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 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!

I enjoy sitting on my balcony, writing about wine, and how people can enjoy it more. As I sit here, experiencing all the exhilaration summer has to offer, I wonder: what should I serve my friends this weekend? Lighter foods and longer evenings spent with friends call for crisp whites and light-bodied reds. Here’s my thought process on how I decide what to serve.

I should begin with a couple of bottles of dry Riesling, a versatile white wine that is refreshing and compatible with a large number of entrees, such as grilled pork chops and broiled scallops. Because I’m thinking of Rieslings that are on the dryer side, I’m most likely going to be looking for Alsacians. I will also add a couple of crisp Sauvignon Blanc bottles, either white Bordeaux (very dry and minerally), or California versions with good acidity but more fruitiness, and of course bottles from Malborough. Knowing that I like throwing my guests curve balls, and introducing them to new wines, I may add a selection of Pinot Gris from Oregon, Sonoma Valley or northeast France.

Now I’m thinking pink. Rose wines are perfect for summertime entertaining, either as a refreshing aperitif or with lighter dishes such as grilled chicken and salmon. I could do a bottle or two of Pinot Noir rose from California. I could also do a few light reds such as Valpolicella from Italy and a Rhone Valley red from southeastern France. Valpolicella would be great with antipasto and other light Italian foods, including pastas with red or white sauces (I’ll have to check with Laurie about the menu). If we have meatier dishes, I’ll go with a slightly heavier Rhone red, expressing the tart and palate-cleansing flavors of Grenache and Syrah grapes.

Finally, I’ll add sparkling wines from the United States, Spain and possibly Italy. A favorite warm-weather bubbly of mine is Prosecco from Italy with its light touch of sweetness. Now that I’m thinking about it, I might also select a Cava from Spain. A sparkling wine from California or France (no, not a Champagne) will also be good to have. I’ll just have to make sure that if we start with bubbly, we have enough left over for the end of the night as well. I was contemplating throwing in a port or sherry, but that would inevitably lead me to breaking out cigars, and I don’t think I have enough Cohiba’s to go around.

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.

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.

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.

Many people enjoy ordering wine with their meal, but don’t think about what wine they should have once dessert comes to the table. For dessert, stylish chefs and those in the know have begun taking us to a new level of dining decadence: by pairing wines and desserts.

One such option for dessert could be Ice Wine. No, you don’t consume ice wine on a stick like a Popsicle. This special beverage is made from grapes that are allowed to get very ripe and then freeze on the vine. The grapes are harvested and pressed while frozen. (The water in the grapes does not pass through the press but stays behind in the form of ice pellets.) The result is a super-concentrated and extremely sweet delight. Ice Wine makes a delicious treat all by itself or can be paired with decadent treats for dessert (try substituting an Ice Wine where you would usually use a very sweet Riesling). If you’re on the East Coast like me, a great place to find Ice Wine is the Finger Lakes region of New York. Here you’ll find wondrously bright late-harvest Riesling and Vidal Ice Wines.

Ice Wine is just one of the many different dessert wines – Sauternes, Port, late-harvest Semillon – the list goes on. Many of them are less confusing because they list the varietal on the label. I mention Ice Wine in particular because I want wine drinkers to take more notice to this style of dessert wine, and I feel that Ice Wine can pair with a variety of desserts.

Dessert and dessert wine pairings can be unpredictable and risky. Join certain varieties of wine and desserts, and you’ll get your girlfriend to play footsie with you under the table. Other pairings may just be average, and still other pairings could be disastrous. To try your hand at matchmaking, remember the cardinal rule: The wine should either be sweeter than the dessert, or there to refresh the palate in between bites. Accentuate and enhance flavors and textures of your favorite desserts by trying these pairings:

•    Creamy desserts with Muscats
•    Airy desserts like tortes with Champagne
•    Caramel and toffee desserts with Tawny Ports
•    Chocolate desserts with Banyuls
•    Orange desserts with German Riesling
•    Dried Fruit desserts with Ruby Ports
•    Spicy desserts with Late Harvest Gewurztraminer
•    Just about any sorbet with Ice Wine (Riesling of Vidal)

These suggestions are pairings I have tried first hand. Feel free to try mixing and matching, but do this at your own peril!

This past weekend I celebrated my grandmother’s 80th birthday AND the Fourth of July at Disney World. I was asked to bring “White wine that was low in alcohol, and perhaps something to toast with as well.”  In order to kill two birds with one stone, I immediately decided to pick up Italian sparkling wine.  And wanting to be able to please family members who enjoy different degrees of sweetness, I purchased bottles of Prosecco, Asti, and Moscato d’Asti. Everyone enjoyed the bottles, but I continued to hear the same question over and over: “Aren’t Asti and Moscato d’Asti the same thing?” My only response was to suggest taking another sip of each in order to decide the answer. But for you, my audience, I’m happy to go into detail about the wonderful world of light Italian sparklers.

An added benefit of these wines is that they offer a great way to bring a Champagne-esque feel to any occasion without draining your wallet. One reason these wines are less expensive than French Champagne or high-end sparkling wines from other regions in the world is because they’re made by the charmat process, a less time-consuming and labor-intensive process than the more elaborate methode champenoise used to make higher-end sparklers (I’ll save the specific differences between these two methods for another article).

It’s important to not to think of these wines as princely pretenders to the Champagne throne, but rather, more playful and less well-bred knaves with their own brand of charm. While Champagne can be rich and elegant, these wines are frivolous and refreshing. Champagne can be a little dry and little tight-fisted with the fruit, but these Italian sparklers playfully offer it to you in spades. Not to mention the fact that while Champagne is usually around 12.5 percent alcohol, Prosecco, Asti, and Moscato d’Asti are usually no more than 7.5 percent alcohol.

When chilled up nicely, Prosecco, Moscato d’Asti and Asti taste especially great poolside, dock-side or anywhere outdoors as the temperature climbs – such as Disney World in July. And, with their happy bubbles, they’re also shoo-ins for celebrations any time of year, as they offer an expensive yet highly respectable way to bring sparkle to grand occasions, such as holidays, weddings, New Year’s Eve – or your grandmother’s 80th birthday.

The three range in sweetness-Prosecco is generally a little drier than Asti, while Moscato d’Asti is usually the sweetest of the three. They also range in the intensity of bubbles. Asti is fully sparkling (spumante), while Moscato d’Asti is gently sparkling (frizzante). Prosecco can come in either spumante or frizzante styles.

Prosecco is made from the Prosecco grape and most often produced in Italy’s Veneto region. Light, crisp and refreshing, this easy-to-love sparkling wine goes well with many foods. Chicken salad, Eggs Benedict and other light brunch and lunch dishes make for winning combinations. However, like many sparkling wines, Prosecco shines when paired with just about anything, not to mention that it is great for making Bellinis.

Made in the Piedmont region of Italy near the town of Asti, Moscato d’Asti possesses just a hint of sparkle along with peachy flavors that appeal to those who enjoy a little sweetness in their sip. Light and refreshing, it’s usually low in alcohol, making it tailor-made for sipping on a warm day. It pairs especially well with fruit desserts.

You have probably enjoyed Asti under another name; years ago it used to be called “Asti Spumante.” Now it’s simply “Asti.” Like Moscato d’Asti, this sparkling wine also is made near the town of Asti from the Moscato grape; the difference is that it’s a little less sweet and it sparkles more fully. It pairs well with dessert, though anyone who likes sweeter wines like White Zinfandel will enjoy it with their entree, too.

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.

When inviting friends over for a Fourth of July barbecue, it’s easy to find a wine that everyone at the party will enjoy. You have to appeal to guests whose tastes range from light and fruity to heavy and complex. As the host of the gathering, remember to put both reds and whites out, as many wine-lovers prefer one or the other. That way, you’ll surely please everyone. Above all, don’t worry too much.

Remember that most people who come to your house aren’t going to furrow their brows over the wine you serve; they’re just happy to be invited to join in the fun. If you choose wines you enjoy and pair them with foods you like, chances are you’ll be just fine. Keep in mind, however, that some people exclusively drink reds, while others drink only whites. Therefore, it’s a good strategy supply plenty of each. Choose two go-to wines that pair well with a great range of foods – sandwiches and burgers, as well as steaks and ribs. If you order in or if it’s a potluck shindig, you can still choose from an assortment of food-friendly wines.

For white wine, try to stay towards bottles with good acidity. Picks from the whites include Sauvignon Blanc, Riesling, Champagne and sparkling wines. Chardonnay, often rich and buttery with pear and apple notes, is the most popular white in the U.S. Although it does not pair perfectly with all foods, Chard fans simply won’t care. Pinot Grigio is usually a sure bet as well. This light, fruity, but subtle, pick will go with just about anything on your table. Viognier has the creaminess and body of Chard, but intriguing floral notes that guests will remembered.

Some exciting red wine to try could include a Spanish Rioja, made mostly from Tempranillo, or Italy’s Chianti which is made mostly from Sangiovese. Pinot Noir is also a shoe-in. Merlot is a soft, rich, plummy wine that will flatter most foods and is easy to drink. Syrah/Shiraz offers plenty of personality; find vivid dark-fruit flavors with pleasing spicy notes. Blends are also a great idea. American wineries are bringing together unique blends of grapes, and these wines are the newest attention-grabbers to hit the shelves. Start with blends that feature grapes you like. Branch out from there.

Also be sure to offer plenty of nonalcoholic beverages – people will look for cans of Miller Light and Pepsi.

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

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

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

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

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

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

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

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