Terroir Review

Pastry shop in Florence’s Mercato Centrale

Essays, Features, Food

Food’s Five W’s

by Meg Maker

When writing about food, probe five main questions

Features, Portugal, Visual Essays

Whither Port?

Resources, Wine Science

What is Malolactic Fermentation?

Cheese, Food, France, Pairing

Valençay Plus Wine

Resources, Wine Science

Acidity In Wine

Essays, Features, Wine Writing

We Need to Talk About Wine Talk

Joško Gravner in his fermentation cellar in Oslavia

Features, Italy, Visual Essays

The Gravner Notebook

Barefoot in the Douro

Essays, Features, Portugal, Travel

Barefoot in the Douro

Terroir Review

A journal of nature, culture, food, wine, and place About Terroir Review

Wine Reviews

Small-batch, old-fangled, organic, indigenous, or otherwise interesting wines

2011 Jean-Marc Brocard Vau de Vey Premier Cru Chablis

2011 Jean-Marc Brocard Vau de Vey Premier Cru Chablis

2020 Bigagnoli Eocene Montebaldo Bardolino

2020 Bigagnoli Eocene Montebaldo Bardolino

2017 Collavini Ribolla Gialla Spumante Dosaggio Zero Millesimato

2017 Collavini Ribolla Gialla Spumante Dosaggio Zero Millesimato

2016 Bovio Parussi Barolo

2016 Bovio Parussi Barolo

2018 Pisoni Millesimato Nature Trentodoc

2018 Pisoni Millesimato Nature Trentodoc

Jeeper Grand Assemblage Brut Champagne

Jeeper Grand Assemblage Brut Champagne

2021 Collavini Rosé Rame Venezia Giulia

2021 Collavini Rosé Rame Venezia Giulia

2021 Gérard Bertrand Rosé Gris Blanc Pays d’Oc

2021 Gérard Bertrand Rosé Gris Blanc Pays d’Oc

2018 Collavini Ribolla Gialla Spumante Brut Millesimato

2018 Collavini Ribolla Gialla Spumante Brut Millesimato

2019 Tornatore Etna Rosso

2019 Tornatore Etna Rosso

2021 Adami Prosecco Col Fondo Brut Nature Sui Lieviti Conegliano Valdobbiadene

2021 Adami Prosecco Col Fondo Brut Nature Sui Lieviti Conegliano Valdobbiadene

2021 Villabella Chiaretto di Bardolino Classico

2021 Villabella Chiaretto di Bardolino Classico

View Wine Reviews

Essays

Award-winning writing on wine, food, and place by Meg Maker Read more

Features

Profiles, essays, travelogues, tasting roundups, and more

Deirdre Heekin setting the table in her home in Barnard, Vt.

Cider, or Wine? Both, Says Deidre Heekin. Also: Same Thing.

Mary Morton of Eden Specialty Ciders

Vermont Terroir Cider: A Moment in Time

Jon Piana of Fable Farm

Jon Piana of Fable Farm on the Quest for Terroir Cider

The home terroir

Wine for the New Normal

Asters in the biodynamic vineyard of Calicantus in Bardolino

Clearly Bardolino

Teddy Weber of Tin Hat Cider

It’s Just Complexity: A Conversation with Teddy Weber of Tin Hat Cider

Château de Poncié

At Château de Poncié, Start With The Soil

Cécile Mallié Verdier

Biodynamic in Bordeaux: “The Secret is to Work”

Brad Koehler of Windfall Orchard

Renovating Cider

View Features

Travel

A passion for place and people read all travel stories

PRESS, AWARDS & SPEAKING

Food

Terroir-driven foods (including lots of cheese) READ ALL FOOD STORIES & REVIEWS

terroirreview

Award-winning writing on food, wine, and place. Posts by founder and editor @megmaker.

My Frontenac gris grapevines like to self ssow. #

My Frontenac gris grapevines like to self ssow.

#grape #grapevine #hybridgrapes

A fistful of scapes.

A fistful of scapes.

Solstice evening in the kitchen.

Solstice evening in the kitchen.

Annual ritual, safety glasses, ear protection, and

Annual ritual, safety glasses, ear protection, and all.

#firewood #cutyourown #hometerroir

Humble daisies in the garden. #nativeflowers

Humble daisies in the garden.
#nativeflowers

The essence of Italy.

The essence of Italy.

So. Much. Lettuce. #gardening #hometerroir

So. Much. Lettuce.

#gardening #hometerroir

In 2014, as a capstone to a week’s vacation in B

In 2014, as a capstone to a week’s vacation in Burgundy, my husband and I spent three days in Chablis. On one of those days we booked a tasting appointment at Jean-Marc Brocard, a biodynamic producer in Préhy. The appointment turned into a six-hour affair.

Read more, plus my notes on a recently opened 2011 purchased on that trip: https://terroirreview.com/2023/05/01/2011-jean-marc-brocard-vau-de-vey-premier-cru-chablis/

(See Wine Reviews link in bio.)

#chablis #frenchwine #chardonnay #winereview

Malolactic affects wine’s texture and flavor, an

Malolactic affects wine’s texture and flavor, and letting it roll (or not) depends on tradition, fashion, chemistry, and more. Our new Wine Science article covers common questions and misperceptions of this marvelous microbial transformation. (Hint: It’s not actually a fermentation.)

Link in bio – https://terroirreview.com/2023/04/08/malolactic-fermentation-wine-science/

#wine #winescience #wineeducation #wineeducator #wineexpert #winelover #winelovers #enology #winemaking #malolacticfermentation #malolactic

Who can resist sparkling Ribolla gialla? 2018 Co

Who can resist sparkling Ribolla gialla?

2018 Collavini Ribolla Gialla Spumante Brut Millesimato — Review: https://terroirreview.com/2023/03/09/2018-collavini-ribolla-gialla-spumante-brut-millesimato/

#ribollagialla @eugeniocollavini_official #sparklingwine #winelover #winelovers #spumante #italianwine #italy #wineexpert #winewriter #winereview #linkinbio

Cheese and wine lovers! 🧀 check out our new il

Cheese and wine lovers!

🧀 check out our new illustrated series on pairing wine and cheese. First up: Valençay, an (almost!) pyramidal goat’s cheese from the Loire.

🍷Each post offers classic wine pairings plus a few bold choices.

As always, I’m sharing what works for me and why, offering recommendations rather than rules. Enjoy!

Link in bio https://terroirreview.com/2023/03/21/valencay-plus-wine/

#wine #cheese #pairing #winepairing #winelover #cheeselover #cheeseandwine #wineandcheese #wineeducation #wineexpert #cheeseexpert #frenchcheese #goatcheese #valencay #valençay #loire #loirevalley #chevre #chèvre #aopchevre

A Chardonnay-heavy blend that spends four years on

A Chardonnay-heavy blend that spends four years on lees. Toasty!

Check Wine Reviews link in bio.

https://terroirreview.com/2023/03/23/jeeper-grand-assemblage-brut-champagne/

#champagne #wine #winereview #frenchwine #sparklingwine #sparklingwines #winelover #🥂 #🍾

Visitor to the #hometerroir

Visitor to the #hometerroir

Wine’s acidity originates in grapes, but some is

Wine’s acidity originates in grapes, but some is also created during winemaking and aging. All finished wines contain a mix of different acids, each contributing something to the wine’s aromas, flavors, and textures. Adding to the naturally occurring acids are some produced during winemaking, by both alcoholic (yeast) and malolactic (bacterial) fermentations. Together, these acids help balance a wine’s sweetness, fruits, tannins, and texture, and participate in its aging trajectory.

The first in our new series on wine science topics tackles acidity, volatile acidity, and wine’s essential refreshment.

Read more at the link in bio!⭐️

https://terroirreview.com/2023/02/23/acidity-in-wine/

#wine #winescience #science #wineeducation #wineeducator #wineexpert #winelover #winegeek #winemaking #viticulture #enology #acidity

Sublime light in the shire right now.

Sublime light in the shire right now.

It was a treat to visit with Ryan Glaab of Ryme Ce

It was a treat to visit with Ryan Glaab of Ryme Cellars and catch up with their recent releases. Link in bio for the story.

#wine #winemaking #winewriting #winereviews #sonomawine #organic #organicwine

Last week, Terroir founder @megmaker led a panel o

Last week, Terroir founder @megmaker led a panel on wine writing at @unifiedwinegrape, North America’s largest wine trade conference. Panelists @artowns and @ericaduecy shared their thoughts on strategies and tactics to decolonize and make our wine language more diverse, welcoming, and inclusive to new audiences. Meg has just posted her introductory remarks on the site. Give them a read and let us know your thoughts. Link in bio or:

https://terroirreview.com/2023/02/02/we-need-to-talk-about-wine-talk/

#wine #winewriting #winewriter #winejournalism #wineeducation #winelexicon #winespeak #linguistics #lingo #winelingo

“To become organic is normal.” —Lorenzo Mari

“To become organic is normal.”
—Lorenzo Mariani, owner, I Veroni

Two Organic Chianti Rùfina From I Veroni — click “wine reviews” in bio or https://terroirreview.com/2023/01/03/two-chianti-rufina-from-i-veroni/

#wine #winereview #organic #autoctono #sangiovese #chiantirufina #chianti #sample #italianwi e #organicwine #organicwinery #🇮🇹🍷

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