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 super food- with fine wine.
For years, the UN's Food and Agriculture Organisation has been touting edible insects like 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% to meet the world's protein needs.
Recently, the message seems to have sunk in among chefs and restaurateurs around the world as an increase has been noticed in insect-centred events, menus and product launches. Global Pestaurant Day, created by a pest control company, grew in popularity with pop-up restaurant events 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, Denmark, and Alex Atala of D.O.M. in Sao Paulo, Brazil, also advocate the consumption of insects. Atala serves Amazonian ants on his menu. In the Netherlands, a supermarket chain launched a line of insect-based burgers and chips that will line grocery store shelves system wide by next year.