Drink Wine with the New York Times’ Eric Asimov

Check out the menu at Island Creek Oyster Bar's Vine Masters series, guest hosted by the Gray Lady's chief wine critic.

Eric Asimov. / Photo by Liz Do & Phil Aupperle

Eric Asimov. / Photo by Liz Do & Phil Aupperle

Eric Asimov has a pretty sweet gig, and he knows it. He’s been chief wine critic at the New York Times since 2004, and before that, he was a restaurant writer who launched the Times‘ $25 and Under food reviews. In 2013, he was inducted into the James Beard Foundation’s cadre of Who’s Who of Food and Beverage in America.

Asimov’s regular weekly columns favor practical, social, and cultural approaches to wine. He also covers the beer and spirits industries on his blog, the Pour. He truly loves the beverages, and masterfully understands wine and its place on the table: He is 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’s coming to Boston next week to share his knowledge with local oenophiles at Island Creek Oyster Bar during its quarterly Vine Masters series. On March 3, ICOB wine director Noell Dorsey and Row 34 wine director Jillian Rocco will co-facilitate, and Asimov has selected wines from regions not typically associated with top notch food pairings to accompany Nicki Hobson’s four-course menu—Sicily, Santorini, the Finger Lakes. The guest of honor will also discuss his work and take questions from guests during a cocktail hour to begin the event.

Tickets are $125 per person, and include dinner, wine, and a signed copy of How to Love Wine. Check out the full menu below, and RSVP by calling the restaurant.

Passed Appetizers

  • Island Creek Oysters with Spicy Granita
  • Deviled Quail Egg with Jonah Crab and Ossetra Caviar
  • Black Forest Ham Croquette with Apple, Shallot Jam

2014 Jochen Beurer Riesling Trocken Wurttemburg

First Course

  • Spanish Mackerel Crudo with Kalamata Olive Vinaigrette, Cara Cara Orange, Fennel Salad and Pinenut Crumble

2014 Gaia Wild Ferment Assyrtiko Santorini

Second Course

  • Grilled Stoughton Shrimp with Busiate Pasta, Red Pepper and Almond Pesto and Shaved Botarga

2012 Occhipinti Cerasuolo di Vitorria Classico Grotte Alte 

Third Course

  • Monkfish on the Bone with Spiced Pork Shoulder Ragout, Parsnip Puree and Crispy Pork Skin Gremolata 

2012 Wind Gap Syrah Sonoma Coast


  • Coconut Ile Flotant with fresh kiwi, cashew and mango

NV Rare Wine Co. Historic Series Boston Bual Madeira

Thursday, March 3, 5:30 p.m., $125 per person, Island Creek Oyster Bar, 500 Commonwealth Ave., Boston; 617-532-5300 or islandcreekoysterbar.com.