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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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.

No matter the presentation, a raw bar will offer a section of Tabasco Sauce, horseradish, Worcestershire sauce, fresh lemon, and… aromatic white wines to accompany the shrimp, oysters, clams, and claws. Along the Atlantic coast of France, fresh raw oysters are traditionally served with the crisp local Muscadet – a pairing that has become a classic with food and wine aficionados everywhere. Here in South Beach, we head to Monty’s Raw Bar. And while having lunch there today, I decided to discuss some good pairing suggestions. Whether at a great raw bar like Monty’s or having fresh seafood at home, these wines are sure to please.

Most French Muscadet comes from the Loire Valley, with its vineyards just a few miles from the north Atlantic coast. When it’s good, Muscadet has a signature freshness that is invigorating and slightly citrusy, laced with mineral notes. The best variety comes from the Muscadet de Sevre et Maine appellation (wine region) of the Loire, and it is priced in the very affordable $10-$15 range.

In addition to Muscadet, raw shellfish is wonderful with an assortment of bracing and tangy white wines – Chablis (un-oaked Chardonnay from Burgundy), Champagne, Portuguese Vinho Verde, Loire Valley Chenin Blanc, Fino or Manzanilla Sherry, and Sauvignon Blanc are all good candidates. The idea is to play up, rather than cover up, the briny, complex flavors of the shellfish. The ideal shellfish wine flavor is equivalent to a squirt of fresh lemon: bright, fruity, and tangy. Stay away from wines that could be described as creamy, oaky or vanilla-tasting.

New Zealand Sauvignon Blanc is a particularly happy pairing for oysters, with its signature racy citrus and tropical fruit flavors and snappy finish. France’s most famous Sauvignon Blanc is Sancerre, and it is also a delicious oyster match, offering a distinctive mineral character not altogether unlike the Muscadet. California Sauvignon Blancs are often light in flavor, and not as well-suited for oysters, but there are some citrusy versions that work just fine.

Champagne is a natural partner for oysters, especially when a celebration is in order. Again, look for a crisp, lemony style of Champagne and stay away from the heavier, yeasty and vintage versions. Generally speaking, a blanc de blanc (Champagne that is 100 percent Chardonnay) is the way to go here, with its lighter, more delicate flavors.

Stay Away from typical California style Chardonnay. But if you enjoy the weight of Chardonnay, go for a bottle of Chablis. It is the steely, mineral-laced Chardonnay from France’s famed Burgundy region, and it is an elegant match for shellfish. But other than Chablis and the blanc de blanc Champagnes, Chardonnay is generally not considered a good fresh shellfish wine. Its ripeness, full-bodied weight, and customary oak aging make it too big and dominant for the delicate raw shellfish flavors. However, there are a few so-called un-oaked Chardonnays coming out of Australia these days that do fit the bill nicely. It is important to note that if the shellfish is being prepared in a sauce, especially a cream sauce, an oaky Chardonnay would be perfect.

The following is a continuation of the list of white wine varietals that can be found in a typical wine shop. Some may seem obscure, but it is because they may be more of a blending grape, or because they are from a wine growing region that is unfamiliar.

Gruner Veltliner – The most widely grown grape in Austria, these wines are dry with strong lemon undertones. Additionally, these wines may offer exotic fruit, green beans, white pepper, and radish flavors, along with a steady mineral flavor.

Gewurztraminer – Usually dry to medium, with low to medium acidity, Gewurztraminer is grown in Alsace, Austria, Chile, Germany, Italy, New Zealand, and the US.  New World styles are slightly sweeter than their Old World counterparts, and have less minerality.  These are spicy wines (think cinnamon), full of fruit, with a high aromatic, perfumed bouquet.

Grenache Blanc – Originating in Spain, this grape is more widely grown in the South of France – particularly the Southern Rhone area.  It has a crisp acidity which makes it an excellent grape for blending in these hot, wine producing areas.

Marsanne – A major white varietal in the Rhone region, it is also grown in the South of France, California, and Australia. It produces a strong colored wine with low acidity. Marsannes are full bodied and dry, often showing a light marzipan (sugary almond) character, and is usually blended with other varietals.

Muller-Thurgau – Extensively grown in Germany, Austria, England, and sometimes in New Zealand, Muller-Thurgau is reputed to be a cross between two Rhine Riesling clones. This varietal ripens earlier, but has much less class than Riesling. It has medium acidity, a floral blossomy bouquet, and light raisin/muscat flavor.

Muscadet or Melon de Bourgogne – The sole varietal used in the production of Muscadet in the Loire Valley, it produces dry, highly acidic light wines. Muscadet offers citrus flavors of lemon and grapefruit coupled with strong mineral characters.

Muscat – There are three main varietals: Muscat Blanc a Petits Grains, Muscat d’Alexandrie, and Muscat Ottonel. Between them, they produce a range of wines from dry Muscats of Alsace and Australia, to the sweet liqueur and VDN (Vin Doux Naturel – “naturally sweet”) wine of southern France and Greece. Asti, Muscat de Beaumes-de-Venise and Muscat de Samos are three universally known wines produces from this grape. In addition to France and Greece, Muscat is also grown in Italy and the US.