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
Meet This Austrian Winery’s “Family of Wines”
One small producer in Austria is building a family tree out of its wines, assigning each a name, a portrait and a lineage—and striving to change how we think about…
- story: Megan Krigbaum
- photo: Lizzie Munro
A Guide to the World’s Funkiest Ciders
Funky, tannic and acidic, traditional Spanish cider has seen a slow but notable evolution at home and here in the U.S., where a growing crop of American producers are making…
- story: Megan Krigbaum
- photo: Lizzie Munro
Where Did the Tiny Beer Come From?
Known as the "pony," the seven-ounce bottle usually filled with commercial-grade beer has been appearing lately at bars both high and low. Megan Krigbaum on the origins—and wide-reaching, enduring appeal—of…
- story: Megan Krigbaum
- photo: Lizzie Munro
How Do You Make a Wine That Costs $3.50?
How does a $3.50 bottle of wine go from grape to store for so little? Megan Krigbaum investigates what actually goes into making such an inexpensive wine, and at what…
- story: Megan Krigbaum
- photo: Lizzie Munro
Should a Wine List Change Daily?
Over the past ten years, sommeliers have begun to favor smaller, seasonal lists. Some are taking it one step further, fashioning wine lists that change daily in an effort to…
- story: Megan Krigbaum
- photo: Sierra Prescott
Can America Make Great Italian-Style Bitters?
As Negronis and spritzes boom in popularity, so too has the market for bitter Italian aperitivo liqueurs and amari, so much so that domestic distillers are producing their own versions.…
- story: Megan Krigbaum
- photo: Lizzie Munro
A Guide to the Best American Amari and Aperitivi
Over the past few years, there’s been a mini-boom of American-made bitter liqueurs, which—despite being modeled after Italy's famous amari and bitter aperitivi—are largely unique. Here, a guide to seven…
- story: Megan Krigbaum
- photo: Lizzie Munro
Vermentino v. Pigato: Liguria’s Two White Wines Battle It Out
In Liguria, vermentino shares space with pigato, a grape that is essentially its freckled twin. But are they actually the same? Megan Krigbaum on the unexpected differences between the two,…
- story: Megan Krigbaum
- illustration: Natalie K Nelson
Why Is the Smithsonian Collecting 50 Years’ Worth of Beer Artifacts?
Earlier this month, the Smithsonian announced an ambitious new research project aimed at retracing 50 years of American beer and brewing. Megan Krigbaum talks to the museum's Director of Food…
- story: Megan Krigbaum
- photo: Smithsonian Institution
Peasant Grapes Stake a Claim in Barolo Land
While Barolo and Barbaresco get most of the glory in Piemonte, winemakers continue to protect the region's "lesser grapes." Megan Krigbaum on the staying power of pelaverga, freisa and ruché…
- story: Megan Krigbaum
- illustration: Maddie Edgar
