In Part 4 of Ourglass Tapes, Amelia Singer pairs Raúl Pérez Godello with Basque sheep cheese and Acacia honey.

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

, to continue our series on surprising wine and food pairings.

This time, the spotlight’s on Raúl Pérez’s Ultreia Godello. “I’ve always loved Spanish wine,” Amelia says. “Godello is like the Serena Williams of white grapes – often overshadowed but ultimately the champion.” She praises its texture and weight, calling it fleshier and more powerful than Albariño, yet still full of energy.

The winemaker, too, gets her admiration. “Pérez has been called one of the best in the world,” she notes. “This Godello, aged in various barrels for a year, brings acacia notes and structure. It’s serious wine, with a generosity that can age beautifully.” She first tasted it in California in 2017, in the home of Raj Parr and Sashi Moorman, a night that stuck with her.

For the food match, she keeps it Spanish. “When I lived in Madrid, I got really into goat’s and sheep’s cheeses – partly because I can’t have cow’s milk, but also because they’re genuinely underrated.” She introduces Anatorci, a Basque cheese she likens to a richer, more pliable Manchego, and Moluengo, which reminds her of English Ragstone. “I wanted one that was firm and intense, and one that was creamy.”

Ben takes a bite. The verdict is unanimous. “It’s salty and intense but still soft,” Amelia says. “Then the Acacia honey rounds it all out. I’d never tried this pairing before, but I really love it.” A wine with gravitas, matched to cheeses that sing back.

of our series, where Amelia pairs Domaine Tempier Bandol Rosé – the world's best rosé – with olive tapenade and crackers.



This Amelia Singer interview pairs Raúl Pérez Godello with Spanish cheese and Acacia honey. It works.

In Part 4, Amelia Singer pairs Raúl Pérez’s Ultreia Godello with Basque sheep cheese and Acacia honey.