Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from June 19th, 2026

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Have Another Drink with Jimmy the Wine Guy from June 19th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Living alcohol free doesn't mean missing out.
• 0:02
  Speaker 2: Mixers and more in Taylor'sville offers non alcoholic wines, beer, mocktails,
• 0:07
  Speaker 2: bold mixers, great taste for every gathering.
• 0:09
  Speaker 1: Find mixers and more. Taylor'sville on Facebook. The Drink, Film,
• 0:16
  Speaker 1: the drains, and the feel all right it feel town rounder.
• 0:20
  Speaker 2: The weather time, feel all right.
• 0:24
  Speaker 1: All right.
• 0:24
  Speaker 3: He's here, the audacious autocrat who runs the Wine Academy
• 0:29
  Speaker 3: of Utah Wine Academy of Utah dot com. It's Jimmy Santangelo. Splichy, splashy.
• 0:36
  Speaker 3: Jimmy is with us today. What are you holding up there?
• 0:38
  Speaker 1: I got a bottle of wine.
• 0:40
  Speaker 3: Yeah, well.
• 0:42
  Speaker 2: Now kind of This is uh avelida. It's a wine
• 0:47
  Speaker 2: for Portugal to white wine. It's a vino verde. We
• 0:50
  Speaker 2: featured this wine last night at Tracy Avior. He's Wine
• 0:53
  Speaker 2: takes Flight, totally sold out, forty eight great people there,
• 0:56
  Speaker 2: a lot of friends of the show, a lot of
• 0:58
  Speaker 2: friends of the Wine Academy, a lot of friends to
• 1:01
  Speaker 2: be made there this.
• 1:03
  Speaker 1: Have you ever had a vino verde?
• 1:04
  Speaker 3: I don't think I have. You know, it's yeah, it's
• 1:08
  Speaker 3: it is aroma is so pronounced. I had before I
• 1:11
  Speaker 3: even held it up to my nose. Yeah, I can
• 1:13
  Speaker 3: hear it. I can smell it from a far away right.
• 1:15
  Speaker 1: What does a vino verde?
• 1:17
  Speaker 2: Yeah, this is a wine region and style of wine
• 1:21
  Speaker 2: from Portugal. It's a blend of white grape vrieties and
• 1:24
  Speaker 2: it has this beautiful little petulance to the palate. It's
• 1:28
  Speaker 2: a little spritz of CO two in it. It's not big,
• 1:32
  Speaker 2: brutish like a sparkling wine. It just dances along the palette.
• 1:36
  Speaker 2: Nine point alcohol by volume. So it's a great morning wine.
• 1:40
  Speaker 1: I'm just saying, I wasn't ready for this.
• 1:42
  Speaker 4: I was not prepared.
• 1:44
  Speaker 3: This is lovely.
• 1:46
  Speaker 1: Why have I never had this? Is it just not around?
• 1:49
  Speaker 2: It's something of a stylistic cultural wine where you're having
• 1:54
  Speaker 2: it and those cafes during the day you're having fish
• 2:00
  Speaker 2: in a tin, you know, the tin fish she'll have,
• 2:03
  Speaker 2: or olives, strong cheese.
• 2:06
  Speaker 1: It's just something to help cleanse the past.
• 2:08
  Speaker 2: Other like frants they'll have their spritzers other places, you know,
• 2:12
  Speaker 2: things of that nature. This is a style of wine
• 2:15
  Speaker 2: with the low alcohol and it's still being dry, no
• 2:19
  Speaker 2: rs and they're no residual sugar in there. These grapes.
• 2:22
  Speaker 2: Why it's so tart, like you're biting into a green
• 2:24
  Speaker 2: apple flavor. Yeah, it's so tart because the fruit's nah
• 2:30
  Speaker 2: thriving exactly on the vine all the way For a
• 2:33
  Speaker 2: thirteen point five push of an alcohol by volume style wine.
• 2:37
  Speaker 2: This is at nine to five. What I'm talking about
• 2:40
  Speaker 2: is the percent of alkhol and nine point five percent.
• 2:43
  Speaker 1: This is the fruit isn't fully right.
• 2:46
  Speaker 2: So what are we gonna do? Not use them? No,
• 2:49
  Speaker 2: we're gonna use them still will make wine. Put to
• 2:51
  Speaker 2: offset a lot of that acid tartness that you're getting
• 2:55
  Speaker 2: in there, A little bit of spritz in there and release.
• 3:01
  Speaker 3: You're you're trying to get me to move to Portugal,
• 3:04
  Speaker 3: aren't you.
• 3:04
  Speaker 1: I know it's popular. A lot of a lot of
• 3:07
  Speaker 1: folks are doing that.
• 3:09
  Speaker 3: Pats are there, Pat Bagley speaking of ex pats. Oh
• 3:12
  Speaker 3: that's true.
• 3:13
  Speaker 1: There is a literal expat pat.
• 3:15
  Speaker 3: If you're listening, if you haven't tried this one.
• 3:18
  Speaker 1: He's probably drinking it right now. I hope that.
• 3:22
  Speaker 2: So this available in starts thirteen bucks and a lot
• 3:26
  Speaker 2: of why restaurants in our community are serving this by
• 3:30
  Speaker 2: the glass, So it's an opportunity for you to go
• 3:33
  Speaker 2: out there and enjoy it. This is something pre meal
• 3:35
  Speaker 2: or something very light.
• 3:38
  Speaker 1: Uh.
• 3:38
  Speaker 2: In the beginning salads, I could see myself with a
• 3:41
  Speaker 2: you know, just like nice mixed spring greens with a
• 3:44
  Speaker 2: green gout. It's vienna grat maybe some cheve over the top.
• 3:47
  Speaker 2: Now you're talking not ranch or ranch whatever or some
• 3:54
  Speaker 2: tin fish. That made me want that and alas like
• 3:57
  Speaker 2: people are always like what do I have with alix? Like,
• 3:59
  Speaker 2: you know, because it's with red wine or something like that.
• 4:02
  Speaker 2: This is the styles of wine. It's a lot of fun.
• 4:04
  Speaker 2: You can go through and taste this wine with different styles.
• 4:08
  Speaker 3: How much bottle?
• 4:09
  Speaker 1: It's thirteen dollars. That's not that's not bad at all. Yeah,
• 4:13
  Speaker 1: it's really quite affordable. Yeah, thirteen forty nine.
• 4:16
  Speaker 3: And is it Is it available at most of the
• 4:18
  Speaker 3: state It is.
• 4:19
  Speaker 1: It's not.
• 4:20
  Speaker 2: It's not only available at most of the state stores.
• 4:22
  Speaker 2: There's also other styles of vino verde. And when we
• 4:26
  Speaker 2: use red grapes in here will bleed a little bit
• 4:30
  Speaker 2: of that coloring for a rose.
• 4:33
  Speaker 1: So it's even more fun. You know, you've got this
• 4:37
  Speaker 1: more fun. You can have verde.
• 4:41
  Speaker 3: More fun than one bottle of veino. There more fun
• 4:44
  Speaker 3: than this.
• 4:44
  Speaker 1: One because this is good. It's fun. Car that's right,
• 4:49
  Speaker 1: it's really delicious. I like it a lot.
• 4:51
  Speaker 3: This is great and it's not and it's all that
• 4:54
  Speaker 3: low alcohol. You know usually this time of the morning
• 4:57
  Speaker 3: when you bring in wine and I have and had
• 5:00
  Speaker 3: anything to eat yet.
• 5:01
  Speaker 1: Today it'll get Yeah, I'll.
• 5:03
  Speaker 3: Get a little like just a little morning Yeah buzz,
• 5:07
  Speaker 3: this is this is not doing it?
• 5:09
  Speaker 2: Oh?
• 5:11
  Speaker 5: Sorry, said are you apologizing to him for not?
• 5:15
  Speaker 3: No, I'd rather it not. I'd rather not as I
• 5:19
  Speaker 3: can drink all of.
• 5:20
  Speaker 2: This and then someone at so temperature service temperature. You
• 5:25
  Speaker 2: want this cold as a sparkling wine shows really well,
• 5:30
  Speaker 2: this was in the fridge overnight, so it's good temperature,
• 5:33
  Speaker 2: you know, just driving it over. But so after you
• 5:36
  Speaker 2: open this, you want to continue keeping it cold. Where's
• 5:40
  Speaker 2: some wines you can just keep on the table and
• 5:41
  Speaker 2: enjoy it as the temperature comes down. Uh, not that
• 5:45
  Speaker 2: it tastes bad or anything, but you want to keep
• 5:47
  Speaker 2: it nice and cold for the most amount of character
• 5:51
  Speaker 2: to be enjoyed in the wine.
• 5:52
  Speaker 3: Oh good, I could use my eyes bucket.
• 5:57
  Speaker 4: So, so you want something strong to eat with this strong,
• 6:01
  Speaker 4: you know, with the acidity that you have in here.
• 6:03
  Speaker 2: You want some salty fair, you want some acidic food,
• 6:08
  Speaker 2: So this would say savice.
• 6:11
  Speaker 1: That would go really well.
• 6:12
  Speaker 2: The real popular the poke bowls, you know yeah poke bowls, sorry,
• 6:19
  Speaker 2: poke bowls, and then the rice and this would go
• 6:22
  Speaker 2: really well with this. Uh yeah, the things that nature
• 6:27
  Speaker 2: I was trying to thinking of the other place up
• 6:29
  Speaker 2: the uh not pop ram but what is it? Cup
• 6:34
  Speaker 2: cup bop, cup bo Yeah, cup bop. I may or
• 6:37
  Speaker 2: may not have been known to use really spicy cup
• 6:39
  Speaker 2: bop with their you know, the fried chicken over.
• 6:41
  Speaker 1: The rice and the noodles. Uh, this would go really
• 6:44
  Speaker 1: well with that.
• 6:45
  Speaker 3: Also, I'm not the one thing I'm not getting is
• 6:48
  Speaker 3: the I don't really any eff vescens I'm not it
• 6:52
  Speaker 3: dances on.
• 6:52
  Speaker 1: Your tongue, Bill, try it again, don't just go dance.
• 7:00
  Speaker 3: That could it could be the problem that my tongue
• 7:03
  Speaker 3: is usually coated.
• 7:05
  Speaker 2: The you're a golfer, and you know it's a little
• 7:09
  Speaker 2: breads like for example, if I give it a you
• 7:12
  Speaker 2: know it's got that you can say, yeah, it's got.
• 7:15
  Speaker 2: It's not intended to be fully brutish, bubbly and uh
• 7:20
  Speaker 2: some vino verdes are more carbonated than others.
• 7:25
  Speaker 1: This is on the very very lighter side.
• 7:28
  Speaker 2: And uh so, for example, if people love Savion Blancs
• 7:31
  Speaker 2: out there and he's from New Zealand. This is a
• 7:34
  Speaker 2: great alternative trying to persuade you away from that, just
• 7:37
  Speaker 2: you know, to switch it up a little bit. And uh,
• 7:41
  Speaker 2: this is an excellent avelita fonte. Fonte means fountain or
• 7:46
  Speaker 2: the source. That's just sort of a name to refer
• 7:49
  Speaker 2: to this vino verde. And this really is a great
• 7:53
  Speaker 2: expression of traditional vena.
• 7:55
  Speaker 4: Where where would this be in the wine store?
• 7:57
  Speaker 3: What section?
• 7:58
  Speaker 1: Is good question?
• 8:00
  Speaker 2: Yeah, would be in the whites under in that very
• 8:03
  Speaker 2: small area in the Portugal. It's not going to be
• 8:06
  Speaker 2: in the sparkling wine section. Yeah, so it'll be in
• 8:08
  Speaker 2: this still wine section.
• 8:10
  Speaker 3: Yeah.
• 8:10
  Speaker 1: And it's a screwtop, so super easy. There you go,
• 8:13
  Speaker 1: love very much.
• 8:13
  Speaker 3: I love it. Here we go film the audacious autocrat
• 8:22
  Speaker 3: of the Wine Academy of Utah. He's here to answer
• 8:25
  Speaker 3: your questions about wine, about hospitality, about spirits, uh, traveling
• 8:31
  Speaker 3: to other countries, etiquette. He knows it all. I mean
• 8:35
  Speaker 3: to look at him, you wouldn't think he knows anything
• 8:37
  Speaker 3: about it. You wouldn't know anything about etiquette, but he does.
• 8:41
  Speaker 4: Let's see. Let's begin with Cindy. Hello, Cindy, Cindy, where
• 8:46
  Speaker 4: are you calling from?
• 8:48
  Speaker 5: I'm calling for Murray.
• 8:50
  Speaker 3: Okay, Cindy, what's your question?
• 8:53
  Speaker 5: So at the liquor store drawings, you know how they
• 8:57
  Speaker 5: have the drawings every once in a while for the
• 8:59
  Speaker 5: hard to get alcohol. I want the option to buy
• 9:04
  Speaker 5: sazer back. Yeah, techie straight righte whiskey. It's eighteen years old,
• 9:09
  Speaker 5: showing ninety proof. I paid ninety dollars for it. But
• 9:13
  Speaker 5: I don't drink alcohol because I won.
• 9:18
  Speaker 1: Why it's the corner of Walmart? And why did you
• 9:23
  Speaker 1: why did you try to do it if you don't
• 9:26
  Speaker 1: drink I'm confused, Cindy.
• 9:28
  Speaker 5: It's the chance, it's the thrill of the hunt.
• 9:31
  Speaker 4: Oh she has she has a gambling problem.
• 9:35
  Speaker 3: So I think I think Cindy's question might be what
• 9:41
  Speaker 3: what what is it legal for her to sell it to?
• 9:44
  Speaker 3: No one?
• 9:44
  Speaker 1: Give it as work? And uh, you know, yeah, what
• 9:49
  Speaker 1: do you what do you want to do with this? Cindy?
• 9:51
  Speaker 1: Keep it well?
• 9:52
  Speaker 5: I mean I was going to actually give it to
• 9:54
  Speaker 5: you guys, and then somebody looked it up online saying, oh,
• 9:58
  Speaker 5: this is worth one thousand dollars. I'm like, I don't
• 10:01
  Speaker 5: think it is, but.
• 10:02
  Speaker 2: Yeah, you can it's hard to evaluate products that are
• 10:08
  Speaker 2: on the market. We don't have a auction access here
• 10:13
  Speaker 2: in the state. You'd have to put it up for
• 10:15
  Speaker 2: auction or on private reseller kind of sites.
• 10:17
  Speaker 1: There's Facebook groups out there that you can do that.
• 10:20
  Speaker 2: This is outside of the state of Utah.
• 10:22
  Speaker 1: Yeah, people have.
• 10:23
  Speaker 2: Wild imaginations of how much products will go for, but
• 10:29
  Speaker 2: when you peel those layers back, you're right around that
• 10:33
  Speaker 2: same retail price, if not maybe a little bit more
• 10:36
  Speaker 2: depending on supply and demand. You know, classic macroeconomic kind
• 10:41
  Speaker 2: of theory. But yeah, it's that's a fantastic opportunity. Friend
• 10:48
  Speaker 2: of mine, her grandfather had an amazing wine collection who
• 10:51
  Speaker 2: was a non drinker because he appreciated what wine can
• 10:55
  Speaker 2: bring people together as gifts, and he would open bottles
• 11:01
  Speaker 2: and share it with people. So maybe that's your opportunity, Cindy,
• 11:04
  Speaker 2: to keep it and to share it with those enthusiasts
• 11:07
  Speaker 2: that are your friends and family.
• 11:10
  Speaker 5: All right, I can do that and or breath.
• 11:13
  Speaker 1: Down to the station.
• 11:14
  Speaker 4: Yeah, we'll take care of it for you.
• 11:18
  Speaker 3: Thanks.
• 11:21
  Speaker 1: Let's go to Brody.
• 11:23
  Speaker 4: Hello Brody supporting Lords Jimmy, the one that you were
• 11:27
  Speaker 4: featuring this morning.
• 11:29
  Speaker 1: Use the word does that mean it's to prickle the palate.
• 11:34
  Speaker 2: To tickle the palate, it's like these little tiny bubbles.
• 11:38
  Speaker 1: That you have. Uh, and it's.
• 11:40
  Speaker 2: A French term referring to something that's not fully made
• 11:45
  Speaker 2: in the traditional method to capture the sparkling bubbles in
• 11:49
  Speaker 2: the bottle.
• 11:50
  Speaker 1: It's more of a forced little well, it's like the petulant. Yeah.
• 11:56
  Speaker 3: The word petulant in English means, you know, kind kind
• 12:00
  Speaker 3: of saucy and kind of snaughty, prickly kind of. Yeah,
• 12:06
  Speaker 3: if you're being petulant, you're being h yeah, kind of
• 12:10
  Speaker 3: you keep people away from you a little.
• 12:12
  Speaker 1: Well.
• 12:13
  Speaker 2: Yeah, so in this it it's a little bubbles dancing
• 12:17
  Speaker 2: on the palette.
• 12:18
  Speaker 1: Yeah, all right, thanks Brodi, thank you for them. Listener, right,
• 12:21
  Speaker 1: you guys, there you go.
• 12:23
  Speaker 4: Some text questions coming in, Uh, Jimmy, when you do tastings,
• 12:28
  Speaker 4: does anyone ever sip and spit into a bucket like
• 12:31
  Speaker 4: you see on TV? Or does everyone just drink what
• 12:34
  Speaker 4: they sample? I would love to do a tasting tasting,
• 12:37
  Speaker 4: but I had gastric bypass years ago and alcohol makes
• 12:40
  Speaker 4: me dizzy and sick. Now, am I just out of luck? No?
• 12:43
  Speaker 1: Definitely, come by.
• 12:45
  Speaker 2: I usually have a red solo cup near me that
• 12:47
  Speaker 2: I dispense into.
• 12:49
  Speaker 1: It's not uncommon.
• 12:50
  Speaker 2: In fact, it's a traditional practice.
• 12:54
  Speaker 1: A lot of the tastings we do.
• 12:55
  Speaker 2: We only do three wines anyways, so uh, and you
• 13:00
  Speaker 2: welcome not to finish it all, but there would be
• 13:02
  Speaker 2: a bucket available for either pouring out the rest of
• 13:06
  Speaker 2: the wine or we accommodate frequently people to dispense the
• 13:13
  Speaker 2: tastings absolutely.
• 13:15
  Speaker 4: Speaking of Portugal, can Jimmy recommend a nice port to
• 13:19
  Speaker 4: pair with chocolate?
• 13:20
  Speaker 2: Yeah?
• 13:21
  Speaker 1: So there's a lot of great ports. Taylor's flag Gate,
• 13:25
  Speaker 1: you have Coke.
• 13:26
  Speaker 2: Burn, Grahams, Dow these are all now pairing with a
• 13:32
  Speaker 2: dark chocolate. You want more of a ruby or lb
• 13:37
  Speaker 2: V that will appear on the label that means late
• 13:39
  Speaker 2: bottle of vintage. If you want something that you're in
• 13:42
  Speaker 2: a gift a friend, get a vintaged port, so that'll
• 13:47
  Speaker 2: have the year like two thousand and three on it,
• 13:51
  Speaker 2: and that's where you'll need that port filter where because
• 13:54
  Speaker 2: it'll have a lot of sediment. Some my favorite ports
• 13:58
  Speaker 2: are tawny ports. It's a blend of both white and
• 14:02
  Speaker 2: red port, giving you that tawny color. And they have
• 14:05
  Speaker 2: on their ten fifteen twenty thirty year Tawny Ports representing
• 14:10
  Speaker 2: what that port would taste like if it were aged
• 14:14
  Speaker 2: that long. It's on a Selari method, so it's it's
• 14:16
  Speaker 2: a fun story. But what I like about Tawny Ports
• 14:20
  Speaker 2: is more of the toffee, the butterscotch. So you know
• 14:24
  Speaker 2: crembrolet or you know, your your coffee cake, kind of
• 14:30
  Speaker 2: your cinnamon swear. I guess that would be in the breakfast.
• 14:32
  Speaker 2: You know, we're talking breakfast for sure, and but you know,
• 14:37
  Speaker 2: anything of that nature, that's a good one to.
• 14:40
  Speaker 3: The best thing about crembrewlet is taking your spoon and
• 14:45
  Speaker 3: cracking it, giving a little cran.
• 14:48
  Speaker 1: Oh, it was using the torch to caramelize the sugar.
• 14:51
  Speaker 1: But that's just me.
• 14:52
  Speaker 4: And Capudos has a fine selection of chocolate, yes, s
• 14:56
  Speaker 4: pecifically for chocolate. Hey, Jimmy Howe, or do you recommend
• 15:01
  Speaker 4: me and my fellow wine drinkers to do with our
• 15:04
  Speaker 4: real corks recycle?
• 15:06
  Speaker 3: It's so rare?
• 15:07
  Speaker 2: Yeah, no, great, So if you want to be crafty,
• 15:10
  Speaker 2: you can make corkboards and just get old. What I
• 15:14
  Speaker 2: used to do was thrift or grab fun picture frames,
• 15:20
  Speaker 2: not so much in discard the picture inside it. You
• 15:23
  Speaker 2: know you're getting it for the frame, let's say, and
• 15:27
  Speaker 2: you can fill those frames in, get the nice backing
• 15:30
  Speaker 2: to it, tack your frame to that backing, nice and secure,
• 15:34
  Speaker 2: and just have fun and start lining up all your
• 15:38
  Speaker 2: corks in there with a little glue gun. And I
• 15:42
  Speaker 2: used to do that for gifts for people, just like
• 15:45
  Speaker 2: little eight and a half by fourteen size frames, and
• 15:49
  Speaker 2: some friends still have it in their kitchen today.
• 15:52
  Speaker 4: All right, there you go, Well this is this has
• 15:55
  Speaker 4: been helpful, thank you.
• 15:56
  Speaker 2: And yeah, tomorrow, of course, oh my god, tomorrow we're
• 15:59
  Speaker 2: gonna be Tracy Aviary, their nature center. It's a different location,
• 16:04
  Speaker 2: different location, yeah, off A thirty three hundred South, and
• 16:08
  Speaker 2: that's gonna be fun from three to five. I think
• 16:10
  Speaker 2: tickets are all sold out, that's what you guys said
• 16:12
  Speaker 2: earlier in the week, but check the link if not.
• 16:16
  Speaker 2: And then next Sunday I'll be at Clearwater Distilling for
• 16:20
  Speaker 2: a cigar and spirits pairing. We're featuring their brand new
• 16:25
  Speaker 2: not even in the stores yet, it's only available at
• 16:28
  Speaker 2: their location at their package store.
• 16:30
  Speaker 1: They're agave based spirit.
• 16:33
  Speaker 2: It's a blend of tequila's from Jalisco and I tried
• 16:37
  Speaker 2: it the other day. Wow is this stuff good, great
• 16:40
  Speaker 2: mouth feel, bell pepper, white pepper, a little bit of
• 16:43
  Speaker 2: that limey thing going on, salinity, just classic, and I
• 16:48
  Speaker 2: can't wait to make some beverages out of that.
• 16:50
  Speaker 3: I had had a little sip of it myself and
• 16:52
  Speaker 3: it was it's it's interesting because I'm not a great
• 16:56
  Speaker 3: tequila fan, and it doesn't it didn't taste like tequila,
• 17:00
  Speaker 3: you know. It's more.
• 17:01
  Speaker 1: It was the first thing you said was it was
• 17:04
  Speaker 1: very smooth. I remember that.
• 17:06
  Speaker 2: All right.
• 17:06
  Speaker 1: Well, thanks guys, enjoy your weekend, have fun, be saved,
• 17:11
  Speaker 1: See you tomorrow.
• 17:12
  Speaker 5: Tomorrow.
• 17:13
  Speaker 1: It