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Have Another Drink with Jimmy the Wine Guy from December 19th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: All right, have another grink with Jimmy the wine Guy.
• 0:02
  Speaker 1: Is it a sponsor today?
• 0:04
  Speaker 2: Whatever you brought us, Jimmy, tell us all about it.
• 0:07
  Speaker 3: Yeah, we got well. Happy holidays everyone happy. This is great.
• 0:11
  Speaker 4: It's always a great annual tradition to be here at
• 0:13
  Speaker 4: the road home and raise the class.
• 0:15
  Speaker 5: Yes, let's starts there we go.
• 0:20
  Speaker 6: It's Jimmy Santangelo here he is.
• 0:22
  Speaker 7: He's the Mary Prankster of the Wine Academy of Utah,
• 0:26
  Speaker 7: Wine Academy of Utah dot com.
• 0:29
  Speaker 6: What are we doing here?
• 0:30
  Speaker 4: So we have a prosecco here that we're featuring.
• 0:32
  Speaker 3: This is a Dommy. This is the most good at Geeka.
• 0:35
  Speaker 4: This is Galeric Grape variety prosecco sparkling wine out of Italy.
• 0:39
  Speaker 3: Just delicious.
• 0:40
  Speaker 4: This is a great holiday treat for you, not only
• 0:44
  Speaker 4: this weekend, all holiday season long and of course celebrate over.
• 0:48
  Speaker 3: The New Year.
• 0:49
  Speaker 6: It's quite tart.
• 0:50
  Speaker 4: Yeah, this is this is nice, you know having this prosecco. Uh,
• 0:55
  Speaker 4: they're usually this nice beautiful orchard fruit.
• 0:57
  Speaker 3: You get a bit of kind.
• 0:59
  Speaker 4: Of a pair peach sting you on in there. And
• 1:02
  Speaker 4: this is a we have two sparklings for you today.
• 1:06
  Speaker 4: We'll feature in the next one, it's a rose. So
• 1:08
  Speaker 4: this of course being a blanco or just a clear,
• 1:10
  Speaker 4: it's one hundred percent.
• 1:11
  Speaker 3: Galaic grape variety.
• 1:13
  Speaker 8: And I love the Adami.
• 1:14
  Speaker 4: They have their Garbelle thirteen in the store and then
• 1:18
  Speaker 4: this is their premium twenty.
• 1:19
  Speaker 3: Three bucks and this is their premium selection.
• 1:22
  Speaker 8: And the Domi.
• 1:25
  Speaker 4: Beaden He is the name of the wine growing region
• 1:28
  Speaker 4: within the Prosecco larger region and a little bit more
• 1:32
  Speaker 4: specific fruit sourcing. And just you know, Prosecco's not just
• 1:36
  Speaker 4: for breakfast anymore. I don't care what you said exactly.
• 1:39
  Speaker 7: You know, I've just been eating a couple of these
• 1:42
  Speaker 7: Pepperide Farm cookies and I had just finished eating one
• 1:46
  Speaker 7: and then I took a couple of SIPs of this prosecco.
• 1:48
  Speaker 7: It it's really good because it you know, yet you're
• 1:51
  Speaker 7: left with that kind of sweetness in your mouth from
• 1:54
  Speaker 7: the cookie.
• 1:54
  Speaker 3: Other thing.
• 1:55
  Speaker 7: You take that chip and it kind of cuts that
• 1:57
  Speaker 7: cuts that away, and it's really good.
• 1:59
  Speaker 3: No, that's exactly We'll just did apair. He just did
• 2:01
  Speaker 3: a pairing. Yeah, I love it.
• 2:04
  Speaker 4: No, you know, the riches of that cookie, the starchiness
• 2:07
  Speaker 4: of that cookie, the sweetness goes after the wine, but
• 2:09
  Speaker 4: the wine can hold up to that because of all
• 2:11
  Speaker 4: that acid, and sparkling wines have a little bit more
• 2:14
  Speaker 4: exaggerated style of acidity to it because of that carbonic
• 2:18
  Speaker 4: nature of it. All the bubbles when they pop, that
• 2:21
  Speaker 4: also features a little bit of a acidity in it.
• 2:25
  Speaker 8: So you have the natural acidity of the wine, then
• 2:27
  Speaker 8: you have it complimented.
• 2:28
  Speaker 3: With the bubbles. So they're a bit more.
• 2:30
  Speaker 4: Aggressive, a bit more exaggerated on their city, so they
• 2:33
  Speaker 4: can hold up to a lot. You have your shortcuderie board,
• 2:36
  Speaker 4: You've got your sweets, you got all those different types
• 2:38
  Speaker 4: perfect nowadays.
• 2:40
  Speaker 7: Like some some sparkling wines are more fizzy than others.
• 2:45
  Speaker 7: There are some that you say, you you go like
• 2:47
  Speaker 7: this and it actually tickles your nose, so so fizzy,
• 2:51
  Speaker 7: you know what.
• 2:52
  Speaker 4: How So that's the moose and all the bubbles that
• 2:55
  Speaker 4: you see, and here you can see on the collar of.
• 2:57
  Speaker 3: The glass the bubbles are still there.
• 2:58
  Speaker 4: They're a little bit of a larger The smaller the bubble,
• 3:01
  Speaker 4: the more persistent that pearlige that comes up. That's the
• 3:05
  Speaker 4: longer the wine age is in bottle. That's a traditional
• 3:08
  Speaker 4: fermentation as secondary fermentation, your method Champagnoi style of making
• 3:14
  Speaker 4: traditional sparkling wine, meaning they lay those bottles down after
• 3:18
  Speaker 4: the secondary fermentation against the yeast. So it's just developing
• 3:22
  Speaker 4: this autolytic, this beautiful biscuity, this ready, this brioche like style,
• 3:29
  Speaker 4: and your classic traditional methods, your champagne specifically that traditional
• 3:34
  Speaker 4: method that is, we're gonna get that long tickle and
• 3:38
  Speaker 4: nose kind of bubble.
• 3:40
  Speaker 7: And so would you drink this in this glass normally
• 3:43
  Speaker 7: or would you put it in a coop?
• 3:45
  Speaker 3: Great question.
• 3:46
  Speaker 4: So we're featuring small white wine glasses and we see
• 3:50
  Speaker 4: Prosecco's drunk in these glasses. Yeah, and you want them
• 3:55
  Speaker 4: in a little bit of a larger rather than the
• 3:58
  Speaker 4: champagne fruit.
• 3:59
  Speaker 7: Okay, I like the when you drink champagne. I like
• 4:02
  Speaker 7: the coop style because then you really get that nose
• 4:06
  Speaker 7: tickling going on.
• 4:07
  Speaker 4: Yeah.
• 4:07
  Speaker 3: Sure.
• 4:08
  Speaker 1: And I had no idea that the size of the bubble.
• 4:11
  Speaker 2: Yeah, it was a thing I always learned something from.
• 4:15
  Speaker 6: It's called the moose.
• 4:16
  Speaker 3: Did you say, yeah, ye, the moose had no idea.
• 4:19
  Speaker 2: Yeah.
• 4:19
  Speaker 3: So when you pour your sparkle, how much it'll fizz up?
• 4:21
  Speaker 3: That kind of thing.
• 4:22
  Speaker 4: But more importantly that privilege, that persistence of the bubble
• 4:25
  Speaker 4: coming up in these wider The reason we serve pose
• 4:29
  Speaker 4: eco in a white wine glass is you want the
• 4:32
  Speaker 4: the aromatic. You want to be able to get in
• 4:34
  Speaker 4: there if you have the flute, the arrow one.
• 4:40
  Speaker 7: Yeah, not with a beak like yours.
• 4:44
  Speaker 3: That's the uh.
• 4:47
  Speaker 4: We are seeing those sparkling wine glasses in general change
• 4:50
  Speaker 4: a kind of a combination of a flute and white
• 4:52
  Speaker 4: wine glass where it does break out a little bit
• 4:55
  Speaker 4: and then it really cones in helping to collect those
• 4:58
  Speaker 4: aromatics so people can't assess it. But it keeps the
• 5:01
  Speaker 4: glass a little tighter because as you notice the bubbles here,
• 5:05
  Speaker 4: they fizz right off. And that's why we don't see
• 5:08
  Speaker 4: champagne coops as much anymore, because those are narrow depth,
• 5:11
  Speaker 4: you know, shallow depth, really wide, so the bubbles just.
• 5:14
  Speaker 8: Go right up to the top, and you want that
• 5:17
  Speaker 8: persistent and know him.
• 5:19
  Speaker 5: We we've kind of eased out of the flutes into
• 5:23
  Speaker 5: this sort of a yeah, yeah, yeah, nice.
• 5:25
  Speaker 3: I like I still like the coop for campaign.
• 5:28
  Speaker 1: Like, somebody get Bill a coop please?
• 5:32
  Speaker 3: I have some.
• 5:33
  Speaker 7: We had some really nice antique ones that but they
• 5:36
  Speaker 7: gradually I think we had five or something that somebody
• 5:39
  Speaker 7: gave them.
• 5:40
  Speaker 6: Graduate you got it.
• 5:44
  Speaker 1: I need to get a new foil cutter.
• 5:45
  Speaker 6: Anyway.
• 5:46
  Speaker 8: Those are the nick and our glasses that you see
• 5:48
  Speaker 8: the jeweled stem.
• 5:49
  Speaker 3: Those are really great fun.
• 5:51
  Speaker 4: When we do our in home events the Manhattan Cocktailer
• 5:54
  Speaker 4: otherwise we'll feature those. And tonight we have an in
• 5:59
  Speaker 4: home event cellar any someone's birthday.
• 6:01
  Speaker 8: A little shout out to John and Mindy.
• 6:03
  Speaker 4: It's the French countryside, so I'm gonna be featuring the
• 6:06
  Speaker 4: sparkling wine in those coops.
• 6:07
  Speaker 3: This is celebrating nervously.
• 6:11
  Speaker 1: Are you gonna stick around for a minute.
• 6:13
  Speaker 3: Yeah, let's do it.
• 6:14
  Speaker 5: Yeah. Uh, call and talk to Jimmy if you'd like it's.
• 6:18
  Speaker 7: Uh, do you have any questions for Jimmy, or if
• 6:21
  Speaker 7: you just like to wish him happy holidays and best
• 6:25
  Speaker 7: wishes for the holidays and and or if you want
• 6:27
  Speaker 7: to yell at me for making fun of the size
• 6:30
  Speaker 7: of his nose.
• 6:32
  Speaker 2: Prancer and Holiday said, I'm on my way for some
• 6:35
  Speaker 2: of that prosecco. My nose is big and I need
• 6:38
  Speaker 2: a big glass.
• 6:39
  Speaker 5: Well, Prancer, if you get down here and have an
• 6:41
  Speaker 5: up prosecco.
• 6:42
  Speaker 1: You'll be blitzing.
• 6:46
  Speaker 6: Hey, you know, I'll be.
• 6:47
  Speaker 1: Here all day.
• 6:48
  Speaker 7: Jimmy's Angela was here. This prosecco goes really well with bacon.
• 6:52
  Speaker 3: Now over there, where did you get there?
• 6:55
  Speaker 1: They are? They doing bacon? They finally broke out the bacon.
• 6:58
  Speaker 3: Nice, smells great.
• 7:02
  Speaker 5: But I have the text number of one of our
• 7:04
  Speaker 5: fellow radio people here, and I was telling her come
• 7:09
  Speaker 5: over and have some champagne.
• 7:11
  Speaker 1: And she's being all professional, you know, and that's like,
• 7:14
  Speaker 1: you can't do that. Oh no, I can't.
• 7:16
  Speaker 2: We do it every week every Friday.
• 7:19
  Speaker 1: And I'm like, come on, come on, she can't.
• 7:22
  Speaker 3: Do Maybe she does. She work for the Lord station.
• 7:27
  Speaker 1: She is technically owned by the Lord. Yes, you could
• 7:30
  Speaker 1: say that.
• 7:30
  Speaker 3: Yes, well there you're going there you go.
• 7:32
  Speaker 4: Well, we have another sparkling wine I'd love to tell
• 7:34
  Speaker 4: you about, although we may, I can and I can pop.
• 7:37
  Speaker 1: Yeah, let's do it.
• 7:38
  Speaker 4: This is Soda Planet organ. It's in front of Jeanie here.
• 7:42
  Speaker 4: I don't know if it's on camera or that. And
• 7:44
  Speaker 4: this is a rose. This nineteen dollars Peanu and no war.
• 7:48
  Speaker 4: This is America. This is a top sparkling wine.
• 7:51
  Speaker 1: This is a beautiful bottle.
• 7:52
  Speaker 4: Yeah, yeah, you've got the soda winery sources.
• 7:56
  Speaker 3: Just beautiful fruit.
• 7:58
  Speaker 4: This is an organ peanutar made in this beautiful bubbly style.
• 8:03
  Speaker 3: It is a rose. In order to make a rose,
• 8:05
  Speaker 3: you need red grapes.
• 8:07
  Speaker 4: We're just getting a little bit of the color from
• 8:08
  Speaker 4: the skins of the grapes. We've spoken before, but for
• 8:11
  Speaker 4: those that are tuning in, you know when you make
• 8:13
  Speaker 4: red wine or a rose, you need a red grape.
• 8:16
  Speaker 4: Why because when you squish that red grape, the juice
• 8:18
  Speaker 4: is clear. So how do we get the red color. Well,
• 8:21
  Speaker 4: we got to keep the juice in contact, that's right
• 8:23
  Speaker 4: in the skins, and you extract that pigmentation from so
• 8:26
  Speaker 4: your big rich charrases and cabrity seven olms.
• 8:29
  Speaker 8: Those grapes are clear juice.
• 8:31
  Speaker 4: So you got to soak for this three to five
• 8:33
  Speaker 4: week cold soaking and boom you go into fermentation. Once
• 8:36
  Speaker 4: it's this deep, beautiful red color rosees. We just do
• 8:39
  Speaker 4: a little gentle press suppress and then you get this
• 8:42
  Speaker 4: nice pink color extracted from while during fermentation or during
• 8:46
  Speaker 4: cold soak.
• 8:47
  Speaker 3: Boom you make your.
• 8:49
  Speaker 4: Rose and these guys then go into a fermentation to
• 8:52
  Speaker 4: get the trap those bubbles in there.
• 8:53
  Speaker 5: So it's planet Oregon and the label is essentially a
• 8:57
  Speaker 5: shape of the the state.
• 8:59
  Speaker 2: The state was trees a beautiful like host or hostess gift.
• 9:04
  Speaker 1: If you have a party ribbon around the top.
• 9:07
  Speaker 4: With nineteen bucks, that's it, twenty dollars.
• 9:10
  Speaker 3: This really is.
• 9:11
  Speaker 4: It's got a top ratings. This is beautiful, pinan noir, organic, sustainable,
• 9:17
  Speaker 4: everything you want to hear about a high quality wine
• 9:22
  Speaker 4: and in the right out of the Atlamic Valley. Yeah,
• 9:24
  Speaker 4: that's a great one to enjoy all holiday season long,
• 9:29
  Speaker 4: especially during New Year's I know this is our last.
• 9:32
  Speaker 3: Feature before the end of the year. Happy New Year, Yeah,
• 9:35
  Speaker 3: Happy New Year to y'all. This is fantastic.
• 9:37
  Speaker 7: Let me ask you about wine labels. I seem to
• 9:41
  Speaker 7: remember hearing once that a wine that has a picture
• 9:45
  Speaker 7: of an animal on the label will often sell better.
• 9:49
  Speaker 7: They have the tendency to sell better than just because
• 9:52
  Speaker 7: people like the look at the pictures.
• 9:54
  Speaker 3: I'll tell you a story.
• 9:55
  Speaker 4: I was a little kid with my dad walking me
• 9:57
  Speaker 4: through the Wine Star. He grabs me by the hand
• 10:00
  Speaker 4: and he goes, Jim, we're out there buying wine, He.
• 10:03
  Speaker 3: Goes, Jim.
• 10:04
  Speaker 4: You can tell the quality of a wine by the
• 10:07
  Speaker 4: age of the guy's face and the bottle.
• 10:11
  Speaker 8: So yeah, labels.
• 10:12
  Speaker 3: We drink a lot of kabari by the jug.
• 10:15
  Speaker 4: Yeah, because they had that old guy on that old guy,
• 10:19
  Speaker 4: So what's nice. You're absolutely right, though, there is something
• 10:22
  Speaker 4: with marketing. We've even done fun wine tastings where it's
• 10:25
  Speaker 4: like buy by the label, like why are you buying?
• 10:28
  Speaker 4: You know, and we'd have fun labels and that kind
• 10:30
  Speaker 4: of thing.
• 10:31
  Speaker 3: And uh, the wines are pretty good too, you know.
• 10:34
  Speaker 4: And yeah, and the more serious really uh you know,
• 10:38
  Speaker 4: the old script and very serious wines are. Yeah, they
• 10:42
  Speaker 4: evoke kind of a higher quality whether they are or not.
• 10:45
  Speaker 3: I mean, that's the kind of thing.
• 10:46
  Speaker 1: That's all the ones I buy just have writing on them.
• 10:48
  Speaker 5: But occasionally i'll i'll, you know, slip and pick up
• 10:52
  Speaker 5: a bottle of Cardinals in which has a painting from
• 10:56
  Speaker 5: Ralph Stedman.
• 10:56
  Speaker 1: On the front of it, one of my favorite artists. Yeah,
• 10:59
  Speaker 1: for sure, you know, so I'll pick that a occasion.
• 11:01
  Speaker 7: So my my wife the other day, and she's had
• 11:03
  Speaker 7: this before. I noticed an empty bottle when I left
• 11:06
  Speaker 7: for work, she you know, So when I go to
• 11:09
  Speaker 7: I go to bed, she says, uh, finally he's gone
• 11:12
  Speaker 7: I'm gonna drink wine and uh, but she had left
• 11:17
  Speaker 7: there was a bottle and she's had it before freak show.
• 11:20
  Speaker 7: Oh yeah yeah, and it has you know, a crazy.
• 11:23
  Speaker 3: Label circus like yeah, that's a big yep.
• 11:26
  Speaker 6: And apparently it's it's pretty good.
• 11:29
  Speaker 1: I like a horse.
• 11:32
  Speaker 6: You want you want your wine made out of a horse?
• 11:34
  Speaker 6: A horse on the label.
• 11:36
  Speaker 3: We got to get you on.
• 11:37
  Speaker 1: We do have a caller, got great? Who is this Nick?
• 11:40
  Speaker 4: Yeah?
• 11:41
  Speaker 1: We got Shack of Erda Shack.
• 11:43
  Speaker 3: He was here earlier.
• 11:44
  Speaker 1: Yeah, he brought the cookies. Nice, Yes, me, Shack. What's
• 11:47
  Speaker 1: your question for Jimmy? No?
• 11:50
  Speaker 6: I wish I had hung out so I could meet Jimmy.
• 11:52
  Speaker 3: Sounds like a nice guy.
• 11:53
  Speaker 1: I told everybody to come down when he's here, you.
• 11:55
  Speaker 7: Know, yeah, he seems like a nice guy.
• 12:00
  Speaker 4: Well, happy holidays, so hey, thank you very much, and
• 12:04
  Speaker 4: happy holadays to you.
• 12:06
  Speaker 5: I once enjoyed a very nice mescato and I can't
• 12:09
  Speaker 5: remember the brand.
• 12:10
  Speaker 8: It was in a blue bottle with a D.
• 12:12
  Speaker 4: I think is the name Vietti perhaps, Yes.
• 12:17
  Speaker 3: Yeah, the cranberry one.
• 12:19
  Speaker 2: Have you ever tried the cranberry one?
• 12:21
  Speaker 8: Oh my gosh, that must be delicious.
• 12:24
  Speaker 3: Yeah, Moscoto's are great.
• 12:25
  Speaker 4: They're a little lower alcohol, which is awesome, and they're
• 12:28
  Speaker 4: off dry. Typically from the Piedmont wine growing region. Moscoto's
• 12:33
  Speaker 4: the grape from the Dasti wine growing region. Yeah, yeah,
• 12:36
  Speaker 4: the subregion.
• 12:38
  Speaker 5: What you brought in today.
• 12:39
  Speaker 4: It's a sweeter where today what we have is a
• 12:43
  Speaker 4: bit drier. So just last night at ken Garfu Club,
• 12:47
  Speaker 4: we had their holiday party and we were featuring. Upon arrival,
• 12:50
  Speaker 4: we dropped in a couple of dried cranberries and some
• 12:52
  Speaker 4: bubbly and that was a lot of fun.
• 12:55
  Speaker 3: People loved it.
• 12:56
  Speaker 4: And one person she was saying she was about one
• 12:59
  Speaker 4: hundred fifteen years old, and she said, I need a
• 13:02
  Speaker 4: little more sparkling wine. I can't get my cranberries out.
• 13:05
  Speaker 8: And she got me.
• 13:08
  Speaker 4: She goes, I still can't get them, and then she
• 13:11
  Speaker 4: tricked me at glass of wine after poor after poor.
• 13:17
  Speaker 6: Four poor in and my guess is she's used that
• 13:20
  Speaker 6: trick before.
• 13:21
  Speaker 3: She got me hook line and secret. I loved it.
• 13:26
  Speaker 7: An Italian restaurant on a social event in Dallas area,
• 13:31
  Speaker 7: Charcuterie Boards, the Italian, the White Wedding Cake, Nice.
• 13:35
  Speaker 3: And Canoli's and that was the event. And that's what
• 13:41
  Speaker 3: it was a great event.
• 13:42
  Speaker 4: Yeah, I know, that's fantastic. And for those that go
• 13:45
  Speaker 4: out to brunch, for go the mimosa and just get
• 13:48
  Speaker 4: a bottle of Moscottadasti because it goes great with the
• 13:51
  Speaker 4: off the sweets as you just describe it, also savory
• 13:54
  Speaker 4: dish items and the lower alcohol. So it's like everybody
• 13:57
  Speaker 4: get a bottle themselves in a straw and you're gonna.
• 13:59
  Speaker 3: Go thanks to Chack.
• 14:01
  Speaker 2: Tried a few different brands and that that brand is
• 14:06
  Speaker 2: my favorite one.
• 14:06
  Speaker 1: That one definitely had the best flavor of them all.
• 14:09
  Speaker 3: Excellent.
• 14:09
  Speaker 1: When you find something you like, stick with it. That's right, Yeah,
• 14:12
  Speaker 1: that's right, thanks me, Shack.
• 14:14
  Speaker 5: All right, yeah, do you have any suggestions for a
• 14:19
  Speaker 5: Christmas cocktail?
• 14:20
  Speaker 8: Ooh? Nice?
• 14:21
  Speaker 4: You know the with the cranberry theme. You know you
• 14:25
  Speaker 4: can get some ruby red cranberry juice.
• 14:28
  Speaker 8: Do you get a little bit of sweetness in that?
• 14:30
  Speaker 7: Right?
• 14:30
  Speaker 4: If you get the tart cranberry juice, that's good too,
• 14:33
  Speaker 4: but you end up putting in super anyways, something sweet.
• 14:37
  Speaker 4: So that the key, the key over the holidays is
• 14:43
  Speaker 4: on the tail end of what we were just talking about.
• 14:45
  Speaker 3: Buy what you like. This is the time of year,
• 14:48
  Speaker 3: to enjoy yourself.
• 14:50
  Speaker 4: This is the time your people always ask me, Hey,
• 14:53
  Speaker 4: when should I open up this bottle?
• 14:55
  Speaker 8: I've been saving it. Do it now with your friends.
• 14:58
  Speaker 8: You're sitting down. It is already a celebratory event.
• 15:01
  Speaker 4: You don't have to worry about the over perfect food
• 15:05
  Speaker 4: and wine pairing.
• 15:06
  Speaker 3: I mean, look at Bill.
• 15:07
  Speaker 8: He's eating bacon and having proseco this morning. And it's
• 15:10
  Speaker 8: working out, isn't it.
• 15:12
  Speaker 3: It's working out, you.
• 15:14
  Speaker 6: Know what I mean?
• 15:15
  Speaker 7: You know you gotta have white wine with fish, and
• 15:17
  Speaker 7: you gotta have red dine with me whatever.
• 15:21
  Speaker 6: If you just want, if you just like white wine,
• 15:24
  Speaker 6: have it with a steak.
• 15:25
  Speaker 4: So last night we had a multi course wine dinner
• 15:27
  Speaker 4: and they had a risotto zucchini infused risotto.
• 15:30
  Speaker 3: With red snapper over the top.
• 15:32
  Speaker 4: This menu was very white wine heavy, but I went
• 15:36
  Speaker 4: and I danced around.
• 15:37
  Speaker 8: I had a nice.
• 15:38
  Speaker 4: Beautiful peanut and water from California and dive them d
• 15:40
  Speaker 4: I v U M.
• 15:42
  Speaker 3: Get that one, my dad, I've had it.
• 15:45
  Speaker 8: That was better than I thought it was gonna be.
• 15:47
  Speaker 4: And it really worked out well because it went into
• 15:51
  Speaker 4: the starchiness of that risotto. Uh and the red snapper
• 15:55
  Speaker 4: kind of an oilier fish, So you had all this
• 15:57
  Speaker 4: nice So an example of red wine with fish. We
• 15:59
  Speaker 4: do it all the time, particularly with that pinan no
• 16:02
  Speaker 4: war with grilled salmon or roasted salmon.
• 16:04
  Speaker 3: Is the bag ye or salmon pete? That's really fantastic?
• 16:07
  Speaker 1: Is it true? The bubbles pair with everything pretty much.
• 16:13
  Speaker 3: I only drink when I'm thirsty or when they don't
• 16:18
  Speaker 3: have to.
• 16:19
  Speaker 1: Be that Yeah, that's good to me.
• 16:21
  Speaker 8: Or I should be thirsty and I drink it encourages
• 16:24
  Speaker 8: you know.
• 16:24
  Speaker 3: That's all kinds of ways.
• 16:25
  Speaker 2: All righty, One more quick question for a Jimmy. If
• 16:28
  Speaker 2: somebody wants to buy a in home wine event, maybe
• 16:31
  Speaker 2: is a gift. Maybe you're full before the end of
• 16:34
  Speaker 2: the year for setting one up, but has something to
• 16:36
  Speaker 2: do later on.
• 16:36
  Speaker 3: How do they do that? That is a great question.
• 16:38
  Speaker 3: Thank you very much for asking.
• 16:39
  Speaker 4: You can go right to the Wine Academy Butcha dot
• 16:41
  Speaker 4: Com go to our in home wine events and there's
• 16:43
  Speaker 4: a gift certificate right there, and then the person that
• 16:46
  Speaker 4: you're gifting it to you can print it out and
• 16:48
  Speaker 4: the person you're gifting it to has a code so
• 16:50
  Speaker 4: that when they go they don't have to pay anything
• 16:53
  Speaker 4: and they can always contact me through the Wine a
• 16:55
  Speaker 4: Kademy Utah on the contact page.
• 16:56
  Speaker 3: And I'm walking through the whole thing.
• 16:59
  Speaker 6: Excellent going, Jimmy, it's you know, it's your association.
• 17:04
  Speaker 1: We still have spots for us for for Scotland.
• 17:06
  Speaker 3: Yeah, two spots left for Scotland July third. Go to
• 17:09
  Speaker 3: Wine Kadamuutah dot com. I's look forward to seeing you there.
• 17:11
  Speaker 3: Thanks guys, thank you. Happy holidays.
• 17:14
  Speaker 6: Notice