This weekend Evan interviews Eric Asimov, chief wine critic for the New York Times. He has a new book out called How to Love Wine: A Memoir and Manifesto in which he encourages us to seek out the wines we love without paying too much attention to wine scores and trends. Right now Asimov is enjoying wines from the slopes of Mt. Etna in Sicily where the primary grape is Nerello Mascalese. He also is enjoying Cerasuolo di Vittoria that is made partly of Frappato and Nero d’Avola. He calls it delicious and fresh and a perfect pairing for tomato based pasta sauces.