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.

Ideal for the wine novice and the ardent apprentice alike, the modern stemless wine glass puts wine right in the palm of your hand. And, conveniently, it fits in your dishwasher, so you can say goodbye to hand-washing. The newest revolution in glassware is casual yet sophisticated. Styles range from no-frills glass tumblers to hand-blown Austrian crystal in shapes designed to enhance specific types of wine. Are you ready to nix the stem? Here are some considerations to help you decide:

Some of the pros of stemless glasses are that they are dishwasher safe for easy cleaning, easier to store than wine glasses with stems, and are trendy and unpretentious. In addition, these glasses are excellent for serving other beverages – scotch and soda and vodka tonics are particularly good.  The white wine glass feels very sturdy in your hand, just like any normal glass.

In my personal opinion, the cons of stemless glasses outweigh the pros. Whether or not you believe that stemless glasses look less elegant, you should know that the lack of a stem cuts down on the functionality of the glass. You cannot always get the properly shaped glass with every stemless brand, so you’ll end up missing flavors and aromas of wine.  Additionally, the fact that there is no stem means swirling the wine is much more of a challenge, not to mention the fact that holding the bowl with your hand heats up the wine.  And, if you have smaller hands, the larger glasses for reds are awkward to hold.

While Father’s Day parties often conjure up images of barbecue, sides, and beer, why shouldn’t wine be a part of the party too? After all, wine has now surpassed beer as America’s alcoholic beverage of choice. In addition to some ice cold beer, make sure some of dad’s favorite bottles are on the menu at your own quintessential Father’s Day party. Depending on your Father’s Day celebration style, some wines may be better than others. Here are a few suggestions:

Zinfandel for grillmasters. Whether you bring a simple little hibachi or or if you have a fancy grill with all the bells and whistles, chances are you’ll have some beef, chicken and/or pork sizzling over the coals. Red Zinfandel’s pleasant richness and heft will go particularly well with such meaty, robust foods. Dark, thick and rich with berries and spice, fuller-bodied versions of this wine particularly sing with anything slathered in barbecue sauce.  I don’t know if I’d go with any white wine (except perhaps a Chardonnay), because they won’t be able to stand up to most sauces.

Shiraz for chips, dips, sandwiches and more. Like Zinfandel, Shiraz (also known as Syrah), will go great with anything hot off the grill; however, it’s also a smart choice to go along with meat prepared in the oven, such as roasts or meatloaf.  That’s because Shiraz is one of the food-friendliest reds around.  Its tantalizing berry-fruit flavors and peppery-spice notes mesh well with all kinds of party foods, from chili and pizza to hoagies and potato chips.

A little bit of bubbly never hurt anyone. It’s true-there’s plenty of gourmet action going on at many Father’s Day tables. If world-class cheeses and high-end cuts of meat are more your speed, a sparkling wine might just be in order. This isn’t the time to pull out the Champagne (you should have spent your money on a Father’s Day gift and card!). Instead, reach for Cava, a sparkling wine from Spain, or Prosecco, an Italian bubbly. Both are much less expensive than their French cousins. Most sparkling wines buddy up beautifully with a variety of foods, and Cava and Prosecco are no exceptions. Reach for Cava if you like a more traditional, brut-style sparkling wine-it’s toastier and drier than Prosecco, which can often be lighter and fruitier.

Dessert for dad.  Whether dad prefers cheesecake and creme brulee, or chocolate chip and Oreo cookies, dessert wines will certainly end the night on a great note. Port such as a Late Bottle Vintage and Perdro Ximenez Sherry will go great with anything chocolate.  But if dad likes creamier desserts, a chilled bottle of Late Harvest Semillon, Sauterne, or Ice Wine will go great with ice cream, cake, and my favorite – a fresh cannoli.

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.

No matter the presentation, a raw bar will offer a section of Tabasco Sauce, horseradish, Worcestershire sauce, fresh lemon, and… aromatic white wines to accompany the shrimp, oysters, clams, and claws. Along the Atlantic coast of France, fresh raw oysters are traditionally served with the crisp local Muscadet – a pairing that has become a classic with food and wine aficionados everywhere. Here in South Beach, we head to Monty’s Raw Bar. And while having lunch there today, I decided to discuss some good pairing suggestions. Whether at a great raw bar like Monty’s or having fresh seafood at home, these wines are sure to please.

Most French Muscadet comes from the Loire Valley, with its vineyards just a few miles from the north Atlantic coast. When it’s good, Muscadet has a signature freshness that is invigorating and slightly citrusy, laced with mineral notes. The best variety comes from the Muscadet de Sevre et Maine appellation (wine region) of the Loire, and it is priced in the very affordable $10-$15 range.

In addition to Muscadet, raw shellfish is wonderful with an assortment of bracing and tangy white wines – Chablis (un-oaked Chardonnay from Burgundy), Champagne, Portuguese Vinho Verde, Loire Valley Chenin Blanc, Fino or Manzanilla Sherry, and Sauvignon Blanc are all good candidates. The idea is to play up, rather than cover up, the briny, complex flavors of the shellfish. The ideal shellfish wine flavor is equivalent to a squirt of fresh lemon: bright, fruity, and tangy. Stay away from wines that could be described as creamy, oaky or vanilla-tasting.

New Zealand Sauvignon Blanc is a particularly happy pairing for oysters, with its signature racy citrus and tropical fruit flavors and snappy finish. France’s most famous Sauvignon Blanc is Sancerre, and it is also a delicious oyster match, offering a distinctive mineral character not altogether unlike the Muscadet. California Sauvignon Blancs are often light in flavor, and not as well-suited for oysters, but there are some citrusy versions that work just fine.

Champagne is a natural partner for oysters, especially when a celebration is in order. Again, look for a crisp, lemony style of Champagne and stay away from the heavier, yeasty and vintage versions. Generally speaking, a blanc de blanc (Champagne that is 100 percent Chardonnay) is the way to go here, with its lighter, more delicate flavors.

Stay Away from typical California style Chardonnay. But if you enjoy the weight of Chardonnay, go for a bottle of Chablis. It is the steely, mineral-laced Chardonnay from France’s famed Burgundy region, and it is an elegant match for shellfish. But other than Chablis and the blanc de blanc Champagnes, Chardonnay is generally not considered a good fresh shellfish wine. Its ripeness, full-bodied weight, and customary oak aging make it too big and dominant for the delicate raw shellfish flavors. However, there are a few so-called un-oaked Chardonnays coming out of Australia these days that do fit the bill nicely. It is important to note that if the shellfish is being prepared in a sauce, especially a cream sauce, an oaky Chardonnay would be perfect.

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).

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.

Philadelphia has many different restaurants serving a wide variety of foods. Several of these restaurants are characterized as BYOs (bring your own), meaning they haven’t paid for a liquor license and allow customers to bring whatever alcohol they’d like to have with dinner. I don’t have to tell you how quickly the cost of alcohol can turn a bill into a nightmare – the same bottle sold for $20 in a store can cost $100 in a restaurant. Now, in an effort to compete in this sluggish economy, restaurants with wine lists have begun quietly allowing patrons to bring their own bottles of wine, in order to entice customers to go out to dinner. All it takes is a quick email or phone call to a manager, and you could save some serious money while eating out. I have found this practice is happening more and more in places that don’t have existing BYOs to compete with, like in South Florida.

While on a recent family trip, a dinner reservation was made at The Bay House in Naples, FL. Although they have an extensive wine list, GM Patrick Hurd was kind enough to allow me to bring in my own wine, for a very reasonable corkage fee. I sent him an email in advance and he quickly responded that they would be happy to accommodate my request. As my father would say, “a question costs nothing,” and in this case, it saved us no less than $170. Certainly the meal was a little better knowing we were spending less on the wine and had brought just what we wanted. To go along with the restaurant’s 3-course tasting menu, we enjoyed the Villa Maria 2008 Sauvignon Blanc (click here for the review) and the Chateau Montelena 2005 Cabernet Sauvignon. I’ve had Chateau Montelena’s Reserve Cabernet Sauvignon a few times and enjoyed it, but had not had their Napa Valley bottle for some time. Here’s what I thought:

Chateau Monetelena 2008 Napa Valley Cabernet Sauvignon
The bouquet was very complex and had a lot to offer, including strong blackberry and currant, spice and a touch of wood. I was pleased that there was no heat from the alcohol, as the bottle is balanced, and only has 13.7% alcohol. Just as the bouquet was complex, the palate was incredibly concentrated. A “fruit bomb,” there is lots of dark fruit and more spice leading to a very smooth finish. The nice thing about the bottle is that it isn’t quite full-bodied, and so can be enjoyed with dinner that doesn’t consist of red meat. I was happy to enjoy the Sauvignon Blanc with my fish dish, while enjoying the Cabernet Sauvignon alone.

Dinner ran a little long until all the wine was gone, but The Bay House staff didn’t rush us at all. On the way out, they invited me in to tour their cellar. The walls were filled with wonderful bottles, many of which are in my own cellar. They would be able to accommodate just about any request. My only suggestion would be for them to add New Zealand Sauvignon Blanc in addition to their California bottles. Fortunately, we were allowed to bring our own.

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.