Perhaps this issue is more psychological than oenological, but here goes...
I live alone and do a great deal of cooking for one. I greatly enjoy shopping for wine and seeking out the perfect pairing for each dish I prepare. I make dinner, have 2 or 3 glasses of carefully selected wine, Vac-u-Vin the rest to enjoy over the next couple days with leftovers and call it a night. I make no apologies for this behavior.
Here's where it gets tricky. Certain dishes (especially seafood!) cry loudly for Champagne, which we all know is one of the most versatile and easy-pairing wines on earth. Yet I cannot bring myself to uncorking a bottle if I don't have guests over; I would feel comically weird, like a lonely, pathetic alcoholic. Still wine does not make feel this way.
I think my problem stems at least partially from the peculiar manner in which Americans enjoy (and fetishize?) Champagne--as a toasting and special-occasion drink only. Have others experienced--and perhaps overcome--this aversion?