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.

Think blush is out of style? No way, rose. Not so long ago, rose (pronounced row-ZAY, not like the flower) sparkling wine was thought of as low-quality. The word on the street was that rose was too frivolous, too sweet and too…pink. Honestly, some of it was. At that time only true wine lovers knew that the better roses were complex creations from some of the most prestigious Champagne houses in France and other wine producers around the world.

In the last few years though, a much broader consumer base has caught on to the charms of sparkling rose. Most of these wines are elegant, dry and flavorful, and the festive color certainly doesn’t diminish their appeal. Suddenly Rose Champagne is the fastest-growing segment in the sparkling wine category, and producers are rolling out new labels, and amping up production as fast as they can. Sparkling rose prices run from under $30 for light, everyday bubbly to well over $500 for vintage Rose Champagne. (Note: It’s called “Rose Champagne” if it comes from France’s Champagne area and “sparkling rose” if it comes from anywhere else.)

Good sparkling rose offers all the complexity and many of the same flavors as a red wine without the heaviness. A good rule of thumb is sparkling rose works with any food you might pair with a Pinot Noir:  pork, duck, salmon and tuna. This makes sense, as Pinot Noir is nearly always used in the production of sparkling rose (it should also be noted that Pinot Noir is usually the dominant grape in regular Champagne as well).

How Does It Get Pink? Rose bubbly can get its pink hue in a number of ways. With Rose Champagne, it’s usually achieved by adding a little bit of red wine (typically Pinot Noir) at some point in the production process. Most sparkling roses from the rest of the world are made pink by allowing the red grape skins to stay in contact with the juices for awhile during the fermentation process.

If the summer heat has you intrigued enough to go out and try a sparkling rose, here are a few suggestions to try that should cost under $30:
•    Banti Rosa Regale
•    Chandon Rose
•    Jacob’s Creek Sparkling Rose
•    Korbel Brut Rose

If you’re only willing to try Champagne, here are some suggestions for bottles under $100:
•    NV Pommery Brut Rose
•    NV Moet et Chandon Brut Rose
•    Veuve Clicquot Brut Rose Reserve Vintage
•    NV Taittinger Brut Prestige Rose

For those who only drink the best, or for those believing that any rose really isn’t all that and a bag of chips, check out these bottles which usually run over $200 per bottle:
•    Louis Roederer Cristal Rose
•    1998 Veuve Clicquot La Grande Dame Rose
•    1996 Moet et Chandon Dom Perignon Rose
•    2003 Taittinger Comtes de Champagne Brut Rose
•    2002 Perrier Jouet Fleur de Champagne Rose

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.

Answer – a pretty messy tragedy!

I will admit, this image makes me want to get a roll of paper towels and a glass. Yes, I would ring out the towels over the glass. Yes, I would enjoy drinking the “floor wine.” Yes, I believe the alcohol in the wine would kill any germs. No, I don’t think that’s going overboard.

Don’t let this happen to you! Don’t purchase cheap wine racks, or else you could possibly say goodbye to your investment.

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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.

New oak barrels impart more intense flavor to a wine than old oak barrels; older barrels impart more spice whereas new barrels add buttery tones.  This is why winemakers have to think very carefully how both are used for maturing their wine. Here are a few considerations that go into their decision.

Sometimes, winemakers elect to use 100 percent new barrels for each year’s wine. In such cases, they’ve made not only a very important financial calculation – each barrel can cost up to $1,000 – but also a determination that the wine will truly benefit from the massive flavor impact of using all new oak. Not all wines do. In fact, lots of very good wines might be overpowered by the influence of all that oak, losing fruitiness and charm.

Fortunately, new barrels don’t become old barrels overnight. Their ability to impart flavor declines steadily with each year of use, usually taking 4 to 6 years before no longer contributing much, if any, flavor. As a result, winemakers have the option of using a mix of both powerful new, and muted older barrels in order to control the degree of oak influence on the finished wine.

A popular way of doing this is to replace a set percentage of older barrels with brand new ones each year. With this system, a winery might put, say, 1/3 of a wine into new barrels while putting another 1/3 into 1-year-old barrels and a final 1/3 into 2-year-old barrels. When all this wine is put back together after aging, it winds up with a reduced degree of oak flavor – much less than 100 percent new oak would provide – and tailored to what the winemaker intended.

The difference between French and American oak, and the aromas and flavors they pass onto the wine is a whole other article!

When inviting friends over for a Fourth of July barbecue, it’s easy to find a wine that everyone at the party will enjoy. You have to appeal to guests whose tastes range from light and fruity to heavy and complex. As the host of the gathering, remember to put both reds and whites out, as many wine-lovers prefer one or the other. That way, you’ll surely please everyone. Above all, don’t worry too much.

Remember that most people who come to your house aren’t going to furrow their brows over the wine you serve; they’re just happy to be invited to join in the fun. If you choose wines you enjoy and pair them with foods you like, chances are you’ll be just fine. Keep in mind, however, that some people exclusively drink reds, while others drink only whites. Therefore, it’s a good strategy supply plenty of each. Choose two go-to wines that pair well with a great range of foods – sandwiches and burgers, as well as steaks and ribs. If you order in or if it’s a potluck shindig, you can still choose from an assortment of food-friendly wines.

For white wine, try to stay towards bottles with good acidity. Picks from the whites include Sauvignon Blanc, Riesling, Champagne and sparkling wines. Chardonnay, often rich and buttery with pear and apple notes, is the most popular white in the U.S. Although it does not pair perfectly with all foods, Chard fans simply won’t care. Pinot Grigio is usually a sure bet as well. This light, fruity, but subtle, pick will go with just about anything on your table. Viognier has the creaminess and body of Chard, but intriguing floral notes that guests will remembered.

Some exciting red wine to try could include a Spanish Rioja, made mostly from Tempranillo, or Italy’s Chianti which is made mostly from Sangiovese. Pinot Noir is also a shoe-in. Merlot is a soft, rich, plummy wine that will flatter most foods and is easy to drink. Syrah/Shiraz offers plenty of personality; find vivid dark-fruit flavors with pleasing spicy notes. Blends are also a great idea. American wineries are bringing together unique blends of grapes, and these wines are the newest attention-grabbers to hit the shelves. Start with blends that feature grapes you like. Branch out from there.

Also be sure to offer plenty of nonalcoholic beverages – people will look for cans of Miller Light and Pepsi.

You may not need fancy letters such as MS, CWE, or MW after your name to know what kind of wine you like to drink. But just as lawyers get an Esq and professionals get a Phd, wine experts who have received higher education in the field of wine also have “post-nominals” after their names. Here are the different titles professional drinkers may hold:

MS – Master Sommelier
The Master Sommelier certification is geared mostly toward professionals serving wine in top hotels and restaurants. To become a Master Sommelier, candidates must pass three levels of increasingly difficult written and tasting exams administered by the Court of Master Sommeliers (www.mastersommeliers.org). Since the Court’s first examination, which took place in London in 1969, 171 candidates have earned the Master Sommelier Diploma.

MW – Master of Wine
The Master of Wine designation is achieved through a highly rigorous, highly academic, tasting and written examination program administered by The Institute of Masters of Wine (www.mastersofwine.org). There are 274 Masters of Wine around the world, working as winemakers, importers, buyers, retailers, journalists, educators, sommeliers and senior executives.

CSW, CWE, CSS
Certification programs administered by The Society of Wine Educators (www.societyofwineeducators.org) appeal to a very broad range of individuals including wine writers, educators, importers, service personnel, collectors, and consumers. Three programs are offered: Certified Specialist of Wine (CSW); the more advanced, Certified Wine Educator (CWE); and Certified Specialist of Spirits (CSS), focused on distilled beverages.

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.

There are very few certainties in this life, and yet, after being invited to the five course wine pairing at Smith & Wollensky in Miami Beach this week, I knew for a fact I would be having a very memorable dinner. Welcomed by General Manager Henry Delgado, and lead through the parings by Master Sommelier Brian Kozoil, dinner ran well into the evening…and still, it still ended too soon.

The dinner began with hors d’oeuvres and the 2007 Mondavi Napa Valley Fume Blanc. The wine was certainly full-bodied (14.3% alcohol), but offered delicate aromas and flavors of green apple and white peach, along with zesty acidity. This wine paired especially well with the endive, blue cheese and pear hors d’oeuvres – which in itself was pretty impressive. Smith & Wollensky mixed the blue cheese with cream cheese which provided a stable base for the pear and crumbled almonds (an improvement from other similar appetizers I’ve had where I’ve struggled to carefully balance crumbled cheese on and endive leaf before getting a taste).

The following course was chilled sorrel soup paired with the 2006 Mondavi Chardonnay Reserve. The creamy nuances of the soup helped to enhance the already creme brulee-like texture of the wine. There were also sweet flavors of pear and red apple in the wine – I feel those flavors were brightened by a sweetness in the soup. I’m a fan of big, oaky California Chardonnay, so this course was especially nice for me, as well as anyone else with similar tastes. My father, who was also a guest at the wine dinner, suggested that the wine was so oaky and creamy, it made him think of “brushed nickel.”

Every guest of the dinner was looking forward to the next course on the menu – the grilled lamb chop. Although it took some time to get served (large dinner parties are tough on any kitchen and server), it was absolutely amazing. The wine paired was the 2007 Mondavi Pinot Noir Carneros, because, what other than Pinot would you have with lamb. The wine offered black cherry, fig, and plum on both the nose and palate. There was subtle spice and oak, but the finish left a little to be desired. But what the wine couldn’t seem to do on its own, was helped by fact that the lamb was grilled to perfection.

The main course was a filet mignon and lobster, but what I was really looking forward to having was the 1999 Mondavi Cabernet Sauvignon Reserve. Don’t get me wrong, the filet was delicious, and although a little dry, the lobster was very flavorful. But the wine alone kept the spotlight with its elegance and quality. Black cherry and cassis notes filled both the nose and the palate, leading to a harmoniously long finish. A 10 year old, elegant wine, this bottle is something I wish I had more of in my cellar. Almost reading my mind, Master Sommelier Brian Kozoil, on behalf of Constellation Wines, raffled off a 6 liter bottle of the wonderful Cabernet. Sadly, I didn’t win. Maybe next time?

To finish off the evening, we enjoyed a rhubarb and strawberry trifle, served in a martini glass. Perfectly paired with this was the 2000 Mondavi Sauvignon Blanc Botrytis, a blend of 75% Sauvignon Blanc and 25% Semillon. Boytrytis is a mold that grows on the grapes, causing it to become sweeter, thus producing a sweeter wine. Reminding me of French Sauterne, and made in a similar style, the incredible complexity of the wine was able to shine against the simple sweet nature of the dessert. Apricot, honey, peach and honey suckle ran rampant on the nose, and filled the palate after every sip. The bright fruit was balanced by the oak aging which produced flavors of nutmeg and clove, along with hints of vanilla. Due to the demand for these bottles, the dinner guests finished the wine a little too soon. But Mr. Delagado saved the day by opening up bottles of Mondavi’s 2007 Moscato d’Oro, a wonderful little dessert wine that offers light honeyed fruit flavors of orange rind and apricot. I’m very familiar with this bottle, and purchase it regularly from my local Publix.

The night finally came to an end around 10:30 – four hours after it had begun. My belly was full, my head was swimming, and the entire cab ride home, I couldn’t help but wonder when the next wine dinner would be. Cheers to you Smith & Wollensky.

If you crave juicy wines with a hint of chewy depth, Rhone blends should be part of your wine repertoire. Made up primarily of three grapes – Grenache, Syrah, and Mourvedre – Rhone Valley blends originated France, but have become more popular in New World countries as well.

France’s Rhone Valley is like two different wine zones crammed into one. In the north, the Syrah variety reigns supreme as the only red grape in famous Hermitage and Cote-Rotie wines. But in the hotter south, blends are the name of the game, and a whopping 13 different varietals can be included in some wines! In all southern Rhone blends, including famous Chateauneuf-du-Pape, Gigondas, and Cotes-du-Rhone, the three main varietals are major players. Typically, Grenache takes on a leading role, strongly backed up by Syrah and Mourvedre. Any other varietals making the mix will appear in much smaller amounts.

Winemakers in the Rhone use so many varietals because of the complexity each grape brings to the wine.  The three main varietals provide the backbone. Grenache adds bright, red raspberry flavors, and because it’s naturally lower in tannin than many other reds, easy-going drinkability is always part of the package. Syrah, called Shiraz in Australia and South Africa, adds spiciness and darker, blackberry-type flavors, plus the ability to gracefully age. It can also lend beguiling scents of smoke and leather. Mourvedre is intense and meaty. It adds even more aging ability, plus an inky, dark color.

In the United States, the big-league popularity of Rhone varieties is largely due to the efforts of a group of daring California winemakers known as the Rhone Rangers. With a belief that California’s climate has much in common with the Rhone Valley in France, this posse of winemaking rebels turned their backs on ever-popular staples such as Cabernet Sauvignon and Merlot, focusing instead on Rhone mainstays. These days, the Rhone Rangers’ influence extends throughout the entire west coast, including Oregon and Washington. But many of the top wines are found in California’s Central Coast, including areas such as Paso Robles and Santa Barbara.

If you’ve ever gotten even a whiff of Aussie wine, chances are you know all about the down-under success of Shiraz. But Grenache and Mourvedre feel right at home in Oz as well. In addition to wines labeled Grenache-Shiraz-Mourvedre, keep an eye out for Shiraz-Grenache-Mourvedre and Shiraz-Grenache wines in which Shiraz claims the lion’s share of the blend, rather than Grenache. For fresh, exciting Aussie-Rhone takes, pay particular attention to bottles hailing from Barossa Valley and McLaren Vale.

The ample warmth and sun of South Africa perfectly suits heat-loving Rhone grapes. Although the region is steeped in centuries of tradition dating back to the 1600s, South African winemakers have recently adopted Rhone varieties as their very own. As in other New World areas, you’re likely to see the classic Rhone trinity alongside an infinite number of variations on the theme. Don’t shy away – South African mixes featuring any of the Rhone varieties can be meltingly soft and easy to love.