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.] |
The American Heritage® Dictionary of the English Language, Fifth Edition copyright ©2022 by HarperCollins Publishers. All rights reserved.