Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from July 17th, 2026

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Have Another Drink with Jimmy the Wine Guy from July 17th, 2026 · The Radio From Hell Show - Best Of

• 0:01
  Speaker 1: The field better.
• 0:03
  Speaker 2: The train till feel all right, if field talalder under
• 0:08
  Speaker 2: the weather, the feel out well.
• 0:11
  Speaker 3: Here he is the crazed kook who runs the Wine
• 0:15
  Speaker 3: Academy of Utah Wine Academy of Utah dot com. It's
• 0:18
  Speaker 3: Jimmy Santangelo. He's here to talk about chardonnay and pino noir.
• 0:25
  Speaker 3: Good morning, mister Santangele.
• 0:26
  Speaker 1: Good morning. How's everybody good? It's uh, it feels weird
• 0:29
  Speaker 1: not calling in from a bus rolling around Scotland. Uh,
• 0:35
  Speaker 1: this is a great wine. We have here Soda Vineyards
• 0:38
  Speaker 1: out of the Willamette Valley and this is their estate
• 0:43
  Speaker 1: grown sharpennay. We're also featuring the Pina noir today and
• 0:47
  Speaker 1: the estate grow. So the term estate somebody just asked
• 0:50
  Speaker 1: me this the other day in a wine event. The
• 0:52
  Speaker 1: term estate generally means that the winery owns those vineyards.
• 0:57
  Speaker 1: That's their property. It's under their man management, whether it's
• 1:01
  Speaker 1: real estate management or ownership or all the way up
• 1:05
  Speaker 1: to yeah, we're taking care of this stuff. So they
• 1:08
  Speaker 1: don't outsource the not outsourcing it, they really walk in
• 1:11
  Speaker 1: their hands through it. And this is their estate chardening.
• 1:14
  Speaker 1: This chardenay is what's called one hundred percent chard. It's
• 1:18
  Speaker 1: sourced from really high end, specific single vineyards in this area.
• 1:24
  Speaker 1: And most importantly, this is what's called barrel fermentation. So
• 1:28
  Speaker 1: if you get your nose in there and if you
• 1:31
  Speaker 1: smell this, you get that kind of like creamed pear
• 1:35
  Speaker 1: hazel nut butter thing going on, a little bit of
• 1:38
  Speaker 1: texture that is from when we squish the grapes, get
• 1:42
  Speaker 1: the juice, put the juice in a barrel, allow fermentation
• 1:45
  Speaker 1: to take place in a barrel. And you know, when
• 1:47
  Speaker 1: fermentation and wine takes place, the carbonation the yeastes consuming
• 1:51
  Speaker 1: the grape sugars of converting that into the alcohol. The
• 1:55
  Speaker 1: good stuff also bubbles, right, it's bubbling, and the CO
• 1:58
  Speaker 1: two is gonna bang bang off of the inside of
• 2:01
  Speaker 1: the barrel, grabbing some of the texture of the barrel.
• 2:04
  Speaker 1: So it's a different way to get oak in a wine.
• 2:07
  Speaker 1: This eight oak like UH clove and vanilla and that type.
• 2:11
  Speaker 1: This is more cream texture. It's a very Burgundian style,
• 2:16
  Speaker 1: very like UH burgundy from France. That's a typical method
• 2:24
  Speaker 1: of fermentation for their styles of white burgundy. It doesn't
• 2:29
  Speaker 1: taste oaky though, no, yea, yeah, it's not like a
• 2:32
  Speaker 1: butter oak bomb, which are good. I don't care. You
• 2:35
  Speaker 1: know those are fine. This is just a different type
• 2:38
  Speaker 1: of shardine. I'm gonna taste it. Have you tasted. It's
• 2:43
  Speaker 1: really layered.
• 2:46
  Speaker 2: I like the I like the tasting notes here golden apples,
• 2:50
  Speaker 2: dried pineapple, lemon curd, touches of spices, and pastry crust.
• 2:56
  Speaker 1: I'm a sucker for curd. You a good curd. This
• 3:01
  Speaker 1: that's really good. And here's the best part, national retail
• 3:05
  Speaker 1: of the this is a fine product. This is premium product,
• 3:07
  Speaker 1: national retail sixty dollars a bottle here in Utah forty
• 3:12
  Speaker 1: six ninety nine. Explain Explain how that works, small winery
• 3:15
  Speaker 1: discount amongst other distribution factors. And Utah. I know everybody
• 3:20
  Speaker 1: loves the beat. I hear it every day at all
• 3:22
  Speaker 1: my events. Everybody loves to beat up on Utah. But
• 3:25
  Speaker 1: we're doing okay. Our product selection, our price points. The
• 3:29
  Speaker 1: brokers are working their tails off, especially in this downturn
• 3:33
  Speaker 1: of a consumption market. You know, kids these days not
• 3:37
  Speaker 1: drinking as much, so you know you have get out
• 3:40
  Speaker 1: there and drink.
• 3:42
  Speaker 2: Owing to the economy, drink yes.
• 3:46
  Speaker 1: So for us to continue to have excellent product wide
• 3:51
  Speaker 1: variety and this guy here soda. People are you know,
• 3:55
  Speaker 1: heart of summer, you're going to barbecues, You're going to
• 3:58
  Speaker 1: friends houses, your you're you're you're visiting, your socializing more
• 4:04
  Speaker 1: than ever before. Bring bring a nice bottle of wine
• 4:07
  Speaker 1: and this is going to fall into that place.
• 4:09
  Speaker 2: Go to somebody's house empty handed. You're somebody that's always
• 4:14
  Speaker 2: take a little something in a bottle of wind.
• 4:16
  Speaker 1: My mom and dad always told me that I always
• 4:18
  Speaker 1: bring something, even if they said no, no, no, we
• 4:20
  Speaker 1: don't have it.
• 4:21
  Speaker 3: You always got to bring something. I've been doing it wrong.
• 4:23
  Speaker 3: Then I always go to people's houses with my hand out.
• 4:27
  Speaker 1: You take something with you. You take what do you got?
• 4:31
  Speaker 3: I guess I got mixed up there somewhere. All right,
• 4:34
  Speaker 3: you're supposed to do all right?
• 4:36
  Speaker 1: So oh is this It's brought to you by b
• 4:39
  Speaker 1: Yo b Film. All Right, we're.
• 4:43
  Speaker 3: Back once again with the groovy gaucho who runs the
• 4:47
  Speaker 3: Wine Academy of Utah Wine Academy of Utah dot com.
• 4:50
  Speaker 1: Jimmy Santangelo.
• 4:52
  Speaker 3: We're gonna try a pinot noir here and then you
• 4:55
  Speaker 3: can call and ask Jimmy questions.
• 4:58
  Speaker 1: So what have we here? So this is Soda Vineyard's
• 5:01
  Speaker 1: estate pin of Noir. By the way, both these wines
• 5:04
  Speaker 1: are right in the target. I'll call by volume of
• 5:07
  Speaker 1: your about thirteen to five, thirteen to two. But this
• 5:10
  Speaker 1: Peana noir. What I love about this is sources from
• 5:12
  Speaker 1: some of the top avas in the Willamette, whether it's Eola,
• 5:18
  Speaker 1: Amilie Hills, Amity Hills, excuse me, the Ribbon Ridge and
• 5:25
  Speaker 1: Mineral Springs Ranch which is famous also Ribbon Ridge that
• 5:28
  Speaker 1: was one of the first real single vineyard sites that
• 5:33
  Speaker 1: hit the market back in the two thousands, which put
• 5:36
  Speaker 1: Willlammett on the valve. This is oh too. I'm just
• 5:38
  Speaker 1: looking tipping this forward against the backside of a cup,
• 5:42
  Speaker 1: white cup, and what is this? Yeah, twenty twenty two
• 5:45
  Speaker 1: showing a little maturity, shown a little age on that edge.
• 5:49
  Speaker 1: So when you tip it forward and look at the
• 5:52
  Speaker 1: very edge, you can see a little tanning or browning
• 5:55
  Speaker 1: or fading naturally of the color, but we're starting to
• 5:58
  Speaker 1: see some brown tone. And that's an indicator of oxidation,
• 6:02
  Speaker 1: which is good to mature wine. And that's telling us
• 6:06
  Speaker 1: this is ready to drink today. Does that make alcohol higher?
• 6:11
  Speaker 1: Now the alcohol remains the same. This is where your oxygen.
• 6:17
  Speaker 1: Despite the closure, whether it's a cork or screw top,
• 6:19
  Speaker 1: oxygen little particles will go down into the wine, browning
• 6:23
  Speaker 1: the wine, maturing the wine, opening it up and making
• 6:26
  Speaker 1: it evolve. It's an aromatics that.
• 6:32
  Speaker 3: It's almost I mean, there's almost a little sweet quality
• 6:35
  Speaker 3: to it. It's and it really drives out your mouth.
• 6:39
  Speaker 3: Got some good tannins. That sweet component is the concentration
• 6:42
  Speaker 3: of the fruit over time of age. Feel a sight
• 6:45
  Speaker 3: of the town right there the side of your tongue.
• 6:47
  Speaker 3: That's that acidity. I get that acid is very well balanced.
• 6:52
  Speaker 1: This with a mushroom stuffed ravioli with a cream sauce
• 6:57
  Speaker 1: would be delicious. Yeah you have have you know what?
• 7:02
  Speaker 1: This would we go with salmon? Do some salmon on
• 7:05
  Speaker 1: the grill this weekend, or if you do a tent
• 7:07
  Speaker 1: foil salmon salmon pete, however you like your salmon, this
• 7:11
  Speaker 1: is gonna be killer with that. That'll be delicious.
• 7:14
  Speaker 3: Nice and visit this, yeah, revisit and again and again.
• 7:19
  Speaker 3: The price point it's nationally this is sixty dollars for
• 7:23
  Speaker 3: soda Estate's peano and no war sixty dollars a bottle.
• 7:26
  Speaker 3: Here in Utah, forty six ninety nine.
• 7:28
  Speaker 1: Yeah, these are some great wineskies. Awesome. That's really good.
• 7:33
  Speaker 4: So soda estates all right, yum, Well, how was Scotland.
• 7:38
  Speaker 1: Scotland was awesome. We had nine days, eighteen people, eighteen people,
• 7:44
  Speaker 1: and we had a great itinerary. People. We had activities
• 7:48
  Speaker 1: in the morning. We would do yoga in the morning
• 7:50
  Speaker 1: at seven thirty, whether it was along the River Spey
• 7:53
  Speaker 1: up in the space side outside of Abalaar or in
• 7:56
  Speaker 1: Edinburgh where we activated Saint Andrew's Square. We'd start our
• 8:01
  Speaker 1: day off and then we'd have activities of great itinerary.
• 8:04
  Speaker 1: But it wasn't uh, you know, I can be a
• 8:07
  Speaker 1: lot all day. So so we give the people it opening.
• 8:12
  Speaker 2: I'm glad you know that about yourself self awareness, so
• 8:17
  Speaker 2: we give it, you know, we break up the itinerary
• 8:19
  Speaker 2: for self exploration.
• 8:20
  Speaker 1: You get out there and see the world kind of
• 8:22
  Speaker 1: and we give some good bullet points of ideas where
• 8:26
  Speaker 1: to go. One in particular, people love the Surgeons Museum. Yeah,
• 8:32
  Speaker 1: and they have things in formaldehyde dating back to when
• 8:38
  Speaker 1: you probably shouldn't. I mean, this is the real it's
• 8:42
  Speaker 1: the main main museum for surgeons. Things like that. They're
• 8:47
  Speaker 1: demonstrating from the very early days all the way out.
• 8:51
  Speaker 1: They have a whole department on dental so like some
• 8:54
  Speaker 1: of the old tools, yeah, you and everything and is
• 8:58
  Speaker 1: there a shelf of rains and it's so yeah, they
• 9:02
  Speaker 1: got any.
• 9:06
  Speaker 2: That's what I was going for there.
• 9:09
  Speaker 1: No, but it was a lot of fun. That's just
• 9:10
  Speaker 1: one to name many. We met, uh Billy Walker, who
• 9:18
  Speaker 1: is the he's just infamous in the whiskey world and
• 9:23
  Speaker 1: the Scotch whiskey world and we're he's such a nice guy.
• 9:26
  Speaker 1: That was up in the space side at glenn ALKI. No,
• 9:32
  Speaker 1: not he's not, but the Walker Shortbread, Uh, there is
• 9:35
  Speaker 1: some connection there. But he's in his eighties and just
• 9:39
  Speaker 1: crushing it every day and uh doing a great job
• 9:42
  Speaker 1: with disolation. He's infamous in the industry. So to see him,
• 9:46
  Speaker 1: it'd be like, uh, you know, seeing a manda or
• 9:49
  Speaker 1: a bar. You know, it's something like that, and it's
• 9:52
  Speaker 1: it was pretty cool to see him. But it was
• 9:54
  Speaker 1: the weather held out. It was a little typical Scottish weather,
• 9:58
  Speaker 1: a little drizzly in the morning so broke out and
• 10:01
  Speaker 1: then maybe a little breeze in the evening. But we
• 10:03
  Speaker 1: did have two days stitched together that were blue bird days,
• 10:08
  Speaker 1: literally like Utah blue bird and uh, you know, you
• 10:13
  Speaker 1: go into the grocer or you're going into the apocket theory.
• 10:17
  Speaker 1: There ain't sun tan, there's.
• 10:18
  Speaker 4: No sp fifty.
• 10:20
  Speaker 1: They just don't expect. So we started noticing the locals
• 10:25
  Speaker 1: going out and they're like my eyes. You know, the
• 10:29
  Speaker 1: sun was just this thing.
• 10:32
  Speaker 3: My old friend Jim Facer went on his mission to Scotland.
• 10:37
  Speaker 3: He was there for two years and he says, I
• 10:40
  Speaker 3: swear to God when I got on the plane to
• 10:42
  Speaker 3: leave to go back home, and the plane climbed up
• 10:45
  Speaker 3: through the cloud bank and up into the blue sky,
• 10:49
  Speaker 3: and I said, that was the first time I'd seen
• 10:51
  Speaker 3: the blue sky in two years.
• 10:53
  Speaker 1: Might as web from Buffalo, yeah, the the Yeah. So
• 10:58
  Speaker 1: it was a great balanced and uh, thanks for all
• 11:01
  Speaker 1: the support on it. And let me call in from
• 11:03
  Speaker 1: the bus and the folks that our listeners, thank you
• 11:07
  Speaker 1: for all your support that were on the trip. And
• 11:10
  Speaker 1: they just had a blast knowing that I was doing
• 11:13
  Speaker 1: the calling in and they were right behind me.
• 11:16
  Speaker 3: How many different Scotches do you think you tried on
• 11:19
  Speaker 3: that in the twenties or thirties?
• 11:21
  Speaker 1: Really? Yeah, well that was the first dage so then
• 11:23
  Speaker 1: the second.
• 11:27
  Speaker 4: Well, somebody found pictures of your surgery museum in the
• 11:31
  Speaker 4: shom so it's j jars of things tumors. And luckily
• 11:39
  Speaker 4: Jimmy John's found a picture of the Walker Scott shortbread.
• 11:42
  Speaker 4: So I'm craving the shortbread. I haven't had that in
• 11:45
  Speaker 4: so long.
• 11:45
  Speaker 1: Yeah, you can get it pretty much. Yeah in the girl.
• 11:48
  Speaker 1: I think you can get it in the grocery shore.
• 11:49
  Speaker 1: Oh yeah, absolutely, Yeah, a lot of fun stuff.
• 11:53
  Speaker 4: While uh, let's see, so I got a couple of
• 11:56
  Speaker 4: text questions.
• 11:57
  Speaker 2: Oh we do yeah, okay, someone says, Hi, my name
• 12:00
  Speaker 2: is Catherine. I bought a bottle of rose in France
• 12:03
  Speaker 2: in twenty fifteen and I haven't drank it. My question
• 12:06
  Speaker 2: is has it gone bad?
• 12:07
  Speaker 1: It may have. Rosees don't have the tannin, and although
• 12:11
  Speaker 1: they have tann in a city, they don't have the
• 12:13
  Speaker 1: alcohol to keep it going. You bought it in France.
• 12:15
  Speaker 1: Unless it's a tavall ta ve e l it has
• 12:18
  Speaker 1: an ambustment of the on the on the glass shoulder
• 12:22
  Speaker 1: of the bottle. Twenty fifteen. Yeah, you're you're about eleven
• 12:26
  Speaker 1: twelve years out on that. Rosees tend to be that
• 12:29
  Speaker 1: one to three year. You also want to have them fresh,
• 12:32
  Speaker 1: but there are a few, such as the Tavall. If
• 12:34
  Speaker 1: you want take a picture of the label and go
• 12:36
  Speaker 1: to my website. Want to get inviewtaw dot com. Go
• 12:39
  Speaker 1: to the contact page, drop it in there and I'll
• 12:41
  Speaker 1: take a look at it for further assessment.
• 12:43
  Speaker 2: You know, one of the things I've learned from Jimmy,
• 12:46
  Speaker 2: just drink it.
• 12:47
  Speaker 1: Just give it a track.
• 12:48
  Speaker 2: No, I mean, we hear from so many people like, oh,
• 12:50
  Speaker 2: I bought this really neat bottle and I've been saving.
• 12:53
  Speaker 2: Just drink it.
• 12:54
  Speaker 1: You can always keep the bottle, Throw a candle in it,
• 12:56
  Speaker 1: Light the candle at it, let it get a drip.
• 12:59
  Speaker 1: What's what the ripless candles? Get a drip candle, and
• 13:02
  Speaker 1: then get some character on that bottle and you'll have
• 13:05
  Speaker 1: it forever.
• 13:07
  Speaker 4: Here's another text question. Can you recommend a good whiskey
• 13:10
  Speaker 4: mid price point?
• 13:12
  Speaker 1: Yeah? You know there I I have just had. I
• 13:15
  Speaker 1: did a huge event and I'm big local, but I
• 13:18
  Speaker 1: just got to share this with you. It's about fifty dollars,
• 13:20
  Speaker 1: so I'm not sure mid price point. If you need
• 13:22
  Speaker 1: to go lower, let me know. But the fifty dollars
• 13:24
  Speaker 1: the sugar House American single Malt they just released and
• 13:29
  Speaker 1: it's one hundred percent barley malted aged in brand new
• 13:34
  Speaker 1: American oak barrels. So this I just had it the
• 13:38
  Speaker 1: other day at an event. Solid. It's bet, it's the
• 13:42
  Speaker 1: it's better than it's ever been. It's really solid style
• 13:46
  Speaker 1: and it is barley based, so it's not a bourbon
• 13:48
  Speaker 1: or a rye, but it's just it's nice. It's got
• 13:51
  Speaker 1: a lot of character. And that's that's James Fowler. Yeah, yeah, yeah,
• 13:55
  Speaker 1: it's our friend Folllower over there, Sugarhouse Distillery.
• 13:57
  Speaker 4: So it's American single.
• 13:59
  Speaker 1: Yeah, new category, news category in the American whiskey market. Awesome.
• 14:04
  Speaker 4: Where did you get to last week's shard because I
• 14:07
  Speaker 4: couldn't find it?
• 14:08
  Speaker 1: Bananza Shark Oh yeah good. That was good. Bonanza by
• 14:13
  Speaker 1: the Wagner Family part of their line, and the Bonanza
• 14:19
  Speaker 1: Red the cabinets have you on and then the shardinay
• 14:22
  Speaker 1: they should be available put in the in the DABC app.
• 14:27
  Speaker 2: It tells you exactly what store it is and where
• 14:32
  Speaker 2: it is.
• 14:32
  Speaker 4: We just tell me where it is so I can
• 14:34
  Speaker 4: go get it because I got to go to the
• 14:35
  Speaker 4: liquor store today.
• 14:36
  Speaker 1: All right, I'll find out would you look it up? Please?
• 14:39
  Speaker 1: Thank you?
• 14:40
  Speaker 4: All right, thank you?
• 14:41
  Speaker 1: So hard to do it. It's not hard, it's it's
• 14:45
  Speaker 1: too hard to do it because they just give the
• 14:47
  Speaker 1: store numbers. Yeah, then you look up. You don't know
• 14:50
  Speaker 1: where the store.
• 14:51
  Speaker 4: Apps could be more user friendly. I mean it's pretty
• 14:54
  Speaker 4: good already, but it could be.
• 14:56
  Speaker 1: And keeping mine. Next Friday is July twenty fourth, in
• 14:59
  Speaker 1: the wine stores are not opened. All state stores will
• 15:03
  Speaker 1: be closed Friday, July twenty fourth for Pioneer Day.
• 15:07
  Speaker 4: All right, let's see that you've got a couple of
• 15:12
  Speaker 4: events listed here.
• 15:13
  Speaker 1: Yeah, next week Monday, we're at roosters for our whiskey
• 15:20
  Speaker 1: and history, which look thank you stuff. That's going to
• 15:22
  Speaker 1: be in Ogden, So that's our Ogden location. And then Thursday,
• 15:27
  Speaker 1: so that's you know what, let me get my dates right,
• 15:31
  Speaker 1: that's Monday the thirtieth. Excuse me, that's July thirtieth, Monday,
• 15:35
  Speaker 1: roosters in Ogden, Utah Spirits and history. And then before that,
• 15:39
  Speaker 1: next Thursday, July twenty third, Tracy Aviary Wine takes flight.
• 15:44
  Speaker 1: We do this fun very small bite, little nibble paired
• 15:48
  Speaker 1: with multiple wines and it's right there on the beautiful
• 15:51
  Speaker 1: grounds of Tracy Avier. We're right outside of the Chase
• 15:54
  Speaker 1: Mills building. In the winter, we're in Chase Mills Building,
• 15:57
  Speaker 1: So we're out there on the plaza. It's beautiful and
• 16:01
  Speaker 1: shady near.
• 16:03
  Speaker 3: The sad news about the Toucan you know the Tucan
• 16:07
  Speaker 3: that we met out at the Yeah, Kui got that.
• 16:11
  Speaker 1: To the bird dog Inca.
• 16:14
  Speaker 4: Inca didn't say why let's raise a glass to Inca.
• 16:17
  Speaker 1: Yeah, let's do it, cheers car guy.
• 16:21
  Speaker 2: Right up the street. They have seventeen bottles of the
• 16:25
  Speaker 2: Bonanza right there.
• 16:28
  Speaker 4: Okay, but but not the liquor stores that I go to.
• 16:32
  Speaker 1: That's the one I go carry, the one I go to.
• 16:36
  Speaker 3: Do you want me to get you a couple of
• 16:37
  Speaker 3: bottles to bring them in on Monday?
• 16:39
  Speaker 4: No house tonight, I's the wee all right, how can
• 16:48
  Speaker 4: I get those?
• 16:51
  Speaker 1: Oh?
• 16:52
  Speaker 4: I love bullet whiskey. What do you recommend that's better
• 16:55
  Speaker 4: or on par.
• 16:56
  Speaker 1: You know, bullet is pretty solid. The next step up
• 16:59
  Speaker 1: would be considered, say Elijah Craig, they're a small batch. Yeah,
• 17:04
  Speaker 1: there you go. It's got some good age to it.
• 17:05
  Speaker 4: All right, Well, thank you very much.
• 17:07
  Speaker 1: Well, thank you guys. I appreciate it and look forward
• 17:10
  Speaker 1: to Senia. Everybody, have a safe weekend. If you need anything,
• 17:13
  Speaker 1: any recommendations, give us a shout at winkedembutah dot com.
• 17:19
  Speaker 1: Feel better, how able to train you? Feel all right?