At big lunches the French - les Champenois anyway - often introduces a sorbet, with some alcohol poured over it, as an intermezzo between two main courses. An intermezzo, I personally adore.
Try some grape sorbet in a beautiful glass and pour some pink champagne over it. I just tried this combination with our own rosé de saignée-champagne. The pretty colour traces back to the skin of the grapes, that is allowed to macerate with the must for as long as it takes to extract a nice colour. Normally in Champagne you do just about anything to avoid this kind of colouring.
If you want to try this, check it with your supplier in order to make sure that the champagne will work with the sorbet of your choice.
Really easy and really good.