The wine industry needs to lighten up

Last month, the 11th annual Wine Conversations conference occurred in Napa Valley.

One of the more exciting speakers was Curtis Mann, MW, vice-president of wine, beer and spirits for Albertson/ Safeway.

His message was simple: The wine industry needs to meet consumers' wants and needs, not expect the customer to come to them.

The days of using an approach based on minimalism and exclusivity are done.

Mann pitched the concept of affordable luxury, making wine more accessible to a younger, less wealthy demographic.

He championed a move away from pricey domestic wine to the $11-to-$25 category of predominantly imported wine from Italy and France, saying customers want quality wine.

Still, they aren't willing to shell out the big bucks like before.

Consumers think imported wines offer a more reasonable price for a better-quality product.

Experience an exclusive culinary collaboration between Penticton-based Kin & Folk and the Painted Rock Estate Winery.

Chef Zachary Chan presents a thoughtfully curated fourcourse menu driven by his Asian heritage.

He draws inspiration from global cuisines, contemporary techniques, fresh ingredients and local producers to create a unique experience harmoniously paired with four carefully selected wines.

As always, the menu has been designed for sharing to bring people together and create a dialogue around food and wine.

Tickets are $110 per person on Open Table.

B.C. WINE OF THE WEEK Meyer Family Vineyards Chardonnay Micro Cuvée Old Main Road Vineyard 2022, Naramata Bench, Okanagan Valley $60.97 I 93/100

UPC: 808755006267 According to winemaker Chris Carson, the Micro Cuvee is always the most harmonious blend from the Old Main Road vineyard inside the Naramata Bench sub-GI. It was planted in 1996 to Chardonnay vines, with a gentle, northerly aspect over alluvial deposits made up of silt loam overlaying clay loam. The site is perfect for slow ripening, allowing the fruit intensity to keep in touch with acidity. This is a very high-quality Chardonnay and would be the envy of almost anyone in California. It opens with attractive electric mineral notes followed by a creamy palate of intense lemons and green apples, all sprayed with a touch of sagebrush. This will cellar in the bottle through 2029. Best of all, it will handle anything from seafood to pork or selected Asian dishes. It was aged 11 months in French oak barrels (50 per cent new) and had a modest 13.5 per cent alcohol — first class.