Me
Eric Asimov is The Times’s wine critic.
I’m not a wine or food writer who tries to convince you that my job is far more difficult and unpleasant than you can imagine. I have no patience with that. How many people have the privilege of immersing themselves in what they care most deeply and passionately about?
Since I was a teenager, I’ve been fascinated by eating and drinking, and, by extension, ingredients and cooking. In the most enligh...