A. An Icelandic delicacy made from whale meat
B. A handmade Italian pasta served in mutton broth
C. A French-style soufflé filled with quail eggs and crème fraiche
D. A Nordic side dish with potatoes and commonly served with Swedish meatballs
September 4, 2026
Wine People Close Up – Irakli Gilauri
Twice in my career, a man from Georgia (the country) has walked into my office and changed the way I think about the world of wine.
The first time, two decades ago, the man was an Eastern Orthodox monk from an 11th century monastery. The second time, a few weeks ago, the man was Irakli Gilauri, who is changing the future of wine from the most ancient of terroirs where wine was born—Georgia.
The Canelé’s Winemaking Roots
Instantly recognizable by its dark, caramelized crust and soft, custardy center, the canelé is Bordeaux’s iconic pastry. The pastry was born in the 18th century as a “byproduct” of winemaking. The following content is accessible for members only, please sign in.
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