Why this Wine?
A few years ago we were fortunate to be invited to Martha’s Vineyard to celebrate a dear friend’s 40th birthday. While we were there, we attended a wine festival tasting many delicious wines while listening to the wonderful sounds of the waves against the dock and sailboats’ halyards clanging against their masts. My favorite wine that evening was the Joseph Carr Cabernet Sauvignon. I may have been swayed by meeting Joseph Carr himself and tasting his passion for wine-making in every pour. However, since our trip to Martha Vineyard, we have enjoyed this wine almost every week and I continue to adore every sip.
When I judge a wine, and I do judge wines quite harshly, I judge the wine on the style and feel of the bottle, the price point, the Taste to Price (TtP – my new acronym), the color, the initial taste and its finish. I refuse to drink wines I don’t like. Seriously! Why waste the money and calories on something you don’t like is my philosophy.
The first wine I post had to stand up to my judgments. This wine does just that. I especially think it is probably the best value wine I drink. I love full-bodied reds. The Joseph Carr Cab fills that criteria, but is mellow enough to have a nice finish and works with most foods. Even better, I can purchase it online for approximately $17/bottle or at my larger wine store for $20/bottle. At that price point, I am comfortable having it during the week if I am cooking and want to toast the day and delicious enough that I am proud to serve it to my friends at one of the many parties I love to host.
Next time you want to try a new bottle of wine without braking the bank, head to the wine store and treat yourself to a bottle of Joseph Carr Cabernet Sauvignon and you will see how easy it is to .
Below are the Tasting Notes from www.josephcarrwine.com:
The wine features aromas of fig, red cherry, blackberry pie, forest floor, and cocoa. A big attack of black currant flows to layers of dense tannin, earthy chocolate, and dried fruit. Full-bodied with food-friendly acidity, flavors of nutmeg, clove, and cinnamon add complexity to the finish.