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.

My girlfriend is a fan of kicking off a casual evening with friends by serving a delicious bowl of nuts for everyone to munch on. While she does this, I’m normally making cocktails and pouring glasses of wine. Between the two of us, we’ve put together a few delightful wine-and-nut combos to try the next time you gather friends:

Peanuts
One handful of peanuts has a way of becoming two or three, so to refresh yourself between bites, sip something with a little fruitiness to contrast the salt. Many Washington and Oregon Rieslings will do the trick. For something drier, reach for Cava. This refreshing, and often inexpensive sparkling wine from Spain fits right in with the sorts of easygoing gatherings (i.e. tailgates and bowl-game parties) where casual jars of peanuts are right at home.

Cashews
Match the cashews’ irresistible buttery richness with a wine that has some luxurious oaky weight. Many Australian and California Chardonnays, especially those that have been barrel fermented, offer just that. Or, go in the opposite direction with a lighter style of Chardonnay, one that’s labeled “un-oaked.” With this match, you’ll be contrasting the nut’s creamy flavor with the wine’s bright, refreshing fruit.

Walnuts
Walnuts mesh well with dried fruit flavors (think figs, apricots and raisins), so it’s no surprise that the nut will go beautifully with little glasses of tawny port – a wine that’s rife with the aromas and tastes of dried fruits and nuts. Though it’s often served as a dessert wine, tawny port also makes an inviting aperitif when lightly chilled.

There are, or course, more nuts out there to pair with wine. If you have a pairing suggestion, let me know.

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.

Unlike the Guide to White Wine Varietals Part 2, the following wines in Part 3 should be much more familiar.  These wines are some the lightest, but contain higher acidity than many other white varietals.

Pinot Blanc – Best known as a varietal from Alsace, Pinot Blanc is also widely grown in Austria, Italy (Pinot Bianco), Germany (Weissburgunder), Eastern Europe, California, and Canada.   Its characteristics vary considerably from country to country, but the wine is generally dry with a good level of alcohol.  Light in color, Pinot Blanc is similar to unoaked Chardonnay, and can be confused for Chardonnay in the glass.

Pinot Gris – Closely related to Pinot Noir, it has a pinkish, light purple skin.  As with Pinot Blanc, it is best known as an Alsatian grape and is classified there as a noble variety.  It is grown in Austria and Germany, where it is known as Rulander and Grauerburgunder, as well as in Italy and the US where it is known as Pinot Grigio.  These wines are normally dry with floral notes, and flavors of white peach and apricot.  Alsatian styles tend to be spicier than their Italian counterparts which can have more of a minerality to them.   US styles tend to be lighter and sweeter.

Rhine Riesling – The classic white grape from Germany, it produces very high quality Rhine and Mosel (German regions) wines, as well as top quality wines in Alsace, Austria, Australia, New Zealand, US, Chile, and South Africa.  Rieslings grown in Germany and Austria usually display more of a mineral quality along with pear, green apple, peach, and honey coupled with good acidity.  New World style Riesling may not be Rhine Riesling, and tend to be less complex.  As Rieslings age, they develop a petrol characteristic.

Roussanne – A light aromatic wine, high in acidity, it is frequently blended with Marsanne for such wines as Hermitage Blanc and Chateauneuf du Pape Blanc – both of which are grown in the Rhone Valley.  Small amounts have been planted in Australia and the US.

Sauvignon Blanc – Although from French origins in the areas of Loire and Bordeaux, this varietal is at its best in New Zealand. Sancerre and Pouilly-Fume are two of the best examples from the Loire Valley, and have a light, complex style.  These French wines have a bouquet of elderberry (similar to honeysuckle) with dry grassy flavors coupled with citrus and gooseberry, giving it a tart sweetness.  Blended with Semillon, it produces dry white Graves and very sweet Sauternes and Barsac (a very sweet wine named for the region).  New World Sauvignon Blanc from New Zealand has a more defined style, particularly from the Marlborough region.  They often show much more ripe citrus flavors such as grapefruit, along with a subtle asparagus character. Other New World Sauvignon Blanc from Chile and Australia can be more acidic, while California style wines (also called Fume Blanc) lack such intensity.