Josh Cellars is the brainchild of Joseph Carr – an award winning Sommelier and international wine industry executive who set out on his own in 2005 and founded Joseph Carr Winery in Carneros, California. The Joseph Carr brand has grown to become an award winning name in the wine industry and is known for their handcrafted, complex, and approachable wines.
Joseph was looking to develop his second label and couldn’t come up with a name. His mother suggested the name Josh which was his father’s nickname. Joseph Carr Sr. was a stock car racer in the 50s & 60s and his wife was not too fond of some of his friends. Joseph was named after his father and had never heard anyone call his father by his nickname, Josh, in their home. Joseph asked his mother who called his father by his nickname. She laughed and replied, “Anyone that called your father Josh wasn’t allowed in our house.” This Josh guy sounds like a riot to us!
With the help of Joseph’s friend, Tom Larson, Josh Cellars was born. They jokingly refer to it as the “vin de garage” since Joseph’s father used to love spending time tinkering in the garage with friends as they laughed and told stories. Joseph and Tom set out to make a line of wines that are bold and expressive yet also unassuming and approachable. The same characteristics that reminded Joseph about his dad.
We were sent a bottle of Josh Cellars Cabernet Sauvignon 2011 to try and here’s what we found:
– Josh Cellars Cabernet Sauvignon Review –
- Variety: 100% Cabernet Sauvignon
- Vintage: 2011
- Aging: American & French Oak aged for 16 months
- Region: North Coast, California
- Nose: Plumb, blackberry, violet, dried fig, vanilla bean, and spice
- Flavors: Plumb, blackberry, smokey maple, almonds, hazelnuts
- Body: Smooth and Supple
- Alcohol by Volume: 14.1%
- Price: $14.99
Pair it up with: Penne Alla Vodka
Ingredients:
3 tablespoons butter- 3 -4 cloves garlic, chopped finely
- 1 cup thinly sliced prosciutto
- 1 (28 ounce) can whole tomatoes, drained and chopped
- 1/2 cup heavy cream
- 1/4 cup vodka
- Salt and pepper
- 1 pinch crushed red pepper flakes
- 1 lb penne pasta
- 3/4 cup freshly grated parmigiano-reggiano cheese
3 tablespoons butterDirections:
- In a wide pot big enough to hold all the pasta and sauce, melt the butter
- Add the garlic and cook until golden brown
- Stir in the proscuitto and cook for a a minute or two
- Add the tomatoes, crushed pepper, pepper and salt
- Simmer for 5 minutes
- Stir in the cream and cook for 2 minutes stirring a lot
- Add the vodka and cook until it no longer smells strongly of vodka (Approximately 3-5 minutes)
- Cook the pasta as directed on box but al dente
- Add the pasta to the pot with the sauce and mix
- Toss with the cheese and serve immediately, and enjoy with a glass of Josh Cab!
In a wide pot big enough to hold all the pasta and sauce, melt the butter
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