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.]
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