Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from August 8th, 2025

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Have Another Drink with Jimmy the Wine Guy from August 8th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Brought to you by family owned, multi generational producers to
• 0:03
  Speaker 1: produce this weekend spritzer to enjoy all summer long. Add
• 0:07
  Speaker 1: Dommy Prosecco and Saint Elder Elderflower Liquor.
• 0:11
  Speaker 2: Pick up your pick liquor.
• 0:13
  Speaker 3: Excuse me, pick up at your local wine store today.
• 0:19
  Speaker 2: Field, feel right, feel down the.
• 0:27
  Speaker 4: Field.
• 0:27
  Speaker 5: Well here he is old fumble fingers himself, the the
• 0:32
  Speaker 5: fumble Finger of the Wine Academy of Utah. It's Wine
• 0:36
  Speaker 5: Academy of Utah dot com. Uh, what Jimmy Santangelo have
• 0:41
  Speaker 5: you poured for me?
• 0:41
  Speaker 4: There? We have a beautiful summertime spritzer. This is part
• 0:46
  Speaker 4: of the Saint Elder Elderflower Liqueur and Dommy Prosecco. Uh
• 0:52
  Speaker 4: and both family owned and operated.
• 0:55
  Speaker 2: Here we go.
• 0:56
  Speaker 4: Well, you know the Saint Elder Olderflower Liquur.
• 1:01
  Speaker 2: It's just so beautiful and aromatic. I'll throw it up
• 1:03
  Speaker 2: on that came.
• 1:04
  Speaker 4: Here and this is just a beautiful This is by
• 1:07
  Speaker 4: MS Walker out of Boston, Massachusetts. I had an opportunity
• 1:10
  Speaker 4: years ago to walk this facility and they just produce
• 1:16
  Speaker 4: high quality items. This is Saint Elder Elderflower. This is
• 1:21
  Speaker 4: twenty one bucks. This is a lot less than you
• 1:24
  Speaker 4: can get for its competitor, and it's American made.
• 1:28
  Speaker 2: There's another one there in the liquor store that's very expensive.
• 1:31
  Speaker 4: Yeah, and this is excellent, delicious as a spritzer.
• 1:37
  Speaker 2: So what is a spritzer.
• 1:38
  Speaker 4: It's a little sparkling wine, bubbly and a splash of
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  Speaker 4: the Saint Elder beautiful all morning, I mean all day long,
• 1:46
  Speaker 4: and it's great for your weekend. We are now complimenting this,
• 1:50
  Speaker 4: splashing it with Adami Bosco de Geka. This is a
• 1:56
  Speaker 4: prosecco so sparkling wine from Italy and this is a
• 1:59
  Speaker 4: higher quality at a really affordable price. This guy is
• 2:04
  Speaker 4: twenty two bones in the wine store. And the if
• 2:08
  Speaker 4: you notice, there's a lot of words going on here,
• 2:10
  Speaker 4: and I don't know if we can pick it up
• 2:11
  Speaker 4: on the camera, but yeah, that big word down here
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  Speaker 4: w a DNA that is a region within the Prosecca
• 2:20
  Speaker 4: wine growing region, making more specificity like their sourcing the
• 2:25
  Speaker 4: fruit from a more localized area. Does it always make
• 2:29
  Speaker 4: it better? No, it's depending on the cruiserser. In this case,
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  Speaker 4: it does make it more focused, more flavorful, and more
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  Speaker 4: more of a minerality driven type of sparkling.
• 2:40
  Speaker 5: Went from can I ask you about the Adamie, Now,
• 2:43
  Speaker 5: that's that's I think that's generally the prosecco.
• 2:46
  Speaker 2: That I buy for my wife when you pick me
• 2:49
  Speaker 2: up a lott of prosecco.
• 2:50
  Speaker 5: Yeah, but the one I get has a different Garbel.
• 2:54
  Speaker 4: Yeah, it's the Garble label and that's their introductory prosecco.
• 2:58
  Speaker 4: Also delicious, less expensive, little like by three or four bucks,
• 3:03
  Speaker 4: and that's a great wine by the glass, poor for
• 3:05
  Speaker 4: our operators out there looking for a sparkling wine bubbly
• 3:09
  Speaker 4: to put into their program. And this is uh, I
• 3:13
  Speaker 4: love this stuff. This, this is really great. When the
• 3:15
  Speaker 4: sponsorship came through, I was delighted and this this combination
• 3:18
  Speaker 4: is just how I haven't had. Yeah, have some.
• 3:22
  Speaker 2: Tell how much to how much did you do there? Part?
• 3:28
  Speaker 2: So yeah, it's about a three to one part.
• 3:30
  Speaker 4: So one part being the uh, the elderflower, which is
• 3:35
  Speaker 4: not very high alcohol and then not very high alcohol.
• 3:37
  Speaker 4: The alcohol is yeah, it's a liqueur ninety four points
• 3:41
  Speaker 4: in the back, twenty percent alcohol by volume, so that's
• 3:45
  Speaker 4: really nice. And the Adami's probably eleven or so yep,
• 3:50
  Speaker 4: eleven percent or twelve.
• 3:51
  Speaker 2: So so do you add those up and you get
• 3:55
  Speaker 2: so here we've got a nice thirty one percent. No
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  Speaker 2: math in the more, no math in the morning.
• 4:01
  Speaker 4: No, you know this is spritzers are intended to be
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  Speaker 4: like low alcohol enjoying on the backyard patio. This literally
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  Speaker 4: is a great late morning, all day long little spritzer.
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  Speaker 4: You can have it in your little bottle with ice,
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  Speaker 4: and as we're having it, you can compliment with citrus
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  Speaker 4: fruit should you wish, very thin slices of lemon or lime.
• 4:27
  Speaker 4: If you do add lime and believe it's mint, it's
• 4:29
  Speaker 4: called a hugo. So you know, you can now get
• 4:32
  Speaker 4: cocktail and creative. You can add gin to this. Now
• 4:36
  Speaker 4: we're talking now.
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  Speaker 3: Because it's a I mean, now you tell me it's
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  Speaker 3: elder flower and elder berry.
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  Speaker 4: That's right, Yeah, yeah, juniper and the berry comes through
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  Speaker 4: and all that very complimentary aromatics. So if you were
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  Speaker 4: to do that, now we're kind of doing a tank
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  Speaker 4: on a French seventy five, right, yes, So you're doing
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  Speaker 4: the gin, the elder fly, our liqueur in this case
• 5:01
  Speaker 4: it's the same elder and then filling the rest of
• 5:04
  Speaker 4: that up with your sparkling wine.
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  Speaker 2: In this fast perception that elderflower is that made here
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  Speaker 2: in the country, or yeah, this is the US product. Yep, yep.
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  Speaker 2: Walker very refreshing, very refreshing, very delightful.
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  Speaker 4: I mean the taste blends so well together.
• 5:22
  Speaker 1: I can't tell where, like the elder berry begins and
• 5:25
  Speaker 1: the prosecco ends. That's really I almost want to try
• 5:29
  Speaker 1: the elder berry on its own.
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  Speaker 2: Just absolutely absolutely aromatically it's very nice. Is it elder
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  Speaker 2: berry or elder flower?
• 5:38
  Speaker 4: Well, the the elder flower liqueur, we're sourcing that by
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  Speaker 4: steeping the berries, uh, getting the soukra out of that.
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  Speaker 4: There is an infusion there. There is an infusion when
• 5:54
  Speaker 4: you're distilling, similar to gin, where you're grabbing those botanicals,
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  Speaker 4: in essences and aromatics out of it.
• 6:02
  Speaker 2: So that's how that's being produced.
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  Speaker 4: This may be in a tincture form when they're producing
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  Speaker 4: in high volume at the at the blending facility.
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  Speaker 2: Like you have a concentrate and you're just.
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  Speaker 3: Saint elder elderflower liqueur ye mixed with a Domi prosecco.
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  Speaker 2: Yes. I don't normally like liquors, but that I could
• 6:24
  Speaker 2: drink that straight. That's really good. You are drinking it straight.
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  Speaker 1: You're are well over a long period of time trying
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  Speaker 1: it out.
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  Speaker 5: Right, Yeah, it's a fair amount of time.
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  Speaker 2: That's delicious though.
• 6:41
  Speaker 4: Great, great items to have for the summer. Bottles of
• 6:44
  Speaker 4: sparkling your liqueur, and you can. Somebody asked me this
• 6:48
  Speaker 4: the other day. Can I have it without? If I
• 6:50
  Speaker 4: don't have a spark bottle of sparkling wine? Am I stuck?
• 6:54
  Speaker 4: Can I not have it?
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  Speaker 2: I'm like no.
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  Speaker 4: You can also use soda water, right, if you're soda water,
• 6:58
  Speaker 4: you can use your can of lightly subtly flavored Soto Art,
• 7:03
  Speaker 4: whether the bubbles or the.
• 7:05
  Speaker 5: The quas or something like that. Spin to drift, spindrift.
• 7:08
  Speaker 5: I have become I've become a fan of spin drift. Okay,
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  Speaker 5: I've tried. I've tried over there an extra thirty cents?
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  Speaker 5: Is it more expensive?
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  Speaker 2: Oh? I didn't know that. I didn't know that. I
• 7:21
  Speaker 2: don't Jimmy. When I find something I like, I don't
• 7:24
  Speaker 2: look at the price. Thank you you. I just bought it.
• 7:30
  Speaker 2: You know me, I'm a tubble. May care to show?
• 7:36
  Speaker 3: It hurts.
• 7:36
  Speaker 4: It hurts to give me the spin drift.
• 7:39
  Speaker 3: It hurts to bend over for the lower show.
• 7:41
  Speaker 2: Yeah, exactly, I've had back problems there you go. We
• 7:45
  Speaker 2: we we are.
• 7:46
  Speaker 3: We have voted this, this little cocktail one of our
• 7:48
  Speaker 3: favorites behind the times. This is very very nice.
• 7:51
  Speaker 5: This is this is the official morning drink. Every morning
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  Speaker 5: from now on as we sit here doing the Radio
• 7:58
  Speaker 5: from Hell show, we will be having the Elderflower and
• 8:02
  Speaker 5: Dommy Spritzer supply.
• 8:04
  Speaker 2: The concessions over there for you. We're back with Jimmy Santangelo.
• 8:09
  Speaker 5: He is the fumble fingered fiend who runs the Wine
• 8:13
  Speaker 5: Academy of Utah Wine Academy of Utah dot com. If
• 8:16
  Speaker 5: you have any questions for Jimmy about drinking or spirits
• 8:20
  Speaker 5: or what to buy or gift items or things like that.
• 8:23
  Speaker 3: Now, speaking of the Elderflower Liqueur, Yeah, someone who's text
• 8:26
  Speaker 3: in this is my father had a cocktail in Vegas
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  Speaker 3: that he's been recreating at home.
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  Speaker 2: It is delicious.
• 8:32
  Speaker 3: Elderflower liqueur, u zoo light chie juice and pear vodka
• 8:40
  Speaker 3: pear flavored vodka fruit salad that sounds like the serviadized cold.
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  Speaker 3: It's delicious.
• 8:47
  Speaker 4: Yeah, the us is a lot of lime, right, and
• 8:49
  Speaker 4: then the Leechier light sheet that'll be complimenting emphasizing the
• 8:54
  Speaker 4: sweetness of the elder Saint Elder elderflower and yeah, that's nice.
• 9:00
  Speaker 2: Yeah, and then Vaka gives it a kick.
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  Speaker 3: Yeah, what is the best cocktail to pair with scallops
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  Speaker 3: of vice.
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  Speaker 4: O cocktail the parrot it. I would do a sour.
• 9:08
  Speaker 4: I would do something of that nature, so you have
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  Speaker 4: good acidity in that. Also, maybe a sparkling wine would
• 9:15
  Speaker 4: go good. Actually this would be that bad.
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  Speaker 2: That would be just like your raw scallops and.
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  Speaker 4: Yeah, and the protein gets turning cooked from the acidity
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  Speaker 4: vinegar and things like that.
• 9:26
  Speaker 2: Yeah, here's a food question.
• 9:28
  Speaker 3: Hey, Jimmy, where can we find fla gras the pat
• 9:32
  Speaker 3: here in Salt Lake City? I love it, but I
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  Speaker 3: never see it here locally.
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  Speaker 2: Yeah, So forgua is controversial.
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  Speaker 4: A lot of organizations like to picket outside in front
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  Speaker 4: of small businesses, when in fact they're not going against
• 9:45
  Speaker 4: the big guy.
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  Speaker 2: So it's kind of a thrown on my side.
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  Speaker 4: Those act the people who are activists that way, I
• 9:52
  Speaker 4: think they're missing the mark. But I'm going to name
• 9:55
  Speaker 4: drop a restaurant that's fantastic Ochre restaurant.
• 9:59
  Speaker 2: They do an amazing job.
• 10:01
  Speaker 4: They're very uh disciplined in their approach when using that product.
• 10:06
  Speaker 2: And you can go in there.
• 10:08
  Speaker 4: They have a pasta dish for their brunchmen you call
• 10:12
  Speaker 4: hangover pasta and they have some beautiful sausage in there
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  Speaker 4: and the homemade noodle.
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  Speaker 2: All you know.
• 10:18
  Speaker 4: I eat a lot of pasta and some you gotta
• 10:21
  Speaker 4: eat good pasta, and they have good pasta and then
• 10:25
  Speaker 4: you can do a little fogua over that, and that's
• 10:27
  Speaker 4: when I enjoy that.
• 10:28
  Speaker 3: I've not been there for brunch for dinner.
• 10:31
  Speaker 4: Yeah, if you're ordering fagua on your own, I would
• 10:34
  Speaker 4: look at some of your local higher end markets such
• 10:36
  Speaker 4: as Capudo's to start there.
• 10:37
  Speaker 2: Just a bike, swimming, take it home. Yeah, you're a
• 10:40
  Speaker 2: lot of it or something.
• 10:41
  Speaker 3: All right, let's see. I'm looking for a locally produced
• 10:44
  Speaker 3: bourbon or whiskey to gift an out of state friend.
• 10:47
  Speaker 2: He likes Pendleton.
• 10:49
  Speaker 4: Any recommendation, Yeah, we got a lot of would go
• 10:53
  Speaker 4: Rye based sugar house Rye. They use a really great
• 10:56
  Speaker 4: grain for that, the Rye grain, and it integrates nicely
• 11:00
  Speaker 4: with the brand new American oak barrel that they aged
• 11:02
  Speaker 4: that in. So as soon as you said Pendleton, that
• 11:06
  Speaker 4: Boom Sugarhouse Distillery Rye from there, it's local. I got
• 11:11
  Speaker 4: the sugar house name and it's all grain to glass.
• 11:14
  Speaker 4: It's all Utah local grain. It can't get much more
• 11:19
  Speaker 4: local here, Yeah.
• 11:21
  Speaker 3: None more local.
• 11:21
  Speaker 2: So we got a call online one oh we do.
• 11:23
  Speaker 3: Okay, all right, let's see, let's go too.
• 11:27
  Speaker 2: Sheila, Hi, Sheila, Hi Sheila. Where are you calling from?
• 11:31
  Speaker 6: Hi there? Murray?
• 11:32
  Speaker 2: What's your question for Jimmy?
• 11:35
  Speaker 6: It's actually not a question, more a comment.
• 11:38
  Speaker 2: Okay.
• 11:39
  Speaker 6: We went on something he recommended in the past. So
• 11:44
  Speaker 6: we went to Porto Bayarta. My husband got a drink
• 11:48
  Speaker 6: there that was mixed by the bartender for him every day,
• 11:52
  Speaker 6: and he loved it. It was it included mezcal. And
• 11:58
  Speaker 6: so we used that Kudo mess call that you recommended
• 12:03
  Speaker 6: six weeks ago or so maybe two months and made
• 12:08
  Speaker 6: our own, you know, kind of tried to to recreate it. Yes,
• 12:14
  Speaker 6: so we it's with tamarind. So does Kudo mess call
• 12:19
  Speaker 6: with tamarind and lime juice?
• 12:22
  Speaker 4: Wow?
• 12:22
  Speaker 6: But I just wanted you to know how wonderful.
• 12:26
  Speaker 2: Love that that sounds good?
• 12:29
  Speaker 6: It's yeah, the Mosquito. I call it the Mosquito. I
• 12:34
  Speaker 6: don't remember the label more than anything.
• 12:36
  Speaker 5: That sounds good you so much for thanks for sharing
• 12:39
  Speaker 5: that with Now, what is the is tamar and is
• 12:42
  Speaker 5: it a juice? I know what a Cameron looks like,
• 12:46
  Speaker 5: but so do you squeeze them and get juice out
• 12:48
  Speaker 5: of them?
• 12:49
  Speaker 4: Were when the bartender Tellashila, when the bartender was mixing
• 12:52
  Speaker 4: that up, was he using did that tamarind component? Was
• 12:57
  Speaker 4: it liquid? Or was it a potter? Was it?
• 12:58
  Speaker 2: Was it broken down?
• 13:01
  Speaker 6: I don't know.
• 13:02
  Speaker 2: I'm sorry, No, I don't believe it.
• 13:05
  Speaker 6: Was a fresh Cameron. No.
• 13:07
  Speaker 4: Yeah, it's probably a concentration, I'm sorry, and having them
• 13:10
  Speaker 4: every day all day long for the entirety of there.
• 13:12
  Speaker 4: I don't blame you not remember, according to your.
• 13:14
  Speaker 2: Nose, it was a very cud.
• 13:17
  Speaker 5: I think you need to get your ass back to
• 13:19
  Speaker 5: Portamarta and find out exactly how he did that and
• 13:24
  Speaker 5: report to us again.
• 13:25
  Speaker 2: Okay, thank you so much.
• 13:28
  Speaker 6: You're welcome. I was just gonna say, with the Cameron base,
• 13:31
  Speaker 6: you can buy at it.
• 13:33
  Speaker 5: Yeah, okay, all right, okay, excellent, thank you, Sheila.
• 13:38
  Speaker 3: That sounds delicious. And let's see, I have recently become
• 13:41
  Speaker 3: a fan of the canned cocktails from Monaco based off that.
• 13:46
  Speaker 3: What other drinks could I branch out too? Looking to
• 13:49
  Speaker 3: increase my power?
• 13:50
  Speaker 2: Is that the brand Monica.
• 13:52
  Speaker 4: I'm not sure, but I do know I here locally
• 13:56
  Speaker 4: all the distillers, many of them are producing can cocktails,
• 13:59
  Speaker 4: A lot of you, a lot of good ones. One
• 14:01
  Speaker 4: of the originals coming out and hit that, hitting that
• 14:03
  Speaker 4: ground running, and it was their primary business focus is
• 14:07
  Speaker 4: simplicity cocktails.
• 14:08
  Speaker 2: Yes, they do a very fine job.
• 14:10
  Speaker 4: They're very responsible with their ingredients and uh that's h
• 14:15
  Speaker 4: And as carry said, there's many, many more behind me.
• 14:18
  Speaker 3: I picked up a bunch of those for a party
• 14:19
  Speaker 3: I'm having tomorrow.
• 14:21
  Speaker 2: Very nice, very nice.
• 14:22
  Speaker 3: Let's see, recently returned from a Portugal trip and got
• 14:26
  Speaker 3: into Sangria.
• 14:27
  Speaker 2: Oh nice.
• 14:28
  Speaker 3: What wine here locally? Do you recommend?
• 14:31
  Speaker 2: You know, just about any.
• 14:34
  Speaker 4: Early Yeah, you can go in the white wine direction,
• 14:37
  Speaker 4: with the san Gria keeping or red of course, which
• 14:40
  Speaker 4: is most traditional.
• 14:43
  Speaker 2: You know the wine you want to make sure.
• 14:47
  Speaker 4: Rather than telling you what wine to get, I'm gonna
• 14:48
  Speaker 4: tell you the category wine to get or the style
• 14:51
  Speaker 4: low low, low tannins. So you're not using you are
• 14:54
  Speaker 4: not using a cabinet, sevillon, a charage. You're not using
• 14:57
  Speaker 4: something overly oaked, and even that high alcohol. The point
• 15:02
  Speaker 4: of base of the wine and the sang grea because
• 15:05
  Speaker 4: they're adding brandy, right and other stuff is for the
• 15:08
  Speaker 4: fruitiness to come through, and that's what you want to
• 15:11
  Speaker 4: focus on.
• 15:12
  Speaker 2: Now. You used to be able to buy.
• 15:15
  Speaker 5: Half gallon jugs of sangria from the cellars of Ernest
• 15:20
  Speaker 5: and Julio Gallos, right, And I have some I have
• 15:23
  Speaker 5: some really bad memories associated.
• 15:25
  Speaker 2: With well that's how my dad.
• 15:28
  Speaker 1: Sorry, I was gonna say, the most drunk I ever
• 15:29
  Speaker 1: got off my ass was from San Gria.
• 15:31
  Speaker 2: Oh yeah, I didn't.
• 15:32
  Speaker 4: Know how strong it was.
• 15:33
  Speaker 2: It sneaks up.
• 15:34
  Speaker 1: We went to a bowling alley in Chicago and because
• 15:37
  Speaker 1: it was only some of us weren't twenty one yet,
• 15:39
  Speaker 1: and I just kept sipping and I blacked out.
• 15:42
  Speaker 3: Yeah, we'll have to dig up a copy of the
• 15:43
  Speaker 3: Radio from Hell cookbook that we did.
• 15:45
  Speaker 2: Oh yeah, because in that.
• 15:46
  Speaker 3: We have Sue's super Stealth Sangria recipe. Yeah, super stealth,
• 15:51
  Speaker 3: super steff because it will sneak up on you.
• 15:53
  Speaker 2: Well, Ernest and Julia Galla. Quick story.
• 15:55
  Speaker 4: My dad taught me how to buy wine when I
• 15:59
  Speaker 4: was a little kid, walking through the aisles of the
• 16:01
  Speaker 4: wine store and he goes, Jimmy, the way that you
• 16:04
  Speaker 4: can tell a quality bottle of wine, and he would
• 16:07
  Speaker 4: hold up a big half jug or something is by
• 16:10
  Speaker 4: the age of the guy's face and the bottle.
• 16:15
  Speaker 5: So you drink a lot of kabari and yeah, yeah,
• 16:19
  Speaker 5: Monacoke is the brand?
• 16:21
  Speaker 2: The brand?
• 16:21
  Speaker 4: Yeah it seemed it seemed it. Yeah cool, very cool.
• 16:24
  Speaker 2: Thank you.
• 16:25
  Speaker 3: Let's see. Oh and someone wants a recommendation of a
• 16:28
  Speaker 3: great tasting champagne at a reasonable price for a party
• 16:31
  Speaker 3: of thirty.
• 16:32
  Speaker 2: So sparkling wine. This is really great right here.
• 16:35
  Speaker 4: This is prosecco, not necessarily champagne, but you can't go
• 16:39
  Speaker 4: wrong here for sure.
• 16:39
  Speaker 5: Is there a champagne that like, there's a fairly inexpensive
• 16:44
  Speaker 5: expensive Chandolan.
• 16:45
  Speaker 2: Isn't there?
• 16:46
  Speaker 4: Yeah, you you would shun down, but that states what
• 16:49
  Speaker 4: you would have is you'd have to go to cramont,
• 16:51
  Speaker 4: which are sparkling wines made in the traditional method outside
• 16:54
  Speaker 4: of the wine grown reach in a champagne France, but
• 16:56
  Speaker 4: still in that traditional method. So look form Alsace com Coromanto, Provence.
• 17:06
  Speaker 4: You know these are those sparkling wines from France, but
• 17:08
  Speaker 4: outside of champagne.
• 17:09
  Speaker 2: All right, what do you got going on? Jim?
• 17:11
  Speaker 4: I gotta tell you this Next Thursday August fourteenth, Wine
• 17:16
  Speaker 4: takes flight up at Tracy Aviary. We are doing a
• 17:20
  Speaker 4: multi course wine dinner there, followed by a collaborative effort
• 17:23
  Speaker 4: with SB Dance, and you'll be able to stick around
• 17:26
  Speaker 4: and enjoy a signature outdoor pop up show showcasing a
• 17:30
  Speaker 4: playful and poet at blended contemporary dance, live music, and storytelling,
• 17:34
  Speaker 4: designed a surprise and delight in this unexpected setting. Go
• 17:38
  Speaker 4: to Wine ACADEMYVIEWTA dot com for more ticketing information Tracy Aviary.
• 17:42
  Speaker 4: Few tickets are.
• 17:43
  Speaker 2: Left tes B Dance. Those guys are fantastic. Yeah, thanks everybody,
• 17:50
  Speaker 2: enjoy your weekend.
• 17:51
  Speaker 4: Thank you so much.
• 17:51
  Speaker 2: A good weekend, Jim