Megan Krigbaum is a New York City-based wine and spirits writer and editor. For the past 10 years she has been a wine editor at Food & Wine magazine, navigating the masthead from editorial assistant to deputy wine editor. There, she wrote a monthly wine column called "Bottle Service," in addition to regular feature stories pertaining to wine, spirits and beer. She lives in Brooklyn with her husband Michael and their cat Mason.
Megan Krigbaum
Contributing Editor
Reinventing the “Flying Winemaker”
Having spent the last decade as a terroir consultant to some of the world’s top winemakers, Pedro Parra is bringing his expertise home to one of the oldest wine regions…
- story: Megan Krigbaum
- photos: Kendal Montgomery
The Dos and Don’ts of Online Wine Auctions
There are unreal deals to be found in the online wine auction realm. But how reliable are these retailers, and what should you know before you bid?
- story: Megan Krigbaum
- photo: Lizzie Munro
Inside the Wine Cellar at Houston’s One Fifth
Matt Pridgen oversees the constantly evolving wine list at One Fifth, chef Chris Shepherd’s rotating restaurant incubator.
- story: Megan Krigbaum
- photo: Kirsten Gilliam
The Retailers Changing How We Buy Wine
Today’s wine store is no longer just a place to buy wine.
- story: Megan Krigbaum
- photo: Greta Rybus
Inside the Wine Cellar at Chicago’s Parachute
Beverage director Matty Colston on the five wines that define his unorthodox list.
- story: Megan Krigbaum
- photos: Nick Murway
Inside the Wine Cellar at New Orleans’ Bacchanal
Wine director Joe Briand on the five bottles that define this "backyard party" of a restaurant today.
- story: Megan Krigbaum
- photo: Daniel Krieger
The Case for Adding Salt to All of Your Cocktails
Some bartenders are taking to micro-dosing all of their drinks—from stirred to bubbly—with saline.
- story: Megan Krigbaum
- photo: Lizzie Munro
Will Natural Wine Make It in the Mainstream?
After a serious uptick in interest and media coverage in 2017, our panel considers the future of the natural wine movement.
- story: Megan Krigbaum
- photo: Lizzie Munro
Mulled Wine Gets a Makeover
From a "Viking-tiki" glögg to a port-based riff, four bartenders revamp the holiday standby.
- story: Megan Krigbaum
- photo: Daniel Krieger
Why It’s Time for English Bitter Ales
With sessionable ABVs and a nuanced balance of hops and malt, English-style bitters ought to be the beer of moment.
- story: Megan Krigbaum
- photo: Valeria Alonzo
