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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!

In Italy, well over 1,000 types of grapes get made into wine. Perhaps none is so widespread as Sangiovese, with vineyards stretching in all directions from its traditional roost in Tuscany. Different clones of Sangiovese star in other Tuscan reds, but its most celebrated role is as the core of Chianti.

Sangiovese’s color can span a wide range of red – the lighter the tint, the lighter-bodied the wine. Not a blockbuster grape, Sangiovese offers herbal and cherry aromas and flavors, and as Chianti it usually displays a light, food-friendly texture. All versions of Sangiovese-based reds carry a signature streak of tartness.

Hands down, Chianti is the most popular wine made from Sangiovese. Yes, you’ll still see it in those cutesy straw-lined bottles (usually containing achingly dull wine), but you can also find plenty of great tasting, reasonably priced Chianti in conventional wine bottles, as well. For highest quality, look for Chianti labeled Classico or Rufina – two prominent sub regions.

Chianti Classico, from a sub-region of the overall Chianti region, is considered more serious than basic Chianti. Other important Tuscan Sangiovese-driven wines include Vino Nobile di Montepulciano, Carmignano, Brunello di Montalcino (revered as a collectible and priced accordingly), and Rosso di Montalcino (Brunello’s ready-to-drink brother). Beyond Tuscany, more bottlings are found with Sangiovese front and center on the label; these are usually affordable in priced and styled for everyday drinking.

The letters DOC and DOCG on bottles of Italian wine are similar to France’s appellation AOC system; they basically indicate regional type. The modern practice of blending Sangiovese with non-native grapes like Cabernet Sauvignon spawned a type of wine dubbed “Super Tuscans.” These blends can be light to medium-bodied or trophy wines; the price is usually a clue.

Chianti’s cherry fruit and tart acidity practically dance the Tarantella with classic Italian red sauces. The bright, but earthy, notes also sing right along with potent ingredients like capers, garlic, olives, and lemon. In short, Sangiovese is a no-brainer with traditional Italian food.

Blended wines are hardly new. Bordeaux is traditionally anchored by Cabernet Sauvignon and Merlot. In Tuscany, Chianti is rarely 100 percent Sangiovese. France’s Chateuneuf du Pape can meld as many as 13 grapes. Consider the unassuming blend of Red Truck, a tangy, berry-rich California red that debuted with the 2002 vintage. Featuring six grapes of disparate origins (Syrah and Mourvedre from the Rhone, Cabernet Sauvignon and Cabernet Franc from Bordeaux, Pinot Noir from Burgundy, and the French hybrid Alicante Bouschet), Red Truck is a veritable kitchen-sink blend.

Similar examples of “splendid blendeds” have been cropping up with eyebrow-raising frequency over the past decade. They are emblematic of a growing trend toward creative, no-grapes-barred blending that is particularly evident in New World wine regions. Indeed, what sets these new-wave wines apart from traditional Old World blends is that the combination of grapes is not driven by agricultural practicality. Back in the day, if you will, the focus of European winemakers was rooted squarely in the vineyard, where producers first had to determine which varietals grew well in their particular soil and climate. Then, if several grapes could enhance one another when blended, so be it.

But in most New World regions, growing conditions are simply more hospitable, so more types of grapes grow well in the same general area. At the same time, modern technology has made the transportation of grapes and bulk wine much easier. Factor in the overload of Chardonnays, Cabernets, and Merlots fighting for shelf space and it’s no wonder that current-day vintners are trying new tricks with old grapes.

California isn’t the only hotbed of crossover blends. Australians stir up crisp whites from half Semillon, half Chardonnay and sturdy Shiraz-Cabs. Italian vintners have found new dancing partners for Sangiovese. But the trend of splendid blended wines is especially strong in California, where it can be seen as a natural step in the state’s rapid evolution. Beginning in the 1980s, California vintners began to imitate the European winemakers, even spawning the nicknames Meritage (for Bordeaux blends) and “Rhone rangers,” for wines using Rhone grape varietals. Imitation, however, has been shifting steadily to innovation, leading to the current upsurge in unorthodox blending.

The apparent laundry list of varietals on these new-wave blends can be misleading. Despite their diverse recipes, the taste profiles of many splendid blendeds priced under $15 are remarkably easygoing. By design, many are inherently fresh and fruity, with little of the earthiness commonly found in Old World wines, and with smooth textures that scream “Drink me now!” Higher-priced splendid blendeds (such as Opus One), however, will usually be rougher in texture, more obvious in structure (tannin and acidity) and more intense. Apply similar logic to creative white blends: lower-priced examples will be loaded with fruit, while pricier ones will deliver more body and complexity.

The bottom line is that for these blends you should expect the unexpected because the synergy of the varietals creates wines whose sum is greater than their parts.

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.

The final part of the 3 part series on the Guide to Red Wine Varietals discusses wines which may be slightly foreign to the wine drinker who buys primarily US wines.  Other than Pinot Noir, many of these wines can be found at great values both in wine shops and restaurants.

 Pinotage – Developed in South Africa where it has the most popularity, it can vary in style from producer to producer.  Typically, Pinotage has a black fruit and herby character, as well as a burnt rubber characteristic that isn’t for every palate.

 Pinot Noir – Grown worldwide, it is the classic single red varietal of the Cote d’Or wines from Burgundy, France, and is one of the three grapes permitted in the production of Champagne (Chardonnay and Meunier are the others).  The wines are light in color and in tannins, and have flavors of raspberries, strawberries, red/black cherries, and can eventually develop a barnyard character over time.

Sangiovese – The most planted varietal in Italy, Sangiovese can also be found growing in California.  The main varietal in Chianti blends, it has a dry tart cherry character, with hints of herb.  Under the name Brunello, it produces such wines as Brunello di Montalcino and Torgiano.

Syrah/Shiraz – The same grape whose name changes depending on the region and style in which it is grown, it is the main varietal in the northern Cotes du Rhone region of France, producing Cote Rotie, Hermitage, St. Joseph, and Cornas.  Although is it is also planted in South Africa and California, it is the most widely planted grape in Australia.  The wines are powerful and full bodied, with concentrated flavors of black pepper, raspberry, blackberry, mulberry, licorice, chocolate and leather.  Old World Syrah from France can also have wet leather and game characteristics.  New World Shiraz shows more ripe grapey fruit with some minty characteristics.

Tempranillo – The principal grape varietal used for Rioja and Navarra wines, it is grown in many other areas of Spain as well.  Tempranillo is also an important varietal in Argentina, and is one of the top varietals used in the production of Port wine under the name Tinta Roriz.  These wines are full bodied, with cherry, strawberry, and raspberry flavors.

Touriga Nacional – The most important and best varietal in the Port wine blends, it also produces powerful red table wines.  These wines have a deep, almost black color, and are full of black fruit flavors, high tannins, and bright acidity.

Zinfandel – Although Zinfandels are synonymous with California, it originated from the Primotivo grape in Italy.  It is the most planted grape in California next to Cabernet Sauvignon, and offers deep colored wines with jammy red and black plummy fruit characters.  Although full bodied in flavor and high in alcohol, these wines have medium tannins and an oaky smoothness.  Zinfandel is also known to produce sweet rose wines known as a blush or White Zinfandel.

In 2006, Savanna Samson released her Sogno Uno (Dream One) under her new Savanna Wine label.  It was an Italian red, blended from Cesanese, Sangiovese, and Montepulciano.  This wouldn’t be news except for the fact that Savanna Samson is a Vivid Girl, and one of the top stars in adult entertainment today.  Although thought to be a gimmick similar to other stars lending their name to wine, Samson’s wine was actually good.  Next came her second bottle, a white made from Falanghina aptly named Sogno Due (Dream Two).  Now, The South Beach Wine Club is ready to recieve Samson’s third bottle Sogno Tre later this year. Ed McCarthy of the book Wine for Dummies has already given Sogno Tre 92 points – close to the 91 point score Robert Parker gave to Sugno Uno.  Some could speculate that Samson does not deserve these ratings, and that these gentlemen are merely blinded by her adult films.  Vivid Entertainment was kind enough to arrange a meeting with Savanna, and you’ll be happy to know that she is just as passionate about her wine as she is about her day job.

Savanna Samson's Wine Label

The soon to be released Sogno Tre (Dream Three) is going to be a Barbera from 50 year old vines. Samson prefers Old World varietals because of the history in the grapes and soil.  She explains that, “These grapes have had to struggle, and you can taste that struggle in the wine.”  Samson’s own wine preferences are mostly for Italian wines, so she continues to try to make wines that she herself would enjoy.  Sogno Due came about from her love of Pinot Grigio, specifically Santa Margarita.  Over time, she began liking their bottle less and less and decided to make her own light refreshing white wine.  “Perhaps they changed the formula,” she joked.  Any executive working for Coke in the 80s can tell you – don’t change the formula!  The Italian reds she regularly drinks are Chiantis and Super Tuscans.  Pinot Noir is also one of her favorite red varietals, but only from Burgundy because, “California Pinot’s, although consistent, are pretty predictable.”

Sogno Tre is only the halfway point to Samson’s dream of creating a portfolio of six bottles.  Next on the list will be Champagne from legendary producer Moutard.  Samson loves the idea of making a Blanc de Blanc (100% Pinot Noir) or even a Rose. Either way, her goal is to try new things and to “see what I can call my own.”  No complaints from her fans; we love to see Samson trying new things.

Savanna Samson with Randy of The South Beach Wine Club at Exxxotica Miami

In addition to her three dreams and the Champagne, Samson also wants to work on a Super Tuscan and a Pinot Grigio.  She will be keeping wine maker Roberto Cipresso for every bottle in her line, but is uncertain of what the sixth bottle will be.  She is looking to her fan base to provide some suggestions, so please submit some ideas.  Samson wants to stay true to form, producing sexy wines for people to have at parties.  “Serving wine at parties changes the party.  People talk more and began interacting much more.”  We like the road that Samson is going down with this thought – all we have to do is watch one of her videos to know how those parties end.

One definitely makes the other better.  One can usually make the other happen.

This weekend, The South Beach Wine Club attended the Exxxotica Miami event at the Miami Beach Convention Center.  As a member of the press, The Club sought to find out what the hottest stars in the adult entertainment industry were drinking.  The stars were asked about their favorite varietals and/or producers and of course we talked about The South Beach Wine Club.  Here is what the lovely ladies had to say:

Adult Entertainer Teagan Presley

Sienna West – Enjoys red wine, especially Pinot Noir.  She says her favorite bottle is Pinot Evil, which she regularly purchases from Whole Foods.

Lexi Love – Love that sailors outfit!  She loves Italian reds – Pinot Noir, Montepulciano, and Sangiovese are particular favorites.  She would probably enjoy a solid Ripasso, which is an Italian red wine made from Volpolicella, by running it through the drained skins left from making Amarone.

Kayden Kross – Likes to buy low calorie Pinot Noir from Trade Joes. Wine with Gamay actually has slightly fewer calories and could be a nice alternative to a Pinot Noir.  She should try a nice Beaujolais.

Sunny Leone – She can go both ways, enjoying a Cabernet Sauvignon with dinner, and having light Pinot Grigio in the afternoon.  The South Beach Wine Club certainly appreciates a woman who likes a drink in the afternoon.

Sasha Grey – Loves Syrah, particularly the 2003 vintage.  This year made some pretty meaty wines.  She also likes Bordeauxs, so long as they are smooth and not bitter.  We would have to agree!

Meggan Mallone – This Vivid girl enjoys her Chardonnay, especially Kendall Jackson.  But she also enjoys having a red while in the tub after a long day, or if she’s feeling blue.

RubberDoll – This dark haired beauty loves latex and a nice cold bottle of Prosecco.

Lexi Lapetina – She says she’s pretty easy when it comes to wine, as long as it’s white wine.  She usually drinks Chardonnay and Pinot Grigio, but really likes the blend of the two that Luna di Luna puts out – the blue bottle to be exact.

Jayden James – Likes the white wine she finds at Target aptly named Pro-mis-Q-ous. The word is that the wine tastes like Welch’s grape juice, but has the benefit of alcohol. I don’t think this bottle is going to make it into the club.

Flower Tucci – Mainly sticking to red wine, Flower has particular favorites: La Crema Pinot Noir, Coppola Merlot, and Blackstone Merlot.  We think she would probably enjoy Coppola’s Rosso as well.  She was quick to add that she likes Santa Margarita Pinot Grigio – but only when she can enjoy it with friend and co-star Courtney Cummz.

Joanna Angel – This Burning Angel loves red wine and Champagne.  For reds, she enjoys Cabernet Sauvignon, particularly Joseph Phelps Insignia. As for Champagne, she sticks to the classics: Veuve Clicquot (yellow label), Perrier Jouet, and Moet & Chandon.

Maggie Green – She’ll drink just about any red as long as it’s a Cabernet Sauvignon.  But if it’s a white, make it a La Crema Chardonnay.

Jenna Haze – This tiny hottie absolutely loves Chateauneuf du Pape from the Rhone region in the south of France. Likewise, she also enjoys Shiraz and Pinot Noir. But Jenna is not too big on big Cabernet Sauvignons, explaining that, “Cabs put me to sleep because of their heavy tannins.” We’ll make sure we send her plenty of the wines she likes, so as to keep her ready to go.

Adult Entertainer Jenna Haze posing with Randy of The South Beach Wine Club

Sara Jay – A woman who knows exactly what she wants, Sara loves Sauvignon Blanc from the Marlborough region of New Zealand.  Kim Crawford is a particular favorite.  She also enjoys German Riesling because it’s, “The real Riesling.” Sara, we’d have to agree, although we know of some pretty good US style bottles.  We’ll make sure we send them on out.

Courtney Cummz – Enjoys organic Cabernet Sauvignon, so we promise to get a bottle of Frey and Bonterra out to her.  She also loves Santa Margarita, and sharing it with fellow star Flower Tucci.

The trend seems to be easy drinking red and white wines, with many of the girls knowing exactly what they like.  The South Beach Wine Club is excited about signing these girls up, and to begin sending them bottles to help them branch out, and explore new labels.  We are also happy to sign their fans up for club memberships too!