Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from November 25th, 2025

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Have Another Drink with Jimmy the Wine Guy from November 25th, 2025 · The Radio From Hell Show - Best Of

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  Speaker 1: Brought to you by the Wine Academy of Utah, bringing
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  Speaker 1: you fund.
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  Speaker 2: two thousand and eight.
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  Speaker 2: the Wine Academy Wine Academy of Utah dot com and
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  Speaker 2: increase your wine knowledge one sip at a time.
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  Speaker 1: Make feel better.
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  Speaker 3: I'm the middle trains of the feel all right.
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  Speaker 1: Field talent under.
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  Speaker 3: The weather, feel all right? Well here he is the
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  Speaker 3: graceful Terpsichorean who runs the Wine Academy of Utah.
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  Speaker 1: Wow, that's a new one.
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  Speaker 3: Wine Academy of Utah dot com. Jimmy Santangelo terps a Chorean,
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  Speaker 3: graceful dancer. I've ever watched Jimmy uh present present things.
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  Speaker 3: He dances everything he does, He dances his descriptions of
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  Speaker 3: and alcohol and there's a true movement. And I think tripsicoryan.
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  Speaker 3: Isn't that that's like a tap dancer or a dancer.
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  Speaker 4: Well, happy Thanksgiving everybody. Yeah, very nice little wine. I
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  Speaker 4: took one step and nailed it.
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  Speaker 3: I took one sip of this and without looking at
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  Speaker 3: any of the notes or anything, went, hey, that's Boujelais.
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  Speaker 4: You know, Bougelais is a wine growing region in France.
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  Speaker 4: We like to celebrate their Bougelais nouveau. The current release
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  Speaker 4: of this season, and it's released to us. It's called
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  Speaker 4: Bourgelais nouveaux, the nou veau new. It's released and available
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  Speaker 4: to us the third Thursday in November every year. And
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  Speaker 4: that's the wine from the current crush, that most recent harvest.
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  Speaker 5: I was gonna say, we always talk about this and Thanksgiving.
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  Speaker 4: Yeah, and it ends up because it's such a celebrated
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  Speaker 4: such a light kind of fruity based wine goes great
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  Speaker 4: with the bird, goes great with Thanksgiving weekends.
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  Speaker 6: So I thought I'd bring in mass datas.
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  Speaker 4: You got your grandberry, your stuffing or your gravy, and and.
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  Speaker 6: Of course the the white meat, the turkey.
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  Speaker 4: You have all kinds of different Boujelais nouveaux labels out there.
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  Speaker 4: We're celebrating with one of the popular ones George Dubliff there,
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  Speaker 4: and there's Bourgelais as well as Bougelais Nouveaux, Boujelais Nouveaux,
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  Speaker 4: as well as Boulais Nouveau village which is just basically
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  Speaker 4: uh source and grapes from a variety of a few
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  Speaker 4: of the different villages in the.
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  Speaker 6: Yeah, village.
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  Speaker 1: It's just delicious.
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  Speaker 3: It's too easy to drink now, now, is there is
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  Speaker 3: there Blai wine that is not Neubau?
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  Speaker 4: Yeah, so you have classes of called Crewe Boula and
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  Speaker 4: the Crewe Bougelais will then have the name of the.
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  Speaker 6: Village on the label.
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  Speaker 4: The Wine Academy we did last week Thursday when this
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  Speaker 4: was released a great reel on Instagram about that whole Uh,
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  Speaker 4: the differentiations.
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  Speaker 6: Uh.
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  Speaker 4: And some of the villages morganne Brewis, Cochai floor. These
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  Speaker 4: are all different villages throughout and you'll see that name
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  Speaker 4: right on the bottle.
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  Speaker 6: And those are vintaged, so those aren't from just this year.
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  Speaker 4: Those are they very they're a little bit more yes,
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  Speaker 4: and they're more pina noir esque, uh kind of. Bougelais
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  Speaker 4: sits right below Burgundy, and Burgundy is another region of France.
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  Speaker 6: And Burgundy.
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  Speaker 4: You have two grape varieties generally Chardonnay and pina noir.
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  Speaker 4: Uh So those also are named after their own village
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  Speaker 4: for that village and premierk crew level.
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  Speaker 3: Now, can you can take it, walk me through the
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  Speaker 3: process of this one from the grape to the glass.
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  Speaker 4: So, they they harvest the fruit from the vine, they
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  Speaker 4: put them in a bin and they start crushing down.
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  Speaker 4: And what they'll do is, rather than being these bins separate,
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  Speaker 4: they'll start throwing them into the big containers in a
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  Speaker 4: larger hopper. And what we want to do, typically in
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  Speaker 4: the wine making process, we prevent the yeast from becoming active.
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  Speaker 6: Through chill, through cold, through temperature.
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  Speaker 4: In this case, we allow we allow the grapes to
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  Speaker 4: begin fermenting and it ends up it's called carbonic maceration,
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  Speaker 4: where each individual grape starts to ferment.
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  Speaker 6: It's like they got their own little winery right in
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  Speaker 6: every grape.
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  Speaker 4: And it's totally wild, literally because that wild fermentation. And
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  Speaker 4: when you start crushing it, carbonic maceration has a kind
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  Speaker 4: of a bubble gummy kind of a if you think,
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  Speaker 4: remember when we were kids, Hubba bubba, the real soft.
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  Speaker 3: What it's caught and candy flavor.
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  Speaker 4: Though, oh nice, and you get that in the wine.
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  Speaker 4: That's a result of that carbonic mastration. Now it's not
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  Speaker 4: one hundred carbonic, but that is certainly an active, say activision.
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  Speaker 4: So the wine is starting to get made already, it's
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  Speaker 4: starting to ferment, and then we'll go in, we'll do
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  Speaker 4: a crush.
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  Speaker 6: It's a fast extraction.
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  Speaker 4: That's why you got such that beautiful purple, kind of
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  Speaker 4: deep inky color, similar to port.
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  Speaker 6: You know, we do this fast and uh we rack
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  Speaker 6: it off. What's the alcohol content? Twelve five, so it's
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  Speaker 6: a little lower. Yeah, and it's real fast and juicy.
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  Speaker 4: You know, you don't these aren't agible, you know, you
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  Speaker 4: don't want to have a past January one.
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  Speaker 6: That's like of tradition. Can you, of course you can.
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  Speaker 1: But for Thanksgiving it's the perfect.
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  Speaker 6: Yeah, it's the perfect one.
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  Speaker 3: And it's really this, I mean, it's not really meant
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  Speaker 3: to be ship like this.
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  Speaker 6: It's you know, you should have it with food, really,
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  Speaker 6: I think.
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  Speaker 1: Yeah, let me see, Yeah, it's girls got cookies over here.
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  Speaker 6: If it's got it's got a chill on it. H
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  Speaker 6: And it's a fun line.
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  Speaker 4: It's not as expensive as I recall either fourteen to
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  Speaker 4: sixteen bucks something like that's not horrible.
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  Speaker 6: Yeah, yeah, So the Bougeleae, Nouveau, bouge Neuveaux Village.
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  Speaker 4: You also have some from Stateside by a producer called
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  Speaker 4: brock Sellars.
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  Speaker 6: They have nou Veaux. It's a really fun font on
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  Speaker 6: their label.
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  Speaker 4: It's a white label and it looks like just all
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  Speaker 4: these squiggly marks, but it does say nouveau. And that's
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  Speaker 4: game from the pastor rubles wine growing region here in
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  Speaker 4: the States.
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  Speaker 6: So it's a fun way to celebrate.
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  Speaker 1: All right, Sketchy Blake has a question that is uh.
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  Speaker 5: I'm reading the description of the question here and it
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  Speaker 5: sounds complicated, Blake, go ahead.
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  Speaker 6: Hi, Jimmy.
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  Speaker 7: Every time I go back to California for work, there's
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  Speaker 7: a great little bar across the street from office that
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  Speaker 7: has one hundred and eighteen page book of bourbons and
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  Speaker 7: scotches and nice and my my favorite drink that I
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  Speaker 7: found there is a chai tea infused Old Fashioned and
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  Speaker 7: I can't find that anywhere.
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  Speaker 6: Do you have any idea on how I could make that?
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  Speaker 1: Yeah?
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  Speaker 6: Good question, you know chai.
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  Speaker 4: So depending on how you source your chai I'm thinking
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  Speaker 4: simple syrup, like make a chai infuse simple with turbinato
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  Speaker 4: sugar that's the sugar in the raw, and I would
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  Speaker 4: use that because you're going to use a sugar cube
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  Speaker 4: for traditionally for your old fashion, but substitute the granulated
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  Speaker 4: sugar cube down for a broken down simple syrup that's
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  Speaker 4: been then infused with the chai and you.
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  Speaker 6: Should be good to go.
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  Speaker 4: I would use a high proof bourbon on that too,
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  Speaker 4: something a little bit higher in alcohol to cut through,
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  Speaker 4: because chai can be a little heavy handed. But I
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  Speaker 4: guess you can control that with the simple racial forester
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  Speaker 4: is one hundred proof.
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  Speaker 1: Bill accepts nothing less.
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  Speaker 6: I call it.
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  Speaker 3: Around my house, we call it old medicine, old medal,
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  Speaker 3: old hope.
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  Speaker 6: That out for you're welcome things. That's a great question,
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  Speaker 6: thank you.
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  Speaker 5: All right.
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  Speaker 3: I've seen this bourbon I think it's bourbon in the
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  Speaker 3: liquor store while I've been standing in line, and it
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  Speaker 3: says pancakes and syrup bourbon.
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  Speaker 1: That sounds terrible.
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  Speaker 6: Finally a breakfast bourbon. I mean, what do you know
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  Speaker 6: anything about it? Or I don't.
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  Speaker 4: I have a lot of confused ones though that are
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  Speaker 4: coming out that are so fun. I mean, that's sounds
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  Speaker 4: I mean, why not if we can do it and you.
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  Speaker 5: Could pour it over some buttermilk pancakes.
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  Speaker 4: I'll be honest with you, though, when I hear of
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  Speaker 4: these fun, creative, unique kind of combinations it I immediately
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  Speaker 4: appreciate our local distillers because they don't do that.
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  Speaker 6: They don't put up they have man If.
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  Speaker 4: Water Pocket was about to do that, Alan Scott would
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  Speaker 4: actually a pancakes and syrup and infuses with it. He
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  Speaker 4: would not do this as a bucket of chemical compound.
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  Speaker 4: So I don't and that's that's a universal. I'm just
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  Speaker 4: plucking him out of a as an example.
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  Speaker 6: I don't think.
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  Speaker 3: I don't think it sounds terrible at all, though.
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  Speaker 6: With some butter and didn't work.
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  Speaker 5: Yeah, let's see, here's a question. Last year you recommended
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  Speaker 5: a fight starting Thanksgiving cocktail. Thank you, it worked like
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  Speaker 5: a charm Wow, saved me money on my Christmas present. Well,
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  Speaker 5: this year i'm looking. This year, I'm looking for a
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  Speaker 5: drink that's a little more politically motivated.
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  Speaker 6: Thanks, very nice, very nice.
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  Speaker 7: You know.
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  Speaker 6: I am just a sucker for that.
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  Speaker 4: You've heard it a million times. We say it before
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  Speaker 4: the Apple citer. Whether it's from a Whole Foods or
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  Speaker 4: Trader Joe's, the unfiltered and any whisky of your choice,
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  Speaker 4: it is just absolutely delicious. What I did have though,
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  Speaker 4: just the other day, was the Josephine from Clearwater Distilling.
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  Speaker 4: There Josephine is a little bit of a molasses space
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  Speaker 4: so in the tradition of making a rum, but they
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  Speaker 4: do put in an apple based spirit in there, so
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  Speaker 4: it declassifies it as a rump. So I think rum
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  Speaker 4: types of vanilla, cinnamon flavors in their tropical fruit flavors,
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  Speaker 4: orchard fruit add as splash of pineapple juice, unfiltered pineapple juice.
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  Speaker 4: Shake that bad boy up and that should soothe any
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  Speaker 4: political unnecessary conversations right quick.
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  Speaker 5: Now, I found a drink recipe for the Let me
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  Speaker 5: make sure I call this right. It's the frozen apple
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  Speaker 5: pie margarita, which looked delicious when I saw it made.
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  Speaker 5: Then I saw the ingredients and how it's made. It's complicated.
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  Speaker 6: It can be a lot.
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  Speaker 1: What do we got?
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  Speaker 5: It's okay, lated sugar, flaky salt, apple pie spice, apple cider, tequila, cinnamon, schnaps,
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  Speaker 5: vanilla extract, lemon juice.
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  Speaker 1: Oh, Yeah, that's too much. It's already but it looked delicious.
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  Speaker 5: So if someone wants to come to my house and
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  Speaker 5: make this for it, I would really just mail it
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  Speaker 5: to me. Let's see, what's the best way to make
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  Speaker 5: a flaming Doctor pepper?
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  Speaker 4: I proof alcohol, that's what you're gonna use to ignite
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  Speaker 4: and use that as a float.
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  Speaker 6: Don't like put it incorporating in the cocktail. It'll be
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  Speaker 6: as a final add on.
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  Speaker 5: All right, what's a good cigar to smoke for first timers?
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  Speaker 4: Look for a Connecticut rap that is the lighter style
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  Speaker 4: rap to a cigar. I'd recommend going to Beehive asking
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  Speaker 4: them for their fifteen year Connecticut. It's their Beehive signature smoke.
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  Speaker 4: It's their house smoke, celebrating their fifteen years. When you
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  Speaker 4: go in there, tell them Jimmy sent you.
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  Speaker 3: They have a starter's cigar there that also comes with
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  Speaker 3: a pacifier.
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  Speaker 5: Uh, let's see, Sid says, I'd argue that all bourbon
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  Speaker 5: Is breakfast there are the waffles and syrant moonshine is
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  Speaker 5: an Eggo co brand.
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  Speaker 6: Maybe that's what I saw.
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  Speaker 1: That's apparently what you saw and says here it's delicious.
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  Speaker 6: Lego my ago moonshine.
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  Speaker 1: I think so that doesn't sound good?
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  Speaker 5: All right, So I gotta go to the liquor store today, Jimmy,
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  Speaker 5: I waited.
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  Speaker 4: So you got to get the Blanc by Carol Shelton.
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  Speaker 4: That's the white that is a white wine for red
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  Speaker 4: wine drinkers.
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  Speaker 1: Joe got that yesterday on your.
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  Speaker 4: Wild Thing, The wild Thing or the Manga Zin, also
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  Speaker 4: by Carol Sutton.
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  Speaker 6: And I'm also going to get some of that. It's Stephon,
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  Speaker 6: Stephen Steph a.
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  Speaker 4: Cote de bourri is also a Bouge a Crew twenty
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  Speaker 4: twenty one vintage.
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  Speaker 6: That is that's drinking early great right now. You also
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  Speaker 6: have a few others. Bressin' uh is all.
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  Speaker 4: It's got a nice blue label to it that comes
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  Speaker 4: in a blanc as well as a rouge white and red.
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  Speaker 6: And that's really good.
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  Speaker 4: I'm gonna be doing a future today another media uh,
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  Speaker 4: and we're gonna I'm gonna have all the Bourgela set
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  Speaker 4: up for us, so it's gonna be fine and we'll
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  Speaker 4: have pictures and uh, where where are you doing?
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  Speaker 6: Instagram? Fox thirteen, the Place with the girls.
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  Speaker 1: Oh, the TV? You get to be on TV?
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  Speaker 6: Then I was at his face ain't just good for
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  Speaker 6: radio exactly.
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  Speaker 5: Then I was a urban hill and I had this
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  Speaker 5: white which was nice.
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  Speaker 6: You're familiar with that one. Yeah, that's an awesome one.
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  Speaker 3: She does a great job over So when are you
• 13:52
  Speaker 3: on the TV, jim One o'clock so you've got time
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  Speaker 3: to shave?
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  Speaker 5: Oh, just saying, let's see, last year you recommended an
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  Speaker 5: eggnog at the state store.
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  Speaker 6: What was the New England? Man, I haven't seen it
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  Speaker 6: yet in the stores. I'm sure it's gonna Land. That's delicious.
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  Speaker 6: It is good in New England.
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  Speaker 1: I bought some last year on your recommendation.
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  Speaker 6: Yeah, that's a good one. I'm sure we'll feature that
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  Speaker 6: here some Friday morning in our future.
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  Speaker 3: All right, Jimmy Santangelo, it's Wine Academy of Utah dot com.
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  Speaker 6: You're going to Florida for Thanksgiving, Clarida here I come.
• 14:29
  Speaker 6: Have a good time. Thank you. Enjoy your holiday weekend everyone, Thanks,
• 14:33
  Speaker 6: thank you.