What if Beaujolais and red Burgundy had a love child? Meet Passetoutgrain.
Why are older wines priced the way they are? Megan Krigbaum talks to sommeliers helming the nation's top vintage lists and discovers that the process is far more complicated than…
Among America’s most progressive wine lists, which producers act as universal touchstones? Megan Krigbaum surveys dozens to come up with a shortlist of the who’s who of wine cool.
Though the Tom and Jerry's popularity has waned, its namesake bowl and cups have given birth to an avid collector's market. Megan Krigbaum on the cult of Tom and Jerry…
The leave-a-drink tradition is spreading to bars across the country. Here, Megan Krigbaum tracks the evolution of the practice, from scrawled notes to bar blackboards to a host of new…
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…
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…
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…
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…
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…