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b'This weeks guest on In the Drink is Fr\\xe9d\\xe9ric Pana\\xefotis, chef de Caves at the Champagne House of Ruinart, in Reims, France. As a child, Pana\\xefotis 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 Comit\\xe9 Interprofessionnel du Vin de Champagne, where he studied the m\\xe9thode champenoise process in general and wine clarification in particular, including fining, filtration and riddling. Over the years, Pana\\xefotis returned several times to the Comit\\xe9, 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. Pana\\xefotis graduated from the Institut National Agronomique Paris-Grignon with a specialization in Viticulture-Oenologie, followed by a degree from the Ecole Sup\\xe9rieure d\\u2019Oenologie de Montpellier in 1988. Fr\\xe9d\\xe9ric Pana\\xefotis 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 Ros\\xe9 to the prestige cuvees of Ruinart, Dom Ruinart and Dom Ruinart Ros\\xe9. He also plays a significant role in the communication efforts of Champagne Ruinart, at times travelling extensively to international markets. Its great for celebration, great to go with good, great for any moment in your life. [13:00] andnbsp;'