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.

I was so torn this week; I had four days worth of fresh, beautiful snapper fillets, and I had to decide what wine to pair it with. I had never had fish so fresh, but I guess I haven’t had fish caught with my own hands either. While visiting West Palm Beach, I went out fishing with Seahorse Fishing Adventures, and caught several huge yellow and red snapper. And then I had to decide how to prepare the fish, and what wine to have with it.

Sunday night
Having caught the fresh earlier in the day, and getting back to Miami Beach later on in the evening, I didn’t want dinner to take that long. So I took 2 fillets, poured some extra virgin olive oil on them, and sprinkled on a hefty amount of Tony Chacheres Famous Creole Seasoning (if you don’t know this little green can, you don’t know what you’re missing). I then threw the fillets on the grill. Due to the spicy nature of the seasoning, I decided to pair a 2007 Covey Run Columbia Valley Riesling. This bottle is usually nice and light, with good acidity and just the right amount of sweetness. There are distinct peach and white flower flavors and aromas. However, there was some unpleasant bitterness in the finish, which I don’t remember from previous bottles. Nevertheless, the wine went very nicely with the fish, refreshing my palate after every bite.

Monday night
After reading a few recipes, I decided to try my hand at making fish ceviche. This is done by chopping the fish fillets up into small pieces, and putting them into lime and lemon juice, to allow the citric acid to cook the fish. I added garlic, some white wine, and a bit of chopped onion, and let the fish “cook” over night in the fridge. Usually I enjoy ceviche as an appetizer, so I decided to add the fish to jambalaya style rice (I’m a fan of Zatarain’s). The bright, zesty citrus of the fish went well with the Cajun spice, but I had to decide between a red wine, which I would prefer with jambalaya, and a white wine which I would have with ceviche. I ended up choosing a white, thinking that between the zesty fish, and spicy rice, I needed the wine to quench my palate, not add to the flavors. I settled on a bottle of 2008 Los Riscos Curico Valley (Chile) Sauvignon Blanc. The acidity cut right through the strong flavors of the jambalaya, and citrus and herbal notes made the ceviche stand out just a little more than the other flavors. Although I’m not usually a fan of South American Sauvignon Blanc, this turned out to be a great pairing.

Tuesday night
I marinated two fillets in an Italian herb and garlic marinade for 24 hours, and decided to broil them for about 20 minutes, flipping them halfway through. To go along with the fish I was stuck deciding between a Chardonnay and a Sauvignon Blanc. I was between the 2006 Murphy Goode Estate Sonoma County Chardonnay and the 2008 Brancott Vineyards Marlborough New Zealand Sauvignon Blanc. The marinade seemed to have A LOT of lemon and garlic, and so I chose to go with the Sauv Blanc, thinking the bright citrus would pair better than oak. The Brancott was certainly bright on the nose, with plenty of lemon/lime and grapefruit in on both the nose and palate, along with hints of passion fruit. The finish was clean and smooth, and the pairing just proves how great a pair New Zealand Sauvignon Blanc and white, flaky fish are.

Wednesday night
Laurie took the reins for dinner on Wednesday, adding Italian-style breadcrumbs, fresh lemon, fresh garlic, parsley and a little dash of love before baking the fish. Knowing that Laurie was a little disappointed in Mondays Covey Run Riesling, and wanting to get her back on the Riesling bandwagon, I chilled a bottle of 2006 Blackstone Winery Monterey County Riesling. There were light aromas and flavors of honeysuckle, peach, and pear, along with a hint of apricot. The soft, sweet fruit paired nicely with the herb and garlic flavor of the fish, and didn’t overpower the palate. It’s important to remember that while wine is there to help bring out the flavor in foods, it can also help keep your palate from being overwhelmed with those same flavors. The Blackstone Riesling certainly accomplished this task.

And now, we have no more fish.

In Italy, well over 1,000 types of grapes get made into wine. Perhaps none is so widespread as Sangiovese, with vineyards stretching in all directions from its traditional roost in Tuscany. Different clones of Sangiovese star in other Tuscan reds, but its most celebrated role is as the core of Chianti.

Sangiovese’s color can span a wide range of red – the lighter the tint, the lighter-bodied the wine. Not a blockbuster grape, Sangiovese offers herbal and cherry aromas and flavors, and as Chianti it usually displays a light, food-friendly texture. All versions of Sangiovese-based reds carry a signature streak of tartness.

Hands down, Chianti is the most popular wine made from Sangiovese. Yes, you’ll still see it in those cutesy straw-lined bottles (usually containing achingly dull wine), but you can also find plenty of great tasting, reasonably priced Chianti in conventional wine bottles, as well. For highest quality, look for Chianti labeled Classico or Rufina – two prominent sub regions.

Chianti Classico, from a sub-region of the overall Chianti region, is considered more serious than basic Chianti. Other important Tuscan Sangiovese-driven wines include Vino Nobile di Montepulciano, Carmignano, Brunello di Montalcino (revered as a collectible and priced accordingly), and Rosso di Montalcino (Brunello’s ready-to-drink brother). Beyond Tuscany, more bottlings are found with Sangiovese front and center on the label; these are usually affordable in priced and styled for everyday drinking.

The letters DOC and DOCG on bottles of Italian wine are similar to France’s appellation AOC system; they basically indicate regional type. The modern practice of blending Sangiovese with non-native grapes like Cabernet Sauvignon spawned a type of wine dubbed “Super Tuscans.” These blends can be light to medium-bodied or trophy wines; the price is usually a clue.

Chianti’s cherry fruit and tart acidity practically dance the Tarantella with classic Italian red sauces. The bright, but earthy, notes also sing right along with potent ingredients like capers, garlic, olives, and lemon. In short, Sangiovese is a no-brainer with traditional Italian food.

Cowboys and fine wine definitely go together. In Paso Robles, the Wild West of California wine, they especially do! Here you’ll find a spirited mix of ranches, outlaw lore and some killer wines for criminally good prices. And it goes without saying, Paso Robles reds pair excellently with summer barbecue feasts.

When referring to the region, remember that “Paso,” rhymes with “lasso.” How perfect for a region that’s held fast to its colorful western identity. In this area where ranches thrive aside vineyards, campfire talk could easily turn from talk of prize steers to praise for the region’s latest, greatest Petite Sirah. These days, Paso ranks as California’s fastest growing wine area, and one of its most diverse and innovative, as well. Over the past 10 years, the number of wineries stampeded from just 35 to almost 170. And Paso’s star-studded lineup of grape varietals numbers more than 40.

While most of California’s Central Coast sports a chilly climate, Paso takes the road less traveled with summer days that edge toward branding-iron heat. Yet, heat alone does not make fine wine. Paso keeps its cool with phenomenal 40 to 50 degree overnight temperature drops throughout the main growing season – the largest swing of any California wine region. This hot day/cool night two-step means that Paso’s grapes luxuriate on the vine for an exceptionally long time before picking. Grapes develop opulently distinctive flavors while maintaining plenty of crisp acidity.

Jesse James reportedly hid out in Paso Robles, relaxing his bones between robberies at the sulfur hot springs in town. Today, however, the good guys thrive: The Rhone Rangers. These dynamic winemakers seized the area’s potential for producing rich, satisfying wines from grapes traditionally grown in France’s Rhone region, notably Syrah, Viognier and Roussanne. In the past 10 years, the number of acres planted leapt from 100 to 2,200 as wine lovers everywhere began to discover the great wine coming out of Paso Robles.

Rhone varietals, however, are not the only cards on the table. Aficionados have adored the regions plush, satisfying Zinfandels for years. Cabernet Sauvignon claims top spot as the most widely planted in the region, helping to satisfy the world’s thirst for this ever-popular style. Keep your eye out for Petite Sirah as well – Paso winemakers pride themselves on their bright and lusciously fruity takes on this grape.

Best of all, while quality ranks consistently high, the area remains under the radar for many consumers. That means prices haven’t jumped into the ultra-premium territory claimed by regions such as Napa and Bordeaux. This calculates into Paso Robles equaling a great wine region to look in for every day wines.

Blended wines are hardly new. Bordeaux is traditionally anchored by Cabernet Sauvignon and Merlot. In Tuscany, Chianti is rarely 100 percent Sangiovese. France’s Chateuneuf du Pape can meld as many as 13 grapes. Consider the unassuming blend of Red Truck, a tangy, berry-rich California red that debuted with the 2002 vintage. Featuring six grapes of disparate origins (Syrah and Mourvedre from the Rhone, Cabernet Sauvignon and Cabernet Franc from Bordeaux, Pinot Noir from Burgundy, and the French hybrid Alicante Bouschet), Red Truck is a veritable kitchen-sink blend.

Similar examples of “splendid blendeds” have been cropping up with eyebrow-raising frequency over the past decade. They are emblematic of a growing trend toward creative, no-grapes-barred blending that is particularly evident in New World wine regions. Indeed, what sets these new-wave wines apart from traditional Old World blends is that the combination of grapes is not driven by agricultural practicality. Back in the day, if you will, the focus of European winemakers was rooted squarely in the vineyard, where producers first had to determine which varietals grew well in their particular soil and climate. Then, if several grapes could enhance one another when blended, so be it.

But in most New World regions, growing conditions are simply more hospitable, so more types of grapes grow well in the same general area. At the same time, modern technology has made the transportation of grapes and bulk wine much easier. Factor in the overload of Chardonnays, Cabernets, and Merlots fighting for shelf space and it’s no wonder that current-day vintners are trying new tricks with old grapes.

California isn’t the only hotbed of crossover blends. Australians stir up crisp whites from half Semillon, half Chardonnay and sturdy Shiraz-Cabs. Italian vintners have found new dancing partners for Sangiovese. But the trend of splendid blended wines is especially strong in California, where it can be seen as a natural step in the state’s rapid evolution. Beginning in the 1980s, California vintners began to imitate the European winemakers, even spawning the nicknames Meritage (for Bordeaux blends) and “Rhone rangers,” for wines using Rhone grape varietals. Imitation, however, has been shifting steadily to innovation, leading to the current upsurge in unorthodox blending.

The apparent laundry list of varietals on these new-wave blends can be misleading. Despite their diverse recipes, the taste profiles of many splendid blendeds priced under $15 are remarkably easygoing. By design, many are inherently fresh and fruity, with little of the earthiness commonly found in Old World wines, and with smooth textures that scream “Drink me now!” Higher-priced splendid blendeds (such as Opus One), however, will usually be rougher in texture, more obvious in structure (tannin and acidity) and more intense. Apply similar logic to creative white blends: lower-priced examples will be loaded with fruit, while pricier ones will deliver more body and complexity.

The bottom line is that for these blends you should expect the unexpected because the synergy of the varietals creates wines whose sum is greater than their parts.

Once known for world-class Merlot, Washington State’s wineries are taking on the world. This shouldn’t come as a surprise; after all, the state’s escalating wine industry is on about the same latitude as two of France’s most famed wine regions, Bordeaux and Burgundy.

The number of wineries in the state has increased by more than 400 percent in the past decade. Today, Washington boasts 460 wineries and 30,000-plus acres of vineyards, making it second in wine production in the U.S. only to California. Obviously something remarkable is going on here, and it’s happening fast.

After initially achieving prominence with wines made from Merlot, which many critics still consider to be the best in the country, award-winning wines have been made from the state’s Cabernet Sauvignon and Chardonnay. Old World-style blends of Merlot, Cabernet Sauvignon, and Cabernet Franc also became popular.

But now, Washington’s vintners are finding that less-common grape varieties are producing great wines due to the soil and climate of the state. Washington is blessed with lots of volcanic soil, which is resistant to the root pest called phylloxera that plagues vineyards in other regions. That makes it easy to try more demanding grape varieties. More important, a combination of generally warm days, cool nights, and adequate water lead to grapes with both good sugar content and acidity – essential for making well-balanced, quality wines.

Examples of the new varietals being planted include Sangiovese and Nebbiolo (the fathers of Chianti, and Barolo and Barbaresco, respectively, in Italy), Syrah (the signature red grape of the northern Rhone Valley in France) and Viognier (famous for the tropical fruit-flavored white wines of Condrieu in France).

Due to the near-ideal growing conditions of many areas in Washington, Riesling (the great grape of Germany) has found a second home here and is being used to make outstanding wines. Sauvignon Blanc and Semillon are making a good showing as well.

Yes, Washington State is playing in the “big-leagues” of wine making, and there is a lot of press to back up the assertion that WA wines are some of the best in the country. But despite the increase in notoriety, the price of Washington wine has not grown at the same rate as their quality.  The next time you are wandering about your local wine store, you may want to do a little comparison shopping, trying a Washington version of your favorite Italian red, or even a sweet Washington Riesling. These wines are kind of like potato chips…you can’t just have one.

For years, Malbec languished in the shadows, mostly as an uncelebrated blending grape. But as Argentinian winemakers began coaxing the grape into sensuous bottles, French winemakers rediscovered its charms too. These days, poor, misunderstood Malbec is no longer the under-appreciated, kicked-around grape it was. And now that it’s getting the loving care and attention it deserves from winemakers, wine-lovers everywhere are taking notice, especially those who love reds with rich tannins and lush, ripe fruits.

In the past, Malbec was best known as a junior member of the blend in Bordeaux wines, dominated by superstars such as Cabernet Sauvignon, Merlot and Cabernet Franc. But when the devastating frosts of 1956 destroyed many acres of Bordeaux Malbec, most vineyards decided to replant with hardier vines of other varietals. Malbec has been scarce in Bordeaux ever since. Yet, while Malbec may be on the ropes in Bordeaux, it’s positively thriving in the southwestern French appellation of Cahors, where red wines are required by law to contain at least 70 percent Malbec, or as it is sometimes called, Auxerrois. The remaining 30 percent may be made up of soft, lush Merlot and/or fiercely gripping Tannat. But often, Cahors is 100 percent pure Malbec.

The Cahors region is steeped in a long tradition of dense and chewy, inky-dark wines. In fact, at one time these wines were widely known as the “black wines of Cahors” because a portion of the wine was boiled in order to concentrate the already deep color and flavor (the very thought of this might cause modern winemakers to cry). Today, the quality of Cahors wines is on the upswing, and there’s never been a better time to try them. The foremost features of Cahors’ proud tradition remain firmly entrenched – namely, a penchant for deep flavor and sumptuous richness – while modern vineyard and winery techniques round out the old formula with heightened complexity and finesse. And,  no more boiling!

For a great many connoisseurs, Argentina produces the finest examples of Malbec found anywhere on the planet. Experts often point to Argentina’s unique climate as an indispensable element of this magical collaboration. There’s a special combination of high altitude and warm, sunny days moderated by cool, crisp nights, which vastly extends the number of growing days before the grapes must be picked.

True to the variety’s heritage, Argentinian Malbecs also excel when blended with Bordeaux varieties – so don’t shy away from those variations on a Malbec theme. And don’t be afraid to cellar them for a few years, either. Aging often coaxes even more pleasure from these blessed bottles. That goes for Cahors, as well.

Finally, if food’s on your mind, think beef. Argentinians eat more beef than anyone else, so it should come as no surprise that Malbec’s merry mix of ripe, juicy flavors and plush tannins makes it the perfect match for such hearty fare as grilled steaks, roasts and stews.

Picture yourself in a boat on a river… it’s the Saone River in eastern France and you’re on a hotel barge. You would experience the sights, sounds and smells of the Burgundy wine region, home to some of the world’s greatest wines made from the Pinot Noir grape. If that vision seems out of reach, too expensive or too far from home, picture yourself in a convertible driving through the Willamette River Valley in Oregon, also home to some of the world’s finest Pinot Noir wines. The first thing to know – usually the locals will continually correct you – is that it’s pronounced “Will-LAM-it,” with the accent on the second syllable, not “WILL-a-met.” If you’re still uncertain how to pronounce the name, just remember Willamette rhymes with dammit!

Within the Willamette Valley lies about 200 wineries and 10,000 acres of wine grape vineyards. Production is primarily Pinot Noir and Pinot Gris, Oregon’s second claim-to-fame wine. Growing conditions in the valley are near perfect for the fickle Pinot grapes, which are extremely sensitive to climate, soil and temperature. Indeed, the grape and the wine are challenging and often severely test the competence of vineyard managers as well as winemakers.

The Willamette Valley has proven to be a premier growing region for Pinot Noir because it’s far enough north that at the peak of the growing season (depending upon exposure), vines can get as much as 14 hours of sunlight in a day. Since very little rain falls in the summer, this allows the maximum number of sunlight hours.

Northern Oregon has an average of nine months of rain annually, which makes dry farming very practical most years. And the climate is very moderate. Temperatures can reach triple digits during summer days (promoting ripeness) yet be in the 50s or even 40s the same nights, which helps retain acids – the key to great wine.

While in the northern part of the Willamette Valley, south of Portland, don’t miss these stops where you’ll find many of Oregon’s most famous wineries:

•    Argyle
•    Chehalem
•    Sokol Blosser
•    Erath

The southern half of the Willamette Valley lies south of Salem. Here you’ll find other well-known names such as:

•    Adelsheim
•    Benton-Lane
•    Silvan Ridge-Hinman

During the summer season, Pinot Noir is a great choice for red wine drinkers looking to beat the heat. Put a nice chill on the bottles before serving, not only to refresh your own palate, but to ensnare friends who claim to only be white wine drinkers.  All of the wine producers mentioned are ones I have tried myself, and I guarantee they will please just about anyone.

Yes, America has officially become a Red Wine Nation, but for Estelle, it’s gotta be white (red wine stains)! La Crema has been her “go-to” Chardonnay, but lately, Sauvignon Blancs from the Marlborough region of New Zealand have entertained the woman who “doesn’t really like wine.” But I am on a mission to expand her repertoire of white wines, to not only increase her enjoyment of wine, but perhaps to add validity to my chosen profession.

So, with all those bottles out there, how do I choose the right white? Sure, it’s easy to reach for Chardonnay; after all, the Queen of Whites has been America’s number-one selling white wine for years. That means a lot of wine drinkers like it, right? Well, maybe they’re simply stuck in a rut, not knowing what to drink amidst the shelves and shelves of other whites appearing alongside their tried-and-true Chard.

If you’re in the same boat as Estelle, here’s your guide to choosing crisp, well-made alternatives that will provide delicious diversions from your usual. The wines are grouped by style; if you like one in a genre, keep sampling similar grapes in that style.

Light, Crisp, and Clean

With its light body, mild taste (gently reminiscent of peach or citrus), and a crisp fruit-acid balance that makes it go great with food, Pinot Grigio is about as all-purpose as wine gets. A great stand-alone sipper, it also pairs nicely with most hors d’oeuvres, light dishes, parties, and picnics.

Sauvignon Blanc prospers in its native France, where it is typically named after the specific areas where it is grown and made into wines that can be bone-dry with grassy, herbaceous, and mineral nuances; look for Pouilly-Fume and Sancerre for these qualities. But for a head-turning style of Sauvignon Blanc, look to the Marlborough region of New Zealand, where the pungent grape emerges lush with hints of grapefruit, passion fruit, and more. Sauvignon Blancs work well with tangy cheeses (goat cheese, feta), and lemony fish or herbed chicken dishes.

If you like the generous fruit of Chardonnay, Chenin Blanc is an excellent option. This suggestion would be no surprise to California winemakers, some of whom already use it as a silent blending partner for Chardonnay. American examples will be dry (and are often labeled as such), with a clean, delicate hint of apple and occasionally some oak. Another prime source for Chenin is France’s Loire Valley.

A substantial amount of fruity sweetness is a signature of Riesling. This delicate grape, whose attributes run from floral to peachy, has its spiritual home in Germany, but now, excellent examples come from all over the globe. Even when a touch of sugar is left in the wine, Riesling’s natural streak of acidity is there to balance things out. For off-dry examples, look for wines of 11 percent alcohol or less. For fuller-bodied, drier Rieslings, look to the Alsace region of France.

Rich, Aromatic, and Full

Though technically the same grape as Pinot Grigio, Pinot Gris is grown in the dry, sunny Alsacian region of France, which generates its rich-and-ripe character. Because Pinot Gris is a little bigger than your average Pinot Grigio, it’s all the better to belly up to more complex foods. Ditto for Pinot Gris made in Oregon and California.

Viognier is a little-known grape finding its calling outside its Rhone headquarters, and it offers an exotic, perfumed aroma followed by gobs of melon, apricot, and peach on the palate. Its big fruit and relatively low acidity please most fans of tropical California Chardonnay.

Gewurztraminer is a real mouthful of a wine. It’s not only hard to pronounce (”ga-VERZ-tra-mee-ner”), but it also sports full body, aggressive spiciness (think clove and allspice) and a potent, honeyed finish – this is no wallflower wine. The most revered bottles hail from Alsace.  California examples tend to be simpler and low-key.

And if these full-figured grapes leave you still wanting more, seek out Semillon from Australia. Often blended with Chardonnay, Semillon can stand on its own as a great dry, full-bodied white wine.

Love Champagne and are yearning for a trip to France’s renowned Champagne region?  If you have the desire, but maybe not the time or funds to make a trip now, I’d recommend heading 45 minutes north of San Francisco to Los Carneros (”the Ram” in Spanish) for a little wine adventure.  Los Carneros is a California wine region unique in that it lies partly in Sonoma Valley and partly in Napa Valley.  Here, some of Europe’s most famous producers of sparkling wines have put down roots, including Spain’s Freixenet and Taittinger Champagne.

Why Carneros?  It’s one of the coolest grape-growing regions in California, making it the spot to grow crisp, high-acid Pinot Noir and Chardonnay grapes – the two main grapes used to make those powerhouse sparklers from the Champagne region of France. Keep in mind that Carneros isn’t just about sparkling wines; while Pinot Noir and Chardonnay make up the lion’s share of the grape crops, area vintners are coaxing terrific wines from Syrah and Merlot too. However, if you’ve come to Carneros for its links to the famous European sparkling wines, you’ll want to visit four of the best:

Domaine Carneros. Founded by France’s Champagne Taittinger, the estate is crowned by the sumptuous Domaine Carneros chateau, modeled after an 18th-century French chateau owned by one of Taittinger’s original founders. On a beautiful day, the terrace outside the tasting room is the place to be. With a glass of fine sparkling wine and a remarkable view, life can’t get much better.

Gloria Ferrar. This winery is part of the Freixenet Company, a famous Spanish sparkling wine producer. Here, Spanish influences, including graceful arches, red-tile rooftops, tapestries and antiques, adorn the winery, where three daily tours help visitors grasp the secrets of making sparkling wines in the time-honored traditional method. I’d recommend having lunch on their deck (with a glass or two of sparkling wine), and enjoy the view of the vineyards that sprawl out in front of you.

Artesa Vineyards and Winery. This outpost of the famous Spanish sparkling wine producer, Codorniu, Artesa mostly devotes itself to varietals such as Chardonnay, Pinot Noir, Merlot, and Cabernet Sauvignon. The impressive grounds – including fountains, reflecting pools, sculptures and panoramic views from wrap-around terraces – delight visitors.

Domain Chandon. In the early 1970s, the great French Champagne house of Moet & Chandon made a decision to start making sparkling wine in California. They chose the Carneros region because of the ideal climate and soil, which enabled them to produce fine sparkling wines made in the French tradition. The name Domain Chandon was established and the winery produced its first vintage in 1976; today it is world famous for its quality of fine California sparkling wines. In addition to the wonderful wine, the landscaped grounds and the architecture make this property well worth the trip.

Any respectable wine store will have at least two of these producers on their shelves. I’d deffinitly recommend trying them – to learn more about California sparkling wine, and to compare/contrast against Champagne.  You’ll find that some sparkling wines are great values, while others seem to be just as expensive as Champagne. But if left to decide between a $30 bottle of Champagne, and a $30 bottle of sparkling wine from Carneros, please don’t let your autopilot tell you Champagne is the way to go. At that price, the sparkling wine could be the top of its class, while the bottle of Champagne could just be average.

Sherry is hot! It’s as hip as urban tapas bars and as trendy as South Beach. Americans are rediscovering what the Spaniards have always known – Sherry is a wonderfully diverse wine that goes especially well with party foods. Made primarily from the Palomino and Pedro Ximenez grapes, sherry (or Jerez, named for the town in southwest Spain where it originated) is produced in a range of styles, from dry and light to rich and sweet. A fortified wine, it has a higher alcohol content than regular table wines (so be careful to not go overboard). Read about the different styles in A Wide Assortment of Sherry.

Each style can be deliciously matched with any occasion. Here are some occasions when Sherry can be the perfect match:

You’ve invited everyone over after a late night out.

Serve: Almonds, Serrano ham (prosciutto works too) and Manchego cheese.
Sherry: A well-chilled Fino (the driest and palest of the traditional varieties of Sherry).
Note: This is the driest and lightest style of Sherry. It’s fresh and delicate, with a slight yeasty flavor.

You’re kicking off the weekend with friends at a small get-together.

Serve: Light appetizers and cheeses.
Sherry: Chilled Amontillado – pair a dry variety with creamy goat cheese and pair an off-dry or medium-sweet version with blue cheese.
Note: Amontillado is an aged Fino, with a darker color and fuller-bodied flavors and aromas, typically labeled “dry” or “medium.”

You’re heading to the beach for a long weekend.

Serve: Seafood, grilled shrimp, caviar and anchovies.
Sherry: Manzanilla – light, refreshing and very dry.
Note: Manzanilla is a great aperitif by itself, but it is also lovely with tapas.

You want to spice up dessert after serving dinner to the family.

Serve: An array of desserts, especially those with caramel, praline, or raisins.
Sherry: Cream Sherry, a sweet dessert wine, served on its own or spooned over ice cream.
Note: Cream Sherry is rich, raisiny, powerfully concentrated and sometimes referred to as “PX” after the Pedro Ximenez grapes it’s made from.