I tend to keep it simple with a casual glass of wine or bubbly: cheeses like manchego, some marcona almonds, prosciutto di parma, crackers, and some duck rillettes to smear. Really, it depends on the wine - though I usually veer white (champagne, riesling, chablis, etc.). Sometimes, I’ll do some castelveltrano olives and pour over some nice olive oil and sprinkle a little maldon salt. I like my local charcuterie/butchery’s piccolo diavolo sausages, too, which are like concentrated versions of finocchiona (Tuscan salami with fennel). The fennel seed goes pretty nicely with a pinot noir.
Right about now what I’m doing for lazy weekend nights in is a ribeye steak and some root vegetables for dinner, paired with a glass of cabernet franc. Then turn on a movie while ending the meal with a salad of arugula, grilled figs, and balsamic and drinking the remainder of the cabernet franc. Straightforward and easy pairing.
For scotch, I like to experiment with chocolate pairings. Sometimes more confectionary stuff like chocolate covered honeycomb or some nice burnt sugar caramels work well with more potent and heavy peat scotches (especially Islay ones - I’m thinking Ardbeg Uigeadail). I also like some milk chocolate almonds with very sherry-oak like scotches (e.g. Glendronach 17 cask strength). For Irish whisky (I know, it’s not scotch), I usually try to go for single-origin bean-to-bar types of dark chocolate bars ~70%, so I can learn more about the bean. Green Spot w/ Amadei chuao sounds like a good match to me.
I also like my trusted and easy Rusty Nail (I do 2:1 Dewer’s scotch to Drambuie, then a dash or two of Peychaud’s bitters stirred in an Old Fashioned glass) with some chocolate-covered candied orange peels.