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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Picture yourself in a boat on a river… it’s the Saone River in eastern France and you’re on a hotel barge. You would experience the sights, sounds and smells of the Burgundy wine region, home to some of the world’s greatest wines made from the Pinot Noir grape. If that vision seems out of reach, too expensive or too far from home, picture yourself in a convertible driving through the Willamette River Valley in Oregon, also home to some of the world’s finest Pinot Noir wines. The first thing to know – usually the locals will continually correct you – is that it’s pronounced “Will-LAM-it,” with the accent on the second syllable, not “WILL-a-met.” If you’re still uncertain how to pronounce the name, just remember Willamette rhymes with dammit!

Within the Willamette Valley lies about 200 wineries and 10,000 acres of wine grape vineyards. Production is primarily Pinot Noir and Pinot Gris, Oregon’s second claim-to-fame wine. Growing conditions in the valley are near perfect for the fickle Pinot grapes, which are extremely sensitive to climate, soil and temperature. Indeed, the grape and the wine are challenging and often severely test the competence of vineyard managers as well as winemakers.

The Willamette Valley has proven to be a premier growing region for Pinot Noir because it’s far enough north that at the peak of the growing season (depending upon exposure), vines can get as much as 14 hours of sunlight in a day. Since very little rain falls in the summer, this allows the maximum number of sunlight hours.

Northern Oregon has an average of nine months of rain annually, which makes dry farming very practical most years. And the climate is very moderate. Temperatures can reach triple digits during summer days (promoting ripeness) yet be in the 50s or even 40s the same nights, which helps retain acids – the key to great wine.

While in the northern part of the Willamette Valley, south of Portland, don’t miss these stops where you’ll find many of Oregon’s most famous wineries:

•    Argyle
•    Chehalem
•    Sokol Blosser
•    Erath

The southern half of the Willamette Valley lies south of Salem. Here you’ll find other well-known names such as:

•    Adelsheim
•    Benton-Lane
•    Silvan Ridge-Hinman

During the summer season, Pinot Noir is a great choice for red wine drinkers looking to beat the heat. Put a nice chill on the bottles before serving, not only to refresh your own palate, but to ensnare friends who claim to only be white wine drinkers.  All of the wine producers mentioned are ones I have tried myself, and I guarantee they will please just about anyone.

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.

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.

Think blush is out of style? No way, rose. Not so long ago, rose (pronounced row-ZAY, not like the flower) sparkling wine was thought of as low-quality. The word on the street was that rose was too frivolous, too sweet and too…pink. Honestly, some of it was. At that time only true wine lovers knew that the better roses were complex creations from some of the most prestigious Champagne houses in France and other wine producers around the world.

In the last few years though, a much broader consumer base has caught on to the charms of sparkling rose. Most of these wines are elegant, dry and flavorful, and the festive color certainly doesn’t diminish their appeal. Suddenly Rose Champagne is the fastest-growing segment in the sparkling wine category, and producers are rolling out new labels, and amping up production as fast as they can. Sparkling rose prices run from under $30 for light, everyday bubbly to well over $500 for vintage Rose Champagne. (Note: It’s called “Rose Champagne” if it comes from France’s Champagne area and “sparkling rose” if it comes from anywhere else.)

Good sparkling rose offers all the complexity and many of the same flavors as a red wine without the heaviness. A good rule of thumb is sparkling rose works with any food you might pair with a Pinot Noir:  pork, duck, salmon and tuna. This makes sense, as Pinot Noir is nearly always used in the production of sparkling rose (it should also be noted that Pinot Noir is usually the dominant grape in regular Champagne as well).

How Does It Get Pink? Rose bubbly can get its pink hue in a number of ways. With Rose Champagne, it’s usually achieved by adding a little bit of red wine (typically Pinot Noir) at some point in the production process. Most sparkling roses from the rest of the world are made pink by allowing the red grape skins to stay in contact with the juices for awhile during the fermentation process.

If the summer heat has you intrigued enough to go out and try a sparkling rose, here are a few suggestions to try that should cost under $30:
•    Banti Rosa Regale
•    Chandon Rose
•    Jacob’s Creek Sparkling Rose
•    Korbel Brut Rose

If you’re only willing to try Champagne, here are some suggestions for bottles under $100:
•    NV Pommery Brut Rose
•    NV Moet et Chandon Brut Rose
•    Veuve Clicquot Brut Rose Reserve Vintage
•    NV Taittinger Brut Prestige Rose

For those who only drink the best, or for those believing that any rose really isn’t all that and a bag of chips, check out these bottles which usually run over $200 per bottle:
•    Louis Roederer Cristal Rose
•    1998 Veuve Clicquot La Grande Dame Rose
•    1996 Moet et Chandon Dom Perignon Rose
•    2003 Taittinger Comtes de Champagne Brut Rose
•    2002 Perrier Jouet Fleur de Champagne Rose

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.

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.

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.

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).