Jon Andoni Rementeria

The bond between wine and food takes on tangible form in the kitchens and dining rooms of restaurants, those temples of culinary and cultural worship where this pair meets the world. It is an honest and undisguised expression that represents us socially and geographically. A palpable sense of place, on every plate and in every glass.

Jon Andoni Rementeria is the face of Remenetxe, a restaurant in Muxika. He defines himself as “a person who loves and champions wine, who was given the chance to do what he enjoys and the freedom to pursue his professional dreams.” He is the person who transforms our creations into the perfect complements to grace a good spread. A heartfelt culinary communion.

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Exterior view of Remenetxe in Muxika, Basque Country (courtesy ofVerema)

The love story between Jon Andoni and wine is also the story of a spectacular professional ascent. “The Remenetxe restaurant was inaugurated in 1987, when I was 17 years old,” Jon Andoni remarks, “I was studying engineering, but on the weekends, I loved going down into the wine cellar and hiding several bottles that I wanted to save for the future.” He gradually learned the basics, and in 2005 he enrolled in a two-year sommelier course certified by Barcelona's Escuela Superior de Hostelería (hospitality school).

He has won several distinctions as a sommelier. Most recently he was named Best Sommelier in Spain 2018. He is clear-sighted when it comes to his profession: keep pushing those pedals.

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Jon Andoni Rementeria in Remenetxe's wine cellar (courtesy of El Correo)

“You can't stop in this profession. I always compare it to a bike race; while you're pedaling, you keep moving forward, but the minute you stop, you fall behind and won't be able to catch up with the rest.”

Remenetxe's success can be measured in wine... This is how Jon Andoni remembers it: “When Remenetxe opened, the wine list included 15 wines and one of them was a Familia Torres. The cellar grew steadily until reaching its highest number to date—40,000 bottles—in 1999. We currently have around 19,000 bottles of 1,400 different wines.”

“Remenetxe is my life. I'm 49 years old, and this is where I've spent 32 of those years.”

Jon Andoni is keenly aware of how important it is to keep his elaborate wine list balanced, and to provide his customers, who have trusted him for years, with the advice they've come to expect.

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Interior view of Remenetxe, Muxika, Basque Country (courtesy of Verema

We are proud to have been with Remenetxe since the very beginning, a shared evolution of sorts, culminating in the generous representation our wines currently enjoy in the restaurant’s cellar.

“Our list currently features a significant number of Familia Torres wines, with vintages going back to 1979.”

So, what does someone like Jon Andoni expect from Familia Torres? “I was lucky enough to visit Mas Rabell and see the family’s incredible work in reviving varieties that were practically extinct, like Forcada, Gonfaus, Querol, Moneu or Pirene. They also set an example to emulate: elegant wines with good structure, well crafted, their enjoyment heightened by knowledge.”

The opportunity to really get to know our loyal friends is what makes all the effort we put into our work worthwhile. The expert affirmation of an experienced palate. Legacy and responsibility.