Where to Drink Wine in Chicago
Great wine lists abound in this fascinating city. Here are eight places with distinctive lists that stand out.
By Eric Asimov
I focus on all aspects of wine for anybody who might be interested, from the merely curious to the connoisseur. The pleasures of its aromas, flavors and textures and its place on the table are central, and I regularly evaluate and recommend bottles, producers and places to drink. But wine is best understood not just by drinking it. I’m especially interested in its cultural background and expressions, its history, economics and politics, and its most compelling and influential personalities and producers. It’s illuminating, too, to examine wine’s social, scientific and environmental dimensions and what it signifies to society at large. While wine can rise to profound and even spiritual levels, it is a simple pleasure, easy for anyone to enjoy regardless of how deeply they choose to go into it.
I have been writing about wine, food and restaurants for The Times for more than 30 years as a reporter, restaurant reviewer and, since 2004, as wine critic. I have a B.A. in history and American Studies from Wesleyan University and did graduate work in American Civilization at the University of Texas at Austin. I live in Manhattan with my family.
I am committed to upholding the standards of integrity outlined in The Times’s Ethical Journalism Handbook. As a critic, I express my opinions and points of view about wine and food issues. But my responsibilities are to readers of The Times. I do not represent the wine industry, nor do I accept gifts, money or favors from those whom I might write about. I do not go on press junkets. The Times pays my work-related expenses, including meals, travel and lodging.
Email: asimov@nytimes.com
X: @EricAsimov
Instagram: @EricAsimov
WhatsApp: Email me for my number.
LinkedIn: Eric Asimov
Great wine lists abound in this fascinating city. Here are eight places with distinctive lists that stand out.
By Eric Asimov
There’s more to Austrian wines than grüner veltliner. Its reds range from juicy and refreshing to satisfyingly complex.
By Eric Asimov
Something about the crackle of the crust, the snap of the bubbles and the salt and spice of the chicken makes for an extraordinary combination.
By Eric Asimov
A new generation of exacting growers and winemakers has brought vitality to an Italian region known for its cheap wines.
By Eric Asimov
The job, once seen as an essential feature of any establishment serious about wine, now seems to be a luxury in the post-pandemic restaurant economy.
By Eric Asimov
For occasions like a day that spotlights sweets, a special bottle of sweet wine might be the perfect ending.
By Eric Asimov
It used to be rare, but around the wine world, and with a particular concentration in Chianti Classico, daughters are taking on leadership roles.
By Eric Asimov
Yes, a wine ought to taste good. But there’s much more to consider, including farming, winemaking and intent.
By Eric Asimov
The price of Champagne has risen, but good alternatives are made all over the wine-producing world. They might taste different but they are superb.
By Eric Asimov
A Croatian immigrant’s California chardonnay was judged the top one in a famous Paris tasting. He later established his own acclaimed winery in Napa Valley.
By Eric Asimov