Megan Krigbaum
PUNCH
New York, NY, United States
Contact Megan
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Past articles by Megan:
The Only Wine You Need This Holiday Season
This magnum of crisp, minerally Italian pét-nat under $50 can truly do it all. → Read More
Natural Wine Welcomes You, Mosel Riesling
Crystalline, laserlike, pure, precise—these are the words that have come to define Mosel riesling. Can a place so bound by technical winemaking carve out space for natural wine? → Read More
The Best Specialty Wine Shops in America
From an orange wine shop to a bookstore that sells natural wine, here are the most innovative small wine retailers across the country. → Read More
The New Who's Who of Wine Cool
Among America’s most progressive wine lists, which producers act as universal touchstones in 2020? We surveyed dozens to come up with a shortlist. → Read More
Sommeliers of the Year 2019
This year’s top wine talents are redefining wine lists across the country by focusing on new varieties, new regions, and, most importantly, new voices. → Read More
Natural Wine’s New Dark Horse Darling
Were there such a thing as grape mysticism, it makes good sense that país would be the ideal path to higher understanding. It has all of the necessary tra → Read More
Mastering the Pisco Sour Cocktail Recipe with Lynnette Marrero
Coming up behind a bar, the number of drinks a bartender has to learn that they’ll probably never serve unquestionably outnumbers the ones they will tur → Read More
Behold the Henny Colada
At the far southern end of the skinny, 1.5-mile-long City Island, located off the Bronx, sits Johnny’s Reef, a counter-service seafood shack that looks o → Read More
The Dos and Don'ts of Online Wine Auctions
Every Sunday night, wine nerds from Sacramento to Singapore log into WineBid.com. In the 10 minutes leading up to 10 p.m. EST, hurried fingers refresh brow → Read More
F&W's 2018 Sommeliers of the Year
We’re thrilled to announce 2018’s class of stellar wine talents, which includes a chartreuse fanatic, several barolo obsessives, and a sommelier who goes to bat for his “shamwow wine.” → Read More
F&W's 2018 Sommeliers of the Year
We’re thrilled to announce 2018’s class of stellar wine talents, which includes a chartreuse fanatic, several barolo obsessives, and a sommelier who → Read More
The Retailers Changing How We Buy Wine
There are two throwback stories that wine buyers of a certain age love to tell. The first is a Rumpelstiltskin-esque fairytale in which a guy buys bottles → Read More
48 Hours in Beaujolais: Where to Eat, Drink and Stay
The charming estates and villages in one of France’s most storied wine regions are brimming with new energy-- these are the best spots to drink beaujolais. → Read More
48 Hours in Beaujolais: Where to Eat, Drink and Stay
The charming estates and villages in one of France’s most storied wine regions are brimming with new energy-- these are the best spots to drink beaujolais. → Read More
The Case for Adding Salt to
At the acclaimed Little Red Door in Paris, bartenders start nearly every drink on the menu with a dash or two from an unlabeled bitters bottle. The content → Read More
Will Natural Wine Make It in the Mainstream?
That this year, 2017, might go down in the record books as the year natural wine turned a corner into the mainstream consciousness is evident in a serious → Read More
Mulled Wine Gets a Makeover
“Some people have nostalgia attached to it and others just think, ‘ew, hot wine,’” says Gaby Mlynarczyk, beverage director at Accomplice in LA. Mly → Read More
Why It’s Time for English Bitter Ales
English bitter ales suffer from what we will call The English Art of Linguistic Downplay (EALD). Considering its centuries-old brewing traditions and pub c → Read More
How the Hummer Became Michigan’s State Drink
For the past 93 years, Detroit’s Bayview Yacht Club has been the launch pad for the Bayview-Mac, a 200-plus mile freshwater sprint, beginning in Port H → Read More
How the Owner of San Francisco's Coolest Champagne Bar Hosts a Party
When the owner of San Francisco's coolest new bar invites friends over, she pops open some magnums and breaks out the waffle iron. → Read More