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.

Immortalized by Lewis and Clark as a splendorous land of discovery, the Pacific Northwest is also one of the best places to explore magnificent wines. Offering power-packed Merlots, Cabernet Sauvignons, world-class Pinot Noirs, and elegant whites, this region is a boundless paradise for modern wine adventurers.

Second only to California in terms of production volume among U.S. states, Washington is an even closer rival in terms of quality. Odds are, when you pick up a bottle of Washington wine, the grapes will have been grown in Columbia Valley, the state’s biggest vineyard region. Although smaller, the nearby Yakima Valley region shares a similar growing climate and reputation. Tucked away in Washington’s southeastern corner, the tiny Walla Walla Valley region is home to more than its share of the state’s high-end wineries. As for styles of wine, Washington boasts an ever-expanding, wide-ranging assortment. In addition to the state’s established stars – massive Merlots and Cabernets – reds such as Syrah and Cabernet Franc have lately been proving themselves worthy of similar esteem.

If white wines are your fancy, you’re probably already familiar with Washington’s classy Chardonnay and Riesling. And on the rise is Semillon, a sumptuous French variety currently causing a stir in northwest wine circles.

And then, there is Oregon. How can an unheralded wine region make waves on the international scene? By embarrassing prestigious French wines in competition. Oregon Pinot Noirs did this back in the ’80s and ’90s, placing near the top in a field packed with famous pinot noir-based French Burgundies. A specific climate is necessary for making great wines from Pinot Noir grapes, and the cool, damp weather of Oregon’s top wine region, Willamette Valley, is virtually unmatched. Don’t be surprised to see French vintners establishing their own wineries there.

Even though Willamette Valley Pinot Noir is an international star, Oregon is anything but a one-hit wonder. The state also receives raves for Pinot Gris, the same grape variety as ever-popular Pinot Grigio. In Oregon, however, Pinot Gris takes on an entirely different character from its typical cousin, with an opulent texture and exhilarating floral aromas. Also look for Oregon Chardonnay – the number of delicious examples of this favorite is definitely on the upswing.

And let’s not forget about the state known for potatoes – Idaho. Although lagging light years behind the state’s highest profile crop, Idaho wines are beginning to generate a jumbo-sized reputation of their own. The grape industry is still in the pioneering stage, so experimentation with loads of different varieties is currently underway. For now, check out Idaho’s whites, including Riesling, Chardonnay and ice wines. If you want to try an Idaho bottle tonight, look for the producer Sawtoothe – they make a pretty solid Riesling.

Sauvignon Blanc stands tall as New Zealand’s bright, shining white. But there is much more to kiwi-land – eight wine regions in all: Auckland, Gisborne, Hawke’s Bay, Wairarapa, Marlborough, Nelson, Canterbury, and Central Otago. Gather friends to check out these other varietals that continue to receive high scores (by plenty of people other than Robert Parker).

Unoaked Chardonnay: These energetic sips consistently capture the wine world’s attention. They bring the fullness Chard-lovers seek, but with loads of tropical fruit shining through. These Chardonnay’s have good acidity as well – and aren’t as much of an “oak bomb” as their Californian counterparts.

Riesling: While many New World Rieslings register as sweet and fruity, New Zealand winemakers more often craft bottles into brisk, dry styles. I wouldn’t say these Rieslings are as dry as those from Alsace, but if that’s the style you enjoy, a New Zealand bottle is one for you.

Pinot Gris: New Zealand’s best approach to this grape (often known elsewhere as Pinot Grigio) brims with a great balance of citrus and fruit, but in a rich, voluptuous package.

Pinot Noir: New Zealand’s take on this magical grape enchants wine-lovers who love rich, deeply fruity wines, but seek Pinot’s hallmark shimmery silkiness too. Overflowing with elegance and finesse, New Zealand’s Pinots come at a fraction of the price of their Burgundian cousins.

Sauvignon Blanc: Of course, no tasting of New Zealand would be complete without a bottle or two of this zingy white, which put New Zealand winemakers on the map.

Not only is a New Zealand wine tasting a great idea for a party, but all of these wines are food friendly, and absolutely worth trying with dinner.

An abundance of high-quality wines hail from France’s Loire Valley.  These wines are light and refreshing, and are great to use for any type of outdoor entertaining. Yet because most Loire wines are named for places within the region, many of these superb sips remain a mystery to wine lovers. Check out this quick guide to help you make sense of them all.

Named after one of the most renowned regions in the Loire Valley, Pouilly-Fume is a world-class aromatic white made exclusively from Sauvignon Blanc grapes. Other regions that produce wonderful Sauvignon Blanc are Sancerre and Touraine.  Remember, when in the Loire section of your wine store, these wines will be listed by region, not varietal, so look for bottles that say Sancerre and Touraine, not Sauvignon Blanc (as they would if produced in the New World).

Vouvray lies at the eastern end of the valley near Tours. Slightly sweet but still delightfully dry, Vouvray wine is made from 100 percent Chenin Blanc grapes. In addition to winsome dry wines, the large Vouvray district also produces excellent sweets and sparklers. If you’re looking for a tantalizing wine to serve with seafood this summer, give Muscadet a look. Some of the most interesting of these come from the sub-regions of Muscadet, which lies at the western end of the Loire Valley. Be sure to check for the words “sur lie” on the label, as these versions offer some of the most intense flavors of all Muscadets.

The Loire also makes fantastic roses that range from slightly, to fully off-dry (that is, a little sweet). Because these roses are lighter versions of red wines such as Cabernet Franc, Pinot Noir, and Gamay, the Loire’s roses make superb introductory sips for those who are new to wine. Some of the best can be found around the region of Anjou, about 200 miles southwest of Paris. Look for bottles labeled Rose d’Anjou.

Second only to the Champagne region as a producer of sparkling wines, Loire sparklers are required by law to be made with the same labor-intensive technique as their sassy competitors to the north. For great quality at bargain-basement prices, sparklers with Vouvray in their names are very hard to beat. There are also sweet wines made from Chenin Blanc grapes which represent the most outstanding incarnations of this varietal and style. As I mentioned above, Vouvray sweets are particularly notable.

Long recognized as the finest of Spain’s renowned wine regions, Rioja is steeped in a tradition forged almost exclusively from refined, exceptionally long-aged red wines. In fact, you can catch a glimpse of this legendary past with the delightfully old-fashioned gold wire netting that still covers many bottles. Yet these days, a flood of trendsetting new wineries called bodegas (say it with me now bo-de-gas) are introducing wines made in a more modern style. Better still, in addition to its spectacular reds, even Rioja’s lesser-known whites and roses are now getting into the act.  A suggestion: spend some time in the Spanish section of your wine shop – of course, after having read this article.

Rioja made its first big splash on the wine scene in the mid-19th century, at a time when French vineyards to the north were hit by a devastating double whammy of powdery mildew and phylloxera, a vine-killing parasite. As French wines evaporated from the market, wine merchants desperately searched for great wines to replace them. Knowing that Rioja produced magnificent red wine – much of it aged in oak barrels like the finest Bordeaux – French merchants made a beeline for this previously untapped region. For Rioja, the trade had an explosive impact, causing growers to plant thousands more acres of vines and securing a reputation that’s endured to the present day.

Aficionados have always cherished Rioja’s classic old wines, which have an unblemished reputation for elegance and earthiness. Traditionally, these were fermented in huge wooden vats and then aged for years in small, American oak barrels, which added a tantalizing vanilla aroma. Today, in addition to the classic style, you’ll find many bodegas fermenting wines in modern stainless-steel tanks for crisper flavors.  Also, in an effort to create greater complexity, bodegas are also aging in French rather than American oak. Whatever the style, the reverence for older wine remains, and Rioja’s labeling system reflects this – dividing oak-aged red wines into three categories: Crianza, Reserva, and Gran Reserva. Look for one of these three designations on bottles of Rioja. If you prefer fresher, fruitier flavors, select Crianza, which is the youngest of the three. For greater depth, try a longer-aged Reserva. And for an oak-driven reflection of centuries past, opt for the painstakingly long-aged Gran Reserva.

For Rioja red wines, the most important grape variety, by far, is Tempranillo. It yields an elegant and complex medium-bodied wine, capable of plenty of aging. Although some wines are made solely from Tempranillo, more often Riojas are a blend of Tempranillo seasoned with smaller amounts of Garnacha, Graciano, and/or Mazuelo.

Although Rioja is still known primarily for its red wines, white Riojas, which feature Viura, Garnacha Blanca, and/or Malvasia grapes, are threatening to change all that. They’re made in a wealth of exotic styles, from traditional, long-aged white Reservas to chic, barrel-fermented versions; for those, look for the words “Fermentado en Barrica” on the label.

Don’t skip past the roses, either. Although roses from the nearby Navarra region tend to get better press, Rioja roses can also be diverse and interesting – in particular, the rare Reserva versions that are aged before release.

So now that you’re prepared to tame and tackle the Spanish wine section, I hope you begin to spend more time exploring these  shelves.