all primers leave out the most important part—actual bottles—five new reads get a once-over by Eric Asimov in the New York Times.
  • Andrew Jefford’s Wine Course, by Andrew Jefford: a "poetically inspirational"
... More »

How to Wine as You Dine on Turkey

A panel of the Times' best and brightest drinks a bunch so you don't have to

(Newser) - With all the potential stress implicit in the Thanksgiving family feast, wine is one arena that shouldn't leave the host sweating bullets, writes Eric Asimov in the New York Times. The rules "couldn't be simpler": Like the food, Thanksgiving wine selection is all about "versatility and plentitude,"... More »

Alsatian Wine Takes Sweet Turn

The French wines have gotten sweeter, and its hard to tell what's in the bottle, writes Asimov

(Newser) - Fifteen years ago, a few Alsatian wines were sweet, and the rest were dry. But "dry Alsace wines have taken a turn to the sweet side, usually without warning to consumers," Eric Asimov writes in the New York Times. The change occurred at both ends of the market:... More »

12 Stories