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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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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.

There are very few certainties in this life, and yet, after being invited to the five course wine pairing at Smith & Wollensky in Miami Beach this week, I knew for a fact I would be having a very memorable dinner. Welcomed by General Manager Henry Delgado, and lead through the parings by Master Sommelier Brian Kozoil, dinner ran well into the evening…and still, it still ended too soon.

The dinner began with hors d’oeuvres and the 2007 Mondavi Napa Valley Fume Blanc. The wine was certainly full-bodied (14.3% alcohol), but offered delicate aromas and flavors of green apple and white peach, along with zesty acidity. This wine paired especially well with the endive, blue cheese and pear hors d’oeuvres – which in itself was pretty impressive. Smith & Wollensky mixed the blue cheese with cream cheese which provided a stable base for the pear and crumbled almonds (an improvement from other similar appetizers I’ve had where I’ve struggled to carefully balance crumbled cheese on and endive leaf before getting a taste).

The following course was chilled sorrel soup paired with the 2006 Mondavi Chardonnay Reserve. The creamy nuances of the soup helped to enhance the already creme brulee-like texture of the wine. There were also sweet flavors of pear and red apple in the wine – I feel those flavors were brightened by a sweetness in the soup. I’m a fan of big, oaky California Chardonnay, so this course was especially nice for me, as well as anyone else with similar tastes. My father, who was also a guest at the wine dinner, suggested that the wine was so oaky and creamy, it made him think of “brushed nickel.”

Every guest of the dinner was looking forward to the next course on the menu – the grilled lamb chop. Although it took some time to get served (large dinner parties are tough on any kitchen and server), it was absolutely amazing. The wine paired was the 2007 Mondavi Pinot Noir Carneros, because, what other than Pinot would you have with lamb. The wine offered black cherry, fig, and plum on both the nose and palate. There was subtle spice and oak, but the finish left a little to be desired. But what the wine couldn’t seem to do on its own, was helped by fact that the lamb was grilled to perfection.

The main course was a filet mignon and lobster, but what I was really looking forward to having was the 1999 Mondavi Cabernet Sauvignon Reserve. Don’t get me wrong, the filet was delicious, and although a little dry, the lobster was very flavorful. But the wine alone kept the spotlight with its elegance and quality. Black cherry and cassis notes filled both the nose and the palate, leading to a harmoniously long finish. A 10 year old, elegant wine, this bottle is something I wish I had more of in my cellar. Almost reading my mind, Master Sommelier Brian Kozoil, on behalf of Constellation Wines, raffled off a 6 liter bottle of the wonderful Cabernet. Sadly, I didn’t win. Maybe next time?

To finish off the evening, we enjoyed a rhubarb and strawberry trifle, served in a martini glass. Perfectly paired with this was the 2000 Mondavi Sauvignon Blanc Botrytis, a blend of 75% Sauvignon Blanc and 25% Semillon. Boytrytis is a mold that grows on the grapes, causing it to become sweeter, thus producing a sweeter wine. Reminding me of French Sauterne, and made in a similar style, the incredible complexity of the wine was able to shine against the simple sweet nature of the dessert. Apricot, honey, peach and honey suckle ran rampant on the nose, and filled the palate after every sip. The bright fruit was balanced by the oak aging which produced flavors of nutmeg and clove, along with hints of vanilla. Due to the demand for these bottles, the dinner guests finished the wine a little too soon. But Mr. Delagado saved the day by opening up bottles of Mondavi’s 2007 Moscato d’Oro, a wonderful little dessert wine that offers light honeyed fruit flavors of orange rind and apricot. I’m very familiar with this bottle, and purchase it regularly from my local Publix.

The night finally came to an end around 10:30 – four hours after it had begun. My belly was full, my head was swimming, and the entire cab ride home, I couldn’t help but wonder when the next wine dinner would be. Cheers to you Smith & Wollensky.