Terroir Review
Terroir Review is a publication that explores the connections between nature, culture, food, and the places they come from. It was established by Meg Houston Maker, a celebrated writer known for her work in food, wine, and cultural topics.
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Articles
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6 days ago |
terroirreview.com | Meg Maker
Francesca Vaira fetched me from my hotel in Alba, her infant son, Giuseppe, asleep in the back seat. It was a Sunday afternoon in early February, the sun brilliant after a sodden week that I’d spent in tasting rooms and lecture halls. Sunday is family day in Italy, but Francesca made the time. First she toured me around the Barolo hills, rising into the medieval town itself and stopping next to vineyards to survey the scene: vines upon vines.
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1 week ago |
terroirreview.com | Meg Maker
Earlier this month, the World Food Photography Award winners were announced, and I was pleased to take Second Place in the category Errazuriz Wine Photographer of the Year – Places. I captured that photo, “Barrel Stencils in Cockburn’s Workshop” (above), during a visit and tour of their port lodge in Vila Nova de Gaia, Portugal. Like many of their peers, Symington Family Estates, which owns Cockburn’s, maintains in-house wood shops to care for barrel stocks.
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1 month ago |
terroirreview.com | Meg Maker
I was collected at the Florence airport by a stocky man in his late fifties. “Parla inglese, signore?” I asked, as he slung my bag into the trunk. He smiled. “No — a leetle.”I apologized for my own meagre Italian. “Il mio italiano è molto semplice.”“Va bene!” he boomed, unconvinced. My accent is better than my vocabulary. Once we’d made our way out of the airport’s labyrinth, I tried to make small talk.
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1 month ago |
terroirreview.com | Meg Maker
I was collected at the Florence airport by a stocky man in his late fifties. “Parla inglese, signore?” I asked, as he slung my bag into the trunk. He smiled. “No — a leetle.”I apologized for my own meagre Italian. “Il mio italiano è molto semplice.”“Va bene!” he boomed, unconvinced. My accent is better than my vocabulary. Once we’d made our way out of the airport’s labyrinth, I tried to make small talk.
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2 months ago |
terroirreview.com | Meg Maker
I’m thrilled to share that two of my photographs have been shortlisted for the World Food Photography Awards 2025. For fifteen years, I’ve had privileged access to scenes of wine and food making all over Europe and North and South America. I always carry a camera, to document for my own learning and to share with others in articles and online. I’m not principally a photographer, but I try to put my visual and aesthetic training to work when focusing my lens on makers and their spaces.
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