Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from May 15th, 2026

Transcript

Have Another Drink with Jimmy the Wine Guy from May 15th, 2026 · The Radio From Hell Show - Best Of

• 0:02
  Speaker 1: Field, the field, all right, field town.
• 0:08
  Speaker 2: Well, here he is, ladies and gentlemen. He's the excitable
• 0:15
  Speaker 2: exhibitionist that runs the Wine Academy of Utah. It's Wine
• 0:19
  Speaker 2: Academy of Utah. Doft calm right, yeah, not org calm
• 0:25
  Speaker 2: wine academy.
• 0:26
  Speaker 3: Do you talk about charity?
• 0:28
  Speaker 1: Well, he's a businessman.
• 0:33
  Speaker 3: But dot org is also used for yeah, it's dot
• 0:37
  Speaker 3: com when it came with Utah dot com Morning, everybody
• 0:39
  Speaker 3: who got a little rose? Here from south of France
• 0:42
  Speaker 3: and the bougel A wine growing region. This is a
• 0:44
  Speaker 3: fun one that's available in store. Screwtop. This is from
• 0:48
  Speaker 3: you've had the bourgelais might be familiar over Thanksgiving when
• 0:53
  Speaker 3: you have that light, juicy red wine. You can also
• 0:56
  Speaker 3: have Burgela crew, which are from different villages within the
• 0:59
  Speaker 3: wine growing in This is south of Burgundy. This is
• 1:03
  Speaker 3: rose from the same grape gamey that goes into those
• 1:06
  Speaker 3: other darker red wines. It only rests against the skins
• 1:09
  Speaker 3: for a few hours, getting this beautiful rose like color.
• 1:14
  Speaker 3: Kind of a salmon style color in here we go
• 1:18
  Speaker 3: like pink salmon or copper in our in our coloring
• 1:22
  Speaker 3: and yeah, real pretty game is a great grape variety
• 1:26
  Speaker 3: it produced. It's kind of like the little brother of
• 1:28
  Speaker 3: Pina and Noir. It's got very Peina noir esque style characteristics.
• 1:33
  Speaker 3: That red fruit forward kind of a thing. Rarely is
• 1:36
  Speaker 3: it new oak age. You want to just let the
• 1:38
  Speaker 3: fruit really come through. We will age in some older oak,
• 1:42
  Speaker 3: as they do in the Crue Brugults, but this is
• 1:45
  Speaker 3: being a rose no oak aging, stainless steel, really letting
• 1:49
  Speaker 3: that fruitiness come through.
• 1:51
  Speaker 1: I've always been a fan of letting the fruit come through.
• 1:55
  Speaker 1: I mean, I'm serious. I mean it's uh.
• 1:59
  Speaker 2: When I first started drinking wine and I don't know
• 2:01
  Speaker 2: what it was, and I said, well, you know, i'd
• 2:04
  Speaker 2: like to I mean, when I first s threught doing
• 2:06
  Speaker 2: it seriously, not having just like Boonz Farm or something.
• 2:10
  Speaker 2: I kept saying, I okay, but I'd like to know
• 2:12
  Speaker 2: that is from a grape. Yeah, I'd like to know
• 2:15
  Speaker 2: this is from some sort of fruit, and so you
• 2:17
  Speaker 2: don't get that.
• 2:18
  Speaker 1: In a lot of wines.
• 2:19
  Speaker 3: Now, this wine roses, you know, we're approaching rose season.
• 2:23
  Speaker 3: It's refreshing. They tend to be lower alcohol wine on
• 2:28
  Speaker 3: average is thirteen twenty five percent alcohol by vine. This
• 2:30
  Speaker 3: is lower. This happens to committed twelve percent. It's juicy.
• 2:34
  Speaker 3: When you have roses, they have the benefit of the
• 2:37
  Speaker 3: They also show the acidity that you find in white wines.
• 2:41
  Speaker 3: But you have then the softer tannins from reds because
• 2:45
  Speaker 3: it is a red grape, and when you crush red grapes,
• 2:48
  Speaker 3: the juice is generally clear. So in order to get
• 2:50
  Speaker 3: your color, you have to soak the juice with the
• 2:53
  Speaker 3: skins of the grape, and that starts extracting out.
• 2:56
  Speaker 2: So what so I because of a medication I'm taking
• 2:59
  Speaker 2: right now, my mouth was really dry. When I took
• 3:02
  Speaker 2: a sip of this, just saliva started happening.
• 3:08
  Speaker 1: I'm serious, I mean really really mouth wateringly good.
• 3:13
  Speaker 3: I really noticed it because my mouth is very drawn. Yeah,
• 3:18
  Speaker 3: and it just started watering. That's the acidic structure in
• 3:20
  Speaker 3: the wine. If you're feeling that on the side of
• 3:22
  Speaker 3: the tongue, that's where your acid sensation is on the tongue.
• 3:27
  Speaker 3: On the top. There's a little dryness in here, but
• 3:31
  Speaker 3: it's nice and fruity, easy drinking twelve percent alcohol by vime.
• 3:35
  Speaker 3: So here you have a juicy, refreshing, salivating, a very
• 3:42
  Speaker 3: filled low i'll call wine. I just got to plan
• 3:45
  Speaker 3: your day out.
• 3:45
  Speaker 1: This is a great morning morning.
• 3:48
  Speaker 2: I'm going to suggest to my friends up at the
• 3:50
  Speaker 2: university pharmacy that when they dispense the medication that I'm taking,
• 3:54
  Speaker 2: they also hand the hand the person picking it up
• 3:57
  Speaker 2: a bottle of this one.
• 3:59
  Speaker 3: Great, You're have a ton of selections out there this season.
• 4:03
  Speaker 1: You should do a wine pairing with medications.
• 4:07
  Speaker 3: Someone's gonna have to take notes. Is widely available, Yeah,
• 4:12
  Speaker 3: this one's available in the State stores. You know, rosees
• 4:14
  Speaker 3: are such a big category right now. You know the
• 4:18
  Speaker 3: words out uh and roses are just so much fun.
• 4:22
  Speaker 3: We used to only have the end cap of the
• 4:24
  Speaker 3: isle at the wine store with rosees. Now we've got
• 4:27
  Speaker 3: two rows of rosees all year long. And that's due
• 4:31
  Speaker 3: to now only the State doing the right thing in
• 4:33
  Speaker 3: ordering a bunch in this category, but also the producers
• 4:36
  Speaker 3: out there have seen rose really come about. Rosees a
• 4:40
  Speaker 3: fun wine. We always get questions like, I am new
• 4:43
  Speaker 3: to wine, what should I have? Roses? A great introduction.
• 4:46
  Speaker 3: You know, this is a great one, the starter starter one,
• 4:50
  Speaker 3: and it's great in on its own, pairing with the
• 4:54
  Speaker 3: backyard patio and a kindle right, yeah, and or with
• 4:58
  Speaker 3: lighter style fare your I used to make this salad.
• 5:02
  Speaker 3: It was a strawberry vinaigrette. You know, you have buzz
• 5:06
  Speaker 3: down some strawberries, incorporate and some herbs in there, and
• 5:10
  Speaker 3: it really reflects well with rose. And these are bone dry.
• 5:14
  Speaker 3: These are not sweet at all. There's no residual sugar.
• 5:17
  Speaker 3: It's all been fermented out dry. So twelve percent alcohol
• 5:20
  Speaker 3: by volume. This is fruit that was not overly ripe. Right,
• 5:24
  Speaker 3: this is fruit that to hit that twelve percent. It's
• 5:30
  Speaker 3: a great way to make some rosettes, Gina. You'll be
• 5:32
  Speaker 3: glad to know that the medication I'm taking is also
• 5:34
  Speaker 3: widely available.
• 5:37
  Speaker 4: Really right.
• 5:41
  Speaker 2: Film, yep, mister Santangelo is here to answer your questions
• 5:45
  Speaker 2: about drinking, about wine, spirits, restaurants, how to set a.
• 5:52
  Speaker 1: Table, how to hold a bar towel to do all that,
• 5:55
  Speaker 1: How to make a swan out of a napkin.
• 6:00
  Speaker 3: I was up at Stenders and Lodge one time when
• 6:02
  Speaker 3: I was working up there at the glitches in the
• 6:03
  Speaker 3: restaurant and with your takeaways when you're leftover food, we
• 6:08
  Speaker 3: had to learn this technique on how to use the
• 6:10
  Speaker 3: aluminum foil and we would make a swan, right, And
• 6:14
  Speaker 3: you know it was the long neck and then the beak,
• 6:19
  Speaker 3: and then the in the back like the food's in
• 6:21
  Speaker 3: the middle, but there's all this extra and then the
• 6:24
  Speaker 3: extra for the tail. Well, you could say mine were
• 6:28
  Speaker 3: more like Mallards. They weren't fancy. I didn't Yeah, from.
• 6:34
  Speaker 1: Buffalo, what do you want? I wonder they I wonder
• 6:36
  Speaker 1: if they still do that.
• 6:37
  Speaker 4: They may here's a texture going alcohol free, but I
• 6:42
  Speaker 4: love bourbon and coke. I tried a rum from Harmon's
• 6:48
  Speaker 4: and was extremely peppery. Is there a recommended bran?
• 6:51
  Speaker 5: I hate to pivot back to our sponsor, but I
• 6:54
  Speaker 5: bet if you go to Mixers and More on Taylor's
• 6:56
  Speaker 5: Bille because they have a whole bunch of non alcoholic
• 7:00
  Speaker 5: offerings there, I bet they could pair you with a.
• 7:03
  Speaker 3: Nice Absolutely, they're going to have a great selection and
• 7:08
  Speaker 3: they and I need to get up there to say
• 7:10
  Speaker 3: heid to them and thank you for the sponsorship. They
• 7:13
  Speaker 3: non alcoholic spirits such as in this case are progressing
• 7:20
  Speaker 3: beer solid and a beer wines getting there. Liquor spirits
• 7:28
  Speaker 3: is you know, close behind, yeah, And but what is
• 7:33
  Speaker 3: really good are non alcoholic cocktails. The canned cocktails are
• 7:39
  Speaker 3: very good because we can control a little bit more.
• 7:41
  Speaker 3: We can have the acidity, the carbonation. And I know
• 7:45
  Speaker 3: it's not a rum or a whiskey and coke, but
• 7:50
  Speaker 3: there's one cocktail out there called the Phony New Groning
• 7:55
  Speaker 3: that is phenomenal. It is fantastic. Yeah, it's a little
• 7:59
  Speaker 3: bo I'll cap single serve straw over the ice. However
• 8:04
  Speaker 3: you want to enjoy it, that's a that's a good
• 8:07
  Speaker 3: way to go. You get the richness, you get sweetness.
• 8:09
  Speaker 3: Now it does it tastes a Coca cola. No, it's
• 8:11
  Speaker 3: a totally different profile. But you have richness combined with
• 8:15
  Speaker 3: a little bit of the city and some bitterness, and
• 8:17
  Speaker 3: it's really it's a great way. Yeah.
• 8:20
  Speaker 5: We were in New York, you know, a couple of
• 8:22
  Speaker 5: years ago, and Mohammed, who is not old enough to drink.
• 8:27
  Speaker 1: Order that they had Gina. He was old enough to
• 8:33
  Speaker 1: drink in New York. Oh you can drink. Yeah, if
• 8:36
  Speaker 1: you can drink there, sure, thanks thanks mom. Dommy eight
• 8:44
  Speaker 1: nine six nine six.
• 8:45
  Speaker 2: Any questions for Jimmy about food, food and wine pairings, drinks,
• 8:50
  Speaker 2: all of that kind of thing.
• 8:51
  Speaker 4: All right, I want to start experimenting with smoking cocktails.
• 8:56
  Speaker 3: Do you have any advice or recommendation. Yeah, so it's
• 8:59
  Speaker 3: about the wood. And what you do is you have
• 9:00
  Speaker 3: a little blow torch. You call it like a crumber
• 9:02
  Speaker 3: lay torch or just something like that. And what you
• 9:04
  Speaker 3: want to have is just small pieces of wood and
• 9:07
  Speaker 3: you can be very playful with it. I mean, buddy
• 9:10
  Speaker 3: of mine who's a trigger guy, he loves all the
• 9:12
  Speaker 3: trigger peloton. He infuses his simple syrups.
• 9:15
  Speaker 1: So then you have that.
• 9:16
  Speaker 3: And so what you're doing is you're taking the rocks
• 9:20
  Speaker 3: glass the cocktail glass, and you'll you'll have your fiber,
• 9:23
  Speaker 3: your material that you're gonna burn, and you hit it
• 9:26
  Speaker 3: and it starts smoking. You just take your cup and
• 9:29
  Speaker 3: you flip it over and you're smoking the inside of
• 9:31
  Speaker 3: the glass. That's the most effective way to really smoke
• 9:36
  Speaker 3: your that you know, without uh infusion and infusing and
• 9:42
  Speaker 3: all these other stuff that that'll get you. It's surprising
• 9:46
  Speaker 3: how much smoke you actually contribute to the cocktail by
• 9:49
  Speaker 3: smoking the glass. That's a fun way.
• 9:52
  Speaker 1: I mean, I guess it just adds a dimension to
• 9:54
  Speaker 1: the cocktail.
• 9:55
  Speaker 3: Yeah, a little bit layered. Yeah, demension. So I've had
• 9:58
  Speaker 3: I was doing a beverage uh development, and they wanted
• 10:02
  Speaker 3: to do the showcase of a smoked uh negroni and
• 10:06
  Speaker 3: they're using Wahaka mescal and Capelletti red bit of liqueurs
• 10:13
  Speaker 3: as well as Dolan sweet French remove and then they
• 10:16
  Speaker 3: were doing the smoking. They're doing all this. I'm like, well,
• 10:20
  Speaker 3: why don't we kind of look at that and rather
• 10:23
  Speaker 3: than well, what they were doing is they're using the
• 10:27
  Speaker 3: gin for it and then smoking it for the smoked
• 10:30
  Speaker 3: uh uh uh. And I said, switch out the base
• 10:35
  Speaker 3: spirit to mescal and you'll get.
• 10:37
  Speaker 1: Already smoking to gomarole.
• 10:41
  Speaker 3: And if you want, throw a piece of rosemar over
• 10:44
  Speaker 3: the top and hit it with a match or something
• 10:46
  Speaker 3: like that. So you're getting the aromatic and some of
• 10:48
  Speaker 3: that smoke kind of a burnt thing going on. To
• 10:51
  Speaker 3: overly kind of dramatize what you're probably.
• 10:55
  Speaker 2: You probably wouldn't recommend it. Just a few drops of
• 10:57
  Speaker 2: liquid smoke that.
• 10:59
  Speaker 3: Yeah, you know that in rose water. Some cocktails want
• 11:04
  Speaker 3: to have rose water in there. Man, that stuff's like
• 11:06
  Speaker 3: nitro glycerine. It's just two three drops and you're good
• 11:09
  Speaker 3: to go. Some people do like a quarter ounce or
• 11:11
  Speaker 3: a splash. I'm like, that's gonna be way too much,
• 11:14
  Speaker 3: but it's very strong. Yeah, let's see. Uh.
• 11:18
  Speaker 4: Do the liquor stores carry Flagina wines? I saw that
• 11:24
  Speaker 4: wine on the Stanley Tucci episode.
• 11:26
  Speaker 1: I'd like to try it.
• 11:27
  Speaker 3: They do the Fallagina we have I believe it's one
• 11:31
  Speaker 3: thousand mili that they have a bump of imports brings
• 11:36
  Speaker 3: it in and the yeah you can say, and yeah, yeah,
• 11:42
  Speaker 3: the size of the bottle, just when the bottle's not
• 11:45
  Speaker 3: enough fifty and yeah it's a white label with red
• 11:50
  Speaker 3: lettering across the top. That sure, we're located to go
• 11:52
  Speaker 3: to store forty one. They'll have it over by the costco.
• 11:55
  Speaker 4: Is it better to pair a white wine or a
• 11:57
  Speaker 4: red wine with cheese?
• 11:59
  Speaker 1: Does it matter?
• 12:00
  Speaker 3: She depends on the cheese, But red wine I would
• 12:02
  Speaker 3: more so.
• 12:03
  Speaker 2: This is it.
• 12:04
  Speaker 3: If you have a white wine, make sure it's super cidic,
• 12:06
  Speaker 3: like sparkling wine, a peanutgrigio seven on blanc that will
• 12:09
  Speaker 3: really cut through. You need the acid to cut through
• 12:11
  Speaker 3: the fattiness of the cheese. Or with red wine, the
• 12:14
  Speaker 3: tannic structure will soften and break down the saltiness.
• 12:17
  Speaker 1: In the This wine we had this morning would be
• 12:19
  Speaker 1: good with some cheese, some light cheese.
• 12:21
  Speaker 3: Yeah, I would, uh, this would be good with like
• 12:23
  Speaker 3: a like a semi soft cheese, so you know you've
• 12:27
  Speaker 3: got soft, semi soft, semi hard, and hard cheeses. And
• 12:31
  Speaker 3: it's in the middle there that this rose would go with.
• 12:33
  Speaker 3: This will get destroyed by a peccorino room, you know,
• 12:37
  Speaker 3: or a brie. Those are the bookends. There's too much strength.
• 12:41
  Speaker 3: This wine wouldn't stand up to it. But the ones
• 12:43
  Speaker 3: in the middle, so bad, not so bad. There you go,
• 12:47
  Speaker 3: or gouda as they're saying, Yoda, hey, you can catch me.
• 12:52
  Speaker 3: Some places want me to tell you please, I have
• 12:55
  Speaker 3: it here and it just went dark. Monday May teeth. Oh,
• 12:59
  Speaker 3: this Monday, I'm gonna up at Roosters in Ogden. We're
• 13:01
  Speaker 3: doing the Whiskey and History of Utah. I always feature
• 13:04
  Speaker 3: different spirits. I'm looking so forward to this. There's a
• 13:07
  Speaker 3: couple of new ones in Utah Utah distilleries. Following that,
• 13:12
  Speaker 3: we have great events in uh that Thursday, Wine takes
• 13:17
  Speaker 3: flight at Tracy Aviery. They're a great supporter of the show.
• 13:21
  Speaker 3: And then Tuesday, June second, at the Breaks Saratoga Springs
• 13:26
  Speaker 3: Rose all day, baby, there you go. Hey, thanks for listening,
• 13:30
  Speaker 3: thanks for joining me.
• 13:31
  Speaker 1: You got it.
• 13:32
  Speaker 4: Wine Academy of Utah dot com for all the information