One year later and we are back with Frédéric Panaïotis, Chef de Caves for Ruinart Champagne and our collaborator on the new Sillery spice blend, designed to create dishes to pair with Ruinart’s blanc de blancs champagne.
We are honored and excited to debut a blend to pair with Ruinart blanc de blancs, can you tell us a little bit more about the name Sillery?
Thank you! We’re happy to continue introducing people to champagne as a drink to pair with food, what are some of your favorite things to eat with Ruinart BdB?
I have a very special recipe, a tartare of delicate white fish (like sea bass), high quality lemon-infused olive oil, grated ginger or galangal, some of the Sillery blend, and a sprinkling of crunchy salt.
Those all sound great, of the sillery suggested pairings, do you have a favorite?
The tartare of course!
Thank you, and for people who are not familiar, what are the basic differences between vintage and non-vintage champagne?
How is the free-diving going?
I’m still loving it. I’m on my way to Egypt currently for 7 days and will visit some sites there, and will be in Hawaii next year. I’ve found it to be a sport that really can get better with age!
Thank you. What’s something else not a lot of people know about Ruinart that you’d like for more people to know?
While our BdB is our most famous cuvée, our rose is the oldest, and I think it’s ideally suited to winter dishes like the ones we talked about last time.
Thank you Frédéric!
The Sillery blend is available to purchase here.
Our first interview featuring the 1764 blend and Ruinart Rosé is here.
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Frédéric Panaïotis is Chef de Caves at the Champagne House of Ruinart, in Reims, France.
As a child, Panaïotis spent much of his time in the small Champagne vineyards of his grandparents, sampling the fruits of their labor. His professional career began with a compulsory training period at the Comité Interprofessionnel du Vin de Champagne, where he studied the méthode champenoise process in general and wine clarification in particular, including fining, filtration and riddling. Over the years, Panaïotis returned several times to the Comité, subsequently specializing in the interaction of cork and wine, and training the professional panel on different tasting procedures. His winemaking apprenticeship included appointments in France and California.
Panaïotis graduated from the Institut National Agronomique Paris-Grignon with a specialization in Viticulture-Oenologie, followed by a degree from the Ecole Supérieure d’Oenologie de Montpellier in 1988.
Frédéric Panaïotis joined Champagne Ruinart in 2007 as Chef de Caves. In this position, he has the responsibility of creating the blends, from the non vintages Blanc de Blancs and Rosé to the prestige cuvées of Ruinart, Dom Ruinart and Dom Ruinart Rosé. He also plays a significant role in the communication efforts of Champagne Ruinart, traveling extensively to international markets.