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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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