Having tarantula for dinner? Drink it with a Chardonnay!

A tarantula seller in Cambodia. Spiders, which were first eaten by desperate refugees under the Khmer Rouge in the late 1970s, have since become a national delicacy.

British wine experts create wine and insect pairing guide.

Given that tarantulas have a slightly “fishy” flavour, the best wine pairing is a full-bodied Chardonnay. A crisp Clare Valley Viognier, meanwhile, provides just the right combination of fruit and richness for the nutty taste of mealworms.