Match making, part 1/2: 5 expert tips for pairing wine with insects – or anything else

You’ve gotten yourself some edible insects. Now, how do you decide what wine will go best with them? There’s good and bad news. The bad news is: there are very few, if any, hard and fast rules. The good news is: that doesn’t mean there aren’t things to keep in mind. They may seem at first to be a lot to juggle mentally, and more complicated than ‘white wine with fish.’ With practice, they’ll become second nature, and you won’t really have to think much about them. It becomes a semi-automatic process.

Ultimately, wine and food pairing is about balancing aspects of both. You might want to look for things that complement each other, or that contrast. I’ll give examples of what I mean, to illustrate how it all comes together.

The things to keep in mind related to the characteristics of wine (and food). Let me briefly outline these in relation to wine, and food and wine pairing. I’m going to cover five different aspects of wine. Ultimately, they all work together, but it is easier to approach them at first at separate elements. I think of them as sort of a grammar of wine and food pairing. And, like grammar, it’s good to know the rules not only to construct pairings that work, but also to know when and how to break the rules.

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