In Part 7 of Ourglass Tapes, Amelia Singer pours Once & Future Zinfandel and pairs it with cured meats including chorizo, lomo, prosciutto and salami.

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

, to explore unexpected pairings with wines worth talking about.

To close the series, Amelia pours Zinfandel from Once & Future. “I’m sixth-generation Californian,” she says. “And nothing says California more than Zin. My grandmother’s favourite. She always said Zin is her sin.” It’s bold, fruit-packed and full of sentiment.

The wine is made by Joel Peterson, who founded Ravenswood and is widely considered the godfather of Zinfandel. “He helped put Zin on the map,” Amelia says. “Ravenswood exploded in scale, but Once & Future takes him back to where he started — small-lot, site-driven wines with soul.”

These old vines matter. “The Contra Costa site has vines over 120 years old,” Amelia notes. Ben agrees. “Low yields bring deep concentration. You taste something you don’t get from young vines.”

And the food? Amelia brings a spread of charcuterie. “If I had my way, we’d be at a barbecue with Springsteen playing. But cured meat works. The chorizo has the boldness to stand up to the Zin.” Lomo, prosciutto, salami — all hold their own. “What grows together is one thing,” she says. “But sometimes it’s what rocks together.”

A final toast. “Wine is about pleasure,” she says. “And friends, and not taking yourself too seriously. That’s what this has been about.” The tape ends, but the spirit lingers.

Watch the first film in our series with master sandwicher, where 

This Amelia Singer interview pairs Once & Future Zinfandel with chorizo and prosciutto. Full-bodied and fun.

In Part 7, Amelia Singer pours Once & Future Zinfandel and pairs it with chorizo, lomo, prosciutto and salami.