This year, the UN’s Food and Agricultural Organisation followed up with a report titled “Looking at edible insects from a food-safety perspective” – a boon for humans who will populate the planet to the tune of nine billion by 2050.

According to fans, insects are delicious. So, as people around the world toast the New Year, what drinks go well with them?

The website “Food & Wine” took it upon themselves to ask a professional her opinion. Aly Moore, a graduate in public health from Yale, says wine pairing “allows for a brazen display of insects in their full form, and allows for us to treat them as a delicacy”.

For a weaver ant, with a tangy taste, opt for a white chenin, with floral and fruity notes.

For grasshopper, with a taste closer to meat, look to a cabernet sauvignon.

For mealworms – with an earthy, nutty taste – a lighter, fruitier red such as grenache will bring out the flavours.

According to Moore, cricket has a nuanced flavour that can be tricky to detect. A semi-dry is preferable to a dry white wine, which tends to make the bug taste drier than it already is.

Finally, for the crustacean taste of scorpions or giant water bugs, she goes for a sauvignon blanc. How mouthwatering!