Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for October 25th, 2024

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Have Another Drink with Jimmy the Wine Guy for October 25th, 2024 · The Radio From Hell Show - Best Of

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  Speaker 1: Wine maker Jenny Wagner born into two long standing wine
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  families in Napa Valley, where she inherited a love of
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  farming and eagerness to get her hands dirty and a
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  willingness to push boundaries, featuring Hermolo Merleau, which is a rich,
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  round earth the expressive wine with soft tannins and a
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  wine that will compliment anyone's dinner table this holiday season.
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  Get a bottle of Emmolo Merlau today, train wake, feel.
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  Speaker 2: Better, the turn to the feel all right field talent under.
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  Speaker 3: The weather, time to feel well. He's here now. He's
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  the Empressario. He's the chief cook and bottle washer at
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  the Wine Academy of Utah. Jimmy Santangelo Wine Academy of
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  Utah dot com is where you'll find all of that
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  stuff Jimmy, all of his events, how to become a saumier,
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  all kinds of fun stuff, all different, different variety of things.
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  And I was just sampling this, uh, this wine, and
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  I thought I was getting a note of pork.
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  Speaker 4: Go good with that dish, the cabbage dish utle and
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  the pork raised. Hi, everybody, we are celebrating Jenny Wagner's
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  wine She's part of the Wagner family, famed Camus Cabinet Savillon.
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  We featured their wines in the past before. This is
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  her collection. This is her She is not afraid to
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  get her hands dirty. She was born into both wine
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  making families. She's naming this portfolio, this brand Amolo after
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  her grandmother's maiden name, and this is their seven blanc.
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  And then we're also going to feature them are Low
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  the savion blanc. You know, seven en blanc can be
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  made all over the world New Zealand, savuon blancs that
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  big bell pepper, dried grass, hay, lime, grapefruit, or the
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  finer puifumets and sansers of the Loire and South blancs
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  from California. Sometimes we'll touch them into a little oak
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  to soften the a city. This is more leaning into
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  that French style. The minerality comes through rather than just
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  screaming acid on the side of the tongue, dryness on
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  your tongue on the top, and that a little bit
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  of dryness reflects uh minerality in the coming up from
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  the soil. And when you can have when you can
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  taste a sense of minerals in your wine. Uh, that's
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  a it's telling you a little bit. The French call
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  that terroi. The French call that terrooire, and not every
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  wine has terrotoire. That's at the hand of the wine
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  maker in the region. When everything comes together.
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  Speaker 3: There's a nice slightly tart slight it's tart.
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  Speaker 4: That's the acidity coming through on the side of the palate.
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  This next uh, and as Bill's dish, as you mentioned,
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  you have the port and that this is gonna cut through.
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  You know, as the winter comes, your high acid whites,
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  you want them to you want them to fatten up
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  a little bit. You want the acid to come down. Uh,
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  you don't want your refreshing backyard patio sablanx and pintigrigos
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  and alberinos. As de delicious as those wines are. We
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  got to drink seasonally, right, we got to drink seasonally.
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  Speaker 3: Now this blanc this you're right, this would have been
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  great with the pork and odon and cabbage. Now the
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  pork in that was ground ground pork nice, you know,
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  so you mix it, you.
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  Speaker 4: Ground the fattiness of the pork, that protein, that saltiness
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  is going to cancel out the acidity in that sad blanc,
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  making for that fruitiness to come through and still a
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  little bit of underlying city to cut through the starchiness.
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  Speaker 3: The other pork that I had earlier in the week
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  was tenderloin ah, and.
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  Speaker 4: I understand it's a very small pork tenderline.
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  Speaker 3: That's why we get to uh double it up this.
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  I'm guessing this is going to be good with the
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  tenderloin this.
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  Speaker 4: So now what we're doing is in the season is
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  we're we're not grilling outside as much, but we're opening
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  things up from the oven. We're roasting, we're baking, and
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  our wines need to become richer, fuller bodied. And this
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  is a Merlow and this is right out of Napa
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  Valley and this uh Merlow, the Molo Merlow is a
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  premium wine. Uh long hang time meeting. They keep the
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  grapes on the vine for an extended period. Where other
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  people are like, yeah, we're gonna harvest, we're gonna we're
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  gonna pull grapes, get them into the wine. These guys,
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  their style is to keep them on the vine a
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  little bit longer to absorb more of that rich sunshine.
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  We're not afraid to have wine with a little bit
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  higher brick level, and that's a sugar level in the grape.
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  And when they bring them into the winery a little
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  longer soaked time, cold soaking, extracting all that beautiful color
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  from the grapes, from the skins of the grape.
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  Speaker 3: Really unique, Yeah, no, really interesting. Yeah. I haven't even
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  tasted a yet.
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  Speaker 4: A lot of blueberry plum, a lot of blue fruits
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  on this. So they take my wine classes, will know
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  we break down into red fruit, blue fruit, and black fruit.
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  This has got that black and blue fruit a little
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  bit of a very ripe maybe even a little bit
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  of prune in there, and are not like sweet things
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  I'm saying, but not a ripe things, you know, things
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  that have been sitting on a countertop for a minute,
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  things that are very ripe aromatically, I haven't even put
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  it to the pallettte let me say.
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  Speaker 3: I haven't looked good. I haven't looked. But I'm guessing
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  this is not an inexpensive bottle of wine.
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  Speaker 4: Interestingly, we're the least expensive in the country. The brokers
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  will tied to keep that into our community. This wine
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  is normally fifty four to ninety nine. We're now going
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  to stabilize it at forty four ninety five, forty five
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  dollars beautiful bottle of wine. This is gonna pair with
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  any dish that you're preparing over the holiday season. It's
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  a great gift wine, in my opinion, Thanksgiving Turkey, Thanksgiving Turkey.
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  It might be a little bit bild for that. But
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  don't no fret because the Wagner family has a peanut
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  noir for you. It's a bit in there.
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  Speaker 1: Would say this time of year you should splurge a
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  little bit.
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  Speaker 4: On I think it's good around the weekends if you're
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  you're grilling or having something as mentioned out of the oven.
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  But this is a great wine that for you know,
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  my target wine expenditure is different from others. I meet
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  a lot of people who they're they're more of that
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  premium market and this is gonna be a deal for them,
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  and it is. It's at forty five dollars in November.
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  Onward competes with you know, I don't like, but it's
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  gonna blow away like duck Horn Merleau. As delicious as
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  Duckhorn is and as famous as they are for merla,
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  these guys are hot on their heels.
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  Speaker 3: I think I like this one better than duck Horn.
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  Speaker 4: Kind of yeah, yeah, I don't want to say, but yeah,
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  I get it. Very neutral, but.
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  Speaker 3: Yeah it's very good. I mean standing rib roast, standing rib, yeah,
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  or crown pork, crown roast, So yeah, pork. That's what
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  I said, Gina, I didn't say anything.
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  Speaker 4: All right, A good stuff.
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  Speaker 3: This is good stuff. So this is what's the name again, it's.
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  Speaker 4: Jenny Wagner, Sablanc and Relow compliment. You just need these
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  two bottles for a meal, one to start and one
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  with the main and you're good to go olicious.
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  Speaker 3: All right, all right, we're back with Jimmy Santangelo, Jimmy
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  the wine guy who was the proprietor of the Wine
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  Academy of Utah. You can find all of his events
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  and things like that at the Wine Academy of Utah
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  dot com. We have questions, what do you got there?
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  Speaker 2: Character have your copy of Mill Creek City Lifestyle, which
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  is you know that everyone everyone is clamoring for. And
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  as you open up here to the middle centerfold, Jimmy's
• 7:50
  the centerfold, Jimmy Delicious.
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  Speaker 3: Wines for a fall that Jimmy Famous jim right there now,
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  suggestions in this selection here.
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  Speaker 4: It's a great magazine. They it's a new publication and feature.
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  You know, it's a hyper focus on a great community
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  in our area. And I did one of their launch
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  parties and everybody there, all the business people are so
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  authentic and you're passionate about what they're doing.
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  Speaker 2: It.
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  Speaker 4: It was I'm usually around larger corporations and is crushing
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  along making our numbers. These people are like going through
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  it and I really respect it.
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  Speaker 3: Creek has really become a it has It's become one
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  of the areas and Salt.
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  Speaker 4: Like absolutely absolutely, yeah.
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  Speaker 3: All right. We got some questions for Jimmy. I know
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  I saw some on the line to Stella. Hello, Stella,
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  Morning Stella. I didn't do that. I didn't do it.
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  That was Jimmy, who.
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  Speaker 4: I know, you get it a lot.
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  Speaker 5: So Jimmy, I don't eat meat. I do eat fish.
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  I'd my pescotarian. So my boyfriend does not like white wine.
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  So when I make like stripped campy or cod with
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  like a tomato salad, like, I don't know if traditionally
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  you're supposed to do white wines with fish, right, but
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  is there any red wines that you could do with fish.
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  Speaker 4: Yes, pean and noir, lighter gammets, chilled reds. See, this
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  is the key when you do food and wine pairing.
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  You want to pair the wine with what's talking the
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  loudest down the plate. Just just hear me out. Sometimes
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  you'll have a protein or the sauce is the protein.
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  Let's say we're grilling steak and with salt and pepper
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  it or you're grilling salmon. You hardly do any herbs
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  and seasonings on salmon. Maybe a little tarragon or word
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  merry with some sliced lemon, but the salmon's coming out.
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  So we're gonna pair the wine with that salmon. That
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  can be a pean and noir, that can be a lighter,
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  buttery red. Now, if you're making that's an example of
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  the protein talking loudest on the on the plate. If
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  you have say cod or a hal a bit, well,
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  that's where you're gonna do averblanc sauce. You're gonna have
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  some crab meat over the top of that, finishing it
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  with a white wine butter with a little tarra gun
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  in there. Well, unfortunately, that's going to be speaking to
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  a white wine. You had mentioned you make a with
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  with a tomato salad. Ah, So now in the tomato
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  that's going to be speaking loudest, and you compare a
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  nice lighter body Kiantia red wine from Italy.
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  Speaker 3: So you're good to go.
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  Speaker 4: So thinking terms, Stella, next time you're pairing wine with
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  your fish based dish or otherwise, what's the prominent flavor
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  or what's talking the loudest on the plate?
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  Speaker 2: See good, Thank you appreciate it.
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  Speaker 4: You got it.
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  Speaker 3: I think that pause was there because you stunned it.
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  Speaker 1: Oh, she was waiting for the protein to talk the.
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  Speaker 3: Last Jimmy's the loudest talking protein in the room. Indeed.
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  Speaker 2: All right, thanks Stella. Let's go to Patricia hy Patricia, Patricia,
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  good morning, good morning, go ahead, bye.
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  Speaker 3: Good morning, good morning.
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  Speaker 6: My question is for Christmas, I'm thinking about making a
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  seafood extravaganza. I don't know size yet, but we would
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  like to have like muscles and scallops and maybe some
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  lobster love it.
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  Speaker 4: What time should I? That's fantastic. So when you have that,
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  we're looking at a white wine. You can also do
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  a red Now, because you have such a number of
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  different flavors in there, I would recommend a white blend.
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  One that comes to mind and that's affordable and is delicious.
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  Is a conundrum white blend because that has the good
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  acidity but yet round flavors and it even has a
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  little ripeness in there. You've got chardonnay sevi block, so
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  you got the base of chardnay, you have the acidity
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  of savin block. These are the grapes that are blended. Conundrum.
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  You have semion for the florality of it, and then
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  you have vigne that brings a bit of round ripeness
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  to that wine that will just adapt wonderfully with your uh,
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  your your seafood boiled.
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  Speaker 6: Okay, that sounds great, Thank you so much.
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  Speaker 4: You're welcome you right.
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  Speaker 2: See these two sophisticated questions. So we've fd yes with
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  cooking and all other Then we come back to the text,
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  what's a good wine or beer for a first drink?
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  Speaker 3: Which you got for good wine or beer for a
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  first first time?
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  Speaker 1: We get this in the morning's we have new people
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  coming online all the first drink in the in the morning.
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  Speaker 3: It's hard to relate. What's a good eye opener's I
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  found this actually the dogs.
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  Speaker 4: That's a great question. And gene is right. We I
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  love when we get this question because I uh so,
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  one thing that you can do is you want to
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  keep it lighter, a little bit richer on the palette.
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  Think moscato. Moscato, which is a type of wine. It's
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  slightly bubbly and it's a little off dry. I mean,
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  it's got a little bit of sweetness in it. Now,
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  is it coca cola sweetened? No, it's less than that,
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  but it's not dry tannic iced tea either. It's kind
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  of in between there, and it's got a little physicfist.
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  So your palette would be, oh, I've had that before,
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  bubbles on my pallet and then it's this round flavor.
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  So that is a very fundamental kind of a starter
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  for you. Muscatadasti, let's see.
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  Speaker 2: I feel as if everyone references with rum or vodka.
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  But I've never heard much about Hawaiian wine.
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  Speaker 3: Loved, Well, what did you have? Pineapple? Right? It was
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  a pineapple wine.
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  Speaker 2: It was there's a winery on Maui and they make
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  the wine out of pineapples, and it is some of
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  the sweet It's like kool Lady.
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  Speaker 3: It was some of the sweetest stuff.
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  Speaker 4: Interesting with that pineapple is going to be racy, interesting
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  with that pineapple. When you pour that pineapple wine, when
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  you get that bottle upside down, you're turning that pineal
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  upside down.
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  Speaker 3: It's just.
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  Speaker 4: You behave yourself.
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  Speaker 2: I like this well, but on the subject of pineapple,
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  one thing I like to do is I like to
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  get a big, a big Mason jar, cut up the pineapple,
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  put it in there, and then.
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  Speaker 3: Just take vodka. Doesn't even have to be good vodka. Sure,
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  pour it up to the top.
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  Speaker 2: Of the fruit. Let us sit a few days and
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  then enjoy that vodcast.
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  Speaker 3: Oh that's a great somebody says, I've recently got it
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  into tiki.
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  Speaker 4: Cocktails. Yeh, a rum based cocktail, typically having uh you
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  know your pineapples. Your juice is one of the best.
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  Were my favorite one cocktail I recommend it stiky bass
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  called the Painkiller, and that is a dark rum. You've
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  got then equal parts uh uh coconut milk uh orange
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  juice and a little heavier dose of your pineapple shake.
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  That put it in a nice talk Collins glass. Maybe
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  it's even a zombie glass because that's a shaded wall
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  or it's got that glass coat on the on the
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  outside and a straw and a you know you can
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  take those umbrellas. So that's a great morning cocktails whatever.
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  Say the painkiller if you must know.
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  Speaker 3: And somebody says, if your protein is talking, I think
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  you need to put it back on the grill.
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  Speaker 4: There you go, you'll keep it in mind. Thanks, everybody,
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  have a great weekend.
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  Speaker 3: Wine Academy of Utah dot com. That's Jimmy Santangelo. You
• 15:44
  can find all of his stuff. Let's be very vague.
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  Speaker 2: Coming up, it's going to be a special event, special
• 15:54
  with Western Jimmy. That's that's as vague as I'm gonna get,
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  all right, Wine Academy of Utah dot on for all
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  of the events that Jimmy's got playing