We aren’t just another wine club - we provide our club members with everyday wines along with a daily blog full of great wine information. Our articles are full of wine news, pairing suggestions, restaurant reviews, and party tips designed to help wine buyers ranging from complete novices to experienced drinkers looking for the next best bottle. Sure, we want you to purchase a membership to The South Beach Wine Club, but we also want you to stop by every day to see what's on our minds. And once you're here, we hope you comment on what you read.

The club is designed for those who like to enjoy wine every day and those who know that wine helps make a party great - no matter what size! But who has time to make that extra trip after work to the wine store, trolling through endless bottles of wine? You should spend your time enjoying the wine, so we pick great bottles at great prices for you. No more guess work!

We keep it simple - 3 different tiers: 2, 4 or 6 bottles per month.

The price is listed in the total price - no hidden shipping costs at check out.

Customize your shipment to be all reds, all whites, or a mix - because you never know.

Perfect gift for those busy friends who always like to have a bottle of wine around.

Regularly updated blog to provide you with helpful party tips, wine suggestions, and pairing ideas.

When everything else in the world seems to climb in costs year after year, it’s good to see that there are still plenty of wines priced at $10 to $15 a bottle that you can pour with confidence. In fact, most wine drinkers agree that today’s inexpensive wines are better than ever. The trick is trying to find the wines. While any trip to the wine aisle will reveal dozens upon dozens of reasonably priced wines on the shelves, choosing from among the often-zany labels – featuring everything from oversized roosters to yellow-tailed kangaroos – can be a challenge. But how is this choosing possible without spending hours at the liquor store? Easy, join a wine club – we do the work for you!

I hate to shamelessly plug my own wine club in a post, but after the conversation I had with my friend Jenn, I felt compelled to explain the ways a wine club benefits wine drinkers. And why choosing my wine club is the way to go (shameless plug). Jenn wanted to sign her husband Bobby up for a “wine of the month” club as a present for his first Father’s Day, and had an idea of what she was looking for. “Every day wines, all red, two bottles per month,” she said. I then suggested she look at The Party for Two (2 red) tier. Jenn then asked me how I choose what wines to send out every month. Well, here’s how I pretty much go about it…

I may choose a popular California varietal – but from a less familiar region. Some of the best low-priced, high-value wines have recently hailed from South America. So I look for Argentinean Chardonnay and Chilean Cabernet Sauvignon, Merlot, and Chardonnay. On the other hand, I may include a bottle of tasty French Sparkling wine that I feel is a better value than its Californian counterparts. I could also send wines that people wouldn’t think to buy, like smooth Old Vine Zinfandel from Amador County, California. Some of my favorite wines are bold, zesty Zinfandels, but not too many people venture over to these shelves at stores. Once you get turned onto them, you’ll also enjoy the fact that Zinfandels are often the best value on restaurant wine lists

I feel that branching out with varieties and styles is very important when choosing wines for the Club. Introducing wine drinkers to their next favorite bottle is the best part of my job. For instance, I may include a Malbec from Argentina in an effort to help someone who usually prefers Cabernet Sauvignon make their wine lineup more exciting. Vinho Verde is a light, refreshing white wine from Portugal that’s famously inexpensive, and can give some variety to Pinot Grigio drinkers. Because many consumers mistakenly think that all pink wines are all as sweet as White Zinfandel, they pass over rows of vastly underrated (and under priced) rose wines – many of which could please both a red and white drinker. Riesling, too, is so under-appreciated that the price remains low for many of these elegant wines.

While it’s tempting to stick to your tried-and-true “usual,” it’s fun finding that next great bottle. But why roll the dice when there is such an easier way? Better your odds by letting me pre-taste bottles for you. I’ll get the hangover getting past the not-so-good bottles, and you’ll get the same wine I’d send to my friends.

In the evolution of form vs. function in wine packaging, natural cork progressed to become synthetic cork, and then advanced again to screwtops.  Anyone who tried to keep track of premium wines sealed with screwtops instead of traditional corks ran out of fingers long ago. The march toward twist-off closures has done nothing but accelerate in recent years. Why? Besides eliminating the possibility of cork taint, screwtops are just plain easier to deal with than corks. What’s more, the screwtop’s success has emboldened producers and marketers, leading to other innovations in contemporary wine packaging: the seal, the size, and the presentation.

Single-serving (187ml) packaging, for instance, is growing at double the rate of the overall market since 2003. Much of this boom comes from upscale bubblies. Taittinger, Pommery, and Piper-Heidsieck are a trio of famous French Champagne houses pitching teeny bottles (with chic straws attached). Francis Coppola went a step further, putting his Sofia mini in a can (yes I realize this seems sacrilegious). This wave of mini-vinos offers multiple advantages. They make it easier to enjoy single servings without having to deal with leftovers. They also are easier to tote on a picnic.  And for all the men out there with pregnant wives, just think of how much less of a tease a small wine bottle will be with dinner.

At the same time that mini bottles have blossomed, so have big boxes. These days, some prestigious producers are putting their bottle-worthy juice into efficient glass-free packages. Logically speaking, boxes are superior to bottles for the simple reason that their push button dispensers allow wine to flow out without air getting back in. The collapsing “bag-in-box” technology lets the wine stay fresh for weeks instead of mere days. Moreover, boxes are incredibly economical, both in terms of production and shipping. Wineries also pass along the savings to customers. The same wine that costs $7 to $8 in a standard 750ml bottle can be had in a 3-liter box (4 bottles’ worth) for less than $20. Do the math, and that’s under $5 a bottle.

“Tetra-packs” could be the next big step in the evolution of wine. The same technology used for juice boxes is being tried for Pinot Grigio in a 1-liter size by Three Thieves, the same California brand that scored big in 2004 with its consciously hip 1-liter jugs of red varietals. The snap closure doesn’t preserve the wine any better than screwtops after opening, but the nifty rectangular container fits nicely in a fridge door.

Retro jugs and colorful Tetra-packs fit right into another palpable trend in wine packaging, namely the emergence of so-called “fun wines.” Red Truck, Three Blind Moose, Jest Red, Fat Bastard, Twin Fin, Little Penguin, Smoking Loon, and Red Bicyclette are just a few examples of fun, everyday labels. It doesn’t take a Spectator-toting connoisseur to realize that these are not serious wines. In fact, it doesn’t take much more than a second or two. They just look like fun. And they taste fun, too: smooth, fruity, easy.

To be clear, I’m not saying that I would break out a 3-liter box of wine when I have family over for a nice dinner.  However, when having a South Beach style party, a big box of wine in the fridge will fit perfectly next to a case of…(fill in the blank with your preferred beer).

A wine-tasting party is a fun and creative way to broaden your wine knowledge. Uncork some bottles and invite your friends over for a night of fun, unforgettable swirls, smells and sips.  Engaging conversation will flow as you and your guests move from wine to wine – just make sure you have plenty of glasses!

When planning how many bottles to buy, a good formula to use is 5 glasses of wine per bottle.  If you pour a “tasting serving” you can bump the number of glasses per bottle up to 10.  You can assume that each guest will drink half a bottle of wine, but remember that you’re having a wine TASTING party and you want to have a little of many different bottles.  You can have an assortment of red and white wine varietals for a traditional approach, or choose different versions of a single varietal such as Merlot from different countries including Chile, California, France, Italy, and Australia.  You could even have a dessert wine tasting party, offering Port, Sherry, Late Harvest Riesling, Ice Wine, Sauterne, and Semillon.

As you sample each bottle, notice how the wine looks, smells and tastes. Is the color light and watery; is it deep and intense?  Did the palate offer bold fruit, or a subtle minerality? Was there any alcohol burn? Were the flavors ripe, juicy, or lush on the palate? Was the acidity balanced? Were the tannins bold or elegant?  Was the finish short or long? Discussing your reactions will enhance everyone’s wine vocabulary. To expand your ability to describe wine flavors, read the article on wine aromas and flavors; you may find something you haven’t been able to put your finger on.

In addition to wine, any good wine tasting party will have water and snacks on hand to nibble on between sips. Start with the perfect pairing that is cheese and wine, but you can also experiment by combining wine with dinner foods.  Impress your guests with a few simple pairing suggestions.

Offer cheeses with a range of textures and flavors in order to provide variety. Consider mixing cheeses from each milk source (cow, goat and sheep). For example, you could serve fresh goat cheese, creamy Brie (made from cow’s milk) and firm Manchego (made from sheep’s milk).  Pair wines and cheeses with matching flavors and mouth-feel. For example, link creamy-textured cheeses with heavy, dessert-type wines such as Sauterne or a Dolce because both wine and cheese will have a thick, rich feel on the tongue. Generally, tangy, fresh goat cheese tastes best with crisp white wine such as Chardonnay fermented in stainless steel, Sauvignon Blanc, Pinto Grigio, or even an Albarino.  Above all, remember that there’s nothing wrong with experimenting. Select your favorite wines and cheeses, and see what different combinations you prefer.

If you’re serving dinner foods at the wine tasting party, remember that heartier foods usually taste better with hearty, full-bodied wines. Pasta and red sauce would pair perfectly with different Italian reds such as a Chianti, Super Tuscan, Ripasso, and Barolo. White meats such as duck, chicken, or pork could be paired with multiple Chardonnay or Riesling from different regions and countries.  Steak or other red meat could be served with a variety of big reds such as Cabernet Sauvignon, Merlot, Malbec, Shiraz, Bordeaux, and Priorat. The tasting of new wines will introduce you and your guests to bottles that may be out of the drinking “comfort zone,” and may open new doors to new flavors.

To satisfy your sweet tooth, complement a multitude of desserts with an array of sweet wines. Pair an assortment of chocolate with Pedro Ximenez Sherry and Late Bottled Vintage Port.  Serve fruit tarts, creme brulee, mousse, and pastries with glasses of white dessert wine such as Eiswein, Late Harvest Riesling or Sauterne. Be sure to select a wine that is sweeter than the dessert so the wine isn’t overshadowed, and there’s a balance.

Whatever you decide to do, remember that the only bad pairings are the ones YOU don’t enjoy, so feel free to experiment to you heart’s content.

On so many weekends, families are left with the decision of whether to go out to dinner, order in, or cook.  But on Memorial Day weekend, families are able to take advantage of the warming weather, spend time with one another, and barbecue. Ice cold soda and water are staples at most any barbecue, and there’s no reason to exclude wine from the beverage list.  In general, wines served with the bold, rich flavors of any barbecue must be assertive.  Finding a wine that will get along well with sweet barbecue on chicken or ribs is pretty challenging. Considering all the possible toppings, grilled burgers and hot dogs can be equally challenging to pair, but there are certainly wines to compliment any type of barbecue.

Reds should be big, well balanced, smooth and not over the top in alcohol. Luscious, ripe berry flavors, bright acidity and complex spice can handle most of the heavier barbecue favorites. Try to find wines that are more full bodied in flavor, rather than full bodied in alcohol.  Wines over 14.5% are often “hot” and the heat from the spice will overwhelm the other flavors in the food.  Cote du Rhones are a good choice with their smooth tannins and smoky finish – just right with pulled pork and pork ribs. Another good suggestion is Zinfandel (the red, not the pink), especially the young spicy ones with lots of black pepper and raspberry.  Zinfandels are great for standing up to barbecue sauce flavor, and yet still remain easy drinking. A nice grapey Australian Shiraz with silky, smoky tannins, red berry and ripe fruit flavors would also fare well with any barbecue regulars. For those who need something closer to a full bodied wine, a Malbec should fit the bill. Bold in their peppery spice and smoky black berry flavors, Argentinean Malbecs will pair with steaks, chops, ribs, burgers – just about anything you can throw on the grill. For the sake of argument, I will mention the possibility of Beaujolais, so long as it is chilled. But I personally feel that if grilling something more intense than burgers and hot dogs, Beaujolais is not the way to go.

White wines can also work as well with barbecue, especially with Pulled Pork and Chicken.  Bright, crisp flavors cut through the rich and sometimes fatty flavors of barbecue. I would steer clear of California Chardonnays which can be oakey and buttery. This will only enhance the heaviness of the food instead of refreshing your palate. But if you really want Chardonnay, try one made in the French region of Chablis. Here, Chardonnay is made with no oak, and so it has more of a crisp minerality to it, along with bright tree fruit. Sauvignon Blanc, Pinot Grigio, and Rieslings are all good choices as well because of their low oak, and crisp flavors. They will all perk up your palate, and are light enough to go with just about anything from seafood salad to chicken and sausage. Practically any sparkling wine will be great at any barbecue as well.  Those tiny bubbles will cut right through the heaviest of foods, keeping you ready for second helpings. You could even try a Moscato, but I hear that pairs the best with honey barbecue chicken.

I’ll have to wait and see what wines make their way onto my Memorial Day drink list. Of course, I will be posting my thoughts after my barbecue, but I’d be very interested to know what you had as well – good and bad.

In 2006, Savanna Samson released her Sogno Uno (Dream One) under her new Savanna Wine label.  It was an Italian red, blended from Cesanese, Sangiovese, and Montepulciano.  This wouldn’t be news except for the fact that Savanna Samson is a Vivid Girl, and one of the top stars in adult entertainment today.  Although thought to be a gimmick similar to other stars lending their name to wine, Samson’s wine was actually good.  Next came her second bottle, a white made from Falanghina aptly named Sogno Due (Dream Two).  Now, The South Beach Wine Club is ready to recieve Samson’s third bottle Sogno Tre later this year. Ed McCarthy of the book Wine for Dummies has already given Sogno Tre 92 points – close to the 91 point score Robert Parker gave to Sugno Uno.  Some could speculate that Samson does not deserve these ratings, and that these gentlemen are merely blinded by her adult films.  Vivid Entertainment was kind enough to arrange a meeting with Savanna, and you’ll be happy to know that she is just as passionate about her wine as she is about her day job.

Savanna Samson's Wine Label

The soon to be released Sogno Tre (Dream Three) is going to be a Barbera from 50 year old vines. Samson prefers Old World varietals because of the history in the grapes and soil.  She explains that, “These grapes have had to struggle, and you can taste that struggle in the wine.”  Samson’s own wine preferences are mostly for Italian wines, so she continues to try to make wines that she herself would enjoy.  Sogno Due came about from her love of Pinot Grigio, specifically Santa Margarita.  Over time, she began liking their bottle less and less and decided to make her own light refreshing white wine.  “Perhaps they changed the formula,” she joked.  Any executive working for Coke in the 80s can tell you – don’t change the formula!  The Italian reds she regularly drinks are Chiantis and Super Tuscans.  Pinot Noir is also one of her favorite red varietals, but only from Burgundy because, “California Pinot’s, although consistent, are pretty predictable.”

Sogno Tre is only the halfway point to Samson’s dream of creating a portfolio of six bottles.  Next on the list will be Champagne from legendary producer Moutard.  Samson loves the idea of making a Blanc de Blanc (100% Pinot Noir) or even a Rose. Either way, her goal is to try new things and to “see what I can call my own.”  No complaints from her fans; we love to see Samson trying new things.

Savanna Samson with Randy of The South Beach Wine Club at Exxxotica Miami

In addition to her three dreams and the Champagne, Samson also wants to work on a Super Tuscan and a Pinot Grigio.  She will be keeping wine maker Roberto Cipresso for every bottle in her line, but is uncertain of what the sixth bottle will be.  She is looking to her fan base to provide some suggestions, so please submit some ideas.  Samson wants to stay true to form, producing sexy wines for people to have at parties.  “Serving wine at parties changes the party.  People talk more and began interacting much more.”  We like the road that Samson is going down with this thought – all we have to do is watch one of her videos to know how those parties end.

Although incredibly simple, Muscato d’Asti could be one of the few wines that everyone can agree on. The problem is that most people either haven’t heard of it, or confuse it with Asti Spumante. Made in the Piedmont region of Italy from Moscato Bianco (the grapes the French refer to as Muscat Blanc a Petits Grains), Moscato d’Asti is always low in alcohol (6% maximum), remarkably fruity and fragrant and just sweet enough to be perfect as either an aperitif or a dessert wine. Delicate and light on the palate, many would even consider Moscato d’Asti as the perfect wine to spruce up breakfast. Eggs Benedict, poached pears, waffles, or just a plain fruit bowl should be accompanied by numerous glasses of Moscato d’Asti.

Moscato d'Asti paired with a fresh fruit salad

While Asti Spumante is a light, sugary tasting sparkling wine that is just a step above cold duck (people from New Jersey know what I’m talking about), Moscato d’ Asti is slightly sweet and boldly fruity, offering flavors of honey, apples, and flowers. Thinner and lighter than a Sauterne, Moscato d’Asti could be considered the nectar of the Gods. Its lack of sophistication is what makes it so wonderful; this is not a wine meant to be sipped, reflected and discussed. On the contrary, this frizzante (lightly sparkling) wine is meant to be consumed, almost as well chilled as you would Champagne, in large mouthfuls. This does not mean you should add ice cubes.

And so, between the easy-drinking nature of Moscato d’Asti, and the fact that you won’t get mom or grandma too drunk, I would certainly suggest Moscato d’Asti as a great go-to wine for Mother’s day – whether you celebrate over breakfast, brunch or dinner. I think you’ll find it’s a wine that will quickly be added to your regular wine list at home. Keep an eye out for it on restaurant dessert menus as well.

Margaritas and tequila shots are what are expected while celebrating Cinco de Mayo. But what if you have to work in the morning? What if you’re having more of a grown up party? What if you are trying to impress a woman and don’t want to ruin the night? Refreshing beer could be the answer, but this is a wine site.

Choosing wine for spicy foods with diverse flavors can be tough. Mexican food is very diverse, from varying types of peppers, to a nice cooling guacamole. Trying to match the cuisine with one flavor is nearly impossible. After all, Mexican food runs the gamut from sweet and salty to sour and spicy. The wines to pair with this style of food have to stand up to the richenss of the food, but have to counter the many spices. The whites that are recommended are ideal to quench the dry vacuum of heat that builds with each bite taken. Riesling, Albarino, Chenin Blanc or Viognier are all good choices. Make sure to chill them well before serving. Reds should be low on both tannins and oakiness, as strong oak tones tend to clash with bold foods and interfere with spices. Red recommendations include Grenache, Tempranillo, Beaujolais or a juicy Pinot Noir. All of these wines are light enough that they too can be chilled to counter the zesty Mexican foods.

Despite the notoriety of the mint julep and the fact that it has been Churchill Downs’ signature drink since 1938, I think some bubbly is in order for any Kentucky Derby party. Wine is certainly needed for any derby party, but on should always celebrate a smart bet with a glad of Champagne or any fine American sparkling wine. And while you’re at it, you’ll have something to serve your guests that that can accompany most derby party menus. Not to mention the lower alcohol level in a glass of wine or Champagne versus a mint julep. The goal of the party is indeed to get a little toasted, but people will eventually have to drive home. So here are some Kentucky Derby party staples, and a few pairing ideas.

Henry Bain sauce. Named after its inventor, who was the head waiter at Louisville’s Pendennis Club. Bain made the sauce in 1881 as an accompaniment to wild game, and it’s been a Louisville tradition ever since. A sweet, tangy, spicy concoction, this sauce is best served with beef tenderloin. Rose champagne with its dry fruit and spice should accompany this sauce very nicely. Heavier than a typical sparkling wine, a rose offers the red fruits known to go well with red meats. However, the effervescence will not detract from the sauce as much as a big, bold Cabernet Sauvignon would. Perhaps try both and let me know.

Hot Brown sandwich. Created by the chef of the Brown Hotel, this open-faced sandwich consists of two slices of toast topped with juicy roast turkey, tomato slices, crispy bacon and a blanket of Cheddar-Parmesan cheese sauce. The sandwich is then broiled until the cheese sauce turns golden brown. White meats and heavy cheeses can be touch. The elegance of a Bordeaux (or Bordeaux blend such as a Claret) are a good choice. Lighter than a more elegant than a Californai Cabernet Sauvignon, a Bordeaux offers a blend of grapes. The blend adds complexity to the wine, enabling it to pair well with the different flavors of the sandwich.

Tea sandwiches. Expected at many derby parties, these sandwiches contain basil and mayo, tomato, watercress, or salmon. Cucumber sandwiches are also usual suspects on the buffet table. As much as the traditional white bread, cucumber sandwiches are still popular, any kind of bread and filling is possible. Light wine is best – Pinot Grigio’s and very light California Sauvignon Blancs are the way to go. The subtle acidity from the citrus on stone fruits will liven up any tea sandwich.

Baked brie with fruit. Wrapped in puff pastry and topped with preserves, baked brie is a wonderful cheese for crackers, fruit (apples), or French bread. Rieslings will are a great choice with brie. The fruity acidity will not only brighten the preserves; it will cut through the thickness of the cheese. German Rieslings will offer a honeyed sweetness, while American Rieslings show more of a sugary sweetness. The preserves and fruit served will dictate which style of Riesling is the better accompaniment.

Salad. Served in any fashion, salads can play as the backbone of what is served at a derby party, or it can be any number of side dishes. Some typical salad choices could be: three bean salad, potato salad, fresh greens, Caesar salad, chef salad, seafood salad, egg salad, or chicken salad. White wines are the way to go with most salads, and these are no different. Italian Pinot Grigio are exceptionally good for Caesar salads. French Sauvignon Blanc, such as a Touraine will go nicely with seafood salads. California Chardonnays will go well with salads that are heavier or have a creamy texture.