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.

While South African wines are enjoying some long-overdue recognition in the wine world, most of them remain virtually unknown to the casual wine drinker. But whenever a wine flies under the radar screen, value hunters should take a closer look. In the case of South African wines, you can find distinguished sips at bargain prices. Winemakers are doing great things with Chenin Blanc, Sauvignon Blanc, and Shiraz – all perfect patio sips as barbecue season hits full swing. And as the hot days of July lead into the hotter days of August, you’ll really appreciate the whites on sticky evenings when it’s too hot to think about firing up the grill. That’s when a salad and one of these bright, refreshing wines will be just the ticket.

What’s even better is that South Africa is considered part of the New World, and so bottles are labeled by varietal. Despite labeling practices, South African wines lean more towards Europe and the Old World when it comes to style which translates into wines elegant in fruit and oak and not heavily fruit-forward or overly oaky. Also, reading the label’s fine print can pay off; regions to look for include Stellenbosch, Paarl, and Constantia.

If you’ve ever tasted a flat and seemingly boring Chenin Blanc and said “not for me,” you should give this grape another go in its South African style. While these bottles offer plentiful melon and tropical fruit flavors, their underlying mineral notes add sophistication. Lively and refreshing, they’ll go well with fish on the grill, especially if it’s sparked with a little lemon and herbs. This wine will also make a lovely aperitif to sip before dinner with a few nibbles – may I suggest pairing a glass with slices of melon wrapped in thin slices of prosciutto.

Although Chenin Blanc is historically the white-wine grape of South Africa, it’s the country’s Sauvignon Blancs that are especially making a splash among the world’s wine lovers. Winemakers are producing bottles that brim with lively herb and citrus notes and are more easygoing than all-out zippy New Zealand Sauvignon Blancs. More lively than French versions from Sancerre and Pouilly-Fume, South African Sauvignon Blancs offer a great balance of acidity and fruit. For a sublime summer pairing, grill up a colorful array of summer vegetables to serve alongside a fresh Caesar or tomato salad, a selection of cheeses (goat cheese and Gruyere will go especially well with Sauvignon Blanc), and plenty of crusty French bread.

As for reds, South African Shiraz is on the march with vineyards producing wine with beautiful dark-fruit qualities, plus hints of chocolate, spice, and a warm, earthy appeal. Yes, you get a lot of bang for your buck with these bottles.  And just as South African Sauvignon Blanc can offer a refreshing break from New Zealand versions, South African Shiraz is a fine addition to your usual selection of Australian Shiraz.  It won’t have the spice you’re used to, but these wines are great with burgers, chops, sausages, and steaks hot off the grill. The wine meshes especially well with anything flavored with garlic, onions, and just about any herb seasoning.

I may discuss Zinfandels quite a bit in my articles, but I felt compelled to give this overshadowed wine the spotlight. Zinfandel lovers usually have to struggle a bit to find these wonderful wines; they always seem to hide in small quantities both on store shelves and restaurant menus.  But any Zinfandel lover will tell you that between the bold flavor and great value, it’s worth moving past more common varietals in order to discover the next rich, juicy bottle.  And please, try not to upset any Zinfandel lover by questioning how they can possibly enjoy White Zinfandel, which is COMPLETLEY different!

Although it is related to the Italian Primitivo grape, Zinfandel is a quintessential California varietal. It is the most widely planted red grape in the state, and more of it is planted in California than anywhere else in the world. Much of it is used to make White Zinfandel, a slightly sweet blush wine. It is also sometimes used as a blending grape in other red wines. But it is the ultra-ripe, intensely flavored red Zinfandel wines that have created the craze. They have a lush richness that is just plain hard to resist.

One of the reasons Zinfandel is so much fun is that it’s not a wine that wants to be overanalyzed. No need to stare off into the distance as you try to discern the nuances of a vintage or the oak regimen of the winemaker. Zinfandel can be bright and medium-bodied or jammy and decadent. Either way, Zins’ raspberry, strawberry, blueberry, cherry, chocolate and spicy black pepper flavors are positively delicious.

Zins’ richness is something to keep in mind when pairing it with foods – it will simply overwhelm anything delicate or subtle. Zinfandel is just about the best burger wine in the world. It goes well with any rich and meaty dish. If you have a favorite pot roast recipe or are wondering what to pair with a crockpot stew, look no further than a Zinfandel. The same goes for grilled foods. That smoky, charred flavor just sings when contrasted with the jammy richness of a Zin. Zinfandel’s richness and body can also tame the flame in spicy, peppery, chile-spiked food. From Tex-Mex to Cajun potato wedges and spicy sausages, Zinfandel is a great pairing for your flavorful favorites.

If you’re now intrigued, and want to go pick up some bottles of Zinfandel for yourself, may I suggest looking at California’s Dry Creek Valley (a sub-region of Sonoma) and the Sierra Foothills (part of Amador County).  These two regions offer outstanding Zinfandels, and will certainly convince you of the quality of this style of wine.

While Father’s Day parties often conjure up images of barbecue, sides, and beer, why shouldn’t wine be a part of the party too? After all, wine has now surpassed beer as America’s alcoholic beverage of choice. In addition to some ice cold beer, make sure some of dad’s favorite bottles are on the menu at your own quintessential Father’s Day party. Depending on your Father’s Day celebration style, some wines may be better than others. Here are a few suggestions:

Zinfandel for grillmasters. Whether you bring a simple little hibachi or or if you have a fancy grill with all the bells and whistles, chances are you’ll have some beef, chicken and/or pork sizzling over the coals. Red Zinfandel’s pleasant richness and heft will go particularly well with such meaty, robust foods. Dark, thick and rich with berries and spice, fuller-bodied versions of this wine particularly sing with anything slathered in barbecue sauce.  I don’t know if I’d go with any white wine (except perhaps a Chardonnay), because they won’t be able to stand up to most sauces.

Shiraz for chips, dips, sandwiches and more. Like Zinfandel, Shiraz (also known as Syrah), will go great with anything hot off the grill; however, it’s also a smart choice to go along with meat prepared in the oven, such as roasts or meatloaf.  That’s because Shiraz is one of the food-friendliest reds around.  Its tantalizing berry-fruit flavors and peppery-spice notes mesh well with all kinds of party foods, from chili and pizza to hoagies and potato chips.

A little bit of bubbly never hurt anyone. It’s true-there’s plenty of gourmet action going on at many Father’s Day tables. If world-class cheeses and high-end cuts of meat are more your speed, a sparkling wine might just be in order. This isn’t the time to pull out the Champagne (you should have spent your money on a Father’s Day gift and card!). Instead, reach for Cava, a sparkling wine from Spain, or Prosecco, an Italian bubbly. Both are much less expensive than their French cousins. Most sparkling wines buddy up beautifully with a variety of foods, and Cava and Prosecco are no exceptions. Reach for Cava if you like a more traditional, brut-style sparkling wine-it’s toastier and drier than Prosecco, which can often be lighter and fruitier.

Dessert for dad.  Whether dad prefers cheesecake and creme brulee, or chocolate chip and Oreo cookies, dessert wines will certainly end the night on a great note. Port such as a Late Bottle Vintage and Perdro Ximenez Sherry will go great with anything chocolate.  But if dad likes creamier desserts, a chilled bottle of Late Harvest Semillon, Sauterne, or Ice Wine will go great with ice cream, cake, and my favorite – a fresh cannoli.