In Part 5 of Ourglass Tapes, Amelia Singer pours Bandol Rosé from Domaine Tempier and pairs it with olive tapenade.

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

, to explore what happens when serious wine meets unexpected food.

This time, Amelia pours Domaine Tempier Bandol Rosé – the Provençal benchmark. “I hate that rosé is still treated as unserious,” she says. “This is proper wine. It’s structured, biodynamic, and capable of ageing for decades.” A blend of Mourvèdre, Grenache and Cinsault, this version is deeper in colour and richer in intent than its pale Provence cousins.

She’s not done with the story. “The Peyraud family put Bandol on the map, but they also threw the most Gatsby-like parties. Artists, filmmakers, chefs – they all came together there.” Amelia highlights Lulu Peyraud, the matriarch behind both the wine and the kitchen. “One of the first women admitted to the winegrowers’ union. Her food, her spirit, her generosity – it all lives in this bottle.”

While she didn’t whip up a full Provençal feast, Amelia brings a bowl of tapenade. “This should still transport us south,” she smiles. “It’s salty, intense, with that slight pecan edge. I think the rosé’s weight will round it out.”

And it does. “The wine softens the bitterness of the tapenade and brings creaminess to the olives,” she says. “Then the olives push the fruit forward in the glass. It’s that old truth – what grows together goes together.” A moment that channels Lulu herself, right there on a studio table.

 of our series, where Amelia pairs Cerasuolo di Vittoria from COS with bresaola and sundried tomato.

This Amelia Singer interview pairs Bandol Rosé with olive tapenade and proves rosé can be serious.

In Part 5, Amelia Singer pours Domaine Tempier Bandol Rosé and pairs it with olive tapenade.