Sparkling Wine

The Negroni, a gin-based aperitif, meets sangria in this great party punch.

Editor's note: The recipe below is from Perfect Parties by Linnea Johansson.

The secret ingredient in this dish is a surprisingly modest one: grapefruit. Its tartness balances the unashamed, almost swaggering richness of scallops bathed in a butter sauce.

If you only have time for a dessert after the kids are in bed, try something elegant and expedient, like poached pears. This recipe works best with pink champagne.

Champagne always brings sparkle to the holidays.

Bubbly with benefits? Ginger may help prevent cancer by halting abnormal cell growth. (We'll take two!)

The first thing you'll notice about a glass of this aperitif—besides its festive sparkling sugar cube—is its amazing aroma, a little like having a ripe pear waved under your nose. And yet it's a deliciously dry, grown-up drink that perfectly complements the flavorful hors d'oeuvres.

Use the ripest white peaches available.

Present the shrimp atop the green beans.

Editor's note: The recipe and introductory text below are from Fonda San Miguel: Thirty Years of Food and Art, by Tom Gilliland, Miguel Ravago, and Virginia B. Wood. . This traditional wine punch presents the opportunity to turn robust jug wine and fresh seasonal fruits into a festive party drink. The recipe includes a mix of firm fruits (such as seedless grapes, apple slices, pear slices) and soft fruits (like strawberries, peaches, and kiwi). The soft fruits are added to the glasses at serving time.

Editor's note: The recipe and introductory text below are from Jamie Oliver's book Happy Days with the Naked Chef. For Oliver's Valentine's Day tips, click here. This great little cocktail was made by the barman after my mate Ben and I started working at Monte's.

You'll want to mix up a pitcher of this bubbly drink for its gorgeous ruby hue alone. It's a refreshing prelude to any holiday meal, and it goes so well with the parmesan puffs .

Part of what makes this luxurious dish so delicious is that the spinach, artichokes, and oysters have a similar texture and the same soft, gentle flavors.

This recipe is adapted from Audrey Saunders, owner of Pegu Club in New York City. The slightly bubbly riff on the Bloody Mary goes wonderfully with Oysters on the Half Shell with Spicy Vinegar. For expert advice on pairing cocktails with food, click here. Editor's note: Saunders suggests that you use your favorite Bloody Mary recipe for this drink. In case you don't have one, we've provided one of our best.

This recipe is adapted from Ryan Magarian, the Seattle-based cocktail consultant behind Liquid Kitchen (www.kathycasey.com/liquid_kitchen). This autumn cocktail, with its palate-enlivening bubbles, is light enough not to overwhelm the delicate meat in Roast Turkey with Bacon and Applejack Gravy . The subtly sweet pear flavor echoes the presence of fall fruit in the gravy. For expert advice on pairing cocktails with food, click here.