Terroir Review aims to tackle food’s most important questions, to stimulate both appetite and mind.
Terroir Review is a journal about nature, culture, food, wine, and place. Part literary journal, part food magazine, we focus on terroir-driven foods and the people who make them. Launched in 2008, the site rapidly grew to become a respected voice in independent wine journalism, winning awards and accolades for its feature writing, wine reviews, and commitment to journalistic and creative excellence. View all awards and accolades.
Terroir Review is headquartered in Lyme, New Hampshire, so we often review the cheeses, ciders, wines, and other produce of our northern New England terroir. But our editorial scope is truly global, highlighting international foodways and the people who labor to reimagine them for modern palates.
Meg Houston Maker, founder, publisher, and editor in chief of Terroir, travels extensively to taste with producers, hear their stories, and see first-hand what links them to their land. Her writing has won praise in The New York Times, Daily Beast, Brain Pickings, and elsewhere.
Meg earned her master’s degree and her bachelor’s degree summa cum laude from Dartmouth. She is a Certified Specialist of Wine and member of the Circle of Wine Writers. Learn more on her website, Megmaker.com.