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!

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While entertaining friends this weekend, I found myself at Eno Wine Bar on Lincoln Road talking about wine for the holidays – Thanksgiving, and even Christmas. Forgetting the fact that I’m Jewish, this was kind of weird considering it’s only September. But I figured, hey, if Walgreens and CVS can begin to advertise for holidays two months away, then so can I!

Thanks to wine’s long shelf life, you can stock your wine cellar now, well in advance of the year-end festivities – and have one less item to check off your to-do list when the celebrations are in full swing.

With so many different kinds of food served during the holidays you’ll want a few go-to wines that pair with just about everything. Pinot Noir and Pinot Grigio are both versatile, food-loving sips that won’t step on many dishes’ toes.

Sometimes, however, it’s just as important to match wines according to the taste of your guests. You can make all those around your table feel welcomed and indulged by picking up a bottle you’ve chosen with their preferences in mind. Remember these tips when matching wines to personalities:

• For those sweet-wine-loving aunts and grandmas: White Zinfandel and German Riesling are fruity and refreshing. For a fruity-style sparkling wine, choose Asti or Moscato d’Asti.

• For artistic, urban-dwelling cousins: Look to Spain for some currently trendy sips, including Albarino (an energetic white with a fleshy, round finish) and red Riojas, made from the Tempranillo grape.

• For your friend, the wine geek: Go for specific sub-regions that fascinate wine lovers, such as the Willamette Valley in Oregon (for Pinot Noir), the Marlborough region of New Zealand (for Sauvingon Blanc) and Napa Valley (for Cabernet Sauvignon).

• For the Steady Eddys: Some people just want “their usual.” Remember that Merlot and Chardonnay always rank among the best-selling reds and whites, respectively. Keep a few bottles of these on hand, and you’ll have something nearly anyone can enjoy.

And don’t worry about buying too much – what you don’t open can go right back in your cellar, and what you won’t ever drink (perhaps the White Zinfandel) can go home with your quests, so as not to clutter your wine rack. Everyone wins!

This weekend is the Florida Gators’ first game of the season, and orange and blue will be running rampant through the streets of Gainesville. Sure, most of the college kids will be sticking to cans of cheap beer and plastic bottles of liquor that have “classy” names on them. But for us older alumni, wine can be the perfect pair with tailgate foods. And perhaps one of my favorite tailgate foods (that is also great for a tailgate party) is chili.

With its bold flavors and meaty appeal, chili may seem best suited to a cold beer – and certainly, you can’t go wrong there. But what about wines? Will they mesh with the Lone Star State’s most famous dish? In a word: Yes! Here are a few suggestions, and why they work:

Zinfandel: A spicy, jam-packed red Zin will match the big, spicy flavors of your most robust “bowl of red.”

Syrah/Shiraz: Also possessing hints of spice, Shiraz will delight you. Try Shiraz-Cabernet blends from Australia if your chili is especially meaty.

Riesling: Rather than complementing the rich hearty chili flavors, go for contrasts with a sweeter style of Riesling from Germany. Its fruitiness and brightness will play well against the depth of flavors in the chili.

Sparkling Wines: Akin to beer, a nice fizzy wine will prove refreshing between bites. An inexpensive sparkler from Spain will offer the easygoing appeal you want with such a casual dish.

So add a few bottles of wine to your tailgate shopping list, and remember – GO GATORS!

I spent this past weekend in Philadelphia, and although I was hankering for a Philly cheese steak (with provolone and onions), only pizza seemed to be in the cards for me. Pizza with mushrooms, pepperoni pizza, Hawaiian pizza – it seemed all my friends who were on a diet where eagerly awaiting my visit just so they could grub on their favorite fast food!

And although some ice cold Coke was good with lunch, wine was what we had with dinner. For the best match of wine with pizza, take a tip from your toppings. Focus on the dominant flavors in the topping and look for a wine that complements them. As a general rule, heat and spices will take well to a sweet or sparkling wine, while toppings with strong, earthy flavors get along best with wines on the dry side.

Start with the classic pairing: a pizza loaded with tomato sauce, mozzarella and pepperoni, alongside a bottle of Chianti, made from the Sangiovese grape. Chianti’s heartiness and acidity go well with the bite of the sauce, the creaminess of the cheese and the saltiness of the pepperoni. Chianti isn’t the only option, of course; Sauvignon Blanc, the near-universal wine, also works surprisingly well. But neither of these is right for every type of pizza.
Here are some pizza types and some wines that complement them. If your choice does not lead to love at first bite (and sip), just save the bottle for after dinner!

WHITE PIZZA WITH MUSHROOMS – The “white” means cheese with no tomato sauce base, so the usual high-acid choices that complement tomatoes will not do. If the cheese is only mildly salty and the mushrooms dominate, you could pair this pizza with the complexity and intensity of a Cabernet Sauvignon or Merlot. Or elevate the pie into a total gourmet occasion with Champagne. The effervescence will cut through the richness of the cheese and accent the mushrooms indulgently.

SPINACH AND GARLIC – One of Brett Baxter’s favorites, this is one of the rare gourmet pizza types that can stand up to Chianti (a pesto topping is another). Why settle for the ordinary, though? Sangiovese, made from the same grape as Chianti but lighter, spicier and more complex, has a natural love affair with garlic. This earthy topping pair also goes well with the fragrant fruitiness of Valpolicella or the simplicity of a Pinot Noir.

GOAT CHEESE – Look for a dry Sauvignon Blanc, which has the versatility to support this cheese’s creamy mildness.

HAM AND PINEAPPLE – Usually referred to as a Hawaiian pizza, this style has a tricky one-two punch of salty and sweet. The combination requires a fruity white wine that’s midway between dry and sweet. Light, herbal Sauvignon Blanc fits the bill.

BARBECUE CHICKEN – One of my personal favorites, I suggest a German or California Riesling. This varietal  gets along with the peppery sweetness of this increasingly popular pizza.

THAI CHICKEN – The spicy peanut sauce calls for a sweet white wine, such as an Italian Pinot Grigio (or its West Coast relative, Pinot Gris), or a spicy, aromatic Gewurztraminer, which is widely produced in the United States now as well as in Germany. Don’t overlook a sparkling wine or Champagne. The bubbles bring a flair to sweet and spicy ethnic food.

Although I just returned from a weekend of eating way too much pizza, this article just put me in the mood for more. But now that I’m back on Miami Beach, my choices of quality pizza shops are quite tiny. I think I’ll head to Primo’s which is South of Fifth. If you don’t know it – find it. It’s the closest thing to New York style pizza on the beach!