News Release: October 27th, 2025
About: Philippe Bourgeois Hosts a Burgundy Wine Pairing Dinner
with Chef Sam Etheridge at Quench

Please Join Philippe Bourgeois and Chef Sam Etheridge for an Exclusive "Fall" Burgundy Wine Pairing Event, as only these two food and wine masters can do, on November 18th, 6pm at Quench in Reynolds Village, Woodfin.

Burgundy is the most famous, and arguably the best region for Pinot Noir and Chardonnay on the planet. Global demand has pushed Burgundy’s prices through the roof. But our secret weapon for prices is local importer Philippe Bourgeois.

French-born Philippe knows Burgundy’s small, family producers to provide you the best for reasonable prices. After tasting these wines, Sam decided to offer this dinner to showcase their quality. Enjoy a perfectly paired 5 course meal with 6 Burgundies. A perfect way to start the holiday season.

Reserve your seat here: https://quenchavl.com
Parking is Free, Close and Easy in Reynolds Village.

The Wines from JPB Imports:

Numa Cornut Nuit St Georges and Bourgogne Rouge
Numa Cornut Winery is a family-run estate with a winemaking heritage spanning nine generations. Focused on terroir-driven wines, the winery blends tradition with modern techniques. Numa Cornut studied viticulture, oenology, and wine marketing, gaining experience with the ADVINI Group in Languedoc and Rhône Valley, including Ogier Châteauneuf-du-Pape. He has also worked in Bordeaux, Switzerland, and Australia, refining his approach to winemaking. Drawing inspiration from his experiences in Europe and Australia, as well as the ancestral knowledge passed down by his parents, Numa crafts wines that express his winemaking journey—a journey that spans generations and continents, rooted in Burgundy’s timeless terroir.

The winery practices sustainable viticulture with minimal intervention. Working with indigenous yeasts, Numa embraces the unique mosaic of Burgundian terroirs, prioritizing terroir over extraction. The vineyards, set on clay-limestone and marl soils, provide the ideal structure and drainage for producing expressive wines.
In the cellar, Numa minimizes the use of new oak, allowing the wines to age patiently and develop their unique character. He refrains from filtration to preserve the specific aromas of each terroir, ensuring that every bottle truly reflects its origin.

Louis Dorry Macon Buissieres En Prole
In the village of Bussières, winegrowing runs deep in the Dorry family. For seven generations, vines have coexisted with livestock and mixed farming, producing wines that have always been an integral part of family life. The vaulted stone cellars at the heart of the domaine date back to the 14th century, having once belonged to the monks of Cluny Abbey, and still shelter the wines as they mature in the quiet village.

Today, the Domaine is guided by Louis-Paul Dorry, the youngest of a large family, who chose to continue the family’s legacy on his own terms. As a student, he planted his first vines in 2006, and by 2010, he had launched his first vintage. With just 3.5 hectares under vine, his approach is hands-on and exacting: he ploughs instead of using herbicides, employs biodynamic practices where possible, and uses systemic treatments only when absolutely necessary. Fermentation is done with native yeasts, élevage in both barrel and tank. These choices result in wines that reflect the terroir of Mâcon-Bussières.
For Louis-Paul, winemaking is both a continuation and a quiet rebellion: honoring centuries of heritage while shaping his own path in Burgundy. The wines of Domaine Louis Dorry reflect this balance — authentic, thoughtful, and crafted with a sense of endurance that mirrors the ancient stone walls of the cellar themselves

Alexis Pollier Macon Villages and Pouilly Fuisse
Born in Fuissé in 1995, Alexis Pollier is the fifth generation in a family of dedicated winemakers from the heart of Pouilly-Fuissé. With a deep connection to his family’s winemaking legacy, Alexis took the bold step to cultivate and vinify his own vineyards at the age of twenty, embracing both tradition and innovation to craft exceptional wines. Alexis’s vineyards span some of the most prestigious appellations in Burgundy, including Pouilly-Fuissé, Saint-Véran, Mâcon Milly-Lamartine, Mâcon-Villages, Bourgogne, and Beaujolais.

In 2019, Alexis built a state-of-the-art cellar, equipped with oak barrels and thermo-regulated vats. This modern facility enables him to fine-tune the vinification process, ensuring his wines are both balanced and expressive. His attention to detail, coupled with his hands-on approach, results in wines that are celebrated for their quality and distinctiveness. But what truly sets Alexis Pollier apart is his commitment to the environment. His vineyards are HVE (High Environmental Value) certified, demonstrating his dedication to sustainable farming practices.

Le Nid Moulin a Vent
In the heart of Moulin-à-Vent, the Lardet family tends their six hectares of vines with a deep respect for tradition and a passion for renewal. The estate, affectionately named Le Nid (“The Nest”), symbolizes family unity and their commitment to nurturing this treasured land. Parents Paul and Danielle, together with their three children Delphine, Jocelyn, and Stéphane, represent the latest generation to shape the Domaine’s future. Since taking ownership in 2012, they have combined heritage with fresh vision, refining viticulture and winemaking while preserving the character of their historic terroirs. With the support of their cellar master and oenologist, the Lardets craft wines that capture the essence of Moulin-à-Vent: generous, structured, and built to age, yet always inviting at the table.

"From the Mind of a Madman"

-Devilish egg- chili crisp, miso caviar

-It’s the great pumpkin Charlie Brown- Pumpkin bisque, Pumpkin croutons, black garlic 

-Paired with Mannequin Chardonnay

-Head, Dead, Red, and Bread salad-Butchered heads of lettuce, blood red beets, cheese of a smoking goat, roasted garlic vinaigrette(to keep the vampires away), brioche croutons 

-Paired with L’Universe Parallele

Bloody carcass of beef-monster mash potatoes, mushrooms from the dark forest

Or

-Tie dyed butternut squash ravioli-sage butter, parmesan 

-Paired with You had me at Hell merlot

-Trick or Treat-Dubai chocolate candy bar, pistachio white chocolate, brittle

-Paired with Palermo Cabernet