LONDON, Dec 5 — Given that tarantulas have a slightly ‘fishy’ flavour, the best wine pairing is a full-bodied Chardonnay. A crisp Clare Valley Viognier, meanwhile, provides just the right combination of fruit and richness for the nutty taste of mealworms.
These are among the suggestions from British wine merchant Laithwaite’s Wine, which has created a guide on how to pair edible insects — touted as the next superfood — with fine wine.
For years, the UN’s Food and Agriculture Organisation has been touting edible insects like beetles, caterpillars and wasps as alternative sources of protein to meat in light of current consumption rates around the world.
It’s estimated that by 2050, meat production will have to increase by 50 per cent to meet the world’s protein needs.
Recently, the message seems to have sunk in among chefs, restaurateurs and entrepreneurs around the world with insect-centred events, menus and product launches.
Global Pestaurant Day, created by a pest control company, grew in popularity with pop-up restaurant events taking place around the world. Earlier this summer, restaurants and chefs from Paris, London, Dubai and Cape Town served up winged, hard-shelled and antennaed critters to promote insects as an edible food source.
Some of the world’s hottest chefs including René Redzepi of Noma restaurant in Copenhagen and Alex Atala of D.O.M. in Sao Paulo also advocate the consumption of insects. Atala famously serves Amazonian ants on his menu.
And in the Netherlands, major supermarket chain Jumbo launched a line of insect-based burgers and chips that will line grocery store shelves systemwide by next year.
In a forward-thinking move, Laithwaite’s has created an insect and wine-pairing guide that’s meant to create some buzz for your next dinner party.
Here’s a selection:
BBQ Locusts: To offset the punchy flavours of barbecue — one of the more popular ways to prepare locusts — you need a wine with a hint of sweetness, say experts at Laithwaite’s. A light bubbly pink like the Hacienda de Lluna Moscatel would work well, they suggest.
Asian Forest Scorpion: To offset the strong, bitter flavour of this venomous critter, in Asia scorpions are often prepared with a sweet chilli sauce. Try a rosé that’s bold enough to cut through sweet and sour flavours, like a Paris Street Rose, made with Pinot Noir.
Crickets: One of the most common flavourings for crickets is a simple garlic and salt rub. A Spanish Albarino is the perfect match, experts say, as the full-bodied white brings out the nuttiness of crickets while its terroir — the seaside of Galicia — is also evocative of the salty sea air.
Queen Weaver Ants: Often used to provide a bit of crunch to stir fries, these critters are said to impart a slightly sour, lemony flavour to foods, making them a good match for an aromatic white with fruity and floral notes. Consider a Gewürztraminer, which provides a good balance to Asian-style meals. — AFP-Relaxnews
