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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

I may discuss Zinfandels quite a bit in my articles, but I felt compelled to give this overshadowed wine the spotlight. Zinfandel lovers usually have to struggle a bit to find these wonderful wines; they always seem to hide in small quantities both on store shelves and restaurant menus.  But any Zinfandel lover will tell you that between the bold flavor and great value, it’s worth moving past more common varietals in order to discover the next rich, juicy bottle.  And please, try not to upset any Zinfandel lover by questioning how they can possibly enjoy White Zinfandel, which is COMPLETLEY different!

Although it is related to the Italian Primitivo grape, Zinfandel is a quintessential California varietal. It is the most widely planted red grape in the state, and more of it is planted in California than anywhere else in the world. Much of it is used to make White Zinfandel, a slightly sweet blush wine. It is also sometimes used as a blending grape in other red wines. But it is the ultra-ripe, intensely flavored red Zinfandel wines that have created the craze. They have a lush richness that is just plain hard to resist.

One of the reasons Zinfandel is so much fun is that it’s not a wine that wants to be overanalyzed. No need to stare off into the distance as you try to discern the nuances of a vintage or the oak regimen of the winemaker. Zinfandel can be bright and medium-bodied or jammy and decadent. Either way, Zins’ raspberry, strawberry, blueberry, cherry, chocolate and spicy black pepper flavors are positively delicious.

Zins’ richness is something to keep in mind when pairing it with foods – it will simply overwhelm anything delicate or subtle. Zinfandel is just about the best burger wine in the world. It goes well with any rich and meaty dish. If you have a favorite pot roast recipe or are wondering what to pair with a crockpot stew, look no further than a Zinfandel. The same goes for grilled foods. That smoky, charred flavor just sings when contrasted with the jammy richness of a Zin. Zinfandel’s richness and body can also tame the flame in spicy, peppery, chile-spiked food. From Tex-Mex to Cajun potato wedges and spicy sausages, Zinfandel is a great pairing for your flavorful favorites.

If you’re now intrigued, and want to go pick up some bottles of Zinfandel for yourself, may I suggest looking at California’s Dry Creek Valley (a sub-region of Sonoma) and the Sierra Foothills (part of Amador County).  These two regions offer outstanding Zinfandels, and will certainly convince you of the quality of this style of wine.

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

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

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

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

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

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

Whether you throw parties regularly, or occasionally have friends over, wine will always add something special to the evening.  In addition to the bottles, there is certain wine “paraphernalia” that a household will benefit from having.  And, because so many homes don’t have these little necessities, they make great gifts. So, if you are looking for more gift ideas for your favorite wine lover, here are some suggestions:

Wine drinkers can never have too much stemware. For red and white wine drinkers, consider a set of four Bordeaux or Burgundy crystal glasses (I’d recommend Riedel). Champagne drinkers would enjoy flutes, either new or a lucky discovery at a local antique store or arts festival. Petite dessert-wine glasses, with bowls about the size of an egg, also make lovely gifts – especially when presented with a half-bottle of late harvest Riesling or Sauterne.

Aside from stemware, you can purchase a stainless steel Champagne bucket to serve as a table-side chiller, or to chill wine out on a patio. You could even have it engraved to commemorate a special occasion, like a wedding, anniversary, promotion or retirement.

Decorative bottle stoppers are also useful gifts that are always welcome. These range from the whimsical (animals, seashells, travel motifs) to the serious (silver-plated and monogrammed).  If you think these may be too inexpensive, think again. Some hand-blown glass stoppers cost upwards of $50.  Of course, you could always purchase a few cheaper ones – you never know how many bottles are going to get opened up.

An insulated wine carrier is a practical gift that can be used for picnics and to carry chilled wine to dinner parties. Carriers range in style from sporty, soft-sided pouches to old-fashioned wicker cases to futuristic aluminum totes. There are even fine leather cases and hard-sided cases designed to work on a motorcycle.  These are perfect for the friend who always brings wine in a brown bag.

If you’ve ever set your wine glass down at a party and couldn’t find it again, then you’ll understand the appeal of wine charms. These tiny charms (think of a charm bracelet) are designed to be slipped onto the stem of a wine glass and come in many themes. They’re usually sold in sets of six or eight and make a great hostess gift.

Maybe I should add that every household should have a wine opener, be it a Rabbit-style corkscrew, a waiter’s corkscrew, or something else in between.  Because without an opener, any other wine tool is useless!

My sister graduated from high school today, and in preparation for the graduation party, wine for toasting was bought in GREAT quantities. The decision was made to purchase a variety of sparkling wines, including some good Champagne. It is important to note that all sparkling wines are not necessarily Champagne. As a rule, only bottles from the Champagne region of France may be labeled Champagne. However, you can find outstanding sparklers from wineries around the globe. These wines must be labeled as something other than Champagne, such as sparkling wine, cava or cremant – but they are just as perfect for toasting a special occasion such as a graduation.

While some sparklers do a great job of standing in for Champagne’s elegant bottles, other bubblies are unique. Many of these great “alternative” sparkling wines come at much lower price tags than pedigreed Champagnes.

Even in France, luscious sparkling wines aren’t only the domain of Champagne ; in fact, sparkling wines are made all over the country. Some fine examples are the sparkling wines from the Loire Valley; some are labeled Cremant de Loire, while other sparklers may be labeled by sub-regions, such as Vouvray or Saumur. Most will be made with the lush, fruity, brightly acidic Chenin Blanc grape.

Spain’s sparkling wines are produced predominantly in the Catalonia region of Spain and are most often labeled cava, which is the Catalan word for an underground cellar. Cava is primarily made from grapes typical of the region. Aside from being loved for their wallet-friendly price (you can easily find bottles for under and around $10), cavas are known for being nicely crisp and fruity, but not quite as acidic as a French Champagne.

Italy definitely has its illustrious high-end sparkling wines at high prices; however, when you’re looking for an easy-sipping crowd-pleaser, try Prosecco. It’s fruitier than Champagne and not quite as fizzy. Lighter in body, it’s also a good choice for holiday brunches.

For California sparkling wines, look for the word “Carneros” on your label, which is a growing region that straddles both Napa and Sonoma counties. It is one of the country’s best places to grow those quintessential Champagne, Pinot Noir and Chardonnay grapes. The words “methode traditionelle” on the label means the wines were made in the same labor-intensive manner used to make French Champagne.

If you’re ready for something off the beaten path, look for sparkling Shiraz from Australia. It’s definitely a sparkling wine of a different color, but it’s a good choice when you want the festivities of bubbles, but crave the heft of something red.

Many of these bottles will be present at the graduation party, and I look forward to sharing them with friends and family. If she’s lucky, I may even allow my sister a glass (don’t tell the Voorhees police department).

Today’s inexpensive wines are better than ever. So what’s with that guy who always orders the priciest bottle? Is he just showing off, or are there legitimate reasons some wines are more expensive than others?

Over the past few decades, winemakers all over the world have utilized high-tech equipment, and have employed sophisticated techniques to help ensure that consumers aren’t buying bum bottles. Armed with experience and the latest technology , they can inexpensively produce oceans of enjoyable wines. It all adds up to store shelves being jam-packed with consistently good wines at bargain prices.  But what really differentiates the bargain wines from the “top-shelf” bottles?

Aside from simply being fun to drink, a good wine meets recognizable standards. First off, it should be “varietally correct,” tasting like the grape or grapes from which it is made. A good wine also won’t have any unpleasant flavors or aromas. An alcoholic burn is a bad aroma, while a barnyard or asphalt aroma can be enjoyable to some (and so not a flaw). Finally, it should be balanced, without any one trait dominating the others, such as excessive tartness or sweetness.

Defining greatness in wine is much more difficult. That’s because ultimately, the only person who can judge whether a wine is truly great, and perhaps worthy of a higher price, is you. Even so, aficionados would agree that a great wine offers the best flavor characteristics of its grape varieties, and is reminiscent of the soil and climate of the place in which the grapes were grown. Its flavors and aromas may be so clear and enticing that resistance to its allure is futile. You have no choice but to give a great wine your full attention. Its flavor may go on for such a long time that it seems as though it might never end. And you hope it never will.

Unfortunately, magnificent wine doesn’t often come cheap. One of the biggest factors is basic supply and demand. There’s an extremely limited supply of the world’s most prestigious wines, and surprising numbers of people pay exorbitant amounts to get their hands on them.  Winemakers have identified a number of things they can do to radically upgrade quality – but, sadly, at a price. These may include:

·         Growing grapes only on the best sites – the scarcest, most expensive land

·         Severely limiting grape yield – fewer grapes per vine concentrates flavor but provides much less wine to sell

·         Harvesting by hand instead of by machine

·         Hand-sorting each bunch of grapes, using only the best for top wines

·         Buying many brand-new small oak barrels every year, which can cost up to $1,000 each

·         Properly aging the wines

·         Producing and blending with very small batches of wine

Remember, with the quality of all wines at historic highs, wine lovers may justifiably choose to never spend more than $10-$15 and still enjoy good bottles. Wine’s beauty, at any price, is in the glass of the beholder.

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.