Via Wines

16-19 Jefferson Ave.
Apt. 19, Miami Beach View map

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Varietals Produced by Via Wines View all

  • Carmenère

    History of the grape: Carmenère was once widely planted in Bordeaux’s Medoc for its deep color and unique gaminess. I...

  • Cabernet Sauvignon

    “King of the Red Wine Grapes.” The colonizer of the vineyards, pushing native wine grapes into its shadows. The Caber...

  • Pinot Noir

    “With so voluptuous a perfume, so sweet an edge, they make the blood run hot,” Joel Fleischman, wine columnist at Van...

  • Sauvignon Blanc

    Sauvignon Blanc is widely grown in California -- at over 15,000 acres, it’s now the third most planted variety -- and...

  • Merlot

    The Occitanian word “merlot” translates to “young blackbird.” An accurate description for this popular, early-budding...

  • Chardonnay

    British wine writer and critic, Jancis Robinson, once noted that throughout the 80’s and 90’s in the United States, C...

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Via Wines on Snooth

  • I buy current release wines because finding them in the secondary market can be difficult. I am also what one winery calls a cork puller. I drink a lot of wines on the young side because I do not have the budget to wait many years for wines to develop. Not that there's anything wrong with that. (Token Seinfeld refernece)As for buying aged wines ... Read More

    Forum post in the topic Shall we have a post today?


  • Greg, you were right when you said it's tough to keep a forum going. Though this does seem to be an especially slow week all over the place...on the road, in business, etc. good to see people take some time out.  Read More

    Forum post in the topic Shall we have a post today?


  • This Thursday evening at Officine BRERA, I'll get a chance to taste some incredible wines. Well, they sure look incredible on paper anyhow.Champs1966 Bollinger 1999 Clos des Goisses  White Burgs2004 Leflaive Batard Montrachet 2004 Pierre Yves Colin Morey Chevalier Montrachet 2007 Sauzet Batard Montrachet 1999 Bouchard Chevlaier Montrachet  Red B... Read More

    Forum post in the topic Burgundy, Barolo Dinner at...


  • Santa was generous this year wasn't he? You guys are better at this than I expected. 2/3 of you already know who your Santa was. That should make the guessing easier for the 4 still left guessing.What did you get?JD -  2011 Damilano Barolo Brunate - from FoxalllRBA - 2008 Spring Mountain Vineyard Napa Valley Cabernet Sauvignon - from vinOvinOVV ... Read More

    Forum post in the topic 2016 Snooth Secret Santa -...


  • JD, my quick take on Cavallotto:  They use rotovinifiers, but are otherwise very traditional.  We walked through Bricco Boschis a lot because our accommodations were right next door.  (The place we stayed is where I thought they should bring in an outside winemaker, if I recall correctly:  It's called Tenuta Montanello and has good land, borderi... Read More

    Forum post in the topic Dinner in Oakland, Saturday 7/23


  • Foxall and I are getting together for a Burgundy and Barolo dinner in Oakland this Saturday. We may have a seat or two available for anyone willing to make some spur of the moment travel plans. Read More

    Forum post in the topic Burgundy - Piedmont Dinner in...


  • One way to avoid infanticide. From HDH's online auction site. Apologies ahead of time if the not-getting-updated Snooth editor garbles the tabular format.  ;-(  4 Days Left to Bid: Boal Madeira     Details    Bid Online    iTunes    GooglePlay   Internet-Only Auction of Finest & Rarest Wines  Today we would like to highlight the exquisite select... Read More

    Forum post in the topic What have you bought lately?


  • Regardless of the Barolo's style, you'll get more of its potential out of of a 15-year-old Bordeaux or CA cab than you will out of any serious four or five year old Nebbiolo from the Piedmont. Plus if you insist on drinking 3 to 4 year old wines, how will your palate have a chance to evolve? Decanting is not the be all and end all and certainly ... Read More

    Forum post in the topic What have you bought lately?


  • Paul, thanks for the link.  You can activate it using the bar right above the text--it's the icon that looks like a globe with a chain in front of it.  (WorldWideWeb + Link).I've read the article now.  What I'm getting is that you can measure a "terroir" effect if you hold everything absolutely constant and use the most discriminating lab tools ... Read More

    Forum post in the topic Was wondering if anyone's...


  • This book looks enticing but was looking for feedback from anyone who may have read it. Thanks Read More

    Forum post in the topic Was wondering if anyone's...


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