Coronavirus pandemic, locusts in Africa and the Middle East, melting ice in Antarctica and the Arctic, warmest years and seasons ever, floods in the Midwestern US and many other places on Earth, and so on. When do we get to sing “Ding Dong the Witch Is Dead?” I think in November of this year.
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.
