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5 Fancy Wine Pairings Lazy People Will Love

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Nothing goes better with wine than food. And vice versa! That’s the spirit of this weekend’s A Wine & Food Affair, an annual Northern Sonoma County festival featuring signature wine and recipe pairings from dozens of wineries and restaurants. But you don’t have to hit the road—or even leave the couch, really—to experiment with the ancient science of flavor pairing. We asked a few of our favorite California vintners to share their favorite no- or low-frills pairings anyone can do at home. All you need to begin is access to a decent wine store and an average bodega.

1. Cheetos with Red Wine

Portalupi Wine Co.'s Vaso di Marina is a super easy-drinking everyday red. It comes packaged in an adorable milk jug, an homage to the olden days on the Italian farm, when homemade wines were bottled up in recycled containers. And it pairs best with something equally classically delightful: the common Cheeto.

2. Grilled Cheese with Tomato with Cabernet Franc

A pure cabernet franc is lighter than a blended cabernet sauvignon, perfect for pairing with vegetarian dishes. Paul Matthew’s Vineyard's 2012 edition has low tannins and bright fruit that make it a nice match for anything tomato, which tends to be a tough pairing because of its acidity. Our favorite incarnation of a tomato is in a grilled cheese, but this would also be a good companion for chili, enchiladas, pizza, or bruschetta.

3. Frito Pie with Zinfandel

A classic California full-bodied red—Zinfandels are full of spice and can stand up to intense flavors. And when we think intense flavors, we think about Frito Pie. Wine Guerilla’s 2011 Sonoma County vintage has flavors of cranberry, plum, and cinnamon, and their DIY Frito Pie is about as easy as it gets.

Wine Guerilla’s Frito Pie
1 cup homemade chili or your favorite canned
Optional: ½ tsp. cumin and 1 tsp. chili powder
2 snack size packages of Fritos
1/3 cup grated cheddar cheese or your choice of cheese

Slit packages of Fritos down the center leaving 1 inch closed on each end.  Heat chili and spoon half on top of each package Fritos. Top with cheese while still hot so cheese will melt. Eat right out of bag. Serves 2!

Chopped scallions, sour cream, guacamole, and sliced jalapenos are also good on top. You can also make this in a baking dish, starting with a layer of Fritos, then chili, cheese and whatever other toppings you want. Bake until hot. 

4. Spinach and Feta Crostini with Pinot Noir

The Russian River Valley’s coastal climate is renowned for producing velvety pinot noirs like this one, which has an earthy finish that pairs well with sheep cheese and mushrooms. If you’re ready to take your cooking up just one notch, the Santa Rosa wine bar Station 1870 shared this easy recipe. It makes enough to serve a group, and pairs perfectly with a 2010 Lost Canyon Morelli Lane Pinot Noir.

Station 1870’s Spinach and Feta Crostini with Marinated Crimini Mushrooms
1 head organic spinach
6 crimini mushrooms
1 loaf French bread
½ pound sheeps milk feta cheese
1 tablespoon chopped garlic
Salt and pepper to taste
Olive oil

Puree up the spinach and feta in a food processor, but leave puree mix slightly chunky. Add garlic, olive oil, salt, and pepper to taste. Slice mushrooms in quarter inch strips and marinate in olive oil, salt, water and a splash of white wine. Spread spinach and feta puree over sliced French bread and place marinated mushroom on top. Bake in the oven on 425 degrees for 5-6 minutes. Makes 20-30 servings.

5. Vanilla Ice Cream with Sémillon

Time for dessert! The honey and pear notes in Longboard Vineyards’ 2010 Late Harvest Semillon blend perfectly with ice cream—so much so, in fact, that the truly lazy can pour the wine on the ice cream. (The slightly more ambitious can zest some ginger on top for an added kick.) Cheers!

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New Pop Chart Lab Poster Is a Boozy Blueprint For Making Classic Cocktails
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Pop Chart Lab's posters combine design with data, and their latest offering—a full breakdown of the ingredients in 60 classic cocktails—is no exception. From the exact ratio of gin and tonic that should go into a G & T (2 ounces and 4 ounces, respectively) to the garnishes you'll need to make a proper Tom Collins (a maraschino cherry and a lemon twist), the 3-foot-by-2-foot "Constitutions of Classic Cocktails" artwork teaches mixology basics you'd typically learn in bartending school, sans tuition fee.

In addition to mainstays like the Negroni and the Whiskey Sour, the poster also includes relatively obscure drinks (ever heard of the Golden Dawn, or the Journalist?), which you can attempt after drinking your way through your favorite concoctions. Before you know it, you'll be explaining to your friends the intricacies of why you should stir martinis instead of shaking them (sorry, James Bond), or the difference between a highball and a Collins glass. Bottoms up!

"Constitutions of Classic Cocktails" costs $37, and is currently available for pre-order. Shipping begins on Friday, October 20, 2017. (To see the poster's details up close, visit Pop Chart Lab's website and click on the diagram.)

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Attention Beer Lovers: A London Brewery Is Hiring a Professional Taste-Tester
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Beer lovers aren’t given many chances to discuss their passion for imbibing at job interviews. But a new open position at London's Meantime Brewing Company lists that expertise as one of the top qualifications. As Fortune reports, the brewery is seeking a professional beer taster to help improve its products.

The brewery’s part-time employee will “join the panel brewers as they taste, discuss, and pass opinion on a range of different beers,” according to the job listing on LinkedIn. On top of steady access to free booze three hours a week, the taster will receive a competitive salary “with beer benefits.” As the description reads: “Yes, this could just be the best job in the world.”

Meantime isn’t just considering any casual beer drinker for the role. Their ideal candidate will have a precise palate that can distinguish “chocolate malt from dark malt” and “Fuggles from Cascade hops.” They will also have an understanding of global consumer markets, a functioning knowledge of English, and an extensive beer vocabulary. The brewery is located in the London borough of Greenwich, so applicants who aren’t local should be willing to relocate.

Founded in 1999, the Meantime Brewing Company made its name on the beer scene with signature beverages like their London Lager, London Pale Ale, and Yakima Red. If you’re interested in joining the team, post 30 words on your LinkedIn profile explaining why you deserve the gig, along with any photos or videos that may help your case, with the hashtag #pickmemeantime. The company will narrow down the pool to three candidates for an in-person beer tasting before deciding their top pick. Meanwhile, you can prepare for the job by brushing up on your beer facts.

[h/t Fortune]

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