Most reasonable wine experts will just tell you to drink what you like with whatever you want. While it's true that wines bring out flavors in a meal, even a properly matched wine will taste terrible with a meal if you flat out don't like it.
The next thing is this-
How discerning are your guests' palates? If they are the type to put ice in their wine, you don't need to worry. If they are big "foodies" or know what they are tasting then you need a more careful selection. If you have a mix of both, get different types of wine and serve the better stuff to those that will care.
Anyway, I'll answer the question you actually asked
What you have there will primarily be matched with white wine. Since it is the summer, a chilled glass of white will be refreshing as well. Typically I go with a basic Kendall-Jackson Chardonnay if most people don't know what they are drinking. If I need to go a little more upscale I'll go with a Kim Crawford Sauv. Blanc (from New Zealand). Any more upscale than that and I do more homework.
As for the red, I will go with a Yellow Tail (very mass marketed! but still cheap) simply since most people don't care. If they do care I'll get something from Sterling or whatever catches my fancy. Stay away from the Cabernet since your food isn't that heavy. Go with a red Zinf, Merlot, or other medium-bodied wine. Do not forget to let the wine breathe. I've had some stuff completely change in flavor after being exposed to air for a little bit of time. This will lessen (or sometimes even get rid of) the "bite" you may get with some reds.
As for the champagne, Nando Fragolino is good. It's a sparkling berry-flavored wine that I've found most people prefer to traditional champagne. Not to mention it's much cheaper, and is therefore good for toasting.