May we suggest some food pairings for you?  The following is nothing more than a general guide.

FIRST COURSES

Antipasti or Hors d’Oeuvres Champagne, Muscadet, Orvieto, Prosecco, Sancerre, Soave, Verdicchio
Caviar Champagne, Alsace Riesling, German Riesling
Charcuterie & Salami Beaujolais, Côte Chalonnaise Pinot Noir, Dolcetto, Provencal Rosé
Crudités Dry Sherry, New Zealand sauvignon Blanc, Pouilly-Fumé, Provencal Rosé, Vinho Verde, Beaujolais
Dim Sum Alsace Muscat, Moscato d’Asti, Vinho Verde
Fish Terrines & Pates Alsace Pinot Blanc, Champagne, Orvieto, Washington Sémillon
Foie Gras German Auslese Riesling, Pinot Gris, Sauternes
Goat Cheese Albariño, California Sauvignon Blanc, New Zealand Sauvignon Blanc, Pouilly-Fumé, Sancerre
Ham or Prosciutto Dolcetto, Off-Dry Sherry, Prosecco, Verdicchio
Mackerel, Sardines Albariño, Alsace Riesling, French Rosé, Muscadet, Soave, Vinho Verde
Quiche Lorraine Alsace Pinot Gris, Mature Champagne, White Burgundy
Shrimp, Boiled Dry Vouvray, Mâconnais Whites, Orvieto, Soave, Vinho Verde
Shrimp, Oysters, Fried Albariño, California Sparkling Wine, Champagne, Dry Sherry, Dry Vouvray
Smoked Salmon & Gravlax Alsace Riesling, Chablis, Champagne, German Riesling Kabinett, New Zealand Chardonnay
Vegetable Terrines & Pates California Sauvignon Blanc, Dry White Bordeaux, Pouilly-Fumé, Gruner Veltliner
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PASTA
Cream-Based Sauces Alsace Riesling, Dry Vouvray, Orvieto, Pinot Bianco, Pouilly-Fumé, Sancerre, Soave
Garlic & Oil Based Sauces Pinot Grigio, Provencal Rosé, Verdicchio
Meat-Based Sauces Barbaresco, Barbera, Barolo, Chianti, Côtes de Provence Reds, Rosso di Montalcino
Tomato-Based Sauces Barbera, Beaujolais, Cotes de Rhone, Dolcetto