Josh Cellar's Lodi Cabernet Sauvignon Benefits Volunteer Firefighers

When you purchase wine, and you know that a portion of the sale will benefit a group or Not-For-Profit organization that is special to you, it makes the wine taste better.

Josh Cellars is the second label for Joseph Carr. The label is to honor his father, Josh. Josh was a volunteer firefighter. Joseph goes one step further in honoring his dad’s legacy by donating $1 for every bottle sold from his Josh Reserve Cabernet Sauvignon, Lodi to the National Volunteer Fire Council or other local firefighter charities throughout the country.

This donation provides direct assistance to volunteer fire departments. Helps in programs for training, recruitment, retention, health and safety, and more.

Volunteer firefighters give their time to save you. They go through the same kind of training a paid firefighter does only it’s their expense. It’s their equipment, their gas that is coming to put the fire out at your home, save you in a car accident and sometimes rescue your cat. My brother-in-law is a volunteer fighter who took it to the next level and became an FDNY and is now retired.

These guys put their lives on the line for you. The least you can do is purchase a bottle of Josh Reserve Cabernet Sauvignon, Lodi and know that $1 goes to supporting the volunteer firefighters. Josh will not disappoint.

Josh Cellars 2020 Reserve Cabernet Sauvignon, Lodi $21.99 - Sourced from the Lodi region of California and aged in 25% new French Oak, this wine has aromas of cigar box, oak, coffee, and black cherry. The palate is soft and full of blackberry, blueberry, and dark berry with hints of vanilla that lead to a finish of coffee notes and drying tannins. Honestly, it’s a great everyday Cab.

Just a Regular Joe

We are so fortunate to live in the Hudson Valley with so many great restaurants and the school where many of the great chefs began - The Culinary Institute of America.  Every winter the CIA offers a "Winter Dining Series" and this is a series of lunches and dinners focused on educating you on wine, beer and spirits.

We usually try to go to at least one or two of the wine dinners.  This year in January we attended the Joseph Carr dinner.  Joseph is a real funny guy.  We first met him at the NY Wine Expo 4 or 5 years ago.  This is his second time being included in the Winter Dinning Series.  Joseph is a New Yorker.  He grew up just outside of Albany.

Ginger Lemongrass Broth

The evening begins at the Danny Kaye Theatre where Joseph talks to us about his wines and we got to taste 4 of them.  From my crib notes:

• Jospeh Carr Sauvignon Blanc, Napa County 2009 - Nose of lime, citrus, hay.  Crisp and clean with a long finish of lemon zest.
• Joseph Carr Reserve Chardonnay, Sonoma Coast  2008 -Nose of wood, hint of butter,  creme brulee and vanilla.  Palate of honey dew melon, lime with a pineapple finish.
• Joseph Carr Meritage 2004 - Howell Mountain fruit. Merlot with a blended with Cabernet Sauvignon, barrel for 24 months. Nose of black fruit and plum.  Black fruit giving way to spice and a long black pepper finish.
• Josh Cellars Cabernet Sauvignon, Napa County 2009 - This label is named after his dad.  The grapes come from Lake County and are organically and sustainably grown.  A sugar plum nose wiht a long clove finish.   Joseph says of this wine "Monday our wine or any time after 3pm"

After the seminar we walked across the street to the American Bounty for dinner.  The first course was a Ginger Lemongrass Broth, with Poached Shrimp & Cilantro.  They served it with two whites - the 09 Sauvignon Blanc and an 09 Josh Cellars Chardonnay, North Coast.  The sauvignon blanc paired very well with the soup, the chardonnay did not.  The chardonnay got lost with it. It didn't blend to well with the coconut milk.

The next dish was a Citrus Salad of Fennel and Frisee, Blood Oranges & Candied Almonds, paired with Joseph Carr Reserve 2008 Sonoma Coast Chardonnay.  The salad was great, the wine was good, but not together.  The citrus in the salad just didn't do well with the wine.  A pairing gone wrong which surprised me at the Culinary.

The main course was Roast Dry Aged Strip Loin, Creamy Butternut Farro & Wild Mushrooms paired with Joseph Carr Merlot, Napa Valley 2008 and Joseph Carr Cabernet Sauvignon, Napa County 2008.  Both wines were nice, but I felt the Merlot paired better with the beef.  The merlot had a cassis nose and palate of cherry, coffee and spice.

We did have dessert but no pairing with it.  It was a Lemon Meringue Tart.  

I enjoyed the wines of the evening, but was a bit disappointed in how the chef paired the wines.  We are attended a North East France wine dinner this month, so hopefully the pairings be better.

Joseph Carr Dinner part 2 - The Meal

After the seminar at the Danny Kaye Theatre we walked across the street to the American Bounty Restaurant. This is one of my favorite restaurants on the campus.

We were seated and waited for the first course. As we were waiting, the server filled our glass with a Joseph Carr 2007 Sonoma Coast Pinot Noir. This wine was paired with Ricotta Gnocchi with Wild Mushrooms and Broccoli-Spinach Puree. As we waited for the dish we munched on a cheese roll and sourdough bread. You have to be careful here not to fill up on the bread. It's very easy to do!

The Ricotta Gnocchi was elegantly placed in front of us. It was incredible! I am not a big mushroom fan and I ate all the shrooms! The wine...this Pinot paired very well with the Gnocchi. On the nose you could smell some alcohol, it was earthy with hints of current. The mid palate on this wine was a little earthy.

The second course was Salad. I should define Salad...Salad of Mache & Roast Beets, House Made yogurt, Pine Nut Butter. This was paired with the 2007 Carneros Chardonnay. The beets were very good and I usually don't like beets. (something from my childhood and my mom making us eat those beets from the can..yuck!) These beets were the best part of the salad. The greens in the salad looked like the clover weeds in your garden. Even with the wine, I didn't like the salad. But I ate all my beets. (my mother will be proud) The beets went very well with the Chardonnay.

On to the main course...Roast Strip Loin of Beef, Creamy Farro, Butternut Squash, Merlot Essense. This was paired with two of Joseph's wines. A 2006 Napa Valley Merlot and a 2005 Napa Valley Cabernet Sauvignon. I wonder if the CIA used Joseph's Merlot for the "Essence." Both my husband and I agreed while the Cab was good the Merlot stood up better to the beef.

Onto dessert...dessert didn't come with a wine pairing. We finished off the evening with Warm Gingerbread Cake, Carmel Apples, House Churned Ice Cream. Now we were ready for a good night sleep.

I've been attending the CIA's Winter Dinning Series for a number of years. It's a great value and a wonderful evening. One thing I noticed...while years ago, if we wanted a second glass of wine, it was poured. Now they just give you one glass and that's it. They need to time their pouring and serving a little better. After they poured the wine for the first course, it was quite a while before the Gnocchi came out. My poor husband had finished his glass by then. I saved some just for the pairing and shared.

If you have the opportunity to take advantage of any of these dinner, you won't be disappointed!

Winter Dining Series - Joseph Carr part 1

Last night I went to the Culinary Institute of America in Hyde Park for the Winter Dining Series featuring Joseph Carr and his wines.

Paul and I met Joseph last year at the NY Wine Expo at the Javits Center. One notable that stood out from our conversation back then is that he was from New York. He's from "upstate" NY. Joseph's definition last night of "upstate" is Albany and above, but most New Yorkers think Poughkeepsie is "upstate."

The evening began at 6pm at the Danny Kaye Theatre where Joseph presented to us his history and 4 of his wines. Joseph was thrilled to have this opportunity and compared it to a baseball player always wanting to play at Yankee Stadium and finally getting the chance. This was Joseph's dream come true. A little history and I'll get to his wines.

Joseph got his start while in college at SUNY Geneso as a wine steward at a local French restaurant. The wine industry was never a career thought until this experience. After a successful career as Sommelier in various establishments and President of Mildara Blass, North America, he sat his wife down one night, opened a bottle of wine and told her he wanted to pursue a dream of producing wine. (he had to open a second bottle the totally convince her) Hence...Joseph Carr Wines were born.

Today they produce fine wines from Napa Valley and Carneros. Maybe I can talk him into producing a Hudson Valley Line to add to his portfolio. I'll have to see...

Onto the tasting:

Joseph Carr 2007 Carneros Chardonnay - This wine was one of the nicest unoaked Chardonnays I've tasted. It's delicately crafted with hints of fresh pear and pineapple.

Josh Cellars 2007 Santa Cruz Mountain Pinot Noir - Josh Cellars was named after his father. This wine was fruity. This wine was a treat because there was only a small production made.

Josh Cellars 2006 Amber Knolls Cabernet Sauvignon - This wine had a some Merlot blended in with it. It had hints of spice and vanilla with dark berry.

Joseph Carr 2005 Napa Valley Cabernet Sauvignon - This wine is 85% Cabernet, 10% Merlot, 2.5% Cab Franc and 2.5% Petit Verdot. This wine had hints of black currant, and slight pepper on the nose. Soft tannins with flavors of plums and dark cherry.

Tomorrow I will review the dinner and food pairing.