When something happens that's worth celebrating, we all have our favorite meals that we indulge in. To kick up our heels over the first anniversary of the new and fabulous CuisineNoirMag.com, we decided to share some of our writers and editors' favorite food and wine combinations. Along the way, we hope you'll pick up some new ways to treat yourselves.

Damon Hodge
Cuisine Noir Contributor
Food: Lobster or scallops
Wine: 2009 Honig Napa Valley Sauvignon Blanc

Why It Works: Think about the spritz of lemon that you squeeze over shellfish like lobster, shrimp or scallops. A well-made sauvignon blanc – whether it comes from California, New Zealand or France – has a lively acidity and crispness that make this varietal one of the best for pairing with any kind of food. Sauvignon blanc's typical bright flavors of grapefruit, herbs and tropical fruit will accentuate the natural sweetness of the shellfish.

Chef Morou Ouattara
Cuisine Noir contributor
Food: Tilapia, either sautéed, steamed or grilled
Wine: 2009 Kim Crawford Marlborough Sauvignon Blanc

Why It Works: Sauvignon blancs from New Zealand are known for their exotic fruit flavors and aromas – think tart gooseberries and passion fruit with a hint of asparagus. Tilapia is a white fish that can have a delicate texture and flavor. The crisp, fresh flavor of Sauvignon blanc will give tilapia a lovely lift.

Seletta Raven
Cuisine Noir Contributor
Food: French duck confit
Wine: 2007 Schramsberg Blanc de Blancs Brut Sparkling Wine

Why It Works: Because it's naturally high in acid, sparkling wine is fantastic with anything slightly salty and greasy, whether it's French fries, fried chicken or French duck confit with crispy skin . This blanc de blancs is made solely from chardonnay grapes, giving it a sheer and elegant quality. Being aged for a few years allows the Schramsberg Blanc de blancs to complement richer flavors in foods like duck.

Maria Hunt
Cuisine Noir Wine Editor
Food: Black Truffle and Parmesan Popcorn
Wine: 2001 Gramona Celler Batlle Cava Brut Nature Gran Reserva

Why It Works: There's something indulgent about drinking any kind of sparkling wine, but especially when it's paired with a food that seems kind of ordinary, like buttered popcorn. Dressing up popcorn with black truffle oil and Parmigiano Reggiano cheese gives it deep umami flavors. This depth makes it a beautiful pairing with the Celler Batlle, a Spanish sparkling wine called cava. The Celler Batlle – which first tasted paired with Spain's famed jamon iberico – is aged for eight years. The long aging gives the wine deep flavors of brioche and caramelized fruit that will rival those in any luxury champagne.

Wanda Hennig
Cuisine Noir Travel Writer
Food: Italian antipasto plate
Wine: NV Cabriere Estate Franschhoek Pierre Jourdan Tranquille

Why It Works: Rosé can be one of the best choices for food pairing; it has some of the depth of flavor of a red wine mixed with the crispness and sheer quality of a white wine. That's especially true when rosé is made predominantly from food-friendly pinot noir grapes as this wine is. The pinot noir marries perfectly with slightly fatty and salty cured meats like prosciutto, while the acidity cuts through the fat and cleanse the palate for another bite.

V. Sheree Williams
Cuisine Noir Editor in Chief
Food: Pepperoni and sausage thin crust pizza
Wine: 2007 Miner Family Gibson Ranch Mendocino Sangiovese

Why it works: Sangiovese is a light and supple red wine with tart cherry flavors that's a star in the Tuscany region of Italy. It has good natural acidity, light tannins that make it sing with all kinds of Italian foods, especially ones with tomato sauce or tangy pepperoni.

Tina Hayes
Cuisine Noir Etiquette Expert
Food: Strawberry shortcake with whipped cream
Wine: 2008 Michele Chiarlo Nivole Moscato d'Asti

Why It Works: A good Moscato d'Asti like the Nivole is like a fun fruit salad of peaches, apricots, melons and mangoes in a glass. The wine is slightly sparkling, with a lovely sweetness balanced by enough acidity to keep the wine tasting fresh. It's marvelous with light fruity dishes that aren't too sweet. Whenever pairing a wine with a dessert, make sure the wine is sweeter than the food or it will taste sour.

If you have a pairing that you would love to share, please send us a comment below.