Podcasts about love wine a memoir

Eric Asimov, New York Times wine critic and author of “How to Love Wine: A Memoir and Manifesto,” joins John Williams to talk about his recent piece on the success of Two-Buck Chuck and what that meant for the wine business.

Eric Asimov, New York Times wine critic and author of “How to Love Wine: A Memoir and Manifesto,” joins John Williams to talk about his recent piece on the success of Two-Buck Chuck and what that meant for the wine business.

Eric Asimov, New York Times wine critic and author of “How to Love Wine: A Memoir and Manifesto,” joins John Williams to talk about his recent piece on the success of Two-Buck Chuck and what that meant for the wine business.

Eric Asimov is the chief wine critic of The New York Times and the author of How to Love Wine: A Memoir and Manifesto and Wine With Food: Pairing Notes and Recipes From The New York Times. He joins The Grape Nation's Sam Benrubi to talk about natural wine, expertise, and the ever-changing beverage industry.HRN On Tour is powered by Simplecast.

Join the Wine Dream Team, Jaime Araujo, Akos Forczek, and Tanisha Townsend, and the Host, Antoine Abou-Samra for The Wine Hour #8. We have the pleasure to welcome Eric Asimov, Chief Wine Critic of The New York Times. Eric Asimov is the chief wine critic of The New York Times and the author of How to Love Wine: A Memoir and Manifesto, published by William Morrow, and Wine With Food: Pairing Notes and Recipes From The New York Times, written with recipes by Florence Fabricant and published by Rizzoli. His weekly column appears in the Food section of The Times. Naturally, he is on Twitter and Instagram, @EricAsimov. A collection of his columns is included in The New York Times Book of Wine, published by Sterling Epicure. PROGRAM Uncorked [3:51] Jaime Araujo, Akos Forczek and Eric Asimov debate Wine Scoring: the good, the bad and the ugly. Licensed To Taste [25:48] Tanisha Townsend talks about Southern Italian wines, and in the "Wine Minute" about Rosé. Have A Drink With Me [35:21] Antoine Abou-Samra has a conversation with Eric Asimov on wine, his love of wine, Bob Dylan and much more. There is an accompanying playlist with the show (selected by our guest). It can found here: https://open.spotify.com/playlist/0rosTtsJw7cxwQVS600oJQ?si=93349c5da7ad4447 Thank you for listening! Don't forget to subscribe to our podcast. You can also follow us on our different platforms: Instagram: @atablefortwo.live Facebook: @atablefortwo.live LinkedIn: https://www.linkedin.com/company/atablefortwo/

Eric Asimov is the Chief Wine Critic for the New York Times. Hs tenure with the newspaper goes back to 1984. His column on wine appears Wednesdays in the Food Section of the Times. His monthly Wine School column enlightens and invites you to drink and discuss wine with him. He has published numerous books and guides including “How to Love Wine: A Memoir and Manifesto” Eric is a prolific Tweeter and a fellow Jet's fan. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Grape Nation by becoming a member!The Grape Nation is Powered by Simplecast. 

How does one break into the elusive world of wine writing? Today, Eric Asimov, who we have both long admired both professionally and personally, joins us on the podcast. Eric is the chief wine critic of The New York Times. Asimov created the ‘$25 and Under' restaurant reviews in 1992, which was pivotal to exposing and celebrating the cultural richness of NYC in the boroughs outside of Manhattan. He has reviewed takeout food for The Times in his ‘To Go' column and has offered commentary on food and wine since 1999. He is also the author of "How to Love Wine: A Memoir and Manifesto" and "Wine With Food: Pairing Notes and Recipes From The New York Times" written with recipes by Florence Fabricant. His weekly column appears in the Food section of The New York Times. A collection of his columns is included in "The New York Times Book of Wine". Today we talk to Eric his career trajectory, as well as wine journalism's inherent barrier of entry. We dive into his secret weapon for staying fit in a job prone to excess, and why wine, besides just it's inherent deliciousness, is so important. Restaurant Allard Giacomo Conterno AJ Liebling Just Enough Money Tejal Rao Article on Covid and Losing Smell The Fine Line Bobby Stuckey Interview @ericasimov --- Support this podcast: https://anchor.fm/finelinepodcast/support

MJ’s guest this week is Eric Asimov. Eric has been the NY Times Chief Wine Critic since 2004 after having covered wine with The Times's tasting panel and in his Tastings column for the Dining section. His weekly column appears in the Food section. He is the author of “How to Love Wine: A Memoir and Manifesto,’’ as well as “Wine With Food: Pairing Notes and Recipes From The New York Times,’’ written with recipes by Florence Fabricant. Since creating the 25 under $25 column in the Times in 1992 Eric has been a passionate voice celebrating often overlooked-by-the-mainstream cuisines and wines with his readers. Eric shares colorful stories from his early career in journalism up to the recent backstory behind one of his more controversial columns re: supermarket wines. This episode is full of magic from a true New York icon, do not miss. A huge thank you to Eric Asimov!Follow him on IG @ericasimovRead his columns: The Pour and Wine School + additional writings at: https://www.nytimes.com/This episode’s in studio wine:Durst 2017Portugieser__________________________________________________________Until next time, cheers to the mavericks, philosophers, deep thinkers and wine drinkers! Don’t forget to subscribe and be sure to give The Black Wine Guy Experience a five-star review on whichever platform you listen to.For insider info from MJ and exclusive content from the show sign up at Blackwineguy.comFollow MJ @blackwineguy Thank you to our sponsor Acker Wines! Listeners of the show will receive $25 off purchases of $100 or more with code WINEGUY25 at checkout. (Retail store only) Love this podcast? Love the cool content? Get a producer like mine by reaching out to the badass team at Necessary Media. www.necessarymediaproductions.com@necessary_media_ See acast.com/privacy for privacy and opt-out information.

Jill reviews How to Love Wine: A Memoir and Manifesto by Eric Asimov

This week New York-based wine marketer Erica Nonni facilitates a conversation between Eric Asimov and Stephen Satterfield about the language of wine. Eric Asimov is the New York Times' Wine Critic. His weekly column appears in the Food section of The Times. He is also the author of How to Love Wine: A Memoir and Manifesto, and Wine With Food: Pairing Notes and Recipes From The New York Times. Stephen Satterfield is a food writer, multimedia producer and founder of Whetstone Magazine, a beautiful publication about food origins, culture and the anthropology of food. These two leading voices in the wine industry share a curiosity and sense of responsibility when it comes to how we communicate around the complex topic of wine. Does language provide or hinder access to wine information? How does it relate to the assessment of wine and to regionalism, fundamental to traditional wine producing areas? Should there be a universal language in wine? This conversation, which took place at the July 2020 edition of Fine Minds 4 Fine Wines, touches upon so much more than language, not just how we talk about wine, but the greater impact it has on our culture.

Eric Asimov has worked at The New York Times since 1984 and has served as the Chief Wine Critic since 2004. He is author of "How to Love Wine: A Memoir and Manifesto." He reflects on the everyday pleasures of enjoying wine without intimidation and the emotional connection many people experience with wine. He discusses current and future issues facing the wine world, from a global pandemic to climate change. Follow Twitter@EricAsimov

Eric Asimov is the chief wine critic for the New York Times. He began his career at The New York Times in 1984, first writing about food, and later becoming a wine critic. Eric wrote the book How to Love Wine: A Memoir and Manifesto, and in the 1990s, conceived and wrote a column for the Times dedicated to "restaurants where people can eat lavishly for $25 and under." 

For this special episode, Sam Benrubi sits down with Doug Flemer, Courtney Mailey, and Eric Asimov to talk about wine (and cider) from the great state of Virginia! Eric Asimov is a Chief Wine Critic for the New York Times and author of the book, How to Love Wine: A Memoir and Manifesto, and co-author of Wine With Food: Pairing Notes and Recipes from the New York Times. Before assuming his current role at The Times in 2004, Asimov authored the publication’s Tastings column, To Go column, Wine School, Wine of the Times, and The Pour, as well as the $25 and Under restaurant reviews, and freelanced for WQXR, Food and Wine, Details, and Martha Stewart Living. In his 33+ years of writing about food and wine for the Times, Asimov has become a renowned expert in the wine world. Courtney Mailey founded Blue Bee Cider in downtown Richmond, Virginia in 2012. After working in economic development for 12 years, she left the corporate grind in 2010. Courtney attended cider school at Cornell University, apprenticed with Albemarle CiderWorks for one year, then starting getting Blue Bee Cider off the ground in 2012. Opening in 1980, under the direction of Doug Flemer, Ingleside Vineyards is one of Virginia’s oldest and largest wineries and produces over 18 types of wine from its estate-grown grapes. For over thirty-five years, our hand-crafted wines have won numerous awards and top honors in state, national and international wine competitions, such as the London International Wine & Spirits Competition, the San Francisco International Wine Competition and the Virginia Governor’s Cup Competition. Heritage Radio Network On Tour is powered by Simplecast.

On today's episode of All in the Industry, Shari Bayer is joined by Eric Asimov, the wine critic for The New York Times. Eric has been writing for the Times for over 33 years. In 1992, he started the wildly popular “$25 and Under” food column, and in 2004, he became the Times Wine Critic. His columns include "Wines of the Times", "The Pour" and "Wine School". Eric has also published two books, "How to Love Wine: A Memoir and Manifesto" and "Wine With Food: Pairing Notes and Recipes from The New York Times". Shari also tips off the show with her PR tip, features a Speed Round game, Industry News discussion, Solo Dining experience, and The Final Question, which ties the series together. Follow us @allindustry. All in the Industry is powered by Simplecast

Eric Asimov has been writing for the New York Times for over 33 years. In 1992 he started the wildly popular "$25 and Under" food column. He has been the Chief Wine Critic of the Times since 2004. His weekly columns include "Wines of the Times" and his monthly "Wine School." He has published two books, How to Love Wine: A Memoir and Manifesto and Wine With Food: Pairing Notes and Recipes from The New York Times.

Chief Wine Critic for the New York Times Eric Asimov joins the Wine Two Five ladies this week. He is the author of “How to Love Wine: A Memoir and Manifesto,” and talks to us about just that – his love for wine, what’s changed over the last 15 years, and finding great wines to enjoy. He shares his philosophy on wine service, or as Val says, preaches the gospel on why you should show your good somms some love. Steph’s hangin’ in the Springs for this one, and both gals are behind the same mic for a change. Uh oh. Click, sip, giggle, learn, and enjoy!     Eric Asimov, New York Times, Wine, Restaurant Wine Service, Wine Writing

This week we discuss three recently published books by noted wine authors. We talk about the basic premise of each book and then give our take on whether or not they're worth reading in our opinions. The three books are: "How to Love Wine: A Memoir and Manifesto," by Eric Asimov, Chief Wine Critic of The New York Times. "The New California Wine: A Guide to the Producers and Wines Behind a Revolution in Taste" by Jon Bonné, the wine editor of the San Francisco Chronicle. "Buy the Right Wine Every Time: The No-Fuss, No-Vintage Wine Guide" by Tom Stevenson, noted wine writer.    

Eric Asimov demystifies wine on a special and informative episode of In the Drink with host Joe Campanale. Eric is a food writer who started the $25 and under section of the New York Times and was given the new position of Chief Wine Critic of The New York Times in 2004. Asimov has also done freelance work for other publications, including Food & Wine Magazine, Details, Martha Stewart Living and Sommelier Journal. His latest book is called How to Love Wine: A Memoir and Manifesto. and Tune in for a lively conversation on subjects like the democratization of high end wine via the internet, the usefulness of blind tastings and the importance of beverage programs in restaurants. This program was sponsored by Bonnie Plants. “What’s missing in the hyper rational approach to wine is developing an emotional connection which is at the root of enjoyment.” [04:00] “Great sommeliers are also great psychologists – they can read [people’s] emotions.” [08:00] “Good wine is always changing and evolving. Talking about wine has a lot to do with context – the food, the people you’re with, the season, your own mood. When you talk about a blind tasting – the context is the other 49 wines, which is unnatural and you’re ignoring a lot of cultural information that can inform you about a particular wine. Good wines are cultural expressions they aren’t just isolated flavors and aromas in a glass – they convey where the grapes were grown, the heritage, the people, the history – all of this is important to convey in a wine.” [16:00] –Eric Asimov on In the Drink

Word By Word welcomes the holidays with its traditional "Broadcast Guide to Gift Books" program this month, when a pair of experts from Copperfield's Bookstore share their picks for the best of the best books for holiday gifting with program host Gil Mansergh. Sheryle Cotier shares some of her favorite books for grown ups, including Flight Behavior - scientist/novelist Barbara Kingslover's sojourn to the Tennessee countryside where a mysterious "Red Fire" glows in a secluded glen. For nonfiction, Sheryle suggests the New York Times wine critic Eric Asimov's How to Love Wine: A Memoir and Manifesto. Michele Bellah's personal list of books for children and their families is topped by the humorous picture book Dragons Love Tacos written by Adam Rubin and illustrated by Daniel Salmieri, and Newberry Award winner Rebecca Steed's new middle-grade novel about family and friendship entitled Liar & Spy. There's a dozen more books on Sheryl and Michele's lists, and we'll cover as many titles as the hour allows.

New York Times chief wine critic Eric Asimov stops by to discueshis new book How to Love Wine: A Memoir and Manifesto, which is being released today (October 16th). Eric first appeared back on the show as our 5th episode and we're happy to have him back!