Anything Can Be Paired With Wine. Even Crickets. Pairing Wine with Aketta Roasted Crickets
“Aketta roasted crickets and cricket powder are a flavorful, resource-efficient and nutrient-dense way to ingest edible insects”, according to the…chirpy…folks at Aketta (sorry, I couldn’t resist).
The first time I read that sentence, I had a tough time getting past the words: “ingest edible insects.” I once swallowed a grasshopper when I was five, but that was on a dare. And, like I said, I was five. Why would sensible adults, grown-ass people like you and me, put an insect, live or dead, in our mouths and chew it?
Nevertheless, that was the assignment. More specifically, the assignment was to open the packets, taste the damn crickets, then try to decide what kind of wine to pair with them.
That’s the kind of important consumer-oriented work we do here at ILTG, folks – and believe me, we’re not paid enough for jobs like these. I still can’t get my wife’s words out of my head right now: “A cricket is just a cockroach that sings at night!”.
OK, so I lied. I once tried chapulín (dried, pulverized grasshopper), but it was on the rim of a very tasty margarita, and that irresistible flavor overwhelmed any insect-y aftertaste. I sampled the chapulín by itself, and it wasn’t bad: salty, crunchy, perhaps a faint hint of dried grass.
Same with the crickets. Keep in mind that you’re not just chomping on an unadulterated bug here – these little mofos come in flavors like Texas BBQ, Sea Salt & Vinegar and Sour Cream & Onion. The coatings tend to dominate, so keep that in mind when you pair them with wine. (And, really, who wouldn’t want to?)
The Texas BBQ works perfectly with a gutsy Zinfandel. I’d go with something classy from Turley ($78, BUY) in Paso or Davis Family Vineyard, which makes a superb old vine zin sourced from Russian River vineyards.
Sea Salt & Vinegar seems like a natural fit for something a little more exotic, such as a manzanilla sherry, with its salty notes picked up from the maritime climate along Spain’s southern coast. Valdespino’s Deliciosa would work like a charm.
Sour Cream & Onion is buttery, creamy and a little spicy. You could go with an old school chardonnay to match the butter – Rombauer ($36, BUY) would be the ticket. Sour Cream & Onion is also the flavor that allows the snack’s essential cricket-ness to come through a bit in the form of grassy, herbaceous undertones. I’ve got the perfect wine for that: a bottle of Merry Edwards’ fabulous Russian River Valley Sauvignon Blanc. Really, I can’t think of anything better than a glass of this superlative winemaker’s magic white wine to wash down a heaping helping of crickets.
Learn more about Aketta and their deep catalog of cricket foods on their website.