The world’s first insect and wine
by Bramptonwines matching guide has been created by a British wine merchant.
As well as pairing Chardonnay to tarantulas, buyers at Laithwaite’s Wine matched sparkling rose to barbecued locusts, sherry to giant waterbugs and Shiraz to sago worms.
Traditional food in parts of Asia, Latin America and Africa, edible insects are now being touted as the new superfood due to their high protein content.
The buyers at the wine merchants paired ten of Laithwaite’s 1,500 wines to popular bugs.
‘We did our research on it and those are the bestselling edible insects,’ a spokesperson from Leiths told MailOnline Food.
The edible bugs were sourced from gourmet insect shops Crunchy Critters and Edible Uniques as well as from Selfridges and Harvey Nichols.
Bugs are fast becoming a fixture in upscale restaurants: The best restaurant in the world, Noma in Copenhagen serves its beef tartare with ants; Michelin-starred chef David Faure’s alternative menu in his restaurant Aphrodite in France dishes up pate with a side of crickets and London’s Archipelago has chocolate-covered locusts on offer.
‘Insects have been the tradition in Mexican food since the Aztecs. They have been eaten in Mexico for hundreds of years,’ Chef Benito Molina, of Manzanilla Restaurant, Mexico City said to MailOnline Food.
‘I think the most important thing that people have to understand is that insects are a very sustainable protein source.’
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