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.

The purchasing power a large grocery store chain has is immense. And the same ability these stores have to buy large amounts of pampers exists for wine as well. Take for example the Publix we have on South Beach. They are cheaper than pretty much any retailer on the beach because of their buying power. If you know you want a bottle of Menage a Trois, go to Publix and get it at $10.99 instead of $12.99 at your liquor store. Of course, you couldn’t find out what their prices were unless you went into a Publix – they are one of the many stores who don’t list their wines online. What, if any, are the costs of purchasing wine from a grocery store instead of a liquor store? Well, for one thing, the same person stocking the wine shelves at a grocery store is the same person bagging your groceries at checkout. They have no knowledge of wine, and so won’t be able to suggest an alternative if the wine you’re looking for is out. Because these same bag boys are the ones stocking the shelves, you can only imagine how many bottles are misplaced and mispriced. And what about the checkout lines? Are you patient enough to stand in line behind the family doing their shopping for the week? These obstacles are enough to encourage many to buy their wines from a nice, organized liquor store.

Personally, I feel the Internet solves the question of where to buy wine. If your grocery store put their wines online, making it possible to compare their prices, they might appear organized enough to buy from them. Of course if they did this, they would have to spend the money to create a user friendly site that was up to date on their wine selections. And you can bet that they would pass this cost onto the consumer. But if bottles are an average of $3 less in the grocery store, and they raised the prices by a mere $1.50 per bottle, they’d still be cheaper. This isn’t good news for local wine stores, but people still have to buy spirits, and Publix isn’t able to sell them…yet. At their local liquor store, once customers have their vodka, scotch, and tequila in hand, they’ll be sure to see what wines are available too.

Of course, a great way to try new wines, and not waste ANY time in ANY store would be to join a wine club – perhaps The South Beach Wine Club.

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.

After finishing dinner a few nights ago, I asked my guests if they would care for small pour of Sherry. Most of them had never tried it, and the few that had were under the misconception that all Sherry was Harvey’s Bristol Cream. After everyone tried some of my Hidalgo Pedro Ximenez Triana, my guests wanted to know more specifics about Sherry, such as the types, how it’s made, and especially about the alcohol level.

The name “Sherry” originates from the Spanish town of Jerez de la Frontera, which is located in the southwestern corner of the country. The three varietals permitted to be in these wines are Palomino, Pedro Ximenez, and Moscatel Fino. In order to be called a Sherry, the wine must be made in the town of Jerez, and if made in another location, the bottle is required to list the country or region (e.g. Californian Sherry). To the delight of many dessert wine drinkers, Sherry is a fortified wine. Similar to Port, it can range from 15.5% to over 20% alcohol per volume.

Sherry can range from dry to sweet, and the following is a list of the different styles.

Manzanilla – This Sherry is very pale and dry, with a salty tang, and should be enjoyed young.  Due to its lower alcohol lever, the bottle will begin changing once opened, and should be treated as any other still white wine.

Fino – Slightly less dry than Manzanilla, Fino is dry and delicate – especially bottles that have matured for many years. The wine must be between 15.5-17% alcohol, and should also be drank young.

Amontillado – Medium dry in style, this Sherry has an amber color and hazelnut characteristic due to the 7-8 years they spend in casks. There is commercial Amontillado Sherry that has color and sugar added to it, but traditional Amontillado is Fino Sherry that has spent more time maturing and is of higher quality. All Amontillado Sherry must be between 16-18% alcohol, and tastes of wood and smoky raisins.

Palo Cortado – Quite rare, this Sherry is a cross between the dry style of a Fino and the nutty richness of Amantillado. Palo Cortado Sherry has unique flavors of chocolate and coffee, and can be more expensive than most.

Olorosos – Fortified to 18-20% alcohol, Olorosos Sherry starts off dry, but are sweetened before bottling. They are rich and complex, with flavors of bitter chocolate and baked chestnuts

Cream – Most Cream Sherry is made from Olorosos Sherry that has had color and sugar added to it. The smoky dry fruit flavors of raisins, dates and figs are luscious and smooth, with the best Cream Sherry uses Pedro Ximenez grapes for sweetening. Commercial Cream Sherry is dos Rayas wine that has been colored and sweetened. Brown Sherry is simply a Cream Sherry with added coloring and sweetening, and is not an official style of Sherry.

East India – Originally, this was Sherry that traveled on ships during long sea voyages to the East Indies. Crossing and re-crossing the equator caused the Sherry to warm up and cool down gradually, adding richness and smoothness.  It is now a brand name of Sherry, known for flavors of candied nuts and raisins, and is owned by the producer Lustau.

Pedro Ximenez – This Sherry is made entirely from Pedro Ximenez grapes that have been matured for many years.  It is dark brown, and has a highly concentrated rich nutty flavor of dried figs, apricots, and raisins.

Sherry can also be categorized by the age of the wine. VOS (very old Sherry) on the label indicates that the wines used in the production of that Sherry have an average age in excess of 20 years. VORS (very old and rare Sherry) on the label means the wines used have an average age in excess of 30 years.

The final part of the 3 part series on the Guide to Red Wine Varietals discusses wines which may be slightly foreign to the wine drinker who buys primarily US wines.  Other than Pinot Noir, many of these wines can be found at great values both in wine shops and restaurants.

 Pinotage – Developed in South Africa where it has the most popularity, it can vary in style from producer to producer.  Typically, Pinotage has a black fruit and herby character, as well as a burnt rubber characteristic that isn’t for every palate.

 Pinot Noir – Grown worldwide, it is the classic single red varietal of the Cote d’Or wines from Burgundy, France, and is one of the three grapes permitted in the production of Champagne (Chardonnay and Meunier are the others).  The wines are light in color and in tannins, and have flavors of raspberries, strawberries, red/black cherries, and can eventually develop a barnyard character over time.

Sangiovese – The most planted varietal in Italy, Sangiovese can also be found growing in California.  The main varietal in Chianti blends, it has a dry tart cherry character, with hints of herb.  Under the name Brunello, it produces such wines as Brunello di Montalcino and Torgiano.

Syrah/Shiraz – The same grape whose name changes depending on the region and style in which it is grown, it is the main varietal in the northern Cotes du Rhone region of France, producing Cote Rotie, Hermitage, St. Joseph, and Cornas.  Although is it is also planted in South Africa and California, it is the most widely planted grape in Australia.  The wines are powerful and full bodied, with concentrated flavors of black pepper, raspberry, blackberry, mulberry, licorice, chocolate and leather.  Old World Syrah from France can also have wet leather and game characteristics.  New World Shiraz shows more ripe grapey fruit with some minty characteristics.

Tempranillo – The principal grape varietal used for Rioja and Navarra wines, it is grown in many other areas of Spain as well.  Tempranillo is also an important varietal in Argentina, and is one of the top varietals used in the production of Port wine under the name Tinta Roriz.  These wines are full bodied, with cherry, strawberry, and raspberry flavors.

Touriga Nacional – The most important and best varietal in the Port wine blends, it also produces powerful red table wines.  These wines have a deep, almost black color, and are full of black fruit flavors, high tannins, and bright acidity.

Zinfandel – Although Zinfandels are synonymous with California, it originated from the Primotivo grape in Italy.  It is the most planted grape in California next to Cabernet Sauvignon, and offers deep colored wines with jammy red and black plummy fruit characters.  Although full bodied in flavor and high in alcohol, these wines have medium tannins and an oaky smoothness.  Zinfandel is also known to produce sweet rose wines known as a blush or White Zinfandel.

A continuation of red varietal descriptions, the following grapes usually stand alone as single varietal wines. However, they also produce some very good blends such as Meunier which is blended to produce Champagne, and Nebbiolo which is used in the production of some of the best Italian red wines.

Malbec – Aside from being one of the lesser known Bordeaux varietals, this grape is also grown extensively in the Loire region of France. Malbec has also become a major varietal in South America, particularly in Argentina. It has a dark, inky color, with black fruit and robust tannins.

Merlot – The most widely planted black grape in Bordeaux, Merlot is the dominant varietal in regions on the left bank of Bordeaux such as St. Emilion and Pomerol. It is also a major varietal on the right back of Bordeaux as well, but takes a back seat to Cabernet Sauvignon. In Bordeaux, Merlot offers flavors and aromas of Strawberry, red berry, plum, cedar, and tobacco. Merlot has become increasingly popular in Chile, Australia, New Zealand, Italy, South Africa, and especially the US, where it offers slightly different characteristics including black cherry and chocolate.

Meunier – One of the three varietals permitted in the production of Champagne (Chardonnay and Pinot Noir are the other two), it is mostly used as a blending grape to add berry aromas and flavors.

Montepulciano – Grown in many Italian regions, it is the major varietal in Abruzzi where it produces very deep colored wines. Montepulciano can be either low or high in tannins depending upon the producer, and offer flavors of fleshy black fruit, and peppery spice.

Mourvedre – Grown all over the south of France, this is a major grape in the famed Chateauneuf du Pape region. Very deep in color, this wine is big and rich in dark fruit and spice, and is generally used for blending in order to provide structure. In California and Australia the grape is known at Mataro.

Nebbiolo – The most important red varietal in the Piedmonte region of Italy where it is known as Spanna, it produces Barolo, Barbaresco, and Gattinara wines. Known for producing wine high in acid and alcohol, characteristics of Nebbiolo include rose petal water, bright red cherry, dried prune, chocolate, truffle, and hot tar.

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

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

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

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

Just as I did for the main white varietals, I wanted to compose a list of the main red grapes as well. While reading articles provided by The South Beach Wine Club, or wondering about your local wine store, this Guide to Varietals can serve as a quick reference if a question arises. As with the whites, this introduction to red wine varietals will be broken down into separate parts, and will be categorized under “Wine Varietal Descriptions.” As with every post, we encourage visitors and wine club members alike to add anything such as additional flavors/aromas, geographical information, food pairing suggestions, and even individual experiences with these wines.

Barbera – Growing particularly well in the Piedmont region in northern Italy, it makes a medium bodied wine, high in acidity, with dark fruit flavors and medium tannins. Barbera is also grown in the US  where it is often used in blends.

Cabernet Franc – Having slightly less firmness than Cabernet Sauvignon, this red grape offers black currant, blackberry, and black plum fruit flavor, along with green pepper and earthy characteristics. When blended with other Bordeaux varietals, it is used in the production of red Bordeaux wines (Clarets). In the Loire region of France, it produces Chinon, Bourgueil, and Saumur Champigny, as well as rose wines (from the region of Anjou).

Cabernet Sauvignon – The classic grape from the left bank of Bordeaux, it is the main varietal from famed French regions such as Medoc, Pauillac, St. Julien, and Margaux.  It is also a major varietal throughout the New World wine growing regions such as the US, Australia, and Chile.  Cabernet Sauvignon has aromas and flavors of black currant, cassis, blackberries, cedar, wood shavings, and bell pepper, as well as mint (when grown in Australia) and eucalyptus (when grown in California).

Carmenere – One of the original Bordeaux varietals, it is now a major varietal in Chile where it produces deep-colored, high tannin wines. A medium acidic wine, Carmenere offers juicy black fruit, along with subtle herby flavors.

Dolcetto – Grown in northern Italy, these wines dry, low acid, and medium bodied. Low in tannins, Dolcetto has bitter almond and cherry flavor, and is best drunk young.

Gamay – The single varietal for Beaujolais, Gamay is light colored, light bodied and a very soft wine. Sometimes served slightly chilled, there are aromas and flavors of strawberries and cherries. When served very young such as Beaujolais Nuvo, Gamay can be somewhat sweeter in flavor similar to bubblegum.

Grenache – The second most widely planted grape varietal, it is a major varietal of France and Spain, where it is known as Garnacha. In France, it is the most important grape in the blends from Chateauneuf du Pape and Gigondas, both regions of the Cotes du Rhone. The wines have black fruit, violet perfume and peppery characteristics, along with a slightly sweet alcohol flavor.  Grenache is also grown in California and Australia, but not in large quantities.

For the fourth and final part of the Guide to White Wine Varietals, we finish with grapes that make some of the best Old World white wines.  It is amazing that despite how light in nature the following varietals are individually, they can produce incredibly complex wines when blended.

Semillon – Fat and waxy in character, it offers aromas and flavors of melon, citrus, and fig.  In Sauternes and Barsac, it is blended with Sauvignon Blanc and Muscadelle grapes, producing some of the greatest sweet white wine in the world. It can also be blended with just Sauvignon Blanc to produce a dry wine, as wineries do in Graves, a region in Bordeaux. In Australia and New Zealand, Semillon is blended with Chardonnay to produce late harvest sweet wines. In the US, Chile, and South Africa, it is blended with Chardonnay and Sauvignon Blanc to produce late harvest wines that have similar characteristics to Sauternes, but with less body.

Sylvana/Silvaner – This grape offers apple, pear and peach similar to Rieslings, but with slightly less elegance, and a softer finish. It is grown mostly in Alsace and Austria, but is notably at its best in the German region of Franconia. It can be grown in Switzerland to produce a similar wine, but is named Johannisberger.

Trebbiano – A major grape grown in Italy, it produces a fresh light dry white wine. Blended with other varietals, Trebbiano can be used in the production of Soave, Frascoti, and Orvieto. A small percentage of it is permitted in Chianti. In France, it is grown under the name Ugni Blanc, and is used in the production Armagnac and Cognac, where it is known as St. Emilion.

Viognier – Deep yellow in color, Viognier wines are highly aromatic with strong peach and apricot aromas and flavors. It is responsible for wines in Condrieu and Chateau Grillet (Rhone regions), and is also grown in the Languedoc and Roussillon regions of France, the US, and Australia. In addition to producing white wines, Viognier is blended with red wine in Cote Rotie (another Rhone region), and with Shiraz in Australia.

The night started well – endless glasses of Bouvet Brut sparkling wine for from Loire; lush gardens of plants, flowers, and trees lining elegant white tables and chairs; a ballroom full of wine bottles begging to be poured. There were reds and whites from Spain and France, donated by Eric Solomon of European Cellars; but the reds, all the reds, were more or less the same varietals. It was the cool white wine that saved this hot Miami evening.

The Fairchild Palms donates all fundraising proceeds to The Fairchild Challenge, a South Florida-based environmental education and conservation program credited for leading a green revolution in schools nationwide. Who doesn’t want to drink for a good cause? But a person can only go back and forth between Grenache from France and Garnacha from Spain for so long. Sure, there were bottles of 2004 Celler de Cantonella Cervoles Tinto Costers del Segre (it has 25% Cabernet Sauvignon and 10% Merlot), but after an hour, I was begging for a grapey Pinot Noir or an oaky Cabernet Sauvignon. Almost all of the red wines were easy drinking and fruit forward, but they became monotonous.

Thankfully, the whites were fantastic, and this worked out well considering the hors d’oeuvres were mainly fish and shellfish. Specifically, the 2007 Con Class Verdejo and 2007 Burgans Albarino went perfectly with the tuna tartare, cajun shrimp, and fried oysters. The bright grapefruit and marmalade characteristics refreshed my palate after every bite of salty, spicy seafood. The pinnacle of the night came in the form of a French dessert wine, the 2003 Chateau Tirecul La Graviere “Les Pins,” made from a blend of Semillon, Muscat, and Sauvignon Blanc. A wonderful medley of honey and apricot, and lighter than a Sauterne, the bottle paired perfectlywith the desserts.

Next year, I hope for a little more variety. Give us some basic red varietals first so that we are more confident in drinking Grenache, Syrah, and Mourvedre all night. Just think, the more people that get liquored up, the more charitable they will feel when bidding on the silent auction.