Ice Wine
Ice wine is wine made from frozen grapes. The grapes are pressed while frozen to allow a more concentrated must. Ice wines are always sweet, bur due to higher than average acidity they are often very well-balanced and refreshing. (Wine/Classification & Attributes)
Potatoes aren't the only agricultural product of Idaho; wine is also important. There are currently 50 wineries in the state, most of which are located in the Snake River Valley AVA in the state's southwestern reaches; 1200 acres of vines are planted. The climate ranges from extremely cold in the winter to quite warm in the summer; cold evenings provide for balanced temperatures during the growing season. Vineyards at situated at elevations beginning at 1500 feet. Leading varieties include Riesling, Chardonnay and Cabernet Sauvignon. Besides the Snake River Valley area, there are also a few wineries located in far northern Idaho, near Coeur d'Alene, as well as one far east, near Yellowstone National Park. (Wine/Appellations)
Aromatic hop with pungent tropical fruit and citrus (apricot, papaya, orange, rtangerine, ed grapefruit), pine resin, and black tea. Can also be used for bittering. Used in IPAs, APAs, and hoppy American wheat beers. Similar to Citra. Commercial examples of Idaho include: Russian River Hop 2 It (Idaho 7), Sierra Nevada Harvest Single Hop IPA - Idaho 7. (Beer/Hops)
Igp Mediterranee
Wines on the southeast coast of France often use the broad Méditérranée IGP indication. Chateauneuf-du-Pape, Bandol, and Cotes de Provence are all made this area, though are able to label under a more prestigeous indication. Wines that do not fall within the guidelines of these and other AOCs are welcome to use the Méditérranée IGP.

IGP Méditérranée wines are made in a large area that extends over 10 departments and even includes the island of Corsica, and parts of the Loire and Rhone. Most vineyards are located in the hills and valleys of the Alps and benefit from long sunlight hours and the cool nights of higher altitudes.

Typical southern French grape varieties like Grenache, Syrah, Carignan and Cinsault make red and rosé wine here. Few white wines are produced, mostly from Vermentino, Viognier and Muscat. The diverse range of styles produced calls for a diverse range of pairing. Reds are delicious with grilled and braised meats. (Wine/Appellations)
The state of Illinois has a quiet, but growing wine industry, as today there are over 100 wineries, up from only 14 in 1997. While there are wineries in various part of the state, the most important are found in the southern sector, especially in the Shawnee Hills AVA, not far from the borders with Kentucky and Missouri. Given the harsh winters and hot summers, much of the viticulture centers around hybrid varieties such as Seyval, Vignoles, Norton and Chambourcin. Fruit wine from blackberries and strawberries are also produced, but the most pleasant surprise has been the production of classically made sparkling wines by the Illinois Sparkling Company, located in the northern central section of the state. A total of 1000 acres are planted across the state. (Wine/Appellations)
Imperial denotes an oversize bottle, used to exaggerate the aging ability of already fine Bordeaux wine. The nominal capacity of an Imperial bottle is about six liters, or the equivalent of eight 750 ml bottles. (Wine/Service)
Imperial Gallon
An imperial gallon is a standard of volumetric measure in Great Britain equal to approximately 1.2 U.S. gallons. (Wine,Beer,Spirits,Sake,Mead/Production)
Income Tax
Nothing more than a Bronx with bitters, this cocktail packs a punch and is perfect for tax season. (Spirits/Cocktails)
Indole is the name of a production-derived fault that can cause fecal aromas and flavors. Bacterial infection during fermentation is the usual cause of this fault. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)
Infection is the name for a storage or production-derived fault that can cause aromas of flavors of rubber, plastic, sourness, vinegar, movie popcorn butter or butterscotch. It often affects the carbonation of beer in a noticeable way giving it a different, higher-treble bubbling sound. This flaw is derived from the undesirable presence of microorganisms. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)
Infusion is method of flavor extraction that involves steeping flavoring agents in water, alcohol, or oil. This is a "cold method" flavor extraction used with delicate flavorants such as fruits, herbs, and flowers. (Spirits/Production)
Infusion Mash
Infusion mash is a mashing technique that involves mixing a single addition of water (single infusion) at a certain temperature to raise the temperature to a certain target value (vs. Decoction). (Beer/Production)
In-Line Carbonation
In-line carbonation is the mechanical introduction of dissolved CO2 into beer as the beer is being transferred after fermentation. (Beer/Production)
International Trappist Association
The International Trappist Association is a regulating body that alone can certify a beer as an Authentic Trappist Product. (Beer/People and Places)
An internode is the section of a grape vine stem between two successive nodes or joints on the shoot or cane. (Wine/Other)
Iona is a native American wine grape variety developed as a hybrid in New York. It has a "foxy" or labrusca type flavor, but is more subdued than others and can be used effectively in a blend for sparkling wines. (Wine/Grapes)
Irish Coffee
The Irish had the right idea when they combined robust Irish whiskey with hot, black coffee. This hot cocktail has long been a favorite in Irish pubs, with a popularity that could be said to rival Guinness (as tough as that may be).

Beyond choosing the best Irish whiskey possible, using fresh whipped cream can turn the mundane Irish Coffee into something spectacular. Don't forget to preheat your glass by pouring hot water in it while you make the coffee. I also suggest using a French press to make a rich coffee. (Spirits/Cocktails)
Irpinia is the historical name for the province of Avellino in the Italian region of Campania. Wines labeled as Irpinia IGT include Bianco and Rosso, which can be produced as a dry table wine or a passito. The wines must be produced from grapes grown in the province of Avellino.

Examples of an Irpinia Bianco IGT would be a white blend containing both Greco and Fiano, as it would not be possible to label this wine as a DOP. There are at least two examples of such wines imported into the US and as the wine is an IGT, it is a bit of a trial wine for the producer; in these cases, the trials have been very successful. An example of an Irpinia IGT would be an Aglianico not aged long enough under DOP regulations. (Wine/Appellations)
Isabella is an American wine grape variety, used primarily in blends for sparkling wines in New York State and other eastern American wine regions. Although the grape skin is dark, it doesn't often produce big, heavily colored wines. Other hybrid varieties have been produced by crossing Isabella with still other varieties. (Wine/Grapes)
Isinglass is a protein obtained from the bladders of fresh water Sturgeon fish and once used in the fining of wine, beer, and spirits. It is now replaced mostly by either gelatin or eggwhite. (Wine,Beer,Spirits,Sake,Mead/Production)
Isle St. George
The Isle St. George AVA is located in far northwestern Ohio, on North Bass Island in Lake Erie, not far from the town of Sandusky. About half of this tiny island (less than 2 square miles) is under vine; Riesling, Merlot, Chardonnay and hybrid varieties such as Cawtawba and Delaware are planted here. Breezes from the lake help moderate temperatures, giving this area a longer growing season that most of the rest of Ohio. Only one winery grows grapes on the island, which is owned by the state of Ohio. (Wine/Appellations)
Isoamyl Acetate
Isoamyl acetate is a flaw that manifests as banana, circus peanut, or pear candy aromas. In a German-style hefeweizen this may be all well and good, but in other beer styles, wine, and many spirits, the presence of prominent banana notes are generally seen as a fault. The cause is usually fermentation temperature or yeast health and in spirits possibly the width of the cut off the stll. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)
Isovaleric Acid
Isovaleric acid is the name of a production-derived fault that can cause aromas or flavors of stale cheese, leather, barnyard or sweaty socks. Potential causes of this fault include old, degraded hops, improperly stored hops, or bacterial infection. (Wine,Beer,Spirits,Sake,Mead/Tasting Terms Chemistry & Flaws)
Italy has been one of the world's most famous wine producing nations for centuries. Actually, one can argue that would be millenniums, as wine was made in the southern reaches of this country more than 2000 years ago. Today, it is one of the two leading wine countries in the world - France being the other - and Italian wine is known around the world for its quality and above all its variety and distinctiveness.

Italy is the only country where wine is produced in every region. There are twenty of them and given the geography of Italy, you can imagine that there are many different wines, as the cool climate of Friuli in the far northeast, near the Julian Alps, is dramatically different from the hot temperatures on the island of Sicily, located not very far from Africa. Add to that the maritime climates on the east and east of Italy, and you have a myriad of conditions for producing wine.

But the real key to understanding Italian wines is realizing that the overwhelming majority of Italian wines are produced with indigenous varieties. Many of these varieties are not found outside of Italy and some are not even planted outside their region or particular district. Estimates on how many of these indigenous varieties exist throughout Italy range from 700 or 800 up to 2000 or even more; no one is exactly sure.

Indigenous varieties shape the style and character of Italian wines. Sangiovese, the most widely planted red variety in the country, produces medium to medium-full bodied reds with good acidity and moderate tannins; Tuscan wines such as Chianti Classico and Brunello di Montalcino are produced either primarily or entirely from Sangiovese. Meanwhile in Piedmont, Nebbiolo is one of the most important varieties, producing wines that are medium-full to full bodied, with strong tannins and good acidity. Barolo and Barbaresco are two of the most famous reds produced entirely from Nebbiolo.

But in Piedmont, there are other red varieties, such as Dolcetto and Barbera, that yield very different reds. Dolcetto is a red wine with ripe cranberry and red cherry fruit with good acidity and moderate tannins, while Barbera has very high acidity with extremely light tannins. Both wines are meant for consumption in their youth, perhaps up to five years. Then there are stylistic differences, as with Barbera, for example. Barbera d'Alba is a more traditional style for the variety, while producers of Barbera d'Asti craft riper, more "serious" style of this variety that are flashier wines than those from Barbera. It is this difference from one area to another that is another fascinating aspect of Italian wines; a Barolo from La Morra is vastly different than one from Serralunga d'Alba, a few miles away. It is this expression of terroir that defines in part, the uniqueness of Italian wines.

Northern Italy, with red wines from Piedmont, such as the ones listed above, as well as Amarone from the Veneto region, has been considered among the finest sectors of Italian viticulture. But then you have central Italy, with Tuscany, Umbria and Abruzzo also being home to some considerable reds. As far as the south, this part of Italy has been unfairly treated as far as the qualities of their wine, as some consider the warm temperatures here not suitable for elegant wines. Yet Taurasi in Campania and numerous examples of Aglianico in Basilicata along with Nero d'Avola in Sicily are proof that excellent red wines do emerge from the south.

Red wines have always been the most famous from Italy, but over the past two or three decades, white wines and sparkling wines have been elevated to world-class quality. Northern whites such as Friulano and Sauvignon from Friuli along with Gewurztraminer and Pinot Bianco from Alto Adige, have been widely acclaimed for their varietal purity, ideal acidity and structure. Verdicchio from Marche is one of the finest whites of Italy, and one that can age for decades. From Campania in the south, Greco di Tufo, Fiano di Avellino and Falanghina are among the world's finest whites, offering excellent varietal purity, along with a distinct minerality derived from the local volcanic soils.

Classically made sparkling wines, especially those from the Franciacorta district in Lombardy and Trento in Trentino, offer excellent complexity and richness, as these wines are given the same care in the vineyards and cellars as the best sparklers from anywhere in the world.

While indigenous varieties continue to be the linchpin for Italian viticulture, international varieties such as Cabernet Sauvignon and Merlot are used in a few red wines, most notably in Tuscany. The best manage to maintain an Italian identity, but too often, these wines are modern and international in style, and taste as they could come from anywhere. While some of these wines have brought great acclaim to the Italian wine industry, the danger is that producers of highly distinctive, traditional wines from small districts throughout the country may lose out on market share and attention.

The Italian wine industry continues to thrive, with exports increasing to more and more countries around the world. Local heritage may be important in Italian viticulture, but the country's producers have been able to adapt to modern tastes, proving that tradition is indeed a moving target. Whatever one's tastes may be, there is an Italian wine of very high quality for every occasion and everyone. (Wine/Appellations)
In Japan, an izakaya is a pub for casual drinking and small-bite dining. It can be considered a Japanese gastropub.
(Sake/People and Places)