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.]
- Indo-European root: nō̆-men-
- Indo-European root: n̥dher-
- Indo-European root: od-
- Indo-European root: oi-no-
- Indo-European root: oit-
- Indo-European root: oktō(u)
- Indo-European root: okw-
- Indo-European root: op-
- Indo-European root: or-
- Indo-European root: orbh-
- Indo-European root: ors-
- Indo-European root: ost-
- Indo-European root: ous-
- Indo-European root: owi-
- Indo-European root: pag-
- Indo-European root: pan-
- Indo-European root: pant-
- Indo-European root: papa
- Indo-European root: past-
- Indo-European root: pau-
- Indo-European root: pau-
- Indo-European root: paəwr̥
- Indo-European root: ped-
- Indo-European root: peig-
- Indo-European root: peiə-