Megan Krigbaum

Contributing Editor

Megan Krigbaum is a Brooklyn-based wine and drinks writer and contributor to numerous publications. She's a contributing editor for PUNCH and was the editor of The Essential Cocktail Book. Before going freelance, she was a wine editor at Food & Wine magazine for a decade.

Wine

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

Wine

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

Places

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

Places

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

Wine

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

Beer

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

Wine

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

Beer

How Mosaic Became Beer’s Hottest Hop

Despite having entered the market just four years ago, the Mosaic hop has become a darling amongst craft brewers. Megan Krigbaum on why it's having a moment, plus five bottles…

story: Megan Krigbaum
photo: Lizzie Munro

Wine

Le Rosé Est Arrivé!

In early March, a giant bladder of pink wine landed on U.S. shores. But from whence did it come, and why? Megan Krigbaum on the arrival of this 22,000-liter, bag-in-a-box…

story: Megan Krigbaum
photos: Lizzie Munro

Wine

Testing Out the Second-Cheapest Wine Principle

Is the second-cheapest wine on a wine list really a great deal? Or is it such a popular order that it's become a means of getting gouged? Megan Krigbaum goes…

story: Megan Krigbaum
photo: Lizzie Munro