VeuveCliquot's
Fred Paniotis

1. How did you get started in this business?
I would say it's a family thing : my grandparents had a small vineyard in Champagne, so wine has always been part of my childhood. But what may have "turned me on" is probably a glass of Richebourg 1976 that my uncle served at Christmas lunch in 1984. It was a true eye- (or rather nose-) opener. Then I got interested in learning more, so I opted for an Agronomic school which offered a degree in viticulture and winemaking.
2. What are some of your favorite wines at the table?
I am very eclectic but if I have to name some, I'd choose red and white Burgundies, Barolo and Barbaresco, Northern Rhone red and whites, as well as Champagne of course, a very food friendly wine.
3. What else do you drink besides wine?
Plenty of water and occasionally, a good beer. And expresso coffee 2 to 3 times a day.
4. Do you have any good cocktail recipes?
Not really. My favorite "cocktail" needs no preparation : a glass of Veuve Clicquot La Grande Dame, anywhere, anytime.
5. Share with us a wine and food horror story.
This is a very classic story that happened to a friend of mine who had invited me for dinner. He had brought up from his cellar two bottles of white Burgundy, one (a plain burgundy) for cooking a "Coq au Vin Blanc" and one for drinking with this dish, a 1990 Batard-Montrachet from Domaine Leflaive. You guess it : his wife cooked with the Batard, but he only realized it when we were about to eat. He actually reacted quite well given the fate of the Batard... And, yes, the sauce was delicious.
6. What is the most memorable wine you have ever had and where?
A Jeroboam of Pouilly-Fuissé 1969. It wasn't the best wine I have ever had, but what made it special is the atmosphere in which I drank it. My enology class was visiting a small estate and the winegrower very kindly opened this unique bottle. We all were in his very old cellar, the wine had a magnificent deep gold color, intense flavors of toasted hazelnuts and an aftertaste that lasted for minutes. These moments was all about sharing and this is what I enjoyed most.
7. How many bottles per week do you consume?
I would say about 3 or 4. My wife and I pretty much always have one or two glasses of wine during our meals, especially for dinner.
8. How many different wines per week do you taste?
Anywhere from a few dozens in a "normal" week up to one or two hundred when we are working on the blends at Veuve Clicquot.
9. Who is your wine hero/heroine?
Heroine is easy : Mme Veuve Clicquot of course, for everything she did for the company and the Champagne region. And for a hero, I'd choose Pasteur, the "father" of modern winemaking.
10. If you could taste one wine you have never had what would it be?
Although I am not crazy about Bordeaux, I'd say Chateau Cheval Blanc 1947, because it is such a mythical wine. And for something no longer available, it would be Veuve Clicquot 1811, the wine with which Mme Clicquot "conquered" Russia.
11. The best meal of your life?
An incredible lunch organized by the Ceretto family, in Monsordo (Alba), on the occasion of a very special tasting featuring Veuve Clicquot, Chateau Cheval Blanc, Ceretto and Yquem. This lunch was prepared by chefs from 4 local top restaurants : Chef Fulvio Siccardi from Ristorante Le Clivie (Piobesi d'Alba), Chefs Gemma and Alessandro Strocco from Ristorante Vittoria (Tigliole d'Asti) Chef Mary Barale from Ristorante Al Rododendro (Boves) and chef Ugo Alciati from Ristorante Da Guido (Costigliole d'Asti). They prepared exceptional dishes to match the following wines : Veuve Clicquot La Grande Dame Rosé 1988 (in magnums), Ceretto Barolo Bricco Rocche Prapo 1989, Ceretto Barolo di Serralunga 1971, Chateau Cheval Blanc 1985 and 1928, Yquem 1962 (in magnums) and 1893 !!! It can't get much better than that.
12. Favorite chef?
Alain Ducasse.
13. Pigout food?
Sushi and sashimi.
14. Favorite restaurant?
Boyer Les Crayères, in Reims, Champagne. Not because it is located in my home town and region, but because the place, the chef Gerard Boyer assisted by Thierry Voisin, the staff and the food are truly exceptionally great.
15. Dream restaurant destination?
Tetsuya's, in Sydney. I have had dinner with Tetsuya Makuda, once, but in Reims, not in his restaurant. Everyone I have met who has been to his restaurant raves about it.
16. Top price you would pay for a bottle of wine retail?
120/150 Euros.
17. Top price you would pay for a bottle of wine restaurant pricing?
200 Euros in France, but you would have to pay around $300 to get the same wine in the US.
18. Favorite Iron Chef?
I am not familiar enough with the show (and it is not aired in France yet) but I have seen Morimoto Masaharu once and I was very impressed by his skills.
19. I will never put ________ in my mouth again!
Chicken feet, a Chinese "delicacy" (not for me !!!).
20. Which nation has the best food in the world?
Italy, no doubt about it. From inexpensive tratorias to gastronomic restaurants, food is tasty, refined, and totally based on the quality of the ingredients. I'd rank Japan second, and France 3rd.
21. Favorite herb or spice?
Shiso (also called oba), a Japanese herb.
22. Favorite beer?
Chimay Blue label, a Trappist beer from Belgium.
23. Favorite cheap beer?
A Mexican beer, Tecate.