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.]