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"Everything you think you know about boozing is wrong. \nIt seems like every time we're out with friends on a Saturday night, we hear the same old adages about our alcoholic beverages. Drinking a beer? Better not have a cocktail. Feeling sick? Have a cup of coffee. But, not surprisingly, these old remedies and sayings hold few truths.\nMental Floss compiled some of the most prevalent misconceptions about our favorite adult libations and got the hilarious host of the web series My Drunk Kitchen, Hannah Hart, to debunk them. Hart's web series, as the title suggests, centers around her attempting to cook a meal while also getting very drunk. Who better to educate the world on this subject?\nSee also: Jelly Belly Releases Beer-Flavored Bean, Parents Outraged\nHart's nerdy sense of humor provides an added bonus to each fun fact. \nLearn more interesting facts about the world we live in by following the Mental Floss Video channel on YouTube.\nBONUS: 8 Wines to Pair With Your Fast Food \n\n\nFast Food Wine Pairings\n\n\n\n\n\n\n\n1. Onion Rings\n\nWine Pairing: Alsace Pinot Blanc\nBoehling says: \"Given that the onion ring is just a dumbed-down, Americanized version of the classic tarte a l\u2019oignon\u2014a caramelized-onion tart with roots in eastern France near the German border\u2014your best bet is to keep it regional and grab a full-bodied white wine from Alsace. \nRiesling will work fine, but it\u2019s perhaps a touch precious and haughty for this application. A good Pinot Blanc or Sylvaner is more aspirationally appropriate.\"\n\n\nImage: Mashable, Laura Vitto\n\n\n\n\n\n\n\n\n2. Pizza Rolls\n\nWine Pairing: California Barbera  \nBoehling says: \"Pizza: a beautiful, perfect, universally appealing example of authentic native Italian cuisine. The pizza roll: a peculiar and clunky piece of ill-informed culinary fusion only an American could come up with. What better to pair with the pizza roll than a ham-fisted U.S. iteration of a classic Italian grape variety?\"\n\n\nImage: Mashable, Laura Vitto\n\n\n\n\n\n\n\n\n3. French Fries\n\nWine Pairing: Old Champagne\nBoehling says: \"The greatest of wines often shine with the simplest of food partners. In this marriage, the French fries\u2019 crispy exterior snuggles up to the toasty, bready character of a well-aged Champagne. \nThe wine\u2019s naturally vigorous acidity and lively bubbles slice through the greasiness of the fries like a scythe. And the relatively benign and innocuous flavor of potatoes allows the delicate, nuanced character of the Champagne to express itself without undue interference. \nScrimp on grub, splurge on booze: a mantra for well-executed junk food and wine pairings.\"\n\n\nImage: Mashable, Laura Vitto\n\n\n\n\n\n\n\n\n4. Krispy Kreme Doughnuts\n\nWine Pairing: Moscato d\u2019Asti\nBoehling says: \"Some people seek nirvana through alcohol; others through sugar. Maxing out at around 6% alcohol by volume, slightly sparkling, sweet Moscato d\u2019Asti will augment your sugar high without getting you unduly hammered. \nAnd its scrumptious, vivid flavors of peach, apricot, and grape will fuse with the more straightforwardly doughy flavors of the classic Krispy Kreme plain glazed to create something more layered and complex on the palate.\"\n\n\nImage: Mashable, Laura Vitto\n\n\n\n\n\n\n\n\n5. Cheeseburgers\n\nWine Pairing: Lambrusco\nBoehling says: \"Cheeseburgers were made to be devoured in a mad rush of ravenous hunger. Lambrusco\u2014the classic, slightly fizzy red wine from Emilia-Romagna in north-central Italy\u2014was made to be guzzled by the liter with reckless abandon. \nAnd talk about harmony: the bloody, beefy essence of the burger sees eye-to-eye with the scrappily earthy flavors of the Lambrusco grape; the bubbles in the wine cut right through that fatty tag-team of meat and cheese; and the slightly sweet character of much Lambrusco can hang effortlessly with a plethora of potential burger toppings, from sweet to sour to salty (and beyond).\" \n\n\nImage: Mashable, Laura Vitto\n\n\n\n\n\n\n\n\n6. Doritos Locos Tacos\n\nWine Pairing: Pinotage\nBoehling says: \"Two foods that should have never been fused deserve two grape varieties that should have never been fused. \nFirst bred in 1925 in South Africa as a cross between elegant, silky Pinot Noir and spicy, funky Cinsault, Pinotage is resounding proof that sometimes the whole can be painfully less than the sum of its parts. Combine it with Doritos Locos Tacos and beckon Armageddon to break loose on your already severely spiritually-compromised palate.\"\n\n\nImage: Mashable, Laura Vitto\n\n\n\n\n\n\n\n\n7. Chicken Nuggets\n\nWine Pairing: Arbois Vin Jaune\nBoehling says: \"To visiting aliens, the fact that such a wine\u2014the product of regionally specific ambient yeasts, a temperamental and genetically unstable local grape variety and long laissez-faire aging\u2014even exists would be just as uncanny as the fact that such a food not only exists but is regularly (and profitably) consumed. \nBeyond abstract commonalities, however, chicken is a divine culinary specialty of France's Jura region, and these two get along on a gut level. Plus, both are exaggeratedly salty\u2014Vin Jaune incidentally so, chicken nuggets purposefully so.\"\n\n\nImage: Mashable, Laura Vitto\n\n\n\n\n\n\n\n\n8. Soft Pretzels\n\nWine Pairing: California Chardonnay\nBoehling says: \"Just as sometimes you\u2019re at the mall and starving and the only thing nearby to satiate is a giant soft pretzel, sometimes you\u2019re at the grocery store in the middle of nowhere and nearly the only white wines are big, buttery,and Californian.\nIn this case, that\u2019s okay, as these two last-ditch efforts make effortless companions. After all, what better to do with a generic soft pretzel than submerge it in copious amounts of butter? In this case, the butter also gets you snockered. Everyone wins except your sense of dignity.\"\n\n\nImage: Mashable Composite, Flickr, bochalla\n\n\n\n\n"^^<http://www.w3.org/2001/XMLSchema#string>
<http://mashable.com/2014/02/05/alcohol-myths/>