Page 30 - ANDRONIS_2022
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focus



                                                                                                                                       N o t o n l y h is w i n e l is t e n h a n c e s t h e A n d r o n is d i n i n g
                                                                                                                                   e x pe r i e n c e , b u t S o t i r is Ka n d i l is ’ a p p r o a c h to s o mm e l l e r i e

                                                                                                                                                        o pe n s n e w d oo r s to h is g u e s t s .







                                                                                                                                   How long have you worked as the wine director at   Life is simple. We tend to make things complicated
                                                                                                                                   Andronis, and what made you decide to stay with   in order to satisfy our ego. The rule is that there is no
                                                                                                                                   this hospitality group?                        rule in pairings. Trust your instincts and experiment. I
                                                                                                                                   When I permanently moved to Santorini in 2017, I   always explain to guests that we have a perfect pairing
                                                                                                                                   joined the Andronis Family and began working there   when the food finishes at the same time we finish the
                                                                                                                                   at the Catch bar restaurant as a sommelier. Since the   bottle of wine. If we finish the bottle of wine before
                                                                                                                                   very beginning while working for Andronis I saw that   finishing the food that means we enjoyed the wine more
                                                                                                                                   there was great potential for both sides; you could say   than the food and the other way round means the exact
                                                                                                                                   that I found the vehicle and Andronis found the driver   opposite thing. When we unintentionally have one sip
                                                                                                                                   for the race. This was definitely a win-win situation that   of the wine, one bite of food and we repeat this process,
                                                                                                                                   flourished from the get go. The next year, preparations   it means that the pairing is perfect. You see we clean
                                                                                                                                   were made and I became the wine director of this   our palette with the wine so that we are ready to have
                                                                                                                                   great family.                                  the next bite… it really is that simple.
                                                                                                                                   What is the first thing you want to eat or drink every   What is your advice for pairing Champagne with
                                                                                                                                   time you return to Santorini?                  food? Does it work as well as wine?
                                                                                                                                   Even though I only ever leave Santorini for a short   Personally, I love Champagne, that’s why in 2021 we
                                                                                                                                   space of time, the taste that I long for when I return   started the champagne degustation menu at Lycabettus
                                                                                                                                   is a melitini, a local delicacy that I love to eat while I   Restaurant. People however have different perspectives
                                                                                                                                   drink my morning coffee accompanied by a pistachio   and we need to break these stereotypes. Champagne is
                                                                                                                                   liquor that my friend Loukas Lychnos distills in his   a magnificent style of wine and should be treated that
                                                                                                                                   distillery.                                    way. I get so frustrated when I see people in the pool
                                                                                                                 PHOTO: SHUTTERSTOCK  Andronis like on Santorini? What defines a good   pity to waste someone’s efforts just for fun.
                                                                                                                                   What is the day-to-day life of the Wine Director of
                                                                                                                                                                                  drinking something that is in essence so poetic. It is a
                                                                                                                                   Wine Director?
                                                                                                                                                                                  What is your favorite grape variety?
                                                                                                                                   Working in a destination with such high standards as
                                                                                                                                                                                  It depends… on the mood, the company and the
                                                                                                                                   Santorini, you have to behave and prepare just like a
                                                                                                                                                                                  to Santorini. The mouth-watering acidity, the minerality
                                                                                                                                   professional athlete. You have to leave a lot of things   occasion. I love assyrtiko which is why I initially moved
                                                                                                                                   aside and focus on every day demands which requires   and the aging potentials that it has, it’s like a chameleon.
                                                                                                                                   waking up very early and being prepared for a busy day   Are Greek wines like assyrtiko growing and becoming
                                                                                                                                   as there are always a lot of things that need to be done   better known internationally?
                                                                                                                                   in order to provide your sommeliers with everything   Assyrtiko made Greek wines known worldwide. I feel
                                                                                                                                   needed for the night service. An extensive wine list like   very proud and honored when our guests ask about
                                                                                                                                   ours (1,400 labels and counting) needs to be updated   trying another Greek variety.
                                                                                                                                   daily. It feels like an endless quest adding new labels,   Are you still fascinated by the Andronis world of
                                                                                                                                   replacing others or storing others in our wine cellars.   fine dining?
                                                                                                                                   One thing is for sure, it’s a lot of fun. I believe that being   Pioneers like Andronis lead the way, they don’t follow
                 “I love assyrtiko which is why I initially                                                                        knowledgeable and at the same time humble defines   a path, they create it, that’s fascinating for me. The
                                                                                                                                                                                  different concepts in our restaurants and the events
                                                                                                                                   a Wine Director.
                                                                                                                                   Have you noticed any changes in how guests are   that are held every year verify that. The most promising
                                    moved to Santorini.”                                                                           choosing and ordering wines?                   thing is that other hotel chains are following this path.
                                                                                                                                                                                  Are there any lessons you can draw from all these
                                                                                                                                   Every person is different and has to be approached
                                                                                                                                   as an individual. The difference that I see is that our   years at Andronis?
                                                                                                                                   guests are more willing to try Greek wines.    If only I had the time to document all the lessons I have
                                                   Sotiris Kandilis, Andronis Wine Director                                        What is the secret of pairing? Is there a key element   learnt! We learn new things every day, it’s endless really
                                                                                                                                   for perfectly balancing wine and food?         because you interact with so many personalities. •


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