My Remírez de Ganuza with Klearhos Kanellakis

October 7, 2022

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Klearhos Kanellakis

Head Sommelier and Wine Purchaser
Ekstedt at The Yard,
Nice Scotland Yard Lodge, London

Within the third function of ‘My Remírez de Ganuza’ we speak to Klearhos Kanellakis, the pinnacle of all issues wine on the Scandinavian-inspired restaurant Ekstedt at The Yard. The Greek-born sommelier champions European wines with a way of place, and has given Rioja central stage on his wine checklist.

Inform us a bit bit about who you might be and what you do.

I’m the Head Sommelier at Ekstedt, a restaurant targeted on Scandinavian cooking strategies utilizing British elements. Earlier than beginning at Ekstedt, the place I’ve been for a yr, I labored with Isa Ball MS at Trivet and at 67 Pall Mall. It was at 67 that I first met the Remírez de Ganuza crew and tried their wines.

What does your wine checklist appear to be? Does Rioja have a particular place in it?

Now we have a Europe-focused wine checklist. Scandinavian flavours work significantly nicely with European terroir-driven wines. Rioja is without doubt one of the 4 pink wine areas – alongside Barolo, Northern Rhône and Tuscany – that play a central function and we spotlight. Rioja is at all times obtainable by the glass and has a particular part, divided by model, subregion and class. It additionally options usually on the wine pairing flight.

Which Remírez de Ganuza wines do you at present checklist?

They’re on their manner truly – I’m about to checklist the Blanco and the Reserva. And I actually hope we will organise a particular occasion with Remírez de Ganuza wines very quickly.

Will they function on the menu’s wine pairing?

Sure. We’re making ready a brand new Premium pairing, beginning in September, and I wish to embody the Reserva for the smoked rib fundamental course. And the Blanco may work rather well with our Juniper-smoked turbot. That is one other potential nice pairing.

How do you outline the model of Remírez de Ganuza?

As, for instance, in Barolo, it’s more and more exhausting to categorise producers as conventional or trendy. For me Remírez de Ganuza sits within the center, remaining dedicated to custom but in addition experimenting with new approaches. However I imagine that the truth that the wines are from Rioja Alavesa is essential – the distinctive terroir is a vital facet to know the wines and their model.

For those who needed to choose one bottle of Remírez de Ganuza as a private favorite, which wine would you select?

I’m at all times impressed by the whites. Tasted blind they may very well be mistaken for fine quality Burgundy. Take the Blanco 2017: such seamless oak integration and implausible waxy high quality balanced by a citrus zing. I may additionally point out the [red] Reserva 2006, with very positive tannins and an incredible fruit high quality balanced by savoury notes. An amazing instance of the superb work completed with French and American oak.

However general, I’m at all times impressed by the eagerness and experience of the Remírez de Ganuza crew. It truly is a pleasure to work with individuals which might be so pleasant and dedicated to producing high wines.

What’s your serving protocol for the wines?

I wish to serve the reds barely chilled – at round 16℃ – permitting them to open within the glass with out shedding any aromas. I don’t wish to decant for prolonged intervals but when a younger wine does should be decanted I’ll do it 10 to fifteen minutes earlier than serving. With older vintages I’ll merely open the bottle a couple of minutes earlier than, with out decanting. Some whites additionally profit from decanting: if they’ve a sure reductive high quality, a while within the carafe will permit them to be extra open and ‘full’ when poured.