In Part 2 of Ourglass Tapes, Amelia Singer pairs Loire fizz with Crunchy Nut Cornflakes — and somehow, it works.

We sat down recently with one of our favourite people Amelia Singer, known from 

, to explore the stranger corners of wine and food pairing.

Amelia kicks off with La Dilettante, an organic Chenin from Catherine and Pierre Breton in the Loire. “I love bubbles,” she says. “And I love finding wines that feel relaxed, that don’t require an occasion.” She praises the label, the name, the flexibility. “You could have it with oysters, with sushi, with creamy cheese. This is the kind of wine you could open midweek and let it flow through dinner.”

Out comes a box of Crunchy Nut Cornflakes. “I remember Gary Vaynerchuk once paired wine with cereal,” Amelia grins. “Sometimes after a long day, all you want is a bowl of Crunchy Nut and a glass of something really good.” She points to the honey and apple in the wine, the toasted sweetness in the cereal. “It makes sense in a strange way.” She also offers a word of caution: “Don’t try this with milk.”

One sip. One spoonful. One more sip. Then silence, followed by laughter. “I forgot how good these are,” she says. “The nuts come through more, the honey sings. It actually brings out the subtlety in the Crunchy Nut.” A wine club moment no algorithm could predict, but one we’ll remember.

 of our series, where Amelia pairs Moreau-Naudet Chablis Premier Cru with guacamole and tortilla chips.

This Amelia Singer interview pairs Loire fizz with Crunchy Nut Cornflakes, and it works surprisingly well.

Part 2 of Ourglass Tapes finds Amelia Singer pairing Loire fizz with Crunchy Nut Cornflakes — and loving it.