A. Chianti, Barbaresco, Brunello di Montalcino
B. Chianti Classico, Barolo, Amarone
C. Chianti, Chianti Classico, Brunello di Montalcino
D. Vino Nobile di Montepulciano, Brunello di Montalcino, Barolo
July 24, 2026
My Interview with Eric Asimov
Eric Asimov is the wine critic for The New York Times, a position he has held for 22 years. His columns on wine not only cover wine and wine regions, but also wine in culture, the contemporary wine scene in America, and what it means to be a wine drinker. Asimov recently wrote a powerful piece in the Times, entitled “Have We Forgotten Wine’s Place at the Table?” And in it, he suggests that we may have. In this far-ranging video interview with Karen, Eric Asimov talks about the connection between wine and food, the importance of good wine (vs great wine), the prohibitive prices of wines in restaurants, the need for wine to be taken down from a pedestal, and the impact that severing wine from food may be having in American society.
STICKIES
The affectionate name Australians give to their sweet wines. Ther term is broadly used to cover late-harvest wines as well as Australia’s phenomenal sweet FORTIFIED Muscats, topaques, and fortified tawnies.
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