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.

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If you’re in need of a vacation but only have a long weekend, pinpoint your plans by making a two- to three-day jaunt through the Dry Creek Valley in California Wine Country near San Francisco. You’ll enjoy an in-depth introduction to all that’s wonderful about the wine country.

Cross the Golden Gate Bridge, and in about an hour, you can be in Healdsburg, a charming spot cradled between the fertile Dry Creek and Alexander valleys. With its wine-tasting rooms, progressive restaurants, tiny boutiques, art galleries and antiques shops, the Victorian town provides a chic “base-camp” for your visit. In all, there are nearly 61 wineries that are member wineries of the Winegrowers of Dry Creek Valley. They are family owned, and pretty close together – which is nice, considering you’ll be drinking and won’t have to go far to take in a variety of wine-country sips. The pride and the diversity of the people who live and work within this narrow, gentle geography are reflected in the special character of Dry Creek Valley grapes and wines.

The Dry Creek Valley is known for its Zinfandels – bold red wines brimming with full-throttle California fruit and touches of spice. Some of the vines in the area are well over 100 years old (the older the vines, the more concentrated the fruit). White-wine lovers need not go thirsty, however, as the Valley also produces renowned Sauvignon Blanc. Dry Creek Vineyard was among the first to plant the zippy grape in the area.

You may be wondering at this point – “do I know any wineries from Dry Creek Valley?” And the answer is, yes you do! For a concentrated sampling of these wineries, tool along and around Dry Creek Road. Here, you’ll find a cluster of easy-to-find boutique wineries where you’re likely to meet the owners themselves. Dutcher Crossing is a family-run spot pouring award-winning Zinfandels, Cabernet Sauvignons and Chardonnays in a tasting room with a welcoming fireplace.

Of course, there is also the award winning Ferrari-Carano Vineyards and Winery. Here, wine drinkers can taste classic wines in the Villa Fiore Wine Shop, or sample reserve and limited release wines in the all-new Enoteca in the underground cellar. And don’t forget to pop your head in to Pedroncelli Winery, who has been making great wine since 1927!

Sample small-production red wines at Yoakim Bridge Winery, set in an idyllic spot with its 1886 Victorian farmhouse overlooking the vineyards. Also visit Passalacqua Winery Tasting Room and Gardens, with its three tasting bars, wine-country gift shop and intimate garden arbors for picnics.

Sometime during your visit, a picnic at a winery is a must – Dry Creek General Store offers totable lunches you can enjoy while exploring the valley.

What’s outside is your key to what’s inside a bottle of wine. The labels tell you essentials like the producer, the grape type, alcohol content, growing region and more.

Why is a wine’s place of origin so important? It starts with the French concept of terroir. Literally the French word for soil, terroir (tehr-WAHR) refers not only to the type of soil in which grapevines grow, but other factors that can influence the character of the grapes, including climate, wind and altitude. Those products made outside of name-protected regions may be of high quality, too, but they will not be the same as those that hail from within a name-protected region. That’s why, by law, such products must be called something else – sparkling wine rather than Champagne, and Meritage rather than Bordeaux.

The French started their Appellation d’Origine Controlee (AOC) system in 1935. The system has evolved over the years, and now wine with an AOC designation must meet strict criteria for seven categories that include everything from the patch of land on which the grapes are grown to the maximum yield of grapes per crop. Since 1979, all wines under consideration for AOC status must be approved by a tasting panel. Other countries have followed suit. In 1978, America launched the American Viticultural Area (AVA) system. Unlike France, America’s system is limited to geography, but it ensures, among other things, that a bottle labeled Napa Valley Cabernet Sauvignon is made predominantly from grapes grown in Napa Valley. There are now more than 200 recognized AVAs in the country.

When it comes to wine, the tricky thing with the AOC/AVA system is that an appellation can also be carved up into many sub-appellations. For example, in France, wine can be from Bordeaux in general, or from one of its sub-regions, such as Pomerol, St. Emilion, Graves or Medoc. In America, a region such as Napa Valley also has its sub-regions, including Oakville, Stags Leap, and Yountville. Wines within a designated region are likely to share basic characteristics. After trying several, you can decide whether or not it’s worth your while to sample more wines within that region.

For example, perhaps you have been disappointed by Pinot Grigio, but a friend serves you one that exhibits a depth and finesse you’ve never before enjoyed in this wine. Grab that bottle and take a really close look. Try a few more Pinot Grigios from that region, and if you like them, you’ll know that’s generally a style of Pinot Grigio you’ll enjoy. Another example would be to try a variety of Cabernet Sauvignon including one from the general area of Sonoma, Napa Valley and another from a sub-region such as Rutherford or Oakville. Then, throw in a Cab-based wine from Bordeaux, perhaps from the Medoc and Graves appellations. You’ll then be able to get a better handle on what region produces the varietal in the style that best suits you.

There’s no need to memorize exactly what the designations on wine bottles mean. Simply know that if you spot them, they’re an authentic link to place and, in most cases, standards and tradition. From now on, start casting a keen eye to where your favorite sips come from. Soon, you’ll start developing a new appreciation for what goes into making the world’s great wines. Here is the cheat-sheet you’ll need:

•    AOC (Appellation d’Origine Controlee), sometimes abbreviated to AC: the French system of geographically based wine regulation. Literally, “Controlled Appellation of Origin,” this system ensures that wines labeled by a particular region are, in fact, grown and produced in that region. In France, a wine labeled with AOC must also follow other guidelines, such as the varieties of grapes in the wine, the minimum alcohol content and winemaking practices.

•    DOC (Denominazione di Origine Controllata): the Italian version of the French AOC system. DOCG is a second, higher designation for Italian wine, with even more demanding laws.

•    DO (Denominacion de Origen): the Spanish version of the AOC system. DOCa is a second, higher designation for Spanish wine.

•    DOC (Denominacao de Origem Controlada): the Portuguese version of the AOC system. Portugal was the first country to implement such a system, in 1756.

•    AVA (American Viticultural Area): an American system that controls the geographical names used on labels. Unlike the French AOC system, however, the AVA system does not regulate other matters, such as grapes used, alcohol content and winemaking practices.

South American wine producing regions such as Chile and Argentina have made great strides in improving the quality of their bottles. It used to be that only a trickle of the wine produced in these countries ever made it into the American market. But now that countries like Chile and Argentina have stepped up their game, they are receiving more of an international spotlight. Today, much Chilean and Argentinean wine is simply too good to be kept secret, and it’s often sold at bargain-basement prices, to boot.

Argentina’s best wine-growing regions nestle up to the Andes, which provide plenty of irrigation water and a high-altitude climate featuring warm, sunny days and cool nights. With a nurturing environment like this, wine grapes simply couldn’t have it any better.

Red wines are by far the most consistent knockouts among Argentina’s offerings. And this shouldn’t be any surprise – what else would you be serving alongside the country’s world-famous beef? For Argentina’s best reds, think Malbec, a southwestern French varietal that actually seems to do better in Argentina than France. Often no more than a minor blending grape in French wines, Malbec becomes rich and distinctive enough to stand on its own when grown in Argentina-particularly when it’s grown in Mendoza, the country’s top region. Cabernet Sauvignon also yields some fantastic wines, either on its own or as part of a blend with Malbec.

Although reds are the biggest stars, the country is also home to a number of winning whites, including ever-popular Chardonnay. Most appealing of all though, might be a somewhat obscure variety called Torrontes. Aromatic, spicy, and light-bodied in style, Torrontes is worth a try when you’re in the mood for something not only unusual, but uniquely Argentinean.

And then there’s Chile. From luscious Cabernets to sumptuous Chardonnays, Chile offers excellent quality – varieties Americans know and love, and prices that can’t be ignored. And that’s just the tip of the Andes!

It’s not only wine drinkers who’ve been attracted to Chile – top foreign winemakers, lured by Chile’s exceptional climate, proven soil, and favorable land and labor prices, see the future of Chilean wine as limitless. Let’s face it, when names such as Lafite Rothschild of France, Torres of Spain, and Mondavi of California get on the Chilean bandwagon, the wine world sits up and takes notice. These companies and others – often backed by centuries of winemaking expertise – have made massive investments in new equipment and technology. This influx of money and know-how can only drive already high Chilean quality standards through the roof.

With loads of sunshine, ocean breezes, and plentiful water from the Andes, winegrowers claim that Chile is one of the easiest places in the world to raise quality wine grapes. Plus, it’s the world’s only major wine region never to have been affected by the vineyard’s number one enemy: the vine-destroying louse, phylloxera. All of this allows Chilean winemakers to experiment with new varieties. Although already justifiably famous for top-notch Cabernet Sauvignon, Merlot, and Chardonnay, similar success with varieties such as Pinot Noir, Riesling, Syrah, and many others surely is just around the corner. It could be that in Chile, we’re witnessing the future of wine.

North Carolina has 88 wineries, and the number increases every year. Small farmers who once depended on tobacco are switching to grapes and returning wine to its former position in Carolina’s economy. In the early 1900s, North Carolina had 25 thriving wineries, more than any other state, and led the nation in wine production until 1909, when its citizens voted to go dry.

Wine tourists visiting the Yadkin Valley often begin in Winston-Salem, a city rich in historic and cultural attractions. In this region, where bootleggers outrunning federal agents have been replaced by race car drivers, visitors can find corporate-style modern wine-making facilities, mom-and-pop operations, fruit wines galore, wineries specializing in Native American grapes and even wineries with direct links to NASCAR.

Racing team owner Richard Childress poured a track-full of his NASCAR earnings into Childress Vineyards, creating an Italian wine estate in the Piedmont, which is what North Carolinians call their robust central region. His winery near Lexington is a destination for NASCAR fans, as visitors can view memorabilia of Childress’s years in racing. The winery is also the unofficial gateway to the Yadkin Valley.

From Childress Vineyards, it’s a short hop to RayLen Vineyards on Route 158 near Mocksville, set atop rolling hills and marked by its distinctive crow’s nest rooftop. It’s a down-home spot where visitors relax on rocking chairs and pack the lawn for the Spring Oyster Roast and the Summer Full Moon Band Jam.

Westbend Vineyards, a little farther north on 158, is the region’s oldest winery. A showcase wine estate, it’s particularly large in contrast to the Valley’s smallest winery, Hanover Park, which is a few miles west off Route 61 and is run by former teacher-artist Amy Helton and her husband, Mike, who both fell in love with wine on a trip to France. Hanover Park, which makes fewer than 2,400 cases annually, produces highly regarded Chardonnay and Viognier and Michael’s Blend, a Meritage-type wine.

There are many other wineries along the way, but one fitting final stop is Shelton Vineyards in Dobson, in the northern extreme of the Valley. Here, wine lovers can enjoy the North Carolina version of their favorite grapes: Cabernet Franc, Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, Petit Verdot, Riesling, Sauvignon Blanc, Syrah, and Viognier.

The Biltmore Estate, near Asheville, is an attraction to be seen, but should be reserved for another day. It is located in the westernmost part of the state and therefore merits a visit when your travels take you out that way. A magnificent showplace with great gardens and historic houses, its winery is visited more frequently than any other winery in the nation, attracting more than a million wine fans annually.

California wine country is a sight to be seen, and the wine produced there is pretty good too.  North Carolina may be a decade or two behind California in notoriety, but taking a tour of NC wineries is certainly something that any wine lover can enjoy. Of course, the bright Carolina blue skies aren’t bad either.

Riesling is one of the world’s most elegant wines, yet its acceptance in America has long been hindered by the perception that it is too darn sweet. This perception is enhanced by the sugary sweet Riesling coming out of California. To many, one glance at a seemingly indecipherable German wine label might be all it takes for an American to start reaching for any other bottle that looks friendlier and more familiar. But have no fear, it’s not as complicated as it seems.

In an era when many wine drinkers prefer dry wines, anything hinting at a specter of sweetness can easily be pushed aside. That’s a shame, because many people are missing out on a great wine. Germany makes oodles of blockbuster Riesling that far too many wine lovers know nothing about. To make it easy for you to explore this neglected treasure trove of great wine, here are a few of the most important things to remember.

Germany is best known for its stunning variety of Rieslings, ranging from bone dry to syrupy sweet, at several different quality levels. Top producing regions include Mosel-Saar-Ruwer, Rheingau, Pfalz, and Nahe.  No matter what level of sweetness, Riesling depends on a backbone of tangy acidity. Indeed, Riesling’s steely tang is as much a part of its identity as its potential sweetness and its delicate array of mineral, floral, and citrus/peach/apple notes. As a consumer, your first step should be to make sure you’re buying the highest-quality German wine, distinguished by the words Qualitatswein mit Pradikat, or “QmP” on the label.

QmP wines are categorized by the sweetness of the grapes when harvested. Fortunately, in most instances there’s a strong correlation between grape sweetness at harvest and sweetness of the finished wine. If you’re looking for the driest high-quality German white wine, buy one labeled, Kabinett. In ascending order of sweetness after Kabinett comes Spatlese, Auslese, Beerenauslese, Eiswein, and finally – Trockenbeerenauslese, a rare, stratospherically priced, intensely sweet dessert wine. What virtually all Rieslings of the world have in common, however, is that they are un-oaked, allowing lots of pure fruit to shine through.

Isn’t that great – words on a wine bottle that enable you, the wine buyer, to choose precisely how sweet you want your wine. Not only do you get a balanced, bright, refreshing wine, but you get a bottle that can be paired with many diverse foods. Riesling will flatter chicken, light fish, pork, and ham. Off-dry styles work surprisingly well with salsas, fruit sauces, and Asian fusion dishes. Now get out there, try some German Riesling, and combat the hot August sun.

When it comes to wine, there are many imitators, but only one France. Have your doubts? Then take a look at all of the different wine regions producing some of the best wines in the world. And as you consider all of the wine coming from all of the regions, keep in mind that they are all over France. It would be like saying that instead of the US looking to just the west coast for power-house wines, we could begin considering New York, Texas, and even Florida as prime wine producing regions. And we may get to that point…in another 20 years.

Alsace: Provocative and unique, Alsatian whites are the most significant and well known. Start with Riesling and Gewurztraminer. There are soft, pale red wines made from Pinot Noir, often produced as roses. Sparkling wines known as Cremant d’Alsace are also produced in this region.

Bordeaux: Bordeaux is justifiably famous for its dry reds, but sample the dry whites, too. Red Bordeaux varietals can include Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot, and Merlot. The most popular white varietals are Semillon and Sauvignon Blanc. For dessert, sumptuously sweet Sauternes could be the ultimate.

Burgundy (Bourgogne): Red Burgundies, made from Pinot Noir, are among the world’s most cherished wines, but Chardonnay fans will thank themselves for giving white Burgundy and Chablis a go, as well. If you like fruity reds, you probably already admire Beaujolais and its constituent grape, Gamay.

Champagne: French Champagnes are among the most refined and luxurious sparkling wines in the world. They’re made exclusively from Chardonnay, Pinot Noir, and/or Pinot Meunier grapes.

Languedoc-Roussillon: In addition to the Corbieres and Minervois regions, explore the huge range of both reds and whites generally labeled Vin de Pays d’Oc. These wines are often identified by grape variety (Cabernet Sauvignon, Merlot, Syrah and Chardonnay are the ones to look for here), and many are underpriced.

Loire: Standard bearers for this important region are Sancerre and Pouilly Fume, both elegant dry whites made from Sauvignon Blanc. Vouvray is also a popular Chenin Blanc-based wine.

Rhone: The northern Rhone is admired for powerful reds – Cote Rotie, Hermitage, and Crozes-Hermitage, all showcasing Syrah. The south offers highly regarded, pricey Chateauneuf du Pape, a famous blend, as well as the easygoing red Cotes du Rhone, also a blend. Roses from Tavel are considered some of France’s finest. When choosing a Rhone, remember the three main red varietals are Syrah, Grenache, and Mourvedre.

In many articles I attempt to draw a parallel from Old World wines to New World Wines. I can suggest Pinot Noir from the Willamette Valley in Oregon, as opposed to Pinot Noir from the Burgundy region of France. I can suggest a Meritage from California instead of a Bordeaux. I could even suggest that lovers of Champagne try sparkling wines from New York State. But for all the different regions you’d have to visit to try amazing New World wine, you don’t have to go any further than France to try just about everything.

Though it’s much less famous than its Napa and Sonoma neighbors, Mendocino County offers plenty of charms to make it worth a side trip (both in California and in the wine store). To start, there are quiet country towns, verdant farmlands specked with wildflowers, majestic redwoods and the spectacular Mendocino coast. And if the county’s natural beauty isn’t enough to lure you, consider the area’s status as an up-and-coming player in the wine world: Mendocino is famous for its organic and biodynamic wines, as well as its head-turning Pinot Noir from the Anderson Valley.

When you visit, allow yourself at least two days in the region, giving you time to visit several wineries, savor a walk in the redwoods and visit the region’s ruggedly beautiful coast. Travelers familiar with the well-worn path and tourist caravan of Highway 29 between Napa and Calistoga will surely welcome the scenic, lazy winding of Highway 128 through Anderson Valley. You’ll find that several of the area’s best small-production wineries are along the way.

Of the 30-some wineries in Mendocino, the more established houses are located in the eastern half of the county, with newer and smaller operations found in Mendocino’s Anderson Valley. Here, the cool ocean breezes and warm valley days provide ideal conditions for producing the area’s world-class Pinots and Pinot-based sparkling wines. Meander through the wineries on your own or call on a tour company to guide you – on foot or via bicycle, van or limo. Some wineries charge a tasting fee, often refundable with a purchase of wine (experienced travelers suggest calling ahead to the wineries you want to visit to inquire about hours of operation).

The octagonal tasting room at Greenwood Ridge was designed by winery owner Allan Green’s father, who was an associate of Frank Lloyd Wright. A single redwood tree that fell on the winery property during a storm provided all of the wood used to build the tasting room, and recently added solar panels generate more than enough power to operate it. It’s a great example of the fusing of artistic endeavors and reverence for natural beauty that is so prevalent in the area. Visit Graziano in downtown Hopland to sample unusual Italian varietals; about a mile north of Hopland, stop at the Jeriko Estate Tasting Room for a picnic on the fountain patio, a tour of the organic vineyards or simply to take in the sumptuous mountain valley surroundings and have a taste of the handcrafted estate wines.

Move on to the organic. With more than 18 percent of its wine-grape acreage designated as certified organic (as opposed to just 1 percent and 5 percent in Sonoma and Napa counties, respectively), Mendocino County leads the nation in organic wine production. In fact, a total of 16 wineries produce their wines from certified organic grapes. Mendocino was “green” before “earth-friendly” was cool, and one of the pleasures of traveling in the area is to see how committed many of its wineries are to sustainable growing practices.

To get a look and taste of what’s hot on the eco scene, visit the Parducci Winery. Recently, the vineyard became the first in the United States to be designated as “carbon neutral.”  Having calculated the emissions of their greenhouse gases, they took major steps to mitigate and offset them. Initiatives included converting to solar power and biodiesel, participating in a local tree-planting program, as well as investing in a wind farm and a methane capture project.

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.

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.