Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from February 20th, 2026

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Have Another Drink with Jimmy the Wine Guy from February 20th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Is this sponsored.
• 0:01
  Speaker 2: Yes, Soda Vineyards welcomes you to Mineral Springs ranch in
• 0:04
  Speaker 2: Oregon's Willamette Valley, where regenerative farming meets unforgettable experiences. Soda
• 0:10
  Speaker 2: Vineyards practice the wine making uh practice in winemaking produces
• 0:15
  Speaker 2: complex pinona wars and expressive shordinays to beloved sparkling wines.
• 0:20
  Speaker 2: Today we're showcasing the Soda Estates Peano No War with
• 0:23
  Speaker 2: the national retail price of sixty dollars.
• 0:26
  Speaker 1: Go get some today, but it's on sale here in
• 0:28
  Speaker 1: Utah for forty five dollars. Yeah, for the lot of
• 0:31
  Speaker 1: boom for the month of February.
• 0:36
  Speaker 2: Field better the drains in the feel all right, Field,
• 0:40
  Speaker 2: twernder the weather.
• 0:43
  Speaker 3: In the feel well. Here he is, Ladies and gentlemen,
• 0:47
  Speaker 3: the sliced and diced and slightly tousled. The CEO of
• 0:52
  Speaker 3: the Wine Academy of Utah, Jimmy Santangelo, Wine Academy of
• 0:57
  Speaker 3: Utah dot com. If you can see the hold on
• 1:00
  Speaker 3: with the other hand where you can see the big
• 1:03
  Speaker 3: bandage on Jimmy's finger, got six or seven stitches there.
• 1:07
  Speaker 4: Yeah, I had to do it right before an event
• 1:10
  Speaker 4: that happened. I had to do the event with one
• 1:12
  Speaker 4: hand tied behind my back.
• 1:13
  Speaker 1: That's how good you are you can do that.
• 1:16
  Speaker 3: So this is I just took a sip of this
• 1:18
  Speaker 3: Peano no It's so smooth.
• 1:21
  Speaker 4: It is so there's a pin and Noir is one
• 1:27
  Speaker 4: of the classic favorite wines of Somalia's. And this is
• 1:30
  Speaker 4: a Samalia pan and noir. This is Soda Vineyards is
• 1:34
  Speaker 4: State pan and no War out of the Willamette Valley.
• 1:38
  Speaker 4: This is a sourcing of three separate single vineyards out
• 1:43
  Speaker 4: of that area. One is the Mineral Springs Vineyard on
• 1:48
  Speaker 4: the Mineral Springs Ranch. That's kind of a famed single
• 1:52
  Speaker 4: vineyard tin vineyard. And then of course Soda has a
• 1:55
  Speaker 4: portion of the ribbon ridge, which just makes any Somalia
• 2:01
  Speaker 4: out there just a little butterflies in their stomach. This
• 2:05
  Speaker 4: is pretty good stuff. Barrel fermented, one hundred percent barrel fermented. Again,
• 2:11
  Speaker 4: what you do is you take the grapes, you squish
• 2:14
  Speaker 4: the grapes, and we're putting in We're letting the juice
• 2:17
  Speaker 4: soak against the skins of the grapes for a period
• 2:19
  Speaker 4: of time a few weeks to extract the tannic structure,
• 2:23
  Speaker 4: the characteristics, the pigmentation. The color of the wine from
• 2:27
  Speaker 4: that and this color is just gorgeous. Oh, they just
• 2:29
  Speaker 4: really came around. But yeah, you have that there. And
• 2:33
  Speaker 4: what we'll do. When it says barrel fermentation, it means
• 2:36
  Speaker 4: we're keeping we're fermenting the grape juice in a barrel.
• 2:41
  Speaker 1: Sometimes we'll do in a Stanley steel tank.
• 2:43
  Speaker 4: Sometimes we'll do a portion this and that as it's
• 2:46
  Speaker 4: been a new oak barrel or so. They do age
• 2:50
  Speaker 4: oak for about ten months in oak, but only about
• 2:53
  Speaker 4: thirty five percent of the oak is new oak.
• 2:56
  Speaker 3: Oh really, yeah.
• 2:58
  Speaker 4: And one thing they also do get a lot of
• 3:00
  Speaker 4: character in this is a portion about a fourth of
• 3:05
  Speaker 4: the whole yield. All the fruit coming in is whole
• 3:08
  Speaker 4: cluster pressed, so that means we haven't picked every individual
• 3:13
  Speaker 4: barry off, so we're getting some of that stem contact.
• 3:17
  Speaker 4: That's stem ripeness. Real, you know, when you really dig
• 3:21
  Speaker 4: into a wine such as this one. These winemakers they're
• 3:25
  Speaker 4: more like chefs, you know, they're using the ingredients they have,
• 3:28
  Speaker 4: they're adopting, adapting their techniques to the vintage.
• 3:34
  Speaker 1: And harvest that they receive. Soda estate, panan noir.
• 3:37
  Speaker 4: This this is National Retail sixty I've seen this as
• 3:40
  Speaker 4: the highest seventy two dollars out there. This is just
• 3:44
  Speaker 4: national retail period sixty bones here in Utah for the
• 3:48
  Speaker 4: month of February, forty five dollars.
• 3:51
  Speaker 1: Go, do yourself a.
• 3:52
  Speaker 4: Favorite, a bunch of yeah, and just it's nice to have.
• 3:55
  Speaker 4: Treat yourself to a nice winter day.
• 3:58
  Speaker 1: Pana noa. I was gonna say, get a bunch and
• 4:00
  Speaker 1: then keep it.
• 4:01
  Speaker 3: That's right now. So what do you want to what
• 4:04
  Speaker 3: do you want to eat with this? Generally?
• 4:06
  Speaker 4: Yeah, so you want mushrooms, duck, uh, something light grill salmon, uh,
• 4:13
  Speaker 4: salmon with uh an herb, you know, heavily herbed salmon
• 4:18
  Speaker 4: over the top, maybe a sliced lemon over it, or a.
• 4:21
  Speaker 1: Scotash and uh.
• 4:25
  Speaker 4: You know, I like to say in a lot of
• 4:27
  Speaker 4: my events, my daughter's vegetarian this week.
• 4:31
  Speaker 1: And when we had.
• 4:34
  Speaker 4: And when we had a nice grain salad, Uh, you
• 4:39
  Speaker 4: can have some sleighe shove over the top and a
• 4:42
  Speaker 4: grilled vegetable.
• 4:43
  Speaker 1: Oh, this is the one for you.
• 4:45
  Speaker 3: And and I'm a big fan of regenera or farming, so.
• 4:49
  Speaker 4: This is it. It's absolutely there. Biodynamic. They really led
• 4:55
  Speaker 4: the charge in this area for that and you know,
• 4:58
  Speaker 4: sustainability practices range with the three zeros, how you treat
• 5:04
  Speaker 4: the vineyards, what you're doing, the practices and your behavior
• 5:09
  Speaker 4: in the winery, and then post production once the wine's
• 5:14
  Speaker 4: made and the practice is there, and we call that
• 5:17
  Speaker 4: a blanket term is zero zero zero minimal impact, minimal
• 5:22
  Speaker 4: effect to each of the vinefica, viticulture, vinification, and then
• 5:27
  Speaker 4: post pros.
• 5:28
  Speaker 3: When you harvest the grapes. Now, first of all, the vines,
• 5:31
  Speaker 3: the grape vines are probably pretty old, been around for
• 5:34
  Speaker 3: a while.
• 5:35
  Speaker 4: Yead definitely twenty to forty years, if not more about
• 5:39
  Speaker 4: forty five years is that average price.
• 5:41
  Speaker 3: So you harvest the grapes from those vines, more grapes
• 5:45
  Speaker 3: will grow on the vine. I mean, what does that like?
• 5:50
  Speaker 4: So we do grafting, So we'll have the trunk, the
• 5:53
  Speaker 4: rootstock that we can plant that really gets into the soil.
• 5:57
  Speaker 4: Then the trunk grows up. Then you have the arms
• 6:00
  Speaker 4: where the vines will grow from. And at this point
• 6:03
  Speaker 4: you could actually graft those vines. So if you're finding
• 6:07
  Speaker 4: that you know, this cabany franc I thought would really
• 6:09
  Speaker 4: thrive in this area, it makes sense you can actually
• 6:12
  Speaker 4: graft a new vine onto that and and int.
• 6:16
  Speaker 1: Dam yeah extended.
• 6:23
  Speaker 3: I bet you're really good at charades.
• 6:27
  Speaker 1: I believe everything's a wine and everything. So this is
• 6:34
  Speaker 1: really really good delicious.
• 6:37
  Speaker 4: Yeah, you know, it's got some good red fruit to
• 6:39
  Speaker 4: it a little bit. But it's not like jumping out
• 6:42
  Speaker 4: of the glass of like your cherry and your cranberry
• 6:45
  Speaker 4: from California. This is which is fine, Sorry California. This
• 6:49
  Speaker 4: out of the Willamette really shows you've got like a
• 6:54
  Speaker 4: soft cranberry and almost like a woodsy cherry thing.
• 6:58
  Speaker 1: Going on in there.
• 7:00
  Speaker 4: I was thinking, cherry, cherry. Absolutely, you're definitely walking. You know,
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  Speaker 4: this is a warming plush on the palate. It's got
• 7:10
  Speaker 4: good weight, it's not racy with its a city to
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  Speaker 4: your tannic.
• 7:14
  Speaker 1: Structure are very well balanced.
• 7:16
  Speaker 3: Being in a war Kerry was thinking cherry, and I
• 7:19
  Speaker 3: was thinking I'd like another poor.
• 7:21
  Speaker 1: Well you to assess it, you know, and I appreciate it.
• 7:23
  Speaker 1: You do have to assess just a little, all right.
• 7:27
  Speaker 3: Bill.
• 7:27
  Speaker 4: Bill utilizes adopts the practice that I share with our
• 7:33
  Speaker 4: students are consumer tasing events is should you want after
• 7:37
  Speaker 4: the event, want more of something? The terminologies? May I
• 7:42
  Speaker 4: revisit number three?
• 7:43
  Speaker 5: Please revisit revisit, like, yes, we'll hold up the label
• 7:50
  Speaker 5: again and show us because this is uh, it's on
• 7:53
  Speaker 5: sale forty five dollars in the month of February here
• 7:56
  Speaker 5: in Utah, soda estates are Yeah.
• 8:01
  Speaker 1: And the word of state, someone just asked me yesterday.
• 8:03
  Speaker 4: When you see that on a label, that actually means
• 8:06
  Speaker 4: something now, and it means that the winery owns that fruit.
• 8:10
  Speaker 4: They own that vineyard, they own that plot of land
• 8:11
  Speaker 4: with what they're doing to it, and it's kind of neat.
• 8:14
  Speaker 4: And they they're all a state fruit with those three
• 8:17
  Speaker 4: single vineyards. So it's pretty cool stuff.
• 8:19
  Speaker 1: This is delicious, all right, Field better.
• 8:25
  Speaker 2: Trains in the field, all right, Field talents in the field.
• 8:31
  Speaker 3: Well here he is. We're back with the punctured potentate
• 8:36
  Speaker 3: who runs the Wine Academy of Utah Wine Academy of
• 8:40
  Speaker 3: Utah dot com. It's Julia and TAngelo. Uh. He knows
• 8:43
  Speaker 3: all about wine and spirits and a restaurant etiquette. He's
• 8:49
  Speaker 3: been a wine steward, he's been he's been a server,
• 8:52
  Speaker 3: he's he's been a part owner of a restaurant. I know, yeah,
• 8:55
  Speaker 3: I'm done done it all here in the hospitality industry
• 8:59
  Speaker 3: now we're going to have another event with Jimmy. The
• 9:03
  Speaker 3: last one we did was very successful. We had a
• 9:06
  Speaker 3: lot of fun, a lot of people came and people
• 9:09
  Speaker 3: have said, you would you do it again? And so
• 9:11
  Speaker 3: we're going to and we'll tell you all about it
• 9:14
  Speaker 3: right now, right now. Okay, Yeah, let's do it right now,
• 9:17
  Speaker 3: right right now. Now.
• 9:18
  Speaker 1: Keep in mind, we're going to mention that the tickets
• 9:21
  Speaker 1: are available.
• 9:21
  Speaker 3: They're not yet.
• 9:23
  Speaker 1: Okay, we'll recording. Well, we're recording a.
• 9:25
  Speaker 2: Little promo here live on the air.
• 9:27
  Speaker 3: Yeah, we see the laziest among us. Gina suggested that
• 9:31
  Speaker 3: we record this, that we record this.
• 9:33
  Speaker 5: On the air so that we but the tickets will
• 9:37
  Speaker 5: go on sale I think Monday, okay, oh the twenty fourth,
• 9:40
  Speaker 5: twenty fourth.
• 9:41
  Speaker 1: Yeah, Tuesday, Noday.
• 9:42
  Speaker 5: That's about ten days, twenty fourth, so yeah, twenty fourth
• 9:47
  Speaker 5: is Tuesday.
• 9:48
  Speaker 3: Yeah, Tuesday is when they'll go on day. So this
• 9:51
  Speaker 3: is the event.
• 9:52
  Speaker 5: Even though we say they're on sale now, they're not
• 9:55
  Speaker 5: until tuesdays. So here we go, and then we'll get
• 9:57
  Speaker 5: to your questions. Eight seven, seven, six, two nine six
• 10:01
  Speaker 5: You ready, it's back. The Radio from Hell Uncorked event
• 10:07
  Speaker 5: is happening again.
• 10:08
  Speaker 3: Join us on March fourteenth from three to five pm
• 10:11
  Speaker 3: with the ken Garf University Club at Riika Raika. Well
• 10:19
  Speaker 3: I meant I meant to say Reich right start off
• 10:23
  Speaker 3: start you see you see how this works?
• 10:26
  Speaker 1: Okay, it's back the radio from Hell. Uncorked event is
• 10:31
  Speaker 1: happening again.
• 10:32
  Speaker 3: Join us on March fourteenth from three to five pm
• 10:35
  Speaker 3: with the ken Garf University Club at Rice Eckels Stadium.
• 10:38
  Speaker 2: Not only do you get wine and food with an
• 10:40
  Speaker 2: amazing view, but it's your chance to discover what the
• 10:43
  Speaker 2: ken Garf University Club is all about.
• 10:45
  Speaker 4: And I'll be there talking curated wines with great pairings
• 10:48
  Speaker 4: and the kind of daytime sipping that makes you feel sophisticated,
• 10:52
  Speaker 4: not questionable.
• 10:53
  Speaker 1: So if you like great food, wine and cool people,
• 10:55
  Speaker 1: join us for the Corked Wine Event March fourteenth.
• 10:59
  Speaker 3: It's your chance to see the ken Garf University Club
• 11:02
  Speaker 3: and see if it fits your vibe with drinks, food
• 11:05
  Speaker 3: and fun and me your expert wine guy.
• 11:08
  Speaker 2: Visit X ninety six dot com for all the information
• 11:10
  Speaker 2: and ticket links. It will sell out, so reserve your
• 11:13
  Speaker 2: spot now before it's too late.
• 11:16
  Speaker 3: You see, instead.
• 11:18
  Speaker 1: Of Uncorked eating my line again? Yeah, let me just
• 11:21
  Speaker 1: do the line.
• 11:21
  Speaker 3: We're so lazy.
• 11:24
  Speaker 1: Join us for the Uncorked Wine event on March fourteenth.
• 11:28
  Speaker 3: You got that, you can make that happen. Okay, you
• 11:32
  Speaker 3: can fix that, you can fix anything.
• 11:34
  Speaker 1: It's done. We're done.
• 11:36
  Speaker 3: So if you want to, you want to, if you
• 11:38
  Speaker 3: want to be a part of this. We had a
• 11:40
  Speaker 3: great time last time. This is a great event. Yeah,
• 11:42
  Speaker 3: it's really fun up there.
• 11:44
  Speaker 4: At the rice Ecles. You know, it's a beautiful space
• 11:47
  Speaker 4: up there, and.
• 11:48
  Speaker 1: I think we're kicking it up.
• 11:49
  Speaker 4: Last we sold out so fast last yeime, right, and
• 11:52
  Speaker 4: h we had to kick it out. So now we're
• 11:54
  Speaker 4: planning on to accommodate as many people as possible, about
• 11:58
  Speaker 4: seventy folks.
• 11:59
  Speaker 1: So yeah, it's a great wine event.
• 12:01
  Speaker 3: Stephanie's comment on our promo was, damn, you guys are
• 12:04
  Speaker 3: really professional.
• 12:07
  Speaker 5: Sarcasm font Ye. All right, here's some questions for you, Jimmy.
• 12:12
  Speaker 5: Tasha north Ogden wants to know have you ever done
• 12:15
  Speaker 5: a sake sak tasting and what is.
• 12:17
  Speaker 1: Your preferred way to drink it?
• 12:19
  Speaker 3: Hot versus cold?
• 12:20
  Speaker 1: Yeah? No, coldsake application cold sake. Yes, we do.
• 12:23
  Speaker 4: We do sake tasting events. In fact, each year we
• 12:26
  Speaker 4: donate and I collaborate with a local sushi place, Kyoto
• 12:34
  Speaker 4: over a sugar house to the JCC and we have
• 12:37
  Speaker 4: just such a fun time doing that. But yes, we
• 12:40
  Speaker 4: do that. It is part of our in home Wine
• 12:43
  Speaker 4: events series. We do approximately five different sakes. We do
• 12:47
  Speaker 4: highly recommend them cold. The tradition of hot sake came
• 12:51
  Speaker 4: about for hear us in the United States.
• 12:54
  Speaker 1: Of it was closer to tea. It was we.
• 12:58
  Speaker 4: Couldn't really categorize it, and it wasn't the best sake
• 13:01
  Speaker 4: that we were getting. So when you heat it up,
• 13:03
  Speaker 4: you're kind of getting rid of some of those harshnesses
• 13:06
  Speaker 4: to it. There are some fine sakes out there, and
• 13:09
  Speaker 4: I'd love to feature them for you.
• 13:12
  Speaker 1: Do you prefer filtered or unfiltered?
• 13:14
  Speaker 4: Ooh uh, filtered for the meal. I like the unfiltered,
• 13:19
  Speaker 4: like snow made and something like that. Yeah, you get
• 13:22
  Speaker 4: the bits and pieces in there. It's like a creamier style,
• 13:25
  Speaker 4: almost off dry as well.
• 13:27
  Speaker 1: Looks like milky milky. Yeah, and I like those for
• 13:30
  Speaker 1: later in the meal or dessert or something of that nature.
• 13:34
  Speaker 5: All right, let's see from doctor Neil question on your
• 13:38
  Speaker 5: site that you have classes starting for level two.
• 13:41
  Speaker 1: So doctor Neil, I'm glad you called. We are going
• 13:43
  Speaker 1: to do a hurry up offense if you want to
• 13:44
  Speaker 1: get into.
• 13:45
  Speaker 4: Level two, level two of what this is of our
• 13:47
  Speaker 4: Wine Spirits Education Trust. The certification becomes Somolier Level two
• 13:52
  Speaker 4: starting at Urban Hill. We've got classes launching, uh there
• 13:58
  Speaker 4: in first Saturday day in March noon to two pm.
• 14:04
  Speaker 4: Definitely go to Winekeembutah dot com the WSCT link for more.
• 14:08
  Speaker 5: He was curious about the full schedule. What it looks
• 14:10
  Speaker 5: like hours and days?
• 14:11
  Speaker 3: Yeah?
• 14:11
  Speaker 1: Perfect, All right, there you go.
• 14:13
  Speaker 5: Let's see text question. My dad is turning eighty two.
• 14:18
  Speaker 5: What is a good bottle of red wine?
• 14:20
  Speaker 3: To get it? He won't know.
• 14:28
  Speaker 1: He's a bottles and he's a short finish. It doesn't
• 14:33
  Speaker 1: need anything, uh you know.
• 14:36
  Speaker 4: I would I would suggest a Camus Cabernet Sevion. And
• 14:42
  Speaker 4: this is why you want the tan and soft, you
• 14:45
  Speaker 4: want the fruit ripe, and you want an exceptional bottle
• 14:49
  Speaker 4: to celebrate such a great birthday.
• 14:52
  Speaker 1: He just bought a bottle of nice.
• 14:54
  Speaker 3: It might be interesting to ask him what was the
• 14:58
  Speaker 3: first bottle of wine that he had that he would say, oh,
• 15:03
  Speaker 3: I don't really Yeah, the first bottle of wine he
• 15:05
  Speaker 3: had when he was a younger man that he really liked. Right,
• 15:08
  Speaker 3: just oh, I had some boons farm.
• 15:10
  Speaker 2: You know.
• 15:10
  Speaker 4: Sure there was that first wine that you had that
• 15:14
  Speaker 4: made a difference. Sometimes you find people who was on
• 15:17
  Speaker 4: the date with your wife when you first you know,
• 15:19
  Speaker 4: that kind of a thing.
• 15:21
  Speaker 5: Let's see back to this pinot noir that we had.
• 15:24
  Speaker 5: Is it best enjoyed? Room temperature? And how should I
• 15:27
  Speaker 5: store it?
• 15:28
  Speaker 4: So store it on its side, has a cork in
• 15:30
  Speaker 4: it and rotated every few and have it within the
• 15:33
  Speaker 4: next three to five years and over one to three years.
• 15:36
  Speaker 4: It's great right now, this is the vintage twenty twenty
• 15:39
  Speaker 4: two twenty three is soon to be released and received
• 15:43
  Speaker 4: here in the state. And room temperature, but it's not
• 15:48
  Speaker 4: you know, room temperature. Don't be afraid to put just
• 15:51
  Speaker 4: a slight chill on it. It will emphasize the fruity characteristic.
• 15:55
  Speaker 5: All right, Let's see, I don't like to taste my
• 15:59
  Speaker 5: car coffee. What kind of wine should I try for
• 16:02
  Speaker 5: the first time?
• 16:02
  Speaker 3: I don't know what?
• 16:03
  Speaker 1: Actually, yeah, okay, yeah, yeah, okay. It's a good way
• 16:07
  Speaker 1: to figure out.
• 16:08
  Speaker 4: So if when there used to be a technique when
• 16:11
  Speaker 4: trying to isolate people's flavor profiles for wine, like what
• 16:14
  Speaker 4: type of wine? We would do this with a hand
• 16:17
  Speaker 4: raising out with like you know, eighteen plus people. And
• 16:20
  Speaker 4: if you like black coffee, if you like your coffee
• 16:23
  Speaker 4: with no cream and sugar, you're gonna like a more
• 16:26
  Speaker 4: tannic red wine a cabinet, send me on a charage
• 16:29
  Speaker 4: or something like that, barolo. If you like your wine
• 16:33
  Speaker 4: with just a splash of cream, h you're gonna like
• 16:37
  Speaker 4: a certain other category. If you like your wine with
• 16:40
  Speaker 4: cream and sugar, coffee and your coffee with cream and sugar,
• 16:44
  Speaker 4: thank you your wine.
• 16:45
  Speaker 1: Did I say wine?
• 16:46
  Speaker 4: I'd have two sugars with that figure, and that'll categorize
• 16:50
  Speaker 4: you in another area. And it was quite successful. But
• 16:54
  Speaker 4: now people don't drink coffee as much. You've got all
• 16:56
  Speaker 4: these flavors, you got you know this, and the cappuccino here.
• 17:00
  Speaker 4: So I think with that question, it's about the tannic structure,
• 17:06
  Speaker 4: how much bitterness or how much dryness you can handle,
• 17:09
  Speaker 4: or do you prefer things a little off dry and
• 17:12
  Speaker 4: creamy and rich. And that's going to parallel with the
• 17:16
  Speaker 4: style of wines.
• 17:17
  Speaker 3: I have always been a black coffee drinker, and I
• 17:20
  Speaker 3: don't really care for the tannic.
• 17:21
  Speaker 4: Dry, but you do, like a spirit, need a whiskey
• 17:27
  Speaker 4: neat which has got some strength of flavor, so perhaps
• 17:30
  Speaker 4: I could angle it that way.
• 17:32
  Speaker 3: Well, okay, thank you very much. What events coming up?
• 17:36
  Speaker 1: You know in home wine events, book them up.
• 17:39
  Speaker 4: We are booked out a lot of our weekends, but
• 17:41
  Speaker 4: I do have a team of some aliais on hand.
• 17:44
  Speaker 4: In home wine events, five wines, different themes. Go to
• 17:46
  Speaker 4: winicatovieta dot com for more information.
• 17:49
  Speaker 1: Thank you, Jimmy,