Owen Dugan

Features Editor

About

Owen Dugan joined Wine Spectator in 2001 as a copy editor and was promoted to features editor in 2003.

Dugan grew up in rural southeastern Pennsylvania and earned a degree in literature from Bard College. After working in art book publishing in Philadelphia and New York, his love of wine led him to Wine Spectator. He is the resident authority on food coverage and edits most of the publication’s non-wine lifestyle content. He lives in Manhattan with his wife and two sons.

Which Wines Pair Well with … Pasta
Recipes

Which Wines Pair Well with … Pasta

What should you drink with spaghetti and tomato sauce, or pasta Alfredo? We share our red …

Mar 26, 2024
David Bouley, Talented and Forward-Thinking Chef, Dies at 70
News

David Bouley, Talented and Forward-Thinking Chef, Dies at 70

With French roots but a fresh perspective, the hand behind Montrachet, Bouley, Danube and …

Feb 15, 2024
From Cradle to Glass
Wine IQ

From Cradle to Glass

A tool for pouring large-format bottles with precision and ease

Feb 29, 2024
Matches Made in Port Heaven
Food

Matches Made in Port Heaven

A sweet, full-flavored Port may be your best bet for pairing with chocolate

Feb 29, 2024
For the Chocolate (and Art) Lovers: 2023 Holiday Gift Guide

For the Chocolate (and Art) Lovers: 2023 Holiday Gift Guide

Top picks for a tasty—and beautiful—chocolate treat

Dec 15, 2023
A Simple Salmon Canapé
Food

A Simple Salmon Canapé

Chef Eric Ripert shares Le Bernardin’s recipe for salmon rillettes

Dec 15, 2023
Italy Builds a Better Fruitcake
Food

Italy Builds a Better Fruitcake

Tasting the best panettones for the holidays from Italy and the U.S.

Nov 30, 2023
Celebrating Wine Spectator’s Wine Value of the Year for 2022
Tasting Reports

Celebrating Wine Spectator’s Wine Value of the Year for 2022

The efforts of Beaulieu Vineyard winemaker Trevor Durling shine through in a Napa Cabernet …

Oct 26, 2023
A Fall Entertaining Menu from Grill 23
Recipes

A Fall Entertaining Menu from Grill 23

Upgrades to classic surf and turf from culinary director Robert Sisca

Nov 30, 2023