BBQ Locusts: To offset the punchy flavors 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 flavor of this venomous critter, in Asia scorpions are often prepared with a sweet chili sauce. Try a rosé that’s bold enough to cut through sweet and sour flavors, like a Paris Street Rose, made with Pinot Noir.
Crickets: One of the most common flavorings 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.