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Asian Forest Scorpion - Scorpions have a strong, bitter flavor and are normally eaten with sweet chili sauce. Paris Street Rose is full of rich sweet fruit made from full bodied Transylvanian Pinot Noir, so it will have enough body to cut through the combination of flavours.

Mealworms - Match their nutty taste and light, crunchy texture with a crisp Clare Valley Viognier wine that has just the right combination of fruit and richness.

Zebra Tarantula - Tarantulas are normally eaten deep fried, so think similar to fish and chips. A lively full bodied Chardonnay will stand up to the complex fishy flavours of the tarantula.

Sago Worms - These worms have a distinct taste a bit similar to bacon so you need a big meaty red with loads of punch to match that savoury flavour. McLaren Vale Shiraz is fresh with loads of red fruit and spice

BBQ Locusts - Locusts taste a bit like an exotic bar snack and with the BBQ flavour you'll need a wine with a hint of sweetness. The Hacienda de Lluna Moscatel is a gorgeous lightly bubbly pink that works well as an aperitif.

Chocolate dipped locusts - These locusts are essentially a savory dish as they taste a bit like sunflower seeds, but also have the sweetness from the chocolate. A rich robust wine with loads of sweet fruit will stand up to these flavours. 

Giant Waterbugs - The meat inside the water bug's body tastes a bit similar to a sweet scallop, while the head has hints of anise, so you'll need to find a wine that can match well with seafood and stronger flavours. A dry sherry, and a Fino at that, is the only choice here. The crisp citrus and nutty flavours will complement their complex flavours.

Queen Weaver Ants - Their slightly sour and crunchy tastes like a lemon. They would go well with an aromatic white with pretty fruit and floral notes. A Gewürztraminer provides the perfect balance to crunchy textures.

Asian Forest Scorpion - Scorpions have a strong, bitter flavor and are normally eaten with sweet chili sauce. Paris Street Rose is full of rich sweet fruit made from full bodied Transylvanian Pinot Noir, so it will have enough body to cut through the combination of sweet and sour.

Crickets - The flavours are much harder to distinguish in crickets and so they are often prepared with garlic and salt. Nevertheless the nutty flavor that comes through means a perfect fit is a rich full-bodied white wine like Albariño.

Garlic Chapulines - Have an earthy and grassy flavour and a very crunchy texture, therefore we recommend a creamy dry Champagne that will match well with the earthy flavours (similar to matching with mushrooms) and crunch.