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

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

We keep it simple - 3 different tiers: 2, 4 or 6 bottles per month.

The price is listed in the total price - no hidden shipping costs at check out.

Customize your shipment to be all reds, all whites, or a mix - because you never know.

Perfect gift for those busy friends who always like to have a bottle of wine around.

Regularly updated blog to provide you with helpful party tips, wine suggestions, and pairing ideas.

This weekend is the Florida Gators’ first game of the season, and orange and blue will be running rampant through the streets of Gainesville. Sure, most of the college kids will be sticking to cans of cheap beer and plastic bottles of liquor that have “classy” names on them. But for us older alumni, wine can be the perfect pair with tailgate foods. And perhaps one of my favorite tailgate foods (that is also great for a tailgate party) is chili.

With its bold flavors and meaty appeal, chili may seem best suited to a cold beer – and certainly, you can’t go wrong there. But what about wines? Will they mesh with the Lone Star State’s most famous dish? In a word: Yes! Here are a few suggestions, and why they work:

Zinfandel: A spicy, jam-packed red Zin will match the big, spicy flavors of your most robust “bowl of red.”

Syrah/Shiraz: Also possessing hints of spice, Shiraz will delight you. Try Shiraz-Cabernet blends from Australia if your chili is especially meaty.

Riesling: Rather than complementing the rich hearty chili flavors, go for contrasts with a sweeter style of Riesling from Germany. Its fruitiness and brightness will play well against the depth of flavors in the chili.

Sparkling Wines: Akin to beer, a nice fizzy wine will prove refreshing between bites. An inexpensive sparkler from Spain will offer the easygoing appeal you want with such a casual dish.

So add a few bottles of wine to your tailgate shopping list, and remember – GO GATORS!

I see that this post will be my 100th, and honestly, it feels great to know that I’m helping people enjoy wine more. Some people view wine as just another vehicle in which drinkers can get their alcohol fix. I am not one of these people. For me, the decision is not between wine, beer, or vodka; the decision is between different varietals. Wine compliments food like nothing else. And it is with that sentiment that I suggest some quick and easy pairings to help you enjoy your wine and food more.

Just because you don’t have a lot of time to fuss in the kitchen doesn’t mean you can’t enjoy a fully satisfying meal at home, complete with wine. There are certainly plenty of pairings that can be put together in about an hour. Here are a few themes for dinner I would suggest:

Bistro at Home: A simple roasted chicken is a French bistro staple. Grab a rotisserie chicken – probably one from your local supermarkets (if you made your own it would obviously take over an hour to make). Then keep the bistro theme going with Chardonnay, Pinot Noir or Syrah. These wines are popular in France and friendly to roasted chicken.

Italian Night In: With your favorite marinara sauce, your preferred pasta, and possibly some meatballs from the freezer (or your local gourmet market), you can have a cozy little spaghetti-and-meatball dinner on the table in minutes. Spread out the red-and-white checked tablecloth, light some candles and pour an Italian Chianti or a California Sangiovese.

Comforts of Home: When you’re ready for a hearty, meaty and robust entree, try your hand at making a meatloaf. Just combine some ground beef, onions, tomatoes and Italian breadcrumbs, and you’re good to go. A full-flavored Merlot or red Zinfandel is the perfect choice with this style of comfort food.

Ham in a Hurry: One of the easiest meals in the world starts with a few thick slices of good-quality smoked ham. Serve it along with a fruit salad to brighten up dinner. Enjoy an equally bright chilled dry rose wine with this combo.

Asian Delight: If you want to spice things up a little bit, try putting together your own stir-fry. Grab some baby corn, broccoli, water chestnuts, as well as some meat, chicken, or shrimp, and cook on the stove-top. Add some teriyaki sauce and you’ll be good to go in about 30 minutes. Pair with a Riesling or Gewurztraminer to balance sweet and salty.

And now you have enough ideas to get you through a whole week!

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.

Once known for world-class Merlot, Washington State’s wineries are taking on the world. This shouldn’t come as a surprise; after all, the state’s escalating wine industry is on about the same latitude as two of France’s most famed wine regions, Bordeaux and Burgundy.

The number of wineries in the state has increased by more than 400 percent in the past decade. Today, Washington boasts 460 wineries and 30,000-plus acres of vineyards, making it second in wine production in the U.S. only to California. Obviously something remarkable is going on here, and it’s happening fast.

After initially achieving prominence with wines made from Merlot, which many critics still consider to be the best in the country, award-winning wines have been made from the state’s Cabernet Sauvignon and Chardonnay. Old World-style blends of Merlot, Cabernet Sauvignon, and Cabernet Franc also became popular.

But now, Washington’s vintners are finding that less-common grape varieties are producing great wines due to the soil and climate of the state. Washington is blessed with lots of volcanic soil, which is resistant to the root pest called phylloxera that plagues vineyards in other regions. That makes it easy to try more demanding grape varieties. More important, a combination of generally warm days, cool nights, and adequate water lead to grapes with both good sugar content and acidity – essential for making well-balanced, quality wines.

Examples of the new varietals being planted include Sangiovese and Nebbiolo (the fathers of Chianti, and Barolo and Barbaresco, respectively, in Italy), Syrah (the signature red grape of the northern Rhone Valley in France) and Viognier (famous for the tropical fruit-flavored white wines of Condrieu in France).

Due to the near-ideal growing conditions of many areas in Washington, Riesling (the great grape of Germany) has found a second home here and is being used to make outstanding wines. Sauvignon Blanc and Semillon are making a good showing as well.

Yes, Washington State is playing in the “big-leagues” of wine making, and there is a lot of press to back up the assertion that WA wines are some of the best in the country. But despite the increase in notoriety, the price of Washington wine has not grown at the same rate as their quality.  The next time you are wandering about your local wine store, you may want to do a little comparison shopping, trying a Washington version of your favorite Italian red, or even a sweet Washington Riesling. These wines are kind of like potato chips…you can’t just have one.

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.

After mentioning the Finger Lakes region as a wonderful producer of Ice Wine in a recent post, I wanted to expound on how great the region is as a whole. This touristic wine region is little more than a half day’s drive from New York City. It’s a string of 11 deep lakes sculpted centuries ago by glaciers. Today, green carpets of grapevines line the roadways, climb the hills, and cascade down to the lakes, supporting more than 100 wineries. New York State, primarily because of the lakes region, now ranks third behind California and Washington in wine production in the U.S. Once you find your way up to the Finger Lakes region, here are some places you may want to stop.

Hammondsport is a good starting point, and is home to the nation’s first bonded winery – Great Western.  This winery offers tours and historic exhibits in eight remarkable stone buildings dating back to 1860. After Great Westen, you can ead up the way to Bully Hill Vineyards, a small village unto itself, and close to two of the region’s finest wineries – Heron Hill and Dr. Konstantin Frank’s Vinifera Wine Cellars. Further up and a short swing away from the lake is Hunt Vineyards, manned by a sixth-generation family of winemakers.

Seneca is the largest and deepest of all the lakes and has the most wineries lining its shores. Route 14 heads south along the lake, passing an inviting procession of wineries. Key stops include Hermann J. Weimer winery (producer of German-style Rieslings) as well as the Fox Run and Anthony Road wineries. Farther south is Glenora Wine Cellars, home also to a modern inn and restaurant overlooking vineyards and the lake. A little past Glenora, is Fulkerson Winery, which offers home winemaking supplies and lessons.

Climbing north along the eastern shore of Seneca, you’ll pass a baker’s dozen of wineries. Key stops should include LaFayette Reneau (famed for sparkling wine), the rustic Hazlitt 1852 Wine Cellars at Hector (with a huge selection of native New York wines and a massive tasting bar), Red Newt Cellars (notable for its cult-wine Cabernet Sauvignon) and the stylish Grecian-pillared Lamoreaux Landing in Lodi. Nearby is Wagner Vineyards, a winery and brewery.

The last stop on the trip could be the Cayuga Lake Area, where many of the wineries are making surprisingly good blends using European varietals, hybrids, and Native American grapes. That group includes Goose Watch, Swedish Hill, and Lucas Vineyards.

For more information or to plan a trip, check out www.fingerlakeswinecountry.com.

Many people enjoy ordering wine with their meal, but don’t think about what wine they should have once dessert comes to the table. For dessert, stylish chefs and those in the know have begun taking us to a new level of dining decadence: by pairing wines and desserts.

One such option for dessert could be Ice Wine. No, you don’t consume ice wine on a stick like a Popsicle. This special beverage is made from grapes that are allowed to get very ripe and then freeze on the vine. The grapes are harvested and pressed while frozen. (The water in the grapes does not pass through the press but stays behind in the form of ice pellets.) The result is a super-concentrated and extremely sweet delight. Ice Wine makes a delicious treat all by itself or can be paired with decadent treats for dessert (try substituting an Ice Wine where you would usually use a very sweet Riesling). If you’re on the East Coast like me, a great place to find Ice Wine is the Finger Lakes region of New York. Here you’ll find wondrously bright late-harvest Riesling and Vidal Ice Wines.

Ice Wine is just one of the many different dessert wines – Sauternes, Port, late-harvest Semillon – the list goes on. Many of them are less confusing because they list the varietal on the label. I mention Ice Wine in particular because I want wine drinkers to take more notice to this style of dessert wine, and I feel that Ice Wine can pair with a variety of desserts.

Dessert and dessert wine pairings can be unpredictable and risky. Join certain varieties of wine and desserts, and you’ll get your girlfriend to play footsie with you under the table. Other pairings may just be average, and still other pairings could be disastrous. To try your hand at matchmaking, remember the cardinal rule: The wine should either be sweeter than the dessert, or there to refresh the palate in between bites. Accentuate and enhance flavors and textures of your favorite desserts by trying these pairings:

•    Creamy desserts with Muscats
•    Airy desserts like tortes with Champagne
•    Caramel and toffee desserts with Tawny Ports
•    Chocolate desserts with Banyuls
•    Orange desserts with German Riesling
•    Dried Fruit desserts with Ruby Ports
•    Spicy desserts with Late Harvest Gewurztraminer
•    Just about any sorbet with Ice Wine (Riesling of Vidal)

These suggestions are pairings I have tried first hand. Feel free to try mixing and matching, but do this at your own peril!

More and more, wine drinkers are seeing astronomically high alcohol levels in wine. It seems that when we (Americans) get our drink on, we like to party hard. But not every occasion is a fraternity party, and when the mercury climbs, high-alcohol wines can make your head spin. So this summer, as you’re reaching for light, refreshing bottles, try to find wines that are lower in alcohol. Of course, you don’t want to compromise flavor when choosing light-bodied, low alcohol wine. Here are some suggestions of wines low in alcohol but high in flavor, and possible food pairings to go with them.

Riesling: This grape produces wines that are sweet to dry – Alsatian Rieslings are dry, German Rieslings fall in the middle and are off dry, and American Rieslings are generally sweet. All Rieslings will provide a nice counterpoint to grilled food spiced with Asian flavors. Also, sip low-alcohol Rieslings with anything topped with fruit salsas – the sweetness in the fruits will mesh nicely with the fruitiness in the wine.

Gewurztraminer: This wine’s full-throttle fruit and enticing floral and spice flavors make it fascinating to sip with hors d’oeuvres – a plate of bolder cheeses will go especially well with this one. A “Gewurtz” will work with spicy foods too, such as spicy Asian cuisine and even hot sausage.

Vinho Verde: Take the lead from the Portuguese, who enjoy this slightly fizzy wine with uncomplicated seafood dishes. Try salads or pasta dishes tossed with fresh summer veggies – either will tap into the appeal of this youthful, vibrant sip. Recipes that include fresh mint also mesh well with the refreshing quality of the wine.

Moscato d’Asti: Like most sparkling wines, this fruity, light bottle will taste refreshing with many foods. However, for a match made in heaven, save Moscato d’Asti for the dessert course. The fragrant, peachy flavors in the wine will pair especially well with fresh berries and fruit tarts.

When seeking a low-alcohol wine, be sure to check the label for the alcohol content. While these varietals come in versions that are relatively low in alcohol (11 percent or less), some bottles may climb above that level. Most of the bottles that jump up in alcohol are made in the US and Australia, so keep to the Old World for wines with a lower, more natural alcohol content.

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.