The question is: What does such-and-such a dish pair with?
I have consistently found Champagne to be the single most versitile wine in the world. It is not just for celebrating. A medium-full bodied Champagne can pair well with anything from a steak to crabcakes. And the bubbles lift spice off the toung in a manner similar to beer, so it can make an excellent pairing with moderately spicy Asian foods (I wouldn't pair it with anything super-spicy). And it is incredibly high in acidity so it can cut through rich dishes with ease.
Just thought I'd throw this out there.
I'm a Champagne Slut and proud of it.