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.

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.

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.

After mentioning the Finger Lakes region as a wonderful producer of Ice Wine in a recent post, I wanted to expound on how great the region is as a whole. This touristic wine region is little more than a half day’s drive from New York City. It’s a string of 11 deep lakes sculpted centuries ago by glaciers. Today, green carpets of grapevines line the roadways, climb the hills, and cascade down to the lakes, supporting more than 100 wineries. New York State, primarily because of the lakes region, now ranks third behind California and Washington in wine production in the U.S. Once you find your way up to the Finger Lakes region, here are some places you may want to stop.

Hammondsport is a good starting point, and is home to the nation’s first bonded winery – Great Western.  This winery offers tours and historic exhibits in eight remarkable stone buildings dating back to 1860. After Great Westen, you can ead up the way to Bully Hill Vineyards, a small village unto itself, and close to two of the region’s finest wineries – Heron Hill and Dr. Konstantin Frank’s Vinifera Wine Cellars. Further up and a short swing away from the lake is Hunt Vineyards, manned by a sixth-generation family of winemakers.

Seneca is the largest and deepest of all the lakes and has the most wineries lining its shores. Route 14 heads south along the lake, passing an inviting procession of wineries. Key stops include Hermann J. Weimer winery (producer of German-style Rieslings) as well as the Fox Run and Anthony Road wineries. Farther south is Glenora Wine Cellars, home also to a modern inn and restaurant overlooking vineyards and the lake. A little past Glenora, is Fulkerson Winery, which offers home winemaking supplies and lessons.

Climbing north along the eastern shore of Seneca, you’ll pass a baker’s dozen of wineries. Key stops should include LaFayette Reneau (famed for sparkling wine), the rustic Hazlitt 1852 Wine Cellars at Hector (with a huge selection of native New York wines and a massive tasting bar), Red Newt Cellars (notable for its cult-wine Cabernet Sauvignon) and the stylish Grecian-pillared Lamoreaux Landing in Lodi. Nearby is Wagner Vineyards, a winery and brewery.

The last stop on the trip could be the Cayuga Lake Area, where many of the wineries are making surprisingly good blends using European varietals, hybrids, and Native American grapes. That group includes Goose Watch, Swedish Hill, and Lucas Vineyards.

For more information or to plan a trip, check out www.fingerlakeswinecountry.com.

With a bevy of aristocratic red wine labels such as Chateaux Mouton Rothschild, Latour and Lafite ringing in their ears, who could blame wine lovers for concluding that reds are the only serious wines Bordeaux has to offer? Thankfully, Bordeaux also offers millions of cases of distinguished, top-flight dry whites, along with one of the world’s most cherished sweet wines, Sauternes. And as though the area hadn’t been blessed enough already, Bordeaux also holds the famous brandy region of Cognac.

The most common white Bordeaux is a blend of Sauvignon Blanc and Semillon. Why a blend? In a word, balance. Sauvignon Blanc lends racy acidity and flamboyance; Semillon counters with body and depth. You’ll find that these whites mesh superbly with an ultra-wide range of dishes, and they go swimmingly with fresh fish and seafood. For the classiest Bordeaux whites, the region of Graves has the loftiest reputation – in particular, a sub-district of Graves called Pessac-Leognan. Also keep an eye out for Entre-Deux-Mers, an area that produces many wonderful white wines at modest prices.

Buttery sweet and decadent, top dessert wines from Sauternes and the neighboring Barsac region are examples of winemaking at its most fanatical. As an example, it can sometimes require the fruit of almost an entire grape vine to yield just one glass of wine. Despite such uncompromising standards, however, many good Sauternes wines are offered at affordable prices. Half-bottles are usually available, too, lowering the price of admission to attainable levels. Due to its slightly lower profile, sweet deals can sometimes be found in quite nice bottles of Barsac.

In addition to its world-famous reds and equally worthy whites, Bordeaux offers yet another prized sip to the world: Cognac. This prestigious wine-based brandy is named after a city north of Bordeaux, and is considered the finest brandy in the world. To attain its rock-solid dependability, Cognac is usually blended from grapes of different vintages. For good value, opt for Cognac with “V.S.” (very special) on the label. The youngest spirit in this blend will be at least 2 years old. “V.S.O.P” (very special/superior old pale) offers greater complexity in a blend of brandies no less than 4 years old. The ultimate in flavor and expressiveness comes at a corresponding price. The “X.O.” (extra old) and “Napoleon” designations contain no Cognac less than 6 years old, and often, brandies that are many decades old.

So the next time you’re wondering around the Bordeax section of your wine store, consider picking up a white along with your regular reds. Although the bottle may seem alien to you, the varietals inside are not. And of course, if you’re looking for something stronger, it may be time for you to begin getting into Cognac – or you can wait until the weather gets a little colder.

Immortalized by Lewis and Clark as a splendorous land of discovery, the Pacific Northwest is also one of the best places to explore magnificent wines. Offering power-packed Merlots, Cabernet Sauvignons, world-class Pinot Noirs, and elegant whites, this region is a boundless paradise for modern wine adventurers.

Second only to California in terms of production volume among U.S. states, Washington is an even closer rival in terms of quality. Odds are, when you pick up a bottle of Washington wine, the grapes will have been grown in Columbia Valley, the state’s biggest vineyard region. Although smaller, the nearby Yakima Valley region shares a similar growing climate and reputation. Tucked away in Washington’s southeastern corner, the tiny Walla Walla Valley region is home to more than its share of the state’s high-end wineries. As for styles of wine, Washington boasts an ever-expanding, wide-ranging assortment. In addition to the state’s established stars – massive Merlots and Cabernets – reds such as Syrah and Cabernet Franc have lately been proving themselves worthy of similar esteem.

If white wines are your fancy, you’re probably already familiar with Washington’s classy Chardonnay and Riesling. And on the rise is Semillon, a sumptuous French variety currently causing a stir in northwest wine circles.

And then, there is Oregon. How can an unheralded wine region make waves on the international scene? By embarrassing prestigious French wines in competition. Oregon Pinot Noirs did this back in the ’80s and ’90s, placing near the top in a field packed with famous pinot noir-based French Burgundies. A specific climate is necessary for making great wines from Pinot Noir grapes, and the cool, damp weather of Oregon’s top wine region, Willamette Valley, is virtually unmatched. Don’t be surprised to see French vintners establishing their own wineries there.

Even though Willamette Valley Pinot Noir is an international star, Oregon is anything but a one-hit wonder. The state also receives raves for Pinot Gris, the same grape variety as ever-popular Pinot Grigio. In Oregon, however, Pinot Gris takes on an entirely different character from its typical cousin, with an opulent texture and exhilarating floral aromas. Also look for Oregon Chardonnay – the number of delicious examples of this favorite is definitely on the upswing.

And let’s not forget about the state known for potatoes – Idaho. Although lagging light years behind the state’s highest profile crop, Idaho wines are beginning to generate a jumbo-sized reputation of their own. The grape industry is still in the pioneering stage, so experimentation with loads of different varieties is currently underway. For now, check out Idaho’s whites, including Riesling, Chardonnay and ice wines. If you want to try an Idaho bottle tonight, look for the producer Sawtoothe – they make a pretty solid Riesling.

Sauvignon Blanc stands tall as New Zealand’s bright, shining white. But there is much more to kiwi-land – eight wine regions in all: Auckland, Gisborne, Hawke’s Bay, Wairarapa, Marlborough, Nelson, Canterbury, and Central Otago. Gather friends to check out these other varietals that continue to receive high scores (by plenty of people other than Robert Parker).

Unoaked Chardonnay: These energetic sips consistently capture the wine world’s attention. They bring the fullness Chard-lovers seek, but with loads of tropical fruit shining through. These Chardonnay’s have good acidity as well – and aren’t as much of an “oak bomb” as their Californian counterparts.

Riesling: While many New World Rieslings register as sweet and fruity, New Zealand winemakers more often craft bottles into brisk, dry styles. I wouldn’t say these Rieslings are as dry as those from Alsace, but if that’s the style you enjoy, a New Zealand bottle is one for you.

Pinot Gris: New Zealand’s best approach to this grape (often known elsewhere as Pinot Grigio) brims with a great balance of citrus and fruit, but in a rich, voluptuous package.

Pinot Noir: New Zealand’s take on this magical grape enchants wine-lovers who love rich, deeply fruity wines, but seek Pinot’s hallmark shimmery silkiness too. Overflowing with elegance and finesse, New Zealand’s Pinots come at a fraction of the price of their Burgundian cousins.

Sauvignon Blanc: Of course, no tasting of New Zealand would be complete without a bottle or two of this zingy white, which put New Zealand winemakers on the map.

Not only is a New Zealand wine tasting a great idea for a party, but all of these wines are food friendly, and absolutely worth trying with dinner.

An abundance of high-quality wines hail from France’s Loire Valley.  These wines are light and refreshing, and are great to use for any type of outdoor entertaining. Yet because most Loire wines are named for places within the region, many of these superb sips remain a mystery to wine lovers. Check out this quick guide to help you make sense of them all.

Named after one of the most renowned regions in the Loire Valley, Pouilly-Fume is a world-class aromatic white made exclusively from Sauvignon Blanc grapes. Other regions that produce wonderful Sauvignon Blanc are Sancerre and Touraine.  Remember, when in the Loire section of your wine store, these wines will be listed by region, not varietal, so look for bottles that say Sancerre and Touraine, not Sauvignon Blanc (as they would if produced in the New World).

Vouvray lies at the eastern end of the valley near Tours. Slightly sweet but still delightfully dry, Vouvray wine is made from 100 percent Chenin Blanc grapes. In addition to winsome dry wines, the large Vouvray district also produces excellent sweets and sparklers. If you’re looking for a tantalizing wine to serve with seafood this summer, give Muscadet a look. Some of the most interesting of these come from the sub-regions of Muscadet, which lies at the western end of the Loire Valley. Be sure to check for the words “sur lie” on the label, as these versions offer some of the most intense flavors of all Muscadets.

The Loire also makes fantastic roses that range from slightly, to fully off-dry (that is, a little sweet). Because these roses are lighter versions of red wines such as Cabernet Franc, Pinot Noir, and Gamay, the Loire’s roses make superb introductory sips for those who are new to wine. Some of the best can be found around the region of Anjou, about 200 miles southwest of Paris. Look for bottles labeled Rose d’Anjou.

Second only to the Champagne region as a producer of sparkling wines, Loire sparklers are required by law to be made with the same labor-intensive technique as their sassy competitors to the north. For great quality at bargain-basement prices, sparklers with Vouvray in their names are very hard to beat. There are also sweet wines made from Chenin Blanc grapes which represent the most outstanding incarnations of this varietal and style. As I mentioned above, Vouvray sweets are particularly notable.

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.