My Interview with Eric Asimov

Jul 24, 2026

I have known Eric Asimov for the nearly two decades that he’s been the wine critic at The New York Times. And like so many people who love wine, I find Eric’s insights to be thought-provoking and his reporting to be top-notch. Recently Eric wrote a powerful piece about his observation that wine may be disappearing from the dinner table. That piece sparked this week’sWine Clip video in which I interview Eric about what happens when wine and food become disengaged from one another. Don’t miss it. Our remarkable Wine to Know this week is from Tuscany, a place where wine is food. It’s made by the indefatigable Antinori family who have been in the wine business for 26 straight generations. Quizzards, I think you’ll love this week’s Wine Quiz. And don’t miss our thirst-quenching Steal from New York.

—Still (adamantly) drinking wine with dinner, Karen

For what food has the TSA (US Tranportation Security Administration) recently issued an advisory saying that the substance must only be transported in checked luggage, not in carry-on? The following content is accessible for members only, please sign in.

A. Carne Asada seasoning

B. Wagyu beef jerky

C. Ranch dressing

D. Kit Kat bars

22.5

Amount (in thousands of US$) paid at auction for a single bottle of 1973 Stag’s Leap Wine Cellars Cabernet Sauvignon, the red wine that came in first in the 1976 Judgment of Paris tasting fifty years ago. The bottle, sold by Christie’s auction house, was The following content is accessible for members only, please sign in.