Our special culinary episode with critic Eric Asimov includes the story of long-time Dylan bass player Tony Garnier’s delicious Christmas gumbo and Dylan’s wine-making venture, Planet Waves (“the wine has aged better than the album”). A fan since hearing “I Want You” the age of eight, Eric is “drawn to the atmosphere Bob creates. It’s misty. It’s archaic. You can’t place it in time. It stretches back into history”.Eric’s take on the live performances is simple: “his devotion to his art takes precedence to his devotion to entertainment”. Although Oh Mercy is not a favourite (“too thick and oozy”), there are plenty of Five Star moments in his tasty overview. He concludes, “I can’t think of any other artist who has had that span of creativity. An 80 year-old guy doing his new songs? It’s unheard of”. Bob Dylan is clearly food and drink to Eric Asimov.Eric Asimov is the chief wine critic of The New York Times. His freelance work as a wine and food critic has appeared in Food and Wine Magazine, Details and Martha Stewart Living. For a number of years, he was co-author of The New York Times Guide to Restaurants and other books and guides. At the NYT, he was also editor of the Living section and Styles of The Times. Eric is a graduate of Wesleyan University and the University of Texas at Austin. He lives in Manhattan.'No-Sweat Answers To Some Basic Wine Questions', December 30th 2021TwitterTrailerEpisode playlist on AppleEpisode playlist on SpotifyListeners: please subscribe and/or leave a review and a rating.Twitter @isitrollingpodRecorded 19th January 2022This show is part of Pantheon Podcasts