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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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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!

Pinot Grigio is the country’s number one imported varietal. In fact, if you’re hosting a houseful, this is a good white to pour, simply because so many people like it. And what’s not to like – there’s good acidity, coupled with a balance of fruit and minerality. It’s one of those wines that wont offend the palate, or any foods you enjoy with it. It’s one of those wines that may blend into the background, but should definitely be a staple on the wine rack.

While some Pinot Grigios can be deep gold, the most familiar incarnation in our market is basic Italian Pinot Grigio, whose very pale tint foreshadows its light body and mild taste. Pinot Grigio’s mild profile, gently reminiscent of peach or citrus, accompanied by moderate acidity, means that this wine works well as an easy-sipping aperitif, and as a table wine that won’t step on many food’s toes.

In Italian vineyards, Pinot Grigio grows well and in lots of places. When farmed for volume, the fruit character tends to be diluted – but that’s just fine with its fans, who like a lighter style of wine. This wine’s popularity has led to more plantings in California, but the most promising area in the U.S. is Oregon, where the Pinot Gris moniker is usually applied, and the richer style prevails.

Though technically the same grape variety, Pinot Gris in Alsace generates a drastically different style of wine. Dry, sunny climate inhibits yields, amplifying the richness and fruitiness. Along with their noticeable heft, the Alsace examples have more obvious acidity.

Pairing Pinot Grigio with foods is relatively easy. Simple Pinot Grigio fits hors d’oeuvres, light fish and chicken dishes, Mediterranean fare, and picnics. Alsace Pinot Gris will stand up to heftier, more complex foods, such as seafood, white meats, and poultry.

For prices that don’t go higher than $15 a bottle (unless you feel compelled to constantly buy over-priced Santa Margherita), Pinot Grigio is always a good bottle to have around the house. Whether you’re in the mood for a nice crisp white on a hot day, or need a go-to white for company, a Pinot Grigio will get the job done.

Yes, America has officially become a Red Wine Nation, but for Estelle, it’s gotta be white (red wine stains)! La Crema has been her “go-to” Chardonnay, but lately, Sauvignon Blancs from the Marlborough region of New Zealand have entertained the woman who “doesn’t really like wine.” But I am on a mission to expand her repertoire of white wines, to not only increase her enjoyment of wine, but perhaps to add validity to my chosen profession.

So, with all those bottles out there, how do I choose the right white? Sure, it’s easy to reach for Chardonnay; after all, the Queen of Whites has been America’s number-one selling white wine for years. That means a lot of wine drinkers like it, right? Well, maybe they’re simply stuck in a rut, not knowing what to drink amidst the shelves and shelves of other whites appearing alongside their tried-and-true Chard.

If you’re in the same boat as Estelle, here’s your guide to choosing crisp, well-made alternatives that will provide delicious diversions from your usual. The wines are grouped by style; if you like one in a genre, keep sampling similar grapes in that style.

Light, Crisp, and Clean

With its light body, mild taste (gently reminiscent of peach or citrus), and a crisp fruit-acid balance that makes it go great with food, Pinot Grigio is about as all-purpose as wine gets. A great stand-alone sipper, it also pairs nicely with most hors d’oeuvres, light dishes, parties, and picnics.

Sauvignon Blanc prospers in its native France, where it is typically named after the specific areas where it is grown and made into wines that can be bone-dry with grassy, herbaceous, and mineral nuances; look for Pouilly-Fume and Sancerre for these qualities. But for a head-turning style of Sauvignon Blanc, look to the Marlborough region of New Zealand, where the pungent grape emerges lush with hints of grapefruit, passion fruit, and more. Sauvignon Blancs work well with tangy cheeses (goat cheese, feta), and lemony fish or herbed chicken dishes.

If you like the generous fruit of Chardonnay, Chenin Blanc is an excellent option. This suggestion would be no surprise to California winemakers, some of whom already use it as a silent blending partner for Chardonnay. American examples will be dry (and are often labeled as such), with a clean, delicate hint of apple and occasionally some oak. Another prime source for Chenin is France’s Loire Valley.

A substantial amount of fruity sweetness is a signature of Riesling. This delicate grape, whose attributes run from floral to peachy, has its spiritual home in Germany, but now, excellent examples come from all over the globe. Even when a touch of sugar is left in the wine, Riesling’s natural streak of acidity is there to balance things out. For off-dry examples, look for wines of 11 percent alcohol or less. For fuller-bodied, drier Rieslings, look to the Alsace region of France.

Rich, Aromatic, and Full

Though technically the same grape as Pinot Grigio, Pinot Gris is grown in the dry, sunny Alsacian region of France, which generates its rich-and-ripe character. Because Pinot Gris is a little bigger than your average Pinot Grigio, it’s all the better to belly up to more complex foods. Ditto for Pinot Gris made in Oregon and California.

Viognier is a little-known grape finding its calling outside its Rhone headquarters, and it offers an exotic, perfumed aroma followed by gobs of melon, apricot, and peach on the palate. Its big fruit and relatively low acidity please most fans of tropical California Chardonnay.

Gewurztraminer is a real mouthful of a wine. It’s not only hard to pronounce (”ga-VERZ-tra-mee-ner”), but it also sports full body, aggressive spiciness (think clove and allspice) and a potent, honeyed finish – this is no wallflower wine. The most revered bottles hail from Alsace.  California examples tend to be simpler and low-key.

And if these full-figured grapes leave you still wanting more, seek out Semillon from Australia. Often blended with Chardonnay, Semillon can stand on its own as a great dry, full-bodied white wine.

When it comes to picnic wines, it’s all about style. That is, instead of furrowing your brow about pairing the day’s wine with the day’s food, think more generally about pairing your wine with the day itself. You’ll want a style of wine that’s fresh, vibrant, and light – a bottle that’s as easy to enjoy as summer. When you begin to thinking about food for your picnic, you can be assured that they are plenty of versatile wines that buddy up beautifully with just about anything you pack in the picnic basket – cold fried chicken, potato salads, fruit and cheese, sandwiches – the list goes on. Remember, when it comes to picnics, the more spontaneous the better. To help you seize the moment, try these menu ideas, with wines to match.

The Sweet:
If it’s just the two of you unpacking your picnic sack under a shady and well-hidden tree, consider Riesling. With a sensuous fruitiness yet a racy streak of acidity, this seductive wine couples up beautifully with the sophisticated side of picnic foods, such as rich salami, cheese, and pate. And let’s not forget some wonderful fresh fruit to go with your Riesling: apples, pears, grapes, and your favorite melons.

If you want something simple and sweet, but you’re over White Zinfandel, picnic time would be the perfect opportunity to make the switch to a fruity Chenin Blanc. And if you love a fruity wine, you’ll love the pears, apricots, apples and/or melons in this sip. Not all Chenin Blancs are sweet, but if you’re looking for a sweeter style, reach for one with under 10 percent alcohol by volume. To accompany this light wine, pick up some egg, tuna or chicken salad, and let everyone pile their favorite filler into some pita pockets. Round out the spread with pre-cut carrot and celery sticks, potato chips and dips.

The Dry:
Delightful on its own or as part of the picnic, Pinot Grigio possesses a crisp fruit-acid balance that makes it go great with food. Pinot Grigio is about as all-purpose as wine gets. It’s also a great choice to serve when you’re hosting a crowd as you can be pretty sure most guests will enjoy it. And while you’re thinking Italian, you can buy an array of sliced meats including Genoa salami, prosciutto and capicolla. Pick up your favorite Italian cheeses to enjoy alongside, such as Gorgonzola, provolone and Parmigiano-Reggiano. Add a loaf of crusty bread, a jar of marinated artichoke hearts and imported olives. At your picnic site, let guests arrange their own plates of this hearty, antipasto-style food.

The Red:
If only red wine goes into your glass, grab a bottle of Pinot Noir. Because it’s generally lighter than Cabernet Sauvignon or Merlot, this smooth, silky wine makes for a fine picnic choice; plus, it’s also one of the most food-friendly reds around. Before heading out, chill it down just a bit to brighten up its vivid red-fruit flavors. This will also keep the wine from becoming overly warm on a summer’s day.  The richness of the red will be able to stand up to heartier picnic sandwiches. Choose from something off the beaten path, such as a zippy Cuban sandwich (ham, Spanish pork and Swiss) which is a Miami favorite, or something classic, like an American sub (ham, roast beef, bologna and American cheese).

As much as I hate shameful plugs, I must throw in that on days where you decide to have a picnic, making sure you have some nice, easy-drinking picnic wine is key. Becoming a member of The South Beach Wine Club ensures you’ll always have great picnic wine, saving you from having to make an extra trip to your liquor store.

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.

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.

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.

In the evolution of form vs. function in wine packaging, natural cork progressed to become synthetic cork, and then advanced again to screwtops.  Anyone who tried to keep track of premium wines sealed with screwtops instead of traditional corks ran out of fingers long ago. The march toward twist-off closures has done nothing but accelerate in recent years. Why? Besides eliminating the possibility of cork taint, screwtops are just plain easier to deal with than corks. What’s more, the screwtop’s success has emboldened producers and marketers, leading to other innovations in contemporary wine packaging: the seal, the size, and the presentation.

Single-serving (187ml) packaging, for instance, is growing at double the rate of the overall market since 2003. Much of this boom comes from upscale bubblies. Taittinger, Pommery, and Piper-Heidsieck are a trio of famous French Champagne houses pitching teeny bottles (with chic straws attached). Francis Coppola went a step further, putting his Sofia mini in a can (yes I realize this seems sacrilegious). This wave of mini-vinos offers multiple advantages. They make it easier to enjoy single servings without having to deal with leftovers. They also are easier to tote on a picnic.  And for all the men out there with pregnant wives, just think of how much less of a tease a small wine bottle will be with dinner.

At the same time that mini bottles have blossomed, so have big boxes. These days, some prestigious producers are putting their bottle-worthy juice into efficient glass-free packages. Logically speaking, boxes are superior to bottles for the simple reason that their push button dispensers allow wine to flow out without air getting back in. The collapsing “bag-in-box” technology lets the wine stay fresh for weeks instead of mere days. Moreover, boxes are incredibly economical, both in terms of production and shipping. Wineries also pass along the savings to customers. The same wine that costs $7 to $8 in a standard 750ml bottle can be had in a 3-liter box (4 bottles’ worth) for less than $20. Do the math, and that’s under $5 a bottle.

“Tetra-packs” could be the next big step in the evolution of wine. The same technology used for juice boxes is being tried for Pinot Grigio in a 1-liter size by Three Thieves, the same California brand that scored big in 2004 with its consciously hip 1-liter jugs of red varietals. The snap closure doesn’t preserve the wine any better than screwtops after opening, but the nifty rectangular container fits nicely in a fridge door.

Retro jugs and colorful Tetra-packs fit right into another palpable trend in wine packaging, namely the emergence of so-called “fun wines.” Red Truck, Three Blind Moose, Jest Red, Fat Bastard, Twin Fin, Little Penguin, Smoking Loon, and Red Bicyclette are just a few examples of fun, everyday labels. It doesn’t take a Spectator-toting connoisseur to realize that these are not serious wines. In fact, it doesn’t take much more than a second or two. They just look like fun. And they taste fun, too: smooth, fruity, easy.

To be clear, I’m not saying that I would break out a 3-liter box of wine when I have family over for a nice dinner.  However, when having a South Beach style party, a big box of wine in the fridge will fit perfectly next to a case of…(fill in the blank with your preferred beer).

The temperature is rising, and soon will be the time for picnics and outdoor dinners.  That means it’s time for chilled white wine, and there are some great ones from the Alsace region of France. With their spring-fresh aromas and flavors, they’re about as picnic-perfect as wine can be. Many American wine buyers tend to buy their wines by grape — Chardonnay, Merlot, Syrah, for example. However, the varietal only makes up part of the wine’s profile. Soil, climate, and fermentation techniques can make a California Pinot Noir, very different from a French Burgundy. In this particular case, I want to point out that Alsace is a wonderful wine region that produces some wine you may know, and other wine that you should add to your wine list.

Summer is the perfect time to introduce your palate to the wines of Alsace. The Alsace region of France has a worldwide reputation for excellence in aromatic white wines. Of course, most all wines have aromas, but when a wine is specifically referred to as “aromatic,” this means its natural perfume strikes particularly vivid floral and fruity notes. Alsatian whites are full of seductive scents – one generous whiff of a Gewurztraminer can carry you away to a lush patch of wild roses after a fresh summer rain. Breathe in the aromas of an Alsatian Riesling, and suddenly you can be in a blooming citrus grove, with both flowers and citrusy scents in the air. Honeysuckle, apple, white peach, apricot, pear, toasted almond, lychee fruit, honey, allspice – so many romantic and voluptuous scents can spring forth as you sniff and swirl Alsace’s famous whites.

Think all Rieslings are sweet? Fruitiness can be a hallmark, but Rieslings from Alsace surprise and delight with a backbone of tangy acidity as well as a rich, fleshy body. Bring on the chicken salad with this one or try simple ham sandwiches and potato salad. Another suggestion is Pinot Gris. While Pinot Gris is the same grape as Pinot Grigio, Alsace’s take on the grape brings more lush flavors as well as a richer, rounder finish. Give roast pork sandwiches and a creamy pasta salad a go with these bottles. My third suggestion would be Gewurztraminer. Yes, it’s a mouthful to pronounce, but just say “guh-VERTS” for short. This wild card of a wine brings lots of fruit, but also rose petals, honey and spice. Nibbling on hearty salamis and strong-flavored cheeses would be just the ticket here.

What’s wonderfully surprising, however, is that no matter how much fruit these wines exude in the sniff, most all of them carry a nice acidity in the sip, allowing them to pair perfectly with a variety of foods. These wines are rarely one-dimensionally sweet, offering the addition of mineral nuances (think of the pleasing aroma of wet stones after a fresh rain) and suppleness in the mouth, and you can see why these wines are often referred to as elegant.