Normally when you think of things that go well with wine, what comes to mind is cheese, chocolate or fruit, but Laithwaite's has truly come up with an even more unique wine pairing system.
A new post on Laithwaite's blog describes 'Ten Insect & Wine Pairings,' including what best compliments insects like zebra tarantulas, locusts, queen weaver ants and giant waterbugs—bet you didn't know that mealworms have a light, nutty taste that goes well with a Clare Valley Viognier wine. Alternatively, if you're a fan of red wine, Laithwaite's suggests that a McLaren Vale Shiraz pairs nicely with sago worms, which are said to be similar in taste to bacon.
As odd as this exploration may seem, insects could be a practical source of protein for the future and Laithwaite's describes: "We are now looking into including the tasting notes in selected cases of Laithwaite’s wines."
Key Themes Behind This Trend
- Entomophagy
- The trend of including insects in diets could spark innovation in food and beverage industry to develop insect-based products and pairings.
- Alternative Protein Sources
- The trend of using insects as a protein source could disrupt the traditional meat industry and create opportunities for alternative protein products.
- Unconventional Pairings
- The trend of pairing insects with wine could inspire innovation in the beverage industry to experiment with unconventional flavor pairings.
Where This Applies
- Food and Beverage
- Insect-based food products and unconventional flavor pairings could disrupt the traditional food and beverage industry.
- Agriculture
- The trend of using insects as a protein source could create opportunities for agricultural innovation in insect farming and processing.
- Wine
- The trend of pairing insects with wine could create new marketing opportunities for the wine industry to appeal to adventurous and unconventional consumers.
