Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from December 12th, 2025

Transcript

Have Another Drink with Jimmy the Wine Guy from December 12th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Yes, clear water renee rymgnac. This unique blend thirty year
• 0:03
  Speaker 1: old armagnac from Bordeaux, especially blended combined with the aged
• 0:07
  Speaker 1: American Rye whiskey for sweet spicy sipper unlike anything else.
• 0:11
  Speaker 1: Whiskey drinkers love it as well as brandy drinkers. The
• 0:15
  Speaker 1: movie drink Field.
• 0:16
  Speaker 2: Better drink to feel alright, I feel down the weather.
• 0:24
  Speaker 3: In the feel alright.
• 0:25
  Speaker 4: Well, here he is.
• 0:26
  Speaker 5: He's joined us now in the studio for two segments
• 0:28
  Speaker 5: this morning a. He is the preening potentate who runs
• 0:33
  Speaker 5: the Wine Academy of Utah Wine Academy of Utah dot com,
• 0:37
  Speaker 5: where you can find all things Jimmy tan TAngelo, where
• 0:41
  Speaker 5: you can find events, you can find you can learn
• 0:44
  Speaker 5: to become a wine sawmyer.
• 0:46
  Speaker 2: That's right.
• 0:46
  Speaker 6: Yeah, we have a whole class calendar coming up for
• 0:49
  Speaker 6: doctor Nick and everybody for.
• 0:53
  Speaker 2: All next year.
• 0:54
  Speaker 1: Do you suggest that someone theys wear ugly Christmas sweaters?
• 0:57
  Speaker 1: Is that appropriated?
• 0:58
  Speaker 2: Con is ugly?
• 1:01
  Speaker 5: You should go to X ninety six dot com slash
• 1:04
  Speaker 5: live and see Jimmy's sweater. It's a skull head Santa
• 1:09
  Speaker 5: with a Santa hat and they're they're electronics. The eyes
• 1:12
  Speaker 5: are blinking. I guess yeah, So there's a battery in
• 1:16
  Speaker 5: there somewhere. Just stay out of them.
• 1:18
  Speaker 1: No, No, that's that's Jimmy's energy.
• 1:22
  Speaker 4: From his nipples.
• 1:25
  Speaker 6: So this clearwater Rygnac. I this is premium stuff. Ninety
• 1:31
  Speaker 6: bucks in the store. It is on SPA, So a
• 1:34
  Speaker 6: couple of dollars off a great holiday gift, great sipper
• 1:38
  Speaker 6: around the holidays. It's richer and smoother than you'd ever imagine.
• 1:44
  Speaker 6: Thirty year age Armagnac. You know, Armagnac is a brandy.
• 1:49
  Speaker 6: South of Bordeaux and France, you have Cognac and Armagnac.
• 1:53
  Speaker 2: These are distilled spirits made from grapes.
• 1:56
  Speaker 6: That's what a brandy is in general, or in general,
• 1:59
  Speaker 6: brandy's are made distilled from fruit. So you can apple brandy,
• 2:04
  Speaker 6: pair of brandy. So this is Kangniac and Armagniac. Inherently,
• 2:08
  Speaker 6: Armeniac is a little thinner of brandy.
• 2:11
  Speaker 2: They use column.
• 2:13
  Speaker 6: Stills, triple distiller, double still, but then age in that
• 2:17
  Speaker 6: oak barrel.
• 2:17
  Speaker 2: Thirty years exo extra or.
• 2:20
  Speaker 5: That's where the price is this So this is ninety bucks,
• 2:23
  Speaker 5: but that's where the price is going.
• 2:24
  Speaker 2: This is exception.
• 2:25
  Speaker 6: Nobody's doing this kind of stuff on the planet, and
• 2:27
  Speaker 6: then it's aged blended married with some aged rye whiskey.
• 2:33
  Speaker 6: Now you're getting that cinnamon spice and you're getting a
• 2:36
  Speaker 6: little bit of the resin, a little bit of the
• 2:39
  Speaker 6: nice sweet clovy flavor, all combined with the round orchard
• 2:44
  Speaker 6: fruit of arment with us on a little bit of ice.
• 2:47
  Speaker 4: Yeah.
• 2:48
  Speaker 5: Would it also be appropriate just to do it in
• 2:50
  Speaker 5: a sniffer and have it sort of warmed?
• 2:53
  Speaker 2: Yeah, And I'm glad you brought that up.
• 2:55
  Speaker 6: Whenever we do sniffers a lot of people, you know,
• 2:57
  Speaker 6: you see the tea light candle and then you have
• 3:00
  Speaker 6: your round the big sniffer glass a few inches above
• 3:03
  Speaker 6: it to warm it. What that's doing is it's exhausting
• 3:06
  Speaker 6: off some of the alcohol, evaporating it off. What you
• 3:09
  Speaker 6: have here alcohol wise, this is this is in check.
• 3:12
  Speaker 6: This is forty three alcohol by volume, so.
• 3:16
  Speaker 2: It's not overly proofed.
• 3:18
  Speaker 6: And most importantly, the alcohol is very well integrated in
• 3:23
  Speaker 6: both the rye and the armagnac, so we wouldn't have
• 3:25
  Speaker 6: to Let's say you wanted to do that what I recommend,
• 3:29
  Speaker 6: and you're like, honey, where are the tea like candles like?
• 3:32
  Speaker 6: And you don't have anything on hand in a restaurant environment,
• 3:35
  Speaker 6: we never really did the candle thing. What we do
• 3:37
  Speaker 6: is we took one of the snifters, filled it up
• 3:40
  Speaker 6: with both two snifters, fill them up with hot water,
• 3:43
  Speaker 6: warm up, warm it up, dispense that and then we
• 3:45
  Speaker 6: take the first snifter put it really hot water, like
• 3:48
  Speaker 6: boiling water, and then we pour our cognac in the
• 3:52
  Speaker 6: second snifter. That the temperature of the glass came down
• 3:55
  Speaker 6: and then we just rest that glass on top of
• 3:57
  Speaker 6: the other sniff nice. So it's an alternative way, you know,
• 4:01
  Speaker 6: and to control the environment.
• 4:02
  Speaker 5: What I do at home is I pour my brandy
• 4:04
  Speaker 5: into a juice glass and then stick in the microwave
• 4:07
  Speaker 5: for seconds.
• 4:08
  Speaker 2: No, that's fantastic. Yeah, the Renee always has a great story.
• 4:16
  Speaker 6: Clearwater has great stories on their whole portfolio of products,
• 4:22
  Speaker 6: and Renee was an adventurer and just a deep dive
• 4:26
  Speaker 6: into that. Please go to Clearwaterdistilling dot com to check
• 4:29
  Speaker 6: out the story.
• 4:30
  Speaker 4: Now, whether you buy this or not, just look at
• 4:33
  Speaker 4: the story.
• 4:33
  Speaker 6: It's really awesome. No, you're absolutely right. And this is
• 4:36
  Speaker 6: a batch number. This is batch to bottle two hundred
• 4:40
  Speaker 6: and forty four and these are the bottles. I almost
• 4:43
  Speaker 6: forgot to mention that, oh the glass tod and then
• 4:47
  Speaker 6: they have that coin in there.
• 4:49
  Speaker 2: Yeah, and they have.
• 4:51
  Speaker 6: Every batch has I think fourteen gold coins, real gold coins,
• 4:56
  Speaker 6: real gold.
• 4:57
  Speaker 1: That's another reason why this would make a good gift.
• 5:00
  Speaker 5: There there are a bunch of them that don't have
• 5:01
  Speaker 5: the it's not real gold. But so it's like a
• 5:04
  Speaker 5: treasure hunt sort of. Some of the caps have real
• 5:08
  Speaker 5: gold coins.
• 5:09
  Speaker 2: So this I haven't. Oh yeah, good morning.
• 5:13
  Speaker 4: It's just it's quite good. That's what the doctor ordered.
• 5:17
  Speaker 1: Now, you told us you gave it to us straight,
• 5:19
  Speaker 1: but you said save some and you had to admonished bill.
• 5:23
  Speaker 2: Pineapple a little bit of.
• 5:28
  Speaker 4: I'm sorry, I'll need a little more.
• 5:29
  Speaker 1: Connect So the pineapple, what does that do to this?
• 5:33
  Speaker 6: So this is gonna sweeten it up a little bit.
• 5:35
  Speaker 6: It's gonna play on the orchard fruit. It's gonna plan
• 5:37
  Speaker 6: the orchard fruit of the brandy that comes through and
• 5:42
  Speaker 6: then the rye and pineapple is always good. It's kind
• 5:44
  Speaker 6: of gives it a burnt, little round flavor. Just something
• 5:48
  Speaker 6: to let's see what we got. M.
• 5:52
  Speaker 2: I like it better with that, I think, M.
• 5:56
  Speaker 6: Yeah, I might have added I should add maybe a
• 5:58
  Speaker 6: little bit more. I just kind of gave you guys
• 5:59
  Speaker 6: a lash, but unfiltered pineapple juice makes everything better.
• 6:06
  Speaker 2: I fell down, injured my knee. I put a can
• 6:10
  Speaker 2: of this on it. I was better.
• 6:11
  Speaker 6: Good.
• 6:12
  Speaker 2: Yeah, it good flavors, all right, delicious.
• 6:16
  Speaker 4: Questions for Jimmy Santangelo? The what did I say?
• 6:20
  Speaker 5: The the preening potent tap of the Wine Academy of
• 6:24
  Speaker 5: Utah Wine Academy of Utah dot com.
• 6:27
  Speaker 4: Which how long ago did you start that?
• 6:29
  Speaker 6: So we started? I incorporated in seven. In fact, my
• 6:34
  Speaker 6: anniversaries this month December or something. In corporation. I've been
• 6:38
  Speaker 6: certifying people since twenty ten. First time I stepped down
• 6:41
  Speaker 6: the floor of a restaurant was in ninety four, not
• 6:44
  Speaker 6: including the.
• 6:45
  Speaker 2: Hot dog stands. So I have some gifts.
• 6:47
  Speaker 6: I have some gifts for you guys, holiday gifts. We'll
• 6:50
  Speaker 6: go ladies first, okay, So yes, a bill what we
• 6:55
  Speaker 6: have here?
• 6:56
  Speaker 2: So there's a tradition.
• 6:57
  Speaker 6: You'll find that these gifts are wrapped in cloth, so
• 7:00
  Speaker 6: it's intended for you to reuse rather than wrapping paper
• 7:03
  Speaker 6: and you just throw out to reuse recycling.
• 7:06
  Speaker 2: So, uh, he's chuckling.
• 7:10
  Speaker 1: I don't know.
• 7:12
  Speaker 5: There's a horse on it is open that bad boy off.
• 7:16
  Speaker 2: Now I know you like.
• 7:21
  Speaker 6: So it's a flask or a little decanter camera there,
• 7:25
  Speaker 6: but I got tea mud so I brought the Blanton's
• 7:29
  Speaker 6: horse here.
• 7:30
  Speaker 2: Check this what you got?
• 7:32
  Speaker 4: What you got?
• 7:33
  Speaker 2: So that's the horse, that's the one, that's.
• 7:36
  Speaker 3: The real, real one, and that's the fake, don't I
• 7:40
  Speaker 3: don't understand.
• 7:41
  Speaker 1: But he ordered another stopper from this is the classic one.
• 7:46
  Speaker 6: That's a classic one, and I suppose they're not allowed
• 7:48
  Speaker 6: to actually replicate it, but boy, is that an interpretation
• 7:52
  Speaker 6: pretty close.
• 7:53
  Speaker 2: So I think it's more common.
• 7:55
  Speaker 4: It's pretty good.
• 7:56
  Speaker 2: I love it so but I think the flash is
• 7:58
  Speaker 2: so cool.
• 7:59
  Speaker 6: And there's Latin's in there. I know you love Latins
• 8:02
  Speaker 6: and uh so Carrie, what you have here? I got
• 8:05
  Speaker 6: a lot of CHOCHKEI this year. This year is the
• 8:08
  Speaker 6: chachkey theme. I don't know what chatke it's just like fun,
• 8:14
  Speaker 6: uh stuff you don't need, but it's fun to have
• 8:16
  Speaker 6: around junk drunk. So Carrie, if you open that it
• 8:20
  Speaker 6: is it's a lamp, right, so you you pull that
• 8:22
  Speaker 6: whole thing out and you can take that ball in.
• 8:27
  Speaker 6: It'll against the stem, it will boom magnetized.
• 8:32
  Speaker 2: Well, this is the last thing soon wants you to
• 8:34
  Speaker 2: have in the house.
• 8:35
  Speaker 4: Actually, that's pretty cool.
• 8:37
  Speaker 6: But but I figured you you would like that, so
• 8:40
  Speaker 6: I got I got you know this, since you're so
• 8:44
  Speaker 6: soft around the edges, Bill, that's true.
• 8:49
  Speaker 4: I'm a tender person.
• 8:51
  Speaker 2: So we got you.
• 8:52
  Speaker 6: Well doing this coffee cup. Beautiful decoration, great coloring. But
• 8:58
  Speaker 6: it's not just a regular coffee cup. It'll tell people
• 9:02
  Speaker 6: how you really feel when you turn it. Well, don't
• 9:04
  Speaker 6: put in the camera because when you turn it on
• 9:07
  Speaker 6: its side, it says knotty words.
• 9:11
  Speaker 1: That's perfect for him.
• 9:13
  Speaker 4: Oh my god, Well that's foul.
• 9:19
  Speaker 2: I thought it was perfect.
• 9:22
  Speaker 4: You here a bunch of words I can't say. Yeah.
• 9:25
  Speaker 4: Here you want to look at him?
• 9:27
  Speaker 3: Oh, I say, all right, sorry, let's see. You can
• 9:31
  Speaker 3: show that on camera?
• 9:32
  Speaker 5: Yeah, I guess yeah, yeah, because we're not we're not censored.
• 9:35
  Speaker 4: Yeah.
• 9:36
  Speaker 3: YouTube can get away with things that the radio can't.
• 9:39
  Speaker 2: Oh there you go. Well, hello, let's see.
• 9:43
  Speaker 6: Uh okay, so back questions questions for Jimmy.
• 9:46
  Speaker 3: All right, I have a work gift exchange. I'm told
• 9:50
  Speaker 3: the person that I have likes white zinfandel or pink moscato.
• 9:54
  Speaker 3: Can you recommend a good twenty dollars bottle.
• 9:57
  Speaker 2: No no, because they come in at ten.
• 10:00
  Speaker 5: Oh okay, you can't spend you can't spend that much.
• 10:05
  Speaker 2: No, you know what.
• 10:07
  Speaker 6: In our wine certification we do feature off dry rose
• 10:10
  Speaker 6: to show how wines can be dry, sweet or in
• 10:13
  Speaker 6: the middle off dry. And Barringer is one of those
• 10:18
  Speaker 6: white zinfandels we use for you. So I recommend Barringer
• 10:22
  Speaker 6: white Zinfandel. They also have them in a little larger format.
• 10:26
  Speaker 6: Now this is a no bubbles whereas the moscato, the
• 10:29
  Speaker 6: pink moscatto, it's a little fizzy. So I just recommend
• 10:33
  Speaker 6: getting the uh Barringer wits in.
• 10:36
  Speaker 5: But don't spend more than four to four bucks or
• 10:38
  Speaker 5: five bucks. I mean, aren't those kind of look down
• 10:42
  Speaker 5: on us? And this is for a co worker and
• 10:44
  Speaker 5: you you know, you know, oh well.
• 10:48
  Speaker 4: It's it's gifts change.
• 10:50
  Speaker 2: What you can do is a white v eddie.
• 10:53
  Speaker 6: So if you want to kick it up and notch
• 10:55
  Speaker 6: v eddi v I e t t I moscatto dasti
• 11:00
  Speaker 6: no pinkness about this. And it's a very serious and
• 11:03
  Speaker 6: proper off dry wine that fits her flavor profile and
• 11:07
  Speaker 6: would elevate the price point to about eighteen dollars.
• 11:10
  Speaker 3: Yeah, white white es and fidelas rather inexpensive.
• 11:14
  Speaker 4: Let's see.
• 11:15
  Speaker 3: Now, here's the question about the wine. It says we
• 11:18
  Speaker 3: do a Christmas wine white elephant gift. What is a
• 11:23
  Speaker 3: good malback? See the confusion I'm having with this question.
• 11:28
  Speaker 4: Yeah, yeah, good. It should be a bad It should
• 11:30
  Speaker 4: be a bad one.
• 11:30
  Speaker 5: Right.
• 11:31
  Speaker 6: Oh, well, the white elephant is I think that the
• 11:34
  Speaker 6: way I look at it, and this is just my
• 11:36
  Speaker 6: take on white elephant, and I don't do it a lot,
• 11:38
  Speaker 6: but it's something that you want to have exchanged around,
• 11:41
  Speaker 6: right right. You want to be the cool person that
• 11:43
  Speaker 6: brings something that's fun that everybody wants. Wow, you know
• 11:46
  Speaker 6: that everybody wants. So there is a malback, you know,
• 11:52
  Speaker 6: U N O. And on the label, it's got a
• 11:55
  Speaker 6: number one on it that's adhered to the label, so
• 11:59
  Speaker 6: it's textural. It's not just a print. And that's a
• 12:03
  Speaker 6: good one. It's great maulback decorative if you will. And
• 12:08
  Speaker 6: people are like.
• 12:09
  Speaker 2: Hey, that's a cool bottle, so look for that. Excuse me,
• 12:12
  Speaker 2: you know you n oh.
• 12:14
  Speaker 3: Okay, here's a text question. Why do I get a
• 12:17
  Speaker 3: hangover from wine but not liquor? Well, you're lucky.
• 12:21
  Speaker 4: You drink too much of wine and not enough of
• 12:23
  Speaker 4: the other.
• 12:24
  Speaker 6: Perhaps I was thinking immediately sugar. But liquor has its
• 12:27
  Speaker 6: fair amount, is it.
• 12:29
  Speaker 4: It could be.
• 12:30
  Speaker 6: Yeah, it could be the tannic structure of the new
• 12:32
  Speaker 6: oak aging from the barrel that you absorb some of
• 12:36
  Speaker 6: those compounds, that it makes you swell a little bit
• 12:39
  Speaker 6: and you end up with a migraine. A lot of
• 12:41
  Speaker 6: people associate that with the sul fights.
• 12:43
  Speaker 5: But yeah, that's uh no, let me be serious about
• 12:47
  Speaker 5: I said that kind of offhanded as a joke. But
• 12:51
  Speaker 5: why do I get a hangover when I drink wine
• 12:53
  Speaker 5: but not liquor? Might be because you'd drink way much
• 12:57
  Speaker 5: more wine. I just drink a lot more wine you drink.
• 13:01
  Speaker 5: That's fair liquor. Yeah, no, for sure, that's about right.
• 13:04
  Speaker 3: Let's see for Jimmy, I am a non drinker, but
• 13:08
  Speaker 3: I really enjoy the segment. Each week, I'm going to
• 13:11
  Speaker 3: make some vanilla extract. What are some mid priced versions
• 13:15
  Speaker 3: of rum, vodka and bourbon that you would recommend?
• 13:17
  Speaker 4: I e.
• 13:18
  Speaker 3: About forty dollars or less for a seven point fifty
• 13:20
  Speaker 3: mL size.
• 13:22
  Speaker 6: Sure, so what you want is the highest sugar content
• 13:24
  Speaker 6: because that's what you're really going after is the flavor
• 13:27
  Speaker 6: profile of those. So when cooking with alcohol, you're evaporating
• 13:32
  Speaker 6: that alcohol off through the cooking process, so you're going
• 13:35
  Speaker 6: to end up so you don't want to spend too much. Actually,
• 13:39
  Speaker 6: you want something that's going to be straightforward. So whether
• 13:42
  Speaker 6: it's a Woodford reserve for your bourbon or whiskey, or
• 13:45
  Speaker 6: even at Jack Daniels, you're going to be fine because
• 13:48
  Speaker 6: those are prominent flavor characteristics of the whiskey care profile.
• 13:53
  Speaker 6: You could on the kracking rum it's a very dark, run,
• 13:58
  Speaker 6: very spiced.
• 14:00
  Speaker 2: Reduced that down.
• 14:01
  Speaker 6: You're gonna get a lot of characteristics with vanilla. And
• 14:04
  Speaker 6: that was the first thing that came to my mind,
• 14:06
  Speaker 6: cracking kr A what is it c K E N
• 14:09
  Speaker 6: or whatever?
• 14:10
  Speaker 2: Crack And it's got that big.
• 14:13
  Speaker 6: Octopus on the label, and that should be in your
• 14:16
  Speaker 6: price point. And some of these come in half bottle
• 14:20
  Speaker 6: size three hundred and fifty or three seventy five, but
• 14:22
  Speaker 6: if you're making vanilla extract, you might want to make
• 14:25
  Speaker 6: a lot.
• 14:25
  Speaker 2: So that's where you're sevent thirty comes in.
• 14:27
  Speaker 4: Please tell Jimmy.
• 14:28
  Speaker 3: Thanks to the sugar Plum Ferry, we had a great
• 14:30
  Speaker 3: time last night and learned a ton what's the sugar plum?
• 14:34
  Speaker 6: We had a great wine event last night where I
• 14:37
  Speaker 6: wanted the food, just little fun components to pair with
• 14:40
  Speaker 6: the wine. Where Christmas and spread at daybreak the Great
• 14:43
  Speaker 6: Residence at daybreak, and we had I.
• 14:46
  Speaker 2: Did heavily buttered popcorn.
• 14:48
  Speaker 6: And remember when you were a kid, you had the
• 14:50
  Speaker 6: needle and you would make the little.
• 14:52
  Speaker 2: Chain of your for the popcorn. But I didn't the garland.
• 14:59
  Speaker 6: But I didn't want sharp objects around people drinking wine,
• 15:02
  Speaker 6: so they did had a pile popcorn with this charnay
• 15:05
  Speaker 6: and then it was duckhorn charnay decoy rather, and then
• 15:09
  Speaker 6: we moved into I was looking for sugar plums, sugar plums,
• 15:14
  Speaker 6: and then I hit it with some sugar the plumps,
• 15:17
  Speaker 6: and then we finished with some chocolate and nut for
• 15:20
  Speaker 6: the big rich sugar sugar plums.
• 15:22
  Speaker 5: Visions of sugar plums dancing, That's essentially what it was.
• 15:26
  Speaker 5: It was plums that were sugared right there, yeah, from
• 15:30
  Speaker 5: them like candy.
• 15:31
  Speaker 6: And I look for some different colored crystallized sugars and everything,
• 15:34
  Speaker 6: but they just evaporated, melted, so I wasn't getting so
• 15:36
  Speaker 6: I just went with sugar and the raw stayed nice
• 15:38
  Speaker 6: and firm.
• 15:38
  Speaker 2: This is the things I do for the event.
• 15:40
  Speaker 3: I was gonna say, this is what you learned when
• 15:43
  Speaker 3: you hang out with Jimmy. And you can hang out
• 15:45
  Speaker 3: with Jimmy in Scotland.
• 15:46
  Speaker 4: That's right.
• 15:47
  Speaker 2: Yeah, we have two spots left. People of sixteen.
• 15:51
  Speaker 6: It's gonna be so much fun to lie through through
• 15:52
  Speaker 6: the eleventh Scotland and Whiskey and Yoga Scotland twenty twenty six,
• 15:57
  Speaker 6: nine days, eight nights, pubs, travels, museums, trails, uh, multi
• 16:02
  Speaker 6: course wine dinners and plenty of distilleries to fill your palace.
• 16:06
  Speaker 1: Learn a lot and have a lot of fun, that's
• 16:08
  Speaker 1: for sure.
• 16:09
  Speaker 4: And just go to Wine Academy of Utah dot com.
• 16:11
  Speaker 6: Yep, go to win Utah dot com. We have our
• 16:15
  Speaker 6: image right there. Click on it and you'll see the
• 16:16
  Speaker 6: entire itinerary.
• 16:18
  Speaker 5: All right, thank you, we won't see you, I guess
• 16:21
  Speaker 5: for we'll see you next week over at the thing
• 16:24
  Speaker 5: the road and then when you take a great Thank
• 16:27
  Speaker 5: you very much, Jimmy,