ter·roir 
(tĕr-wär)
(tĕr-wär)n.
1. The aggregate characteristics of the environment in which a food or wine is produced, including regional and local climate, soil, and topography.
2. The flavor imparted to a food or wine by such characteristics.
[French, cultivated land, terroir, from Old French, terreoir, from Vulgar Latin *terratōrium, alteration (influenced by Latin terra, land) of Latin territōrium, territory; see TERRITORY.]
- electromyography
- electron
- electron amplifier
- electron carrier
- electronegative
- electron gun
- electron hole
- electronic
- electronica
- electronically
- electronic fetal monitor
- electronic mail
- electronics
- electron lens
- electron micrograph
- electron microscope
- electron multiplier
- electron neutrino
- electron optics
- electron pair
- electron spin resonance
- electron transport
- electron tube
- electron volt
- electrophile