We aren’t just another wine club - we provide our club members with everyday wines along with a daily blog full of great wine information. Our articles are full of wine news, pairing suggestions, restaurant reviews, and party tips designed to help wine buyers ranging from complete novices to experienced drinkers looking for the next best bottle. Sure, we want you to purchase a membership to The South Beach Wine Club, but we also want you to stop by every day to see what's on our minds. And once you're here, we hope you comment on what you read.

The club is designed for those who like to enjoy wine every day and those who know that wine helps make a party great - no matter what size! But who has time to make that extra trip after work to the wine store, trolling through endless bottles of wine? You should spend your time enjoying the wine, so we pick great bottles at great prices for you. No more guess work!

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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.

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.

For years, Malbec languished in the shadows, mostly as an uncelebrated blending grape. But as Argentinian winemakers began coaxing the grape into sensuous bottles, French winemakers rediscovered its charms too. These days, poor, misunderstood Malbec is no longer the under-appreciated, kicked-around grape it was. And now that it’s getting the loving care and attention it deserves from winemakers, wine-lovers everywhere are taking notice, especially those who love reds with rich tannins and lush, ripe fruits.

In the past, Malbec was best known as a junior member of the blend in Bordeaux wines, dominated by superstars such as Cabernet Sauvignon, Merlot and Cabernet Franc. But when the devastating frosts of 1956 destroyed many acres of Bordeaux Malbec, most vineyards decided to replant with hardier vines of other varietals. Malbec has been scarce in Bordeaux ever since. Yet, while Malbec may be on the ropes in Bordeaux, it’s positively thriving in the southwestern French appellation of Cahors, where red wines are required by law to contain at least 70 percent Malbec, or as it is sometimes called, Auxerrois. The remaining 30 percent may be made up of soft, lush Merlot and/or fiercely gripping Tannat. But often, Cahors is 100 percent pure Malbec.

The Cahors region is steeped in a long tradition of dense and chewy, inky-dark wines. In fact, at one time these wines were widely known as the “black wines of Cahors” because a portion of the wine was boiled in order to concentrate the already deep color and flavor (the very thought of this might cause modern winemakers to cry). Today, the quality of Cahors wines is on the upswing, and there’s never been a better time to try them. The foremost features of Cahors’ proud tradition remain firmly entrenched – namely, a penchant for deep flavor and sumptuous richness – while modern vineyard and winery techniques round out the old formula with heightened complexity and finesse. And,  no more boiling!

For a great many connoisseurs, Argentina produces the finest examples of Malbec found anywhere on the planet. Experts often point to Argentina’s unique climate as an indispensable element of this magical collaboration. There’s a special combination of high altitude and warm, sunny days moderated by cool, crisp nights, which vastly extends the number of growing days before the grapes must be picked.

True to the variety’s heritage, Argentinian Malbecs also excel when blended with Bordeaux varieties – so don’t shy away from those variations on a Malbec theme. And don’t be afraid to cellar them for a few years, either. Aging often coaxes even more pleasure from these blessed bottles. That goes for Cahors, as well.

Finally, if food’s on your mind, think beef. Argentinians eat more beef than anyone else, so it should come as no surprise that Malbec’s merry mix of ripe, juicy flavors and plush tannins makes it the perfect match for such hearty fare as grilled steaks, roasts and stews.

A gorgeous Washington Syrah or red Burgundy may be, in theory, the perfect match for the luscious leg of lamb you’re serving.  But, sometimes, it pays to choose wines based on who’s joining you for dinner rather than what’s being served. When you’re hosting friends whose enthusiasm for the fruits of the vine don’t quite match your own, the gracious thing to do is offer them what they prefer, not what you’d prefer them to have. True, many wine lovers at your table will delight in your thoughtful pairings, reveling in, for example, how that juicy lamb heightens the spice and fruit in the bold Syrah you serve. Yet for the guy who drinks only white, the pairing may fall flat, no matter what you offer.

If your friends are curious about wine, then it’s equally gracious to introduce them to wines that provide easy-sipping introductions to the wine world. That means you likely won’t want to pull out a bottle of your darkest, moodiest Malbec or your biggest, boldest Cabernet Sauvignon. Go ahead and buy the wine you think will match the food you’re serving. But also make sure you have everyone covered by adding an extra bottle or two to the lineup.

Some like it sweet. Dry just doesn’t fly with many wine drinkers, so always offer a few sweeter-style picks. White Zinfandel and some Rieslings should fit the bill. Riesling is just so easy to enjoy. The best Rieslings possess a sweetness that is balanced by acidity, so many newbies find it palatable. German Rieslings are, in my opinion, the best but they may be too complex for the beginning wine drinker.  US style Rieslings are light and not too expensive, making them perfect for such a dinner party. Some bottles I’d recommend: 2007 BV Coastal Estate California Riesling, 2007 Hogue Cellars Columbia Valley Riesling (Washington State), and 2007 Bogle Vineyards California Riesling.

Others are serious, but no need to feel intimidated when an educated wine-lover comes to dinner. Simply look for wines from currently sought-after regions, such as Pinot Noir from Santa Barbara, Rhone-style blends from Paso Robles and Syrahs from Washington State. Just know that the prices of wines made from preferred grapes from preferred regions can vary. The 2006 La Crema Sonoma Coast Pinot Noir is a great value at $18 per bottle, but could be considered too light when compared against a 2006 Chalone Vineyard Estate Pinot Noir (a $30 bottle). Whether or not such guests love the wine, they’ll relish the opportunity to sip something from a region currently scoring high on the wine world’s buzz-o-meter. You could also throw a Rioja (sometimes labeled by the grape, Tempranillo) into the mix. This Spanish red is also plenty soft and easy to sip, with strawberry, cherry, and berry flavors. Reach for those labeled “crianza” – they’ll be lighter and fruitier (and, conveniently, less expensive). The 2004 Lerin Navarra Tempranillo, a South Beach Wine Club wine, would be perfect for such a dinner party.

If you still aren’t sure about what to serve, remember that something for everyone is the way to go. Guests may find higher-alcohol wines hard to take. Try to have a lower-alcohol pick on hand (look on the label for bottles under 12.5 percent alcohol). When in doubt consider that Chardonnay and Merlot still rank among the top-sellers, so if you have a bottle of these waiting in the wings, you have an excellent chance of pleasing every palate.

When everything else in the world seems to climb in costs year after year, it’s good to see that there are still plenty of wines priced at $10 to $15 a bottle that you can pour with confidence. In fact, most wine drinkers agree that today’s inexpensive wines are better than ever. The trick is trying to find the wines. While any trip to the wine aisle will reveal dozens upon dozens of reasonably priced wines on the shelves, choosing from among the often-zany labels – featuring everything from oversized roosters to yellow-tailed kangaroos – can be a challenge. But how is this choosing possible without spending hours at the liquor store? Easy, join a wine club – we do the work for you!

I hate to shamelessly plug my own wine club in a post, but after the conversation I had with my friend Jenn, I felt compelled to explain the ways a wine club benefits wine drinkers. And why choosing my wine club is the way to go (shameless plug). Jenn wanted to sign her husband Bobby up for a “wine of the month” club as a present for his first Father’s Day, and had an idea of what she was looking for. “Every day wines, all red, two bottles per month,” she said. I then suggested she look at The Party for Two (2 red) tier. Jenn then asked me how I choose what wines to send out every month. Well, here’s how I pretty much go about it…

I may choose a popular California varietal – but from a less familiar region. Some of the best low-priced, high-value wines have recently hailed from South America. So I look for Argentinean Chardonnay and Chilean Cabernet Sauvignon, Merlot, and Chardonnay. On the other hand, I may include a bottle of tasty French Sparkling wine that I feel is a better value than its Californian counterparts. I could also send wines that people wouldn’t think to buy, like smooth Old Vine Zinfandel from Amador County, California. Some of my favorite wines are bold, zesty Zinfandels, but not too many people venture over to these shelves at stores. Once you get turned onto them, you’ll also enjoy the fact that Zinfandels are often the best value on restaurant wine lists

I feel that branching out with varieties and styles is very important when choosing wines for the Club. Introducing wine drinkers to their next favorite bottle is the best part of my job. For instance, I may include a Malbec from Argentina in an effort to help someone who usually prefers Cabernet Sauvignon make their wine lineup more exciting. Vinho Verde is a light, refreshing white wine from Portugal that’s famously inexpensive, and can give some variety to Pinot Grigio drinkers. Because many consumers mistakenly think that all pink wines are all as sweet as White Zinfandel, they pass over rows of vastly underrated (and under priced) rose wines – many of which could please both a red and white drinker. Riesling, too, is so under-appreciated that the price remains low for many of these elegant wines.

While it’s tempting to stick to your tried-and-true “usual,” it’s fun finding that next great bottle. But why roll the dice when there is such an easier way? Better your odds by letting me pre-taste bottles for you. I’ll get the hangover getting past the not-so-good bottles, and you’ll get the same wine I’d send to my friends.

A wine-tasting party is a fun and creative way to broaden your wine knowledge. Uncork some bottles and invite your friends over for a night of fun, unforgettable swirls, smells and sips.  Engaging conversation will flow as you and your guests move from wine to wine – just make sure you have plenty of glasses!

When planning how many bottles to buy, a good formula to use is 5 glasses of wine per bottle.  If you pour a “tasting serving” you can bump the number of glasses per bottle up to 10.  You can assume that each guest will drink half a bottle of wine, but remember that you’re having a wine TASTING party and you want to have a little of many different bottles.  You can have an assortment of red and white wine varietals for a traditional approach, or choose different versions of a single varietal such as Merlot from different countries including Chile, California, France, Italy, and Australia.  You could even have a dessert wine tasting party, offering Port, Sherry, Late Harvest Riesling, Ice Wine, Sauterne, and Semillon.

As you sample each bottle, notice how the wine looks, smells and tastes. Is the color light and watery; is it deep and intense?  Did the palate offer bold fruit, or a subtle minerality? Was there any alcohol burn? Were the flavors ripe, juicy, or lush on the palate? Was the acidity balanced? Were the tannins bold or elegant?  Was the finish short or long? Discussing your reactions will enhance everyone’s wine vocabulary. To expand your ability to describe wine flavors, read the article on wine aromas and flavors; you may find something you haven’t been able to put your finger on.

In addition to wine, any good wine tasting party will have water and snacks on hand to nibble on between sips. Start with the perfect pairing that is cheese and wine, but you can also experiment by combining wine with dinner foods.  Impress your guests with a few simple pairing suggestions.

Offer cheeses with a range of textures and flavors in order to provide variety. Consider mixing cheeses from each milk source (cow, goat and sheep). For example, you could serve fresh goat cheese, creamy Brie (made from cow’s milk) and firm Manchego (made from sheep’s milk).  Pair wines and cheeses with matching flavors and mouth-feel. For example, link creamy-textured cheeses with heavy, dessert-type wines such as Sauterne or a Dolce because both wine and cheese will have a thick, rich feel on the tongue. Generally, tangy, fresh goat cheese tastes best with crisp white wine such as Chardonnay fermented in stainless steel, Sauvignon Blanc, Pinto Grigio, or even an Albarino.  Above all, remember that there’s nothing wrong with experimenting. Select your favorite wines and cheeses, and see what different combinations you prefer.

If you’re serving dinner foods at the wine tasting party, remember that heartier foods usually taste better with hearty, full-bodied wines. Pasta and red sauce would pair perfectly with different Italian reds such as a Chianti, Super Tuscan, Ripasso, and Barolo. White meats such as duck, chicken, or pork could be paired with multiple Chardonnay or Riesling from different regions and countries.  Steak or other red meat could be served with a variety of big reds such as Cabernet Sauvignon, Merlot, Malbec, Shiraz, Bordeaux, and Priorat. The tasting of new wines will introduce you and your guests to bottles that may be out of the drinking “comfort zone,” and may open new doors to new flavors.

To satisfy your sweet tooth, complement a multitude of desserts with an array of sweet wines. Pair an assortment of chocolate with Pedro Ximenez Sherry and Late Bottled Vintage Port.  Serve fruit tarts, creme brulee, mousse, and pastries with glasses of white dessert wine such as Eiswein, Late Harvest Riesling or Sauterne. Be sure to select a wine that is sweeter than the dessert so the wine isn’t overshadowed, and there’s a balance.

Whatever you decide to do, remember that the only bad pairings are the ones YOU don’t enjoy, so feel free to experiment to you heart’s content.

A continuation of red varietal descriptions, the following grapes usually stand alone as single varietal wines. However, they also produce some very good blends such as Meunier which is blended to produce Champagne, and Nebbiolo which is used in the production of some of the best Italian red wines.

Malbec – Aside from being one of the lesser known Bordeaux varietals, this grape is also grown extensively in the Loire region of France. Malbec has also become a major varietal in South America, particularly in Argentina. It has a dark, inky color, with black fruit and robust tannins.

Merlot – The most widely planted black grape in Bordeaux, Merlot is the dominant varietal in regions on the left bank of Bordeaux such as St. Emilion and Pomerol. It is also a major varietal on the right back of Bordeaux as well, but takes a back seat to Cabernet Sauvignon. In Bordeaux, Merlot offers flavors and aromas of Strawberry, red berry, plum, cedar, and tobacco. Merlot has become increasingly popular in Chile, Australia, New Zealand, Italy, South Africa, and especially the US, where it offers slightly different characteristics including black cherry and chocolate.

Meunier – One of the three varietals permitted in the production of Champagne (Chardonnay and Pinot Noir are the other two), it is mostly used as a blending grape to add berry aromas and flavors.

Montepulciano – Grown in many Italian regions, it is the major varietal in Abruzzi where it produces very deep colored wines. Montepulciano can be either low or high in tannins depending upon the producer, and offer flavors of fleshy black fruit, and peppery spice.

Mourvedre – Grown all over the south of France, this is a major grape in the famed Chateauneuf du Pape region. Very deep in color, this wine is big and rich in dark fruit and spice, and is generally used for blending in order to provide structure. In California and Australia the grape is known at Mataro.

Nebbiolo – The most important red varietal in the Piedmonte region of Italy where it is known as Spanna, it produces Barolo, Barbaresco, and Gattinara wines. Known for producing wine high in acid and alcohol, characteristics of Nebbiolo include rose petal water, bright red cherry, dried prune, chocolate, truffle, and hot tar.

On so many weekends, families are left with the decision of whether to go out to dinner, order in, or cook.  But on Memorial Day weekend, families are able to take advantage of the warming weather, spend time with one another, and barbecue. Ice cold soda and water are staples at most any barbecue, and there’s no reason to exclude wine from the beverage list.  In general, wines served with the bold, rich flavors of any barbecue must be assertive.  Finding a wine that will get along well with sweet barbecue on chicken or ribs is pretty challenging. Considering all the possible toppings, grilled burgers and hot dogs can be equally challenging to pair, but there are certainly wines to compliment any type of barbecue.

Reds should be big, well balanced, smooth and not over the top in alcohol. Luscious, ripe berry flavors, bright acidity and complex spice can handle most of the heavier barbecue favorites. Try to find wines that are more full bodied in flavor, rather than full bodied in alcohol.  Wines over 14.5% are often “hot” and the heat from the spice will overwhelm the other flavors in the food.  Cote du Rhones are a good choice with their smooth tannins and smoky finish – just right with pulled pork and pork ribs. Another good suggestion is Zinfandel (the red, not the pink), especially the young spicy ones with lots of black pepper and raspberry.  Zinfandels are great for standing up to barbecue sauce flavor, and yet still remain easy drinking. A nice grapey Australian Shiraz with silky, smoky tannins, red berry and ripe fruit flavors would also fare well with any barbecue regulars. For those who need something closer to a full bodied wine, a Malbec should fit the bill. Bold in their peppery spice and smoky black berry flavors, Argentinean Malbecs will pair with steaks, chops, ribs, burgers – just about anything you can throw on the grill. For the sake of argument, I will mention the possibility of Beaujolais, so long as it is chilled. But I personally feel that if grilling something more intense than burgers and hot dogs, Beaujolais is not the way to go.

White wines can also work as well with barbecue, especially with Pulled Pork and Chicken.  Bright, crisp flavors cut through the rich and sometimes fatty flavors of barbecue. I would steer clear of California Chardonnays which can be oakey and buttery. This will only enhance the heaviness of the food instead of refreshing your palate. But if you really want Chardonnay, try one made in the French region of Chablis. Here, Chardonnay is made with no oak, and so it has more of a crisp minerality to it, along with bright tree fruit. Sauvignon Blanc, Pinot Grigio, and Rieslings are all good choices as well because of their low oak, and crisp flavors. They will all perk up your palate, and are light enough to go with just about anything from seafood salad to chicken and sausage. Practically any sparkling wine will be great at any barbecue as well.  Those tiny bubbles will cut right through the heaviest of foods, keeping you ready for second helpings. You could even try a Moscato, but I hear that pairs the best with honey barbecue chicken.

I’ll have to wait and see what wines make their way onto my Memorial Day drink list. Of course, I will be posting my thoughts after my barbecue, but I’d be very interested to know what you had as well – good and bad.

There are a vast number of wine varietals used in the production of wine. These varietals can stand alone, being labeled as a Chardonnay, Pinot Noir, or Cabernet Sauvignon, but many wine makers choose to blend grapes in order to create a more complex and/or balanced wine. When wine drinkers think about blended wines, they usually think of Bordeaux and Rhone blends, and perhaps even Champagne. The truth is that many wines labeled as just a single varietal can really be a blend.

Old World wines coming from the European Union must contain a minimum of 85% of one grape if they are to be labeled as a single varietal. New World wines produced in the US, South America, Australia, New Zealand, and South Africa are required to have a minimum of 75% of the single varietal.  To add to the complication, most, if not all, Old World wines are named after the region and not the varietals, and do not even list the varietal make-up of the wine. You can assume that a Bordeaux blend is made of any of the five Bordeaux varietals: Merlot, Cabernet Sauvignon, Cabernet Frank, Petit Verdot, and Malbec. New World wines may or may not list any blending grape. What does this mean to a wine buyer? Well, it means that a wine buyer should really pay attention to the wine label (even though it may not contain all of the information you are looking for).

The possible blending can throw curve balls at any wine drinker. For instance, Laurie Stern loves Sauvignon Blanc from the Marlborough region of New Zealand. Characteristically, these wines are bright in acidity, offering lush grapefruit and lemon/lime flavor. When she does her wine shopping, she knows that if she finds a bottle of Sauvignon Blanc from Marlborough, New Zealand, she can expect to be happy. She also knows not to over pay when there are so many options of this varietal from this region. But what would happen if one of these bottles had 20% Semillon in it to balance the acidity and sweeten the wine up? The winery wouldn’t have to list the blended grape, and Laurie may find herself with a wine that doesn’t please her.

I wrote this post to help people understand more about wine, and more importantly, to help people figure out the wines they like.  You would probably have to be drinking wine for a little bit before you can pick up hints of a blending grape. So please, use this post an excuse to experiment and determine what tastes similar and what tastes slightly different.  You may find that you are a Cabernet Sauvignon drinker who likes a touch of Merlot mixed in. Then you know you should move onto a Claret or even a Bordeaux.