Start your meal off the right way...
Seafood starters go best with Chablis or Gewurztraminer (Chablis is light, dry and fruity; Gewurztraminer is slightly spicy).
Smoked salmon is a delicacy that can easily be spoiled by wines that are too sweet or heavy. Go for a Quincy, white Mercurey or white Mâcon.
Paté: If you're serving refined smooth patés of the more expensive kind, go for a trusty Monbazillac, Sauterne or sweet Jurançon.
Caviar goes best with champagne or vodka, so if you're splashing out, choose one of these two to enhance your gourmet moment!
Ham and meat-based starters go well with light reds, Rioja, Chianti or Loire Valley reds.
Oysters, like all salty foods, go well with dry, acidic wine. Riesling, Chablis or Menetou-salon are ideal thirst-quenchers for salty courses.