In honor of Black History Month, we’ll be interviewing a Black voice in Charlotte’s food and beverage industry each week in February. Today, we’re speaking with Lindsey Williams, owner of Davidson Wine Co. an urban winery and tasting room in Davidson.

Unpretentious Palate: How do you include your identity within Davidson Wine Co.? Why is this important for the wine industry as a whole?
Lindsey Williams: Davidson Wine Co. is truly a reflection of me. DWC is my interpretation of a winery, adapted to fit the Southeast. I believe in changing the narrative from the traditional wine experience, making DWC approachable and meant for all levels of wine drinkers, novice to advanced. I want folks to feel at home here, and not feel intimidated by what’s on the menu. I think just with the atmosphere and knowing that a Black woman is the owner, we have greatly increased the number of wine drinkers in the area.

UP: Can you explain more of what you have done to create that atmosphere that welcomes a number of wine drinkers?
LW: From the moment you step in the door, our atmosphere is inviting. Our servers guide you through our menu and help you select the option that most fits your palate. We also welcome questions and engage with each guest. Just by having a range of options (sweet to dry) there is something for everyone at Davidson Wine Co. 

UP: What is one way that you think the restaurant and beverage industry can encourage diversity and change going forward?
LW: I think representation in this space is crucial. Because there is a lack of diversity in many positions in the hospitality area, many don’t think achieving the role of say sommelier is attainable. Elevating diverse candidates to these roles will help change that narrative.

UP: Why does inclusion matter? How does inclusion benefit the wine industry?
LW: The only way the wine industry will adapt is if a wider range of opinions are considered when making decisions about what we drink, purchase, and support. Without including diverse people of all backgrounds, the wine industry will continue to exclude differing viewpoints and limit who the wine industry caters to.

UP: How are you trying to make things better for future generations of wine professionals?
LW: I truly believe that we should abandon all preconceived notions of the wine experience: what we drink and the formality. There is no one way to enjoy wine and we should all think outside the box and continue to innovate.

UP: Who is one Black hospitality professional in Charlotte people should know about?
LW: There’s so many I really admire: Greg & Subrina of Leah & Louise, the team from What the Fries, William from Seasoned Provisions, Whitney Thomas, and our kitchen team’s executive chef Maiya Williams and sous chef Anthony Delreko.

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