It s not necessary that a dish using say a red wine during cooking, has to be accompanied by red wine. It s recommended to commence an evening with an aperitif like Champagne, Sherry, a dry white wine, an aromatised wine like Vermouth, as any of these, if consumed in appropriate quantities prove to be a great palate enhancer. Whereas, stronger spirits and cocktails when consumed in large proportions, prior to a meal can numb the palate rather than allowing the gastronomic juices to be tickled. A sensible option is to use the wine selected for the dinner during the cocktail period. A surefire recipe is to combine white wines with white meats and seafood, and red wines with red meats.
Champagne too is a good combination with all shellfish and oysters especially.
Even whites obtained from late harvest grapes are suitable. With fruits and nuts, fortified wines like Sherry, Port, Medeira, Malaga, Marsala, all will do well. With coffee, as a culmination, service of Cognac and other brandies is preferred, as well as single malt whiskies, Calvados and liqueurs.