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.

If I could choose my last meal, it would be a Napa Cabernet and a steak.  If some matches are made in heaven, the union of Cabernet Sauvignon with a juicy steak seems particularly divine. So, too, is the winning romance between Napa Valley and the Cabernet varietal itself. So great is the passion for Napa “Cabs,” that many folks happily pour it alongside just about any food. But the fact is, pairing Cabernet Sauvignon with many dishes can be like staging an arm-wrestling match between a champion weightlifter and a ninety-pound weakling – it’s no contest.

Cabernet is such a muscular variety that most foods have trouble standing up to it. Tannins are the biggest reason for the mismatch. As one of the biggest, baddest, flavor powerhouses on the red wine block, Cabernet Sauvignon packs loads of these deliciously potent, mouth-drying beauties. Steak’s luxurious texture is perfect to counter the monumental body of rich Cabernet. Furthermore, beef naturally counteracts the effects of tannins. The result is a much smoother-tasting wine, with dazzling fruit flavors singing forth in a way they otherwise couldn’t; a pay-off which must surely be heaven-sent.  The cut of meat I would suggest would be the porterhouse because it offers the filet on one side of the bone, and the New York strip on the other. Talk about the best of both worlds!

So why a Napa Valley Cabernet Sauvignon? Let’s be frank: Some places are simply a whole lot better than others for growing certain grape varieties. Sure, vines often grow well and produce decent wines in a wide range of places, but typically, only a handful of locations crank out truly exceptional wines on a year-to-year basis. For Cabernet Sauvignon, Napa Valley, California, is one of those special places.

Like many grape varieties, Cabernet Sauvignon requires specific conditions in order to excel. Among the most important of these are good, well-drained soil and warm, but not overly hot, summer temperatures. Interestingly, there’s not just one type of soil that makes Napa great for Cabernet Sauvignon; there are more than thirty, including: gravel, sand, loam, clay and volcanic soils. And there is also a vast disparity in the region’s topography, which is comprised of a valley floor, hillsides, canyons and beaches. One constant in the midst of all this variability, however, is the ability of Napa soils to dry out quickly, while holding just enough moisture for plants to get by. With quality wine grapes, too much water in the soil usually means diluted flavor. Napa’s well-drained soils help ensure rich, robust Cabernet Sauvignon year in and year out. Just as with its soils, Napa experiences similar inconsistencies in weather, from the cool southern end of the valley to the warmer north. But again, there’s an all-important constant – moderation. Throughout Napa’s Cabernet Sauvignon vineyards, grapes benefit from plenty of warm days, but don’t have to suffer repeated scorchers. Throw in comfortably cool, but not cold, nights and it adds up to magnificent conditions for ripening Cabernet Sauvignon, at a pace it absolutely adores.

Still don’t believe me that steak and Cabernet Sauvignon are a match made in heaven?  Experiment with different cuts of meat and your favorite Cabs – if you aren’t satisfied, please send me the leftovers!

Whether sipped at a sidewalk cafe, a country picnic, or an elegant sit-down luncheon, refreshing roses make up some of summertime’s most versatile and easy drinking wines. For a delicious way to beat the heat, just think pink!

Rose can be known as blush, vin gris, rosado, and of course, White Zinfandel.  Regardless of the name, all pink wines’ color actually comes from red grapes. To be more precise, the color comes from red grape skins. Once red grapes are pressed, and the longer their juice stays in contact with the skins, the darker the color of the wine. As a result, the most tried-and-true way of making rose is to simply separate the skins and juice after a fairly short soak. An alternative way of making pink wines is to merely blend a small amount of finished red wine into white wine. But no matter which technique is used, one of the most exciting things about roses is that there always seems to be one that is just right for any taste or occasion.

For those just getting to know wine, friendly ‘pinks’ such as blush wines and ever-popular White Zinfandel make an easy intro. With plenty of fruitiness, and dripping with honey-sweet charm, these wines are 100 percent fun.  Many people look down upon White Zinfandel, but these people fail to realize that a glass of White Zinfandel to a woman is like a can of Coors Light to a man.  Both light and easy to drink, one doesn’t choose to have a White Zinfandel or can of light beer for the complexity.  This type of rose is an ideal pour for the crowd that wants no part of swirling glasses, furrowing brows, and eloquent discussions over what’s in the glass. For a unique twist on this easygoing genre, two similar bottles are White Shiraz and White Merlot.

When it comes to summer barbecues, patio parties and picnics, there’s a rose to fit any of these pleasant diversions to a tee. For patio parties, you might pour a fruity, softly off-dry rose. To go with a mouthwatering selection of smoky grilled fare, Argentina and Chile craft dry, food-friendly pinks from distinguished red wine grapes, including Malbec and Cabernet Sauvignon. Pondering a picnic? Pull a surprisingly complex, yet affable, California vin gris or Pinot Noir rose from the cooler. Then, kick off your sandals, get comfy, and say ahh.

Once you take the plunge into the world of roses, you’ll see the different types from many regions around the wine world. There are the rose wonderlands of southern France and Spain, which strike an ideal balance between light, satisfying refreshment, and casual elegance and style.  Spanish Rioja rosados ooze with a familiar rose petal scent with brighter, berrylike aromas. Also, with their surprising power and heady fragrance, many pinky-orange Mediterranean French roses feature a full-flavored profile that can charm the socks off even the most discerning wine lover at your summer table.

It would be a crime to neglect that pinnacle of pinkness – luxurious Rose Champagne. But why stop there? Exhilarating rose sparklers from France, California, Italy, and even Australia can be found at just about any level of sophistication and at any price.

The temperature is rising, and soon will be the time for picnics and outdoor dinners.  That means it’s time for chilled white wine, and there are some great ones from the Alsace region of France. With their spring-fresh aromas and flavors, they’re about as picnic-perfect as wine can be. Many American wine buyers tend to buy their wines by grape — Chardonnay, Merlot, Syrah, for example. However, the varietal only makes up part of the wine’s profile. Soil, climate, and fermentation techniques can make a California Pinot Noir, very different from a French Burgundy. In this particular case, I want to point out that Alsace is a wonderful wine region that produces some wine you may know, and other wine that you should add to your wine list.

Summer is the perfect time to introduce your palate to the wines of Alsace. The Alsace region of France has a worldwide reputation for excellence in aromatic white wines. Of course, most all wines have aromas, but when a wine is specifically referred to as “aromatic,” this means its natural perfume strikes particularly vivid floral and fruity notes. Alsatian whites are full of seductive scents – one generous whiff of a Gewurztraminer can carry you away to a lush patch of wild roses after a fresh summer rain. Breathe in the aromas of an Alsatian Riesling, and suddenly you can be in a blooming citrus grove, with both flowers and citrusy scents in the air. Honeysuckle, apple, white peach, apricot, pear, toasted almond, lychee fruit, honey, allspice – so many romantic and voluptuous scents can spring forth as you sniff and swirl Alsace’s famous whites.

Think all Rieslings are sweet? Fruitiness can be a hallmark, but Rieslings from Alsace surprise and delight with a backbone of tangy acidity as well as a rich, fleshy body. Bring on the chicken salad with this one or try simple ham sandwiches and potato salad. Another suggestion is Pinot Gris. While Pinot Gris is the same grape as Pinot Grigio, Alsace’s take on the grape brings more lush flavors as well as a richer, rounder finish. Give roast pork sandwiches and a creamy pasta salad a go with these bottles. My third suggestion would be Gewurztraminer. Yes, it’s a mouthful to pronounce, but just say “guh-VERTS” for short. This wild card of a wine brings lots of fruit, but also rose petals, honey and spice. Nibbling on hearty salamis and strong-flavored cheeses would be just the ticket here.

What’s wonderfully surprising, however, is that no matter how much fruit these wines exude in the sniff, most all of them carry a nice acidity in the sip, allowing them to pair perfectly with a variety of foods. These wines are rarely one-dimensionally sweet, offering the addition of mineral nuances (think of the pleasing aroma of wet stones after a fresh rain) and suppleness in the mouth, and you can see why these wines are often referred to as elegant.

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.

There are three parts to evaluating wine: viewing it, smelling it, and tasting it. Once you have done all three, you are then able to form an opinion about it.  The nose is the most important tool in perceiving how a wine both smells and tastes.  If you don’t believe me, try pinching your nose while tasting.  Nevertheless, all three senses – sight, taste, and smell, must be considered in order to properly analyze and evaluate wine.

Appearance
The appearance of wine is studied for its clarity, brightness, evidence of gas, color (hue), color intensity, any rim variation, and its viscosity.  Both red and white wines are characterized by brightness of the their color, as well as the color itself.  White wines can range from almost clear, to yellow and gold, and can even be amber or brown.  The color of red wine generally ranges from a light cherry-red, to purple, to ruby, to garnet, and finally to brown.  Young wines tend to be lighter in color, while older, more mature wines can change color and may appear brown.  In sparkling wines, the size and quantity of the bubbles indicates quality.  Many elegant, pin-head sized bubbles is what you want; you don’t want a few large bubbles.

Whatever the color is, a sound wine must be clear.  If it’s cloudy, it either contains sediment or has been shaken up.  If this is the case, the wine should be left to settle for 24 hours, then decanted and tried again.  Although sediment in the bottle is not a fault, it should never make it into the glass.  Some red wines may be so deep in color that they appear opaque.  This also is not a fault, but is simply a sign of a very extracted, full-bodied wine.

The viscosity of wine is the final point of the appearance to assess.  Viscosity refers to the texture of wine, and is identified by the thickness of the “legs” or “tears” running down the inside of the glass.  You assess the legs by swilling the wine around in the glass, and observing the thickness and the speed at which the legs fall.  The thicker the legs, the higher the alcohol content, sugar content, or both.  If light or sheeting legs are observed, the wine has a low alcohol content.  Make sure you glass is clean, because dirt or grease on the glass will distort the result.

Smell
The smell or “bouquet” of a wine is also important when analyzing a bottle.  Aromas will help you identify the grape(s), origin, climate, quality, and perhaps even the vintage of a wine.  After assessing the appearance, you then smell the wine; the best way to do this is to swirl the wine around the glass, which releases the esters and aldehydes (chemical compounds formed during the fermentation and aging of wine), making it easier to detect the components in the wine.  Please do not be timid when smelling the wine – get your nose into the glass.  Although there are many possible aromas a wine can possess, no bottles should smell moldy, or like damp cardboard.  This is surely a sign that the wine is “corked,” meaning the wine has a faulty or contaminated cork.

The aromas identified in wine can include fruits, vegetables, fungi, herbs, nuts, spices, minerality, leather, honey, tobacco, coffee, chocolate, caramel, meat, wood, or just grapes.  The strength of certain aromas in the bouquet may suggest whether the wine is of a New World or Old World style.  New World wines tend to be “fruit-forward” and have a bouquet that jumps out of the glass.  They also likely to have a higher oak influence – aromas of wood, vanilla, or honeysuckle.    Old World style wines tend to have a more subtle, complex, and less aggressive bouquet, with more minerality and earthy characters.

Taste
Finally, the wine should be tasted, and the flavors considered in relation to the appearance and bouquet.  Tasting will confirm or refine the information gathered from studying the appearance and smell of the wine.  The perception of taste, like the perception of smell will vary from person to person.  People have varying thresholds at which they perceive flavors, and so those with more of a keen tasting sense will be able to pick out more and/or subtle flavors than others.  Due to this varying perception, the focus should be on the major descriptors which are generally tasted, and the strength of their presence in the wine.  The main components of a wine break down into the categories of fruit flavors, non-fruit flavors, minerality, oak, spice, tannin, acid, alcohol, and the length of the finish.  Wines may be one dimensional, for example fruit and alcohol, or complex with the majority of the components present.

Next, analyze whether the wine is light, medium or full-bodied.  Wines below 12% alcohol are considered light-bodied wines, and wines that are above 14% alcohol are considered full-bodied.  Those in the middle are considered medium-bodied.  Wines that are light in body such as Pinot Grigio or Beaujolias are meant to be drunk young because they will not improve over time.  Light-bodied wine is normally full of fruit flavor, and low in tannins.  Full-bodied wines are made from grapes which contain more tannins, and are generally more complex in style. These wines can be enjoyed young, but could benefit from aging.

The sweetness and dryness of wine can be characterized as dry, off dry, medium, medium sweet, and sweet.  Tannins are sensed more in dryer wines, and can be felt around the gums and the sides of the mouth.  The sweetness and/or dryness of a wine must be in harmony with the fruit, acid, alcohol, and length of finish.  Depending on how in sync each component of the wine is with each other will determine the quality of the wine.

While visiting my parents, I opened the refrigerator to find a half drunk bottle of Merlot. When I asked why it was in there, my father’s answer was to shrug and explain that he figured the bottle would probably keep longer in the fridge. I was quick to remind him that when he wanted to finish the bottle, he should let it sit on the counter for about 20 minutes before serving. Temperature has quite an effect on the taste of wine, and although a cooler temperature would keep the wine intact, it will also affect the flavor.  Tasting  wine at the correct temperature allows you to gauge its quality.

The standard in the wine industry is that after removing a bottle from storage, reds should be served at room temperature, while whites, roses, and sparkling wines should be served cold. Of course there are exceptions, such as serving a Pinot Noir slightly chilled, or treating a buttery Chardonnay as you would a red (the creamy nature will come out more significantly). Warmer temperatures increase the perception of aromas, fruit, sweetness, alcohol, and some would say tannins. Cooler temperatures increase the perception of acids, but decrease the fruit, alcohol, and sweetness.

Wine should be served at its optimum temperature in order to truly determine its quality – whether it should be drunk immediately, whether it should be laid down, or even to conclude whether a bottle is past its prime. Quality wines have a good balance between the acid, tannins, fruit, and alcohol. When there is a balance, you can taste all the complexity the wine has to offer. This is why I stress the importance of tasting at the correct temperature. A wine of good quality will linger on the palate, offering a long finish. A lower quality wine may have a pleasant taste, but the flavor won’t linger. Yes, the wine temperature even affects the finish.

And so, there is the distinct possibility that an aroma or flavor that didn’t please you in a wine, could have been caused  by the wine being served too warm or too cold.

While pouring wine the other day, I was asked by a friend why I always take a small taste of my wine before pouring a full glass. He assumed that because I store my bottles correctly, there would be no problem with the wine. I explained that no matter what wine I drink, I always take an initial taste in order to assess whether it is as it should be, or whether the wine is faulty or contaminated. This contamination could have occurred through a faulty cork, poor bottle storage, or just bad wine production. Bad wine production can be the result of unhygienic practices or faulty equipment used during the wine fermentation or bottling processes. Many of the faults in wine can be determined simply by smelling it, but I would recommend a small taste as well. I suggest tasting because some wines have a barnyard aroma which could throw you off. A contaminated or faulty bottle will have tainted or musty smells and flavors, and possibly over-oxidized or maderized characteristics.

Oxidation is not necessarily a fault, as it is part of the maturation process of making wine. It is a feature of Sherry, but for most wines, a medium to high level of oxidation is a fault. Generally it is caused by either allowing too much air to come into contact with the wine during the production, maturation or bottling, or through storing the wine for too long. Oxidized wine has a Sherry like smell to it – a very sweet, fruity aroma.

Maderization has a similar smell and flavor, plus a cooked characteristic. It is caused when the wine is subjected to too much heat during its production, maturation, transportation, or storage. Wine stored over time in a room in your house that is not temperature controlled can easily be ruined by the heat. Wines that are stored too long on restaurant wine racks and bar shelves can also become ruined; so if you are out, do not be afraid to send a bottle back if you do feel it has “cooked.” Just be ready to back up your assertion by describing why you feel the wine is faulty.

One difficulty I face as a blogger is making sure I connect to my audience. Getting my point across to a wide range of wine drinkers is a fun challenge, but a challenge none the less. Some people read the NY Times; others prefer USA Today. My goal is to make sure both groups, and the rest of us in between who read the Philadelphia Inquirer and Miami Herald, are happy too. To do this, I like to post informational pieces in between entertaining posts that discuss specific wine bottles, pairing suggestions, and all around wine rants. These informational posts are stored on the site, so that anyone reading an entertaining post can look up any term they don’t understand. I refer you to the Search Box on the left side of the page. And so, at the behest of my better half, I give you Wine Tasting Terminology.

Acidity – An essential component of wine providing tang that helps a wine’s flavors linger and provides a counterpoint to a wine’s fruit. Wines with notable acidity are often called crisp, lively or refreshing; however, balance is key—overly acidic wines can impart a sharp or sour impression, while too little acidity can leave a wine seeming soft or “flabby.” Acidity is usually more noticeable in dry whites than reds, although in both styles of wine, the acidity, along with tannin, is an important factor in longevity.

Aggressive – Very strong, often due to the wine’s levels of tannin or acid. Wines that are too aggressive seem harsh.

Astringent – Pucker power. Applies to red wines that are high in both acidity and tannin. A degree of astringency contributes “bite” and can help complement food; too much makes the wine bitter.

Backbone – Wines with good structure (tannin and acidity) are said to have a backbone.

Balance – Harmony. A wine is balanced when its key components—fruitiness/sweetness, acidity, tannin, and alcohol—are all apparent and in synch. In such a case, no single element dominates or sticks out.

Big – A descriptor for a wine that is high in alcohol, body, and flavor intensity.

Bitter – As much a textural sensation as a taste, a degree of bitterness comes from a wine’s tannin (too much = too bitter). However, wines that seem bitter sipped alone can seem less so when eating.

Body – Heft. Weight on the palate. Usually wines are gauged as full-bodied (akin to the body of whole milk), medium-bodied (think 2% milk) or light-bodied (think nonfat milk). Red wines tend to be fuller-bodied than whites. Fuller-bodied wines are also usually higher in alcohol.

Bouquet – Effectively interchangeable with aroma, but some tasters apply this term to secondary scents that develop as wine ages, as opposed to the fruity, primary aromas of young wine.

Brut – A French term used worldwide to indicate a dry sparkling wine. Sparklers labeled Brut are actually drier than those labeled Extra Dry.

Clean – Well-made, with no off smells or flavors.

Closed – When a wine’s aroma is surprisingly “tight” and un-giving, it’s closed. The term is likely to be used when comparing several wines of the same type, and one seems decidedly less aromatic than the others. A high-end wine is more likely to be closed, but it can “open up” as it is exposed to air.

Complexity – A complex wine offers interest on multiple levels. The aromas and flavors are plentiful and interesting; the wine’s structural elements (tannin, acidity) are evident and in balance; and there is layering and depth in general. Complexity is one of wine talk’s highest compliments.

Demi-Sec – Literally “partly dry.” Found on sparkling wines, Demi-sec indicates medium sweetness. Demi-Sec is sweeter than Extra Dry and Brut.

Depth – Real substance on the palate. A wine of depth has flavor intensity and/or complexity that lets you discover layers beyond a first impression.

Dry – Dry is not a flavor. Technically dry means that all or most of a wine’s sugar is gone, having been converted during fermentation to alcohol. The vast majority of table wines today are dry, though their degree of fruitiness may make them seem sweet.

Elegant – Delicate, graceful, and subtle – the opposite of big. Elegance is a positive term when applied to a wine that is also balanced. Elegant wines are often said to have finesse (as opposed to power) and refinement; commonly used to describe lighter-bodied French wines.

Extra Dry – A term used to describe sparkling wines that are not as dry as Brut, but not as sweet as Demi-Sec.

Extract – The concentration of fruit in a red wine is called extract, as in the fruit flavors that get extracted from the grape skins during the wine making process. Over-extracted wines may seem harsh.

Fat – A textural term for wines that are full-bodied and mouth filling; usually applied to rich whites or dessert wines.

Finish – The final taste left by a wine after you swallow (or spit). Also called aftertaste. Wines can be said to have a short, medium, or long finish; a long, balanced finish is a reliable indicator of quality.

Firm – Noticeably tannic and/or acidic; in a positive way. Firmness in general suggests age-ability, and is usually applied to reds. A wine that is too firm might be called hard.

Flabby – A negative term (unlike fat); flabby wines are soft and lacking acidity; the opposite of firm.

Fleshy – Soft, smooth texture indicating moderate tannins.

Fruit bomb – A cheeky term often applied to very ripe, bold wines of the New World (California in particular); white or red, fruit bombs offer an explosion of fruit.

Green – Too acidic or herbaceous, possibly deriving from under-ripe fruit or from the stems of grape clusters.

Hard – Tough with tannins. An extreme form of firm. Hard can also mean extremely high in acidity; either way, it’s not a compliment.

Heady – High in alcohol and/or aromatics. The burn on the nose when smelling.

Hollow – Lacking in mid-palate impression; a sense that little is happening between first taste and finish.

Hot – Negative term for unbalanced, high-alcohol wines that leave a burning sensation.

Lean – A wine whose palate is shy on fruit is said to be lean. This is not necessarily a bad thing, if the wine’s elements are balanced. The term is used most often for Old World wines, whose grapes generally start off less ripe coming in from the vineyard.

Legs – The drops of wine that slide down the sides of the glass after being swirled. Typical of rich reds and fortified and dessert wines, thick legs are a sign of viscosity and full body, but not necessarily quality.

Length – The amount of time a wine’s flavor lingers after it has been swallowed. Closely related to finish; a long palate impression and finish implies good quality.

Maderized – Showing signs of excess oxidation, including a brownish color and a strong, fortified, Madeira-like flavor.

Mature – Ready to drink. Usually used to refer to red wines that are expected to evolve over years; the majority of wines are mature when released.

Off-dry – Slightly sweet. Off-dry wines are usually white and have alcohol between 10-12%. White Zinfandel and many light German Rieslings are off-dry.

Oxidized – A big no-no. Wines that have been over-exposed to air may seem “tired” and flat (lacking acidity); browning and off flavors are also signs. An extremely oxidized wine will give the impression of vinegar.

Racy – Descriptor for a white wine with a pleasant amount of zing (due to acidity) that’s in balance with zippy fruit flavors.

Residual sugar – The amount of sugar remaining in a wine after fermentation. Dry wines have little or no residual sugar; dessert wines have a lot. Wines that have too much may too taste too sugary sweet, and not fruity sweet.

Robust – Relatively full-bodied and intense; usually refers to a red wine.

Round – Indicating a smooth wine with some depth; red or white.

Soft - Wines that are low in acid and tannin leave a smooth impression in the mouth.

Spritzy - A pleasant, light sparkling sensation sometimes found in young white wines; not a flaw if the wine tastes fresh. Moscato d’ Asti is considered light and Spritzy

Structure - A comprehensive term that relates to a wine’s “framework”, or how a wine is “built.” Encompasses a wine’s non-fruit elements—namely tannin, acidity, body, texture, and length—that work to hold a wine together.

Supple - A complimentary term for wines that are pleasantly textured, as opposed to noticeably tannic or acidic.

Tannins - The rough stuff. Tannin is a compound, found in grape skins, seeds, and stems. Though tannin is in both red and white grapes, it is only found in red wines because reds are made with extended skin contact, allowing the tannins to become part of the wine’s character. In wine, tannins contribute texture, sometimes to the point of making the wine feel rough and astringent (think strong black tea). Tannin is more potent in big young reds; over time (ten-plus years) tannins tend to soften, making firm wine more palatable.

Texture - Mouth-feel. The way a wine feels in the mouth, based mainly on body, alcohol, tannin, and acidity.

Thin - Lacking body; often used to describe a wine that tastes diluted and watery. Two wines that are regularly referred to as thin are Pinot Grigio and Riesling

Tired - A wine that lacks freshness or seems past its peak is said to be tired.

Toasty – A toasted- (or smoky or charred) wood character imparted by oak barrels. Also used to describe aromas of toasted bread in Champagne.

Tough - Astringent or hard.

Velvety - Silky or lush in texture; a positive trait perhaps most famously found in fine Burgundies and Pinot Noirs.

Young - Fresh and vibrant. In simple wines, youth is desirable; in finer wines, youth implies immaturity, or at least prospects for further development as the wine ages.

The following is a guide to aromas and flavors commonly found in wines, arranged alphabetically. Please feel free to make changes and additions in the comments section, and they will surely be added to the list.

Almond - Sweet almond notes (think marzipan) can be found in Pinot Grigio and other dry Italian white wines.

Anise – Some call it licorice, others anise; either way, this spicy element is found in red wines, particularly Old World reds (Rhone, Spain, Italy) and Zinfandel.

Apple – One of the most common fruit characteristics found in white wines. Abundant in Chardonnay and Riesling. Sometimes leaning toward tart green apple, other times toward Red Delicious.

Asparagus – Herbaceous is perhaps a nicer, similar term, but funky vegetal aromas reminiscent of canned asparagus are not uncommon in strong Sauvignon Blanc from California, as well as complex, high-end reds.

Bacon - Smoky/meaty aroma of bacon fat is typical in Syrah-based wines from the Rhone Valley, often in conjunction with dark fruit and spice.

Bell – pepper Green pepper aromas and flavors crop up in heavier red wines, notably Bordeaux blends based on Cabernet Sauvignon, Merlot, and Cabernet Franc. Cabernet Franc by itself can be very bell-peppery.

Black currants - A classic note found in Cabernet Sauvignon and Cabernet-Merlot blends. Often present in conjunction with berry aromas and flavors.

Black pepper - Commonly found in full-flavored reds made from Syrah/Shiraz, Grenache, and/or Zinfandel. French Chateauneuf du Pape is a classic example.

Blackberries - A very common flavor and aroma in red wines from a variety of grapes and origins; frequently found in conjunction with strawberry/cherry flavors as well. May come across as jammy and ripe in New World red wine.

Brambly - Suggesting thorny bush fruits (blackberries, raspberries) of significant intensity; usually applied to full-bodied red Zinfandel.

Butter - Rich flavor and smoothness of texture akin to butter. More frequently found in whites than reds, especially Chardonnays that have undergone malolactic fermentation and/or barrel aging.

Candied fruit – candied version of fruit (as opposed to fresh or dried) is sometimes found in New World wines made from very ripe grapes. May suggest that some sugar may be left in the wine, even if it is technically dry.

Caramel - Also perceived as butterscotch and/or toffee, caramel aromas and flavors are typical of barrel-aged Chardonnays; a sign of richness. It can also be found in dessert wines such as Sherry and Port.

Cedar - An evolved aroma commonly found in aged red wine, especially Bordeaux-style blends, and sometimes alongside tobacco and cigar box scents.

Chemical - Some wines are decidedly un-fruity and emit aromas and flavors that suggest chemical substances such as petroleum (common in Riesling), sulfur, nail polish remover, rubber, or plastic.

Cherry - Very common red wine aroma and flavor. Find it in Cabernet, Merlot, Pinot Noir, and Syrah/Shiraz. May come across as a black cherry

Chocolate - Actual chocolate is never in wine, but big reds (Cabernet Sauvignon and Merlot primarily) can give an impression of chocolate or cocoa based on their combination of dark fruit and wood. Think bakers chocolate.

Citrus - A common element in crisp dry white and sparkling wines, reminiscent of lemon, lime, tangerine, or grapefruit. A sure sign of bright, fresh, and tangy acidity. New Zealand Sauvignon Blanc can be boisterously citrusy.

Clean - Fresh, pure, unflawed; applied to both nose and palate and suggests a simple, palatable wine. A clean, long finish is always a good thing.

Corked – Always a flaw! Corky or wet-cardboard aromas that get stronger as a wine is exposed to air indicate a wine with cork taint. If it happens in a restaurant, send the wine back.

Earthy - On the nose and/or palate, characteristics that suggest soil. A positive term, especially when applied to European wines, where it suggests complexity. Too much earthiness, however, can overwhelm. Earthy aromas may lean toward barnyard or forest floor. Mushroom can also be a description of an earthy character.

Flinty - A dry, stony/mineral aromatic quality found in European white wines like Chablis and Pouilly-Fume. Pencil is another common term used for flinty.

Floral - Usually an aromatic quality rather than a flavor. Scents of honeysuckle, jasmine, and orange blossoms are most often found in white wines made from delicate varieties like Riesling and Chenin Blanc. In reds you might find violets (Rhone blends) and rose petals (Italian Barolo).

Grapey - Surprisingly few wines actually smell like grapes. Notable exceptions include sweet kosher reds made from Concord grapes as well as Beaujolais Nouveau and Port.

Grassy - The sharp, pungent aroma of fresh-cut grass is common to Sauvignon Blanc.

Hazelnut - A sweetish aroma often found in white Burgundy and other Chardonnays that have been barrel-fermented, and in Champagne; a sign of depth and complexity.

Herbs - White wines, notably Sauvignon Blanc, are often redolent of fresh herbs (oregano, tarragon) and fresh-cut grass. Full-flavored Cabernet or Syrah wines lean toward mint and eucalyptus; reds from the southern Rhône Valley and Provence can be reminiscent of sage and thyme.

Honey - Characteristic of late-harvest dessert wines like Sauternes; also common in Gewurztraminer, which may be dry or sweet. Sweet wines made with Semillon may also have a honey character.

Hot - A wine whose alcohol is out of balance with other elements (fruit, acidity, tannin); can stick out aromatically and/or in the finish.

Jammy - Reminiscent of jam or cooked fruit. Especially ripe red grapes can yield flavors and aromas that suggest preserves or jam, as opposed to fresh or dried fruits. Excessively jammy wine might be called “cooked” or “stewed.”

Juicy - The term “juicy” is applied to wines whose combination of evident fruit and bright acidity leave a sense of palate-cleansing freshness.

Leather - A distinct, almost belt aroma most likely to appear in high-end Syrah/Shiraz or red Burgundy.

Mango – A tropical character, found largely in sweeter wines. Usually subtle in its fruity sweetness.

Melon - Suggestions of cantaloupe and honeydew may lurk where peach, apple, or pear is prominent; usually the sign of a juicy white wine.

Minerality - Most commonly found in European white wines, these aromas and flavors come from the soil and are reminiscent of chalk, slate, or iron. Good when subtle. Balances fruit flavor, producing a more complex wine.

Musty - Featuring stale, dusty aromas. Some European wines (Spanish Rioja) are slightly musty by design, but too much is not good. Some wines have an overabundant barnyard aroma, but this does not translate into a flavor.

Nutty - While almonds and hazelnuts can be found in young white wines, the term “nutty” is usually applied to older white wines, Champagne, Tawny Port, and Sherry.

Oak (aromas and flavors) – When barrels are used for aging wine before bottling, aromas of smoky/charred oak are imparted to the wine, usually more noticeable on the nose rather than the palate. New oak barrels tend to generate the most intense sense of oak. American oak and French oak produce different flavors.

Peach - This stone fruit is a fairly common aromatic and flavor component in Chardonnay, Riesling, Viognier, Albarino (Spain), and Moscato (Italy). Peachy wines usually taste fairly ripe, as opposed to lean.

Pear - Very close in character to apple and commonly found in Chardonnay, Riesling, and Pinot Grigio.

Pencil lead – A complex aromatic peculiar to Bordeaux as it ages; may start to appear after 10 years or so.

Plum - Another common red wine aroma and flavor; typically associated with Merlot.

Raisin – Thick and sweet raisiny character largely found in Port wines.

Smoky - A variation on “oaky.” Smokiness is a sign that the barrels used to age a wine were predominantly new and/or heavily “toasted” (dried using fire) when they were made.

Spice - Having a character suggestive of spices, usually of the baking variety (cinnamon, clove, allspice, ginger) or black pepper (particularly Syrah/Shiraz.)

Steel - An almost metallic taste typical of dry European white wines high in acidity and minerality. Some admit they can taste “steel” in wines fermented in steel tanks (instead of oak barrels).

Strawberry - A fresh, vibrant red-berry character found widely in wines ranging from dry roses, Blanc de Noir and rose sparkling wines, and red wines, particularly Pinot Noir.

Sweet – The term “sweet” is obviously applied to wines that still contain significant residual sugar such as White Zinfandel and dessert wines. Also used to describe intensely ripe, jammy red wines.

Tropical fruit – Exotically fruity aromas and flavors reminiscent of pineapple, mango, lychee, coconut, and possibly banana. Serious Chardonnays from California and Australia can be much heavier in tropical fruit instead of apple and pear.

Vanilla - The distinct aroma of vanilla in wines, both red and white, comes from barrel aging. Common in Chardonnays and Bordeaux-style reds.

Vegetal - Suggestive of vegetables, particularly bell pepper or asparagus. Among red wines, Cabernet Franc can be aggressively vegetal. Overly pungent herbaceous/vegetal aromas are considered a positive characteristic.

Vinegary - Having the smell of vinegar. A sure (and bad) sign that the wine has “turned” and has gone bad.

Woodsy - Aroma akin to earthy, specifically suggesting a forest or wet leaves; a positive aroma when found in red wines, notably Burgundy and Pinot Noir.

Yeasty – Yeasts (natural or lab-made) induce fermentation when they come into contact with sugary grapes. Wines can smell/taste yeasty when the yeast cells are given extra time in the wine, as in barrel-fermented Chardonnay and Champagne.