Champagne

• An effervescent glass of champagne isn't just for celebration or for pairing with strawberries or chocolate. The bubbles can help activate the taste buds. Champagne pairs well with seafood, like shrimp and especially lobster. Or pair champagne with a spicy Asian noodle and chicken salad. The light, dry, acidic qualities of champagne cuts through the spices in Asian food and brings out the flavors in the chicken. Champagne's versatility works well with a lot of meats, but not steak.
  
  

Sauvignon Blanc

• Sauvignon Blanc is distinctive and can be recognized by its often sharp, aggressive smell. France, California, New Zealand, South Africa, Chile and Argentina successfully produce Sauvignon Blanc. It pairs well with shellfish, sushi, sole and chicken. Or pair a nice bottle with seared sea bass with fresh herbs and lemon. The same citrus profile can be found in the wine, as well as the dish. The seared skin contrasts nicely with fruity flavors.
  
  

Chardonnay

• Chardonnay often smells like apples, peaches, lemons or tropical fruits. If the wine is fermented or aged in new barrels, or for too long in seasoned ones, chardonnay can become overwhelmed with oak. Chardonnay pairs well with chicken and veal. Or pair a bottle with sauteed pork chops with a sage-cider cream sauce, which blunt the edges of an oaky white wine. The cider brings out chardonnay's fruitiness.
  
  

Pinot Grigio

• Pinot Grigio is a light, very crisp, dry white. The grape is a mutation of Pinot Noir. Pinot Grigio pairs with light fish dishes, which take on more flavor when matched with equally delicate white wines, such as Pinot Grigio. It pairs well with all seafood, whether grilled, sauteed in cream and butter, or raw. Double-skewer scallops, shrimp, and cherry tomatoes with wooden skewers and grill to make seafood kebabs and orecchiette with arugula.