Eric Asimov
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Reds Pair Well With Middle Eastern Lentils
By ERIC ASIMOV And to Drink… Eric Asimov, the wine critic for The New York Times, suggests a drink pairing for one of the week’s recipes. I love lentils, particularly Middle Eastern and South Asian, with their mellow flavors and gentle spicing. Many wine 6/18/13 from The New York Times Read more »
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Bubbles With Bluefish, But Not Necessarily Champagne
By ERIC ASIMOV And to Drink… Eric Asimov, the wine critic for The New York Times, suggests a drink pairing for one of the week’s recipes. Bubbles go beautifully with fried foods , but bubbly doesn’t always have to mean Champagne. With these savory flavor from The New York Times Read more »
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The Richness of Soft-Shell Crabs Calls for Chardonnay
By ERIC ASIMOV And to Drink… Eric Asimov, the wine critic for The New York Times, suggests a drink pairing for one of the week’s recipes. It’s hard to be analytical when you’re salivating with anticipation. Luckily, these soft-shell crabs don’t require m from The New York Times Read more »
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Good Things Come to Those Who Waitsburg
Waitsburg Cellars Wines I’m Using to Write About Me Waitsburg Cellars 2012 Pinot Gris Old Vines Columbia Valley $15 Waitsburg Cellars 2012 “Cheninierès” Old Vine Chenin Blanc Columbia Valley $17 Waitsburg Cellars 2012 “Chevray” Old Vine Chenin Blanc Colu from Hosemaster of Wine Read more »
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Sweet and Spicy or Assertive Wines with Eggplant
By ERIC ASIMOV And to Drink… Eric Asimov, the wine critic for The New York Times, suggests a drink pairing for one of the week’s recipes. Eggplant is often described as a polarizing food, one that people either love or hate. I’m the counterexample. I lik from The New York Times Read more »
