Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from May, 22nd, 2026

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Have Another Drink with Jimmy the Wine Guy from May, 22nd, 2026 · The Radio From Hell Show - Best Of

• 0:02
  Speaker 1: Field.
• 0:05
  Speaker 2: Feel alright, this feel down the weather.
• 0:11
  Speaker 3: I remember you brought this, you brought this to my house.
• 0:13
  Speaker 4: Yeah, you read before the gyrating genius that runs the
• 0:18
  Speaker 4: Wine Academy of Utah Jimmy Santangelo, Wine Academy of Utah
• 0:22
  Speaker 4: dot com.
• 0:23
  Speaker 2: What is this? This is what? What is this? So?
• 0:28
  Speaker 5: This is Madeira? You're it's a fortified wine. You heard
• 0:31
  Speaker 5: a sheers, you heard of ports This is a Madeira.
• 0:34
  Speaker 5: It's an island off of Portugal. And this is their
• 0:38
  Speaker 5: momsy ten year age. Now Momsy is the grape variety
• 0:43
  Speaker 5: also known as malvasia, and that's a.
• 0:45
  Speaker 2: White grape variety. Look at this, all of beautiful. It's
• 0:48
  Speaker 2: our color.
• 0:49
  Speaker 5: So the reason it's so brown it's been oxidized. But
• 0:53
  Speaker 5: it's ben't spoiled because it's been fortified. So the extra
• 0:56
  Speaker 5: alcohol prevents it from oiling, but takes on the uh
• 1:02
  Speaker 5: oxidative effects, the beneficial oxidative effects of your nuttiness, your toffiness,
• 1:07
  Speaker 5: your buttersky.
• 1:09
  Speaker 2: I mean, that's just a gorgeous nose.
• 1:11
  Speaker 4: It's funny when I taste what I thought, well, this
• 1:14
  Speaker 4: kind of reminds me of port and and that port
• 1:17
  Speaker 4: is from Portugal, which that which is something I didn't realize.
• 1:21
  Speaker 4: That's why they called it port and out of the Porto. Yeah,
• 1:24
  Speaker 4: until like a year ago or something. So this is
• 1:27
  Speaker 4: an island off Portrag.
• 1:29
  Speaker 5: Yeah, that's right, and there are all fortified wines and
• 1:32
  Speaker 5: fortified What we're fortifying is not with you know, flintstone vitamins.
• 1:38
  Speaker 4: I think that's always funny. Wait, try it again, Try it.
• 1:45
  Speaker 2: Okay, everybody, it's not.
• 1:48
  Speaker 5: It's fortified wine, not with flintstone vitamins.
• 1:52
  Speaker 2: Yeah, that's right.
• 1:54
  Speaker 5: So it's fortified with alcoholics called the mark alcoholics.
• 1:58
  Speaker 2: Just it from gray from the area.
• 2:01
  Speaker 5: It doesn't contribute any characteristics, flavors, aromatics, compounds, things of
• 2:05
  Speaker 5: that nature. It has one job and one job and
• 2:07
  Speaker 5: only it does it great. It stops fermentation or in
• 2:10
  Speaker 5: the case of sherry, you'll post from fourty five to
• 2:13
  Speaker 5: allow the wine to get oxidized. And it's a style
• 2:16
  Speaker 5: of wine. It was an effort to allow these ports
• 2:19
  Speaker 5: sherries madeiras to be shipped across the oceans and big
• 2:22
  Speaker 5: barrels without spoiling.
• 2:23
  Speaker 2: Would you like to hear a function of it?
• 2:24
  Speaker 4: Would you like to hear something fascinating about those big
• 2:27
  Speaker 4: barrels that were shipped across the ocean to England. It
• 2:31
  Speaker 4: was those barrels were called Malmsey butts, and a Malmsy
• 2:35
  Speaker 4: butt is not only a container for wine, but a
• 2:39
  Speaker 4: historical medieval unit of measurement and a legendary English execution device.
• 2:45
  Speaker 4: It refers to a large cask or butt of malmsey,
• 2:49
  Speaker 4: a sweet fortified wine. But how they would they would
• 2:53
  Speaker 4: drown people as an execution in a Malmsey butt.
• 2:57
  Speaker 5: They are pretty big. They're up to my shoulder. You know,
• 2:59
  Speaker 5: these large sherry butts. When you go to Cooperridges, you'll
• 3:03
  Speaker 5: see varying size. If you're in a whiskey area. Those
• 3:05
  Speaker 5: whiskey guys out there. The hogshead barrel size given in
• 3:10
  Speaker 5: our six gallons, you're now into the wine barrel category,
• 3:14
  Speaker 5: and then you can go on up. But we'll age
• 3:17
  Speaker 5: our Scotch whiskeys and other whiskeys in sherry casks or
• 3:20
  Speaker 5: sherry butts, and then it's a port cask, and then
• 3:24
  Speaker 5: it's a hogshead or traditional whisky barrel.
• 3:28
  Speaker 4: George Plantangentent, Duke of Clarence, brother to King Edward fourth,
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  Speaker 4: was convicted of treason and he was executed in the
• 3:36
  Speaker 4: Tower of London in fourteen seventy eight he was drowned
• 3:39
  Speaker 4: or suffocated in a butt of bomsy.
• 3:42
  Speaker 1: If it only comes up to your shoulder, Jimmy, then
• 3:44
  Speaker 1: we couldn't kill you.
• 3:45
  Speaker 4: That way too tall.
• 3:48
  Speaker 2: That's good news for me, not a bad way to go.
• 3:51
  Speaker 4: Right now, You stuff them in there and you nail
• 3:52
  Speaker 4: down the top.
• 3:53
  Speaker 1: So if the extra alcohol doesn't affect the flavor, how do.
• 3:58
  Speaker 3: You get this butterscot flavors?
• 4:00
  Speaker 5: So we keep the wine exposed. So imagine this. This
• 4:04
  Speaker 5: is a white wine bumped up alcohol about twenty percent,
• 4:08
  Speaker 5: and we keep it open to the air. Now, air,
• 4:11
  Speaker 5: just like air, will brown and apple. It's oxidizing the apple.
• 4:15
  Speaker 5: The airwell air quotes brown the wine. But the harmful
• 4:21
  Speaker 5: oxidative effects are prevented because the wine's been preserved or
• 4:26
  Speaker 5: bumped up in fortification. But we'll take on the browning effects,
• 4:30
  Speaker 5: the beneficial browning effects of the oxidation of the that
• 4:33
  Speaker 5: appears characteristically. And here is nuttiness, toffee, burnt sugar, kind
• 4:41
  Speaker 5: of a characteristic. Now that's what we do with sherry.
• 4:46
  Speaker 5: When you do madeira, we take it another step. We
• 4:50
  Speaker 5: heat the wine. We have a copper tube going through
• 4:54
  Speaker 5: and there's more modern techniques today, but a copper tube
• 4:57
  Speaker 5: originally goes through the barrel pipe. Through that copper hot water,
• 5:02
  Speaker 5: warm water, thereby heating the wine.
• 5:04
  Speaker 3: Like caramelizing it kind of, it just.
• 5:07
  Speaker 2: Beats it up.
• 5:08
  Speaker 5: So this wine ate going bad. So the oldest wine
• 5:13
  Speaker 5: I've ever had was eighteen ninety six and it was
• 5:16
  Speaker 5: a madeira Wow, and it was already opened and it
• 5:18
  Speaker 5: was freaking delicious.
• 5:20
  Speaker 2: Yeah.
• 5:21
  Speaker 6: I remember when you brought this to my house and
• 5:23
  Speaker 6: you told us all these stories and how it was
• 5:25
  Speaker 6: made and everything. And my wife wasn't too sure because
• 5:27
  Speaker 6: the first one of the first times she got drunk
• 5:29
  Speaker 6: was on port.
• 5:31
  Speaker 3: She said, oh, it just made me so sick. But
• 5:34
  Speaker 3: she she loved this.
• 5:35
  Speaker 1: Now you're you were talking off the air about the
• 5:37
  Speaker 1: glasses you brought in.
• 5:38
  Speaker 5: Yeah, so this is a type of wine, your sherry
• 5:41
  Speaker 5: ports and madeiras that you don't have it, I'm gonna use.
• 5:45
  Speaker 5: So here's an example of a glass that we have.
• 5:48
  Speaker 4: That's my name, the empty and he's pouring some more.
• 5:51
  Speaker 5: We have we have all these fun little shaped small
• 5:54
  Speaker 5: glasses and they're called sherry glasses, right, and this one
• 5:57
  Speaker 5: is a sour glass. It's the Nick and Nora, but
• 5:59
  Speaker 5: we can use it does a sherry glass. I got
• 6:01
  Speaker 5: this little kichi guy. We all in our dining room
• 6:05
  Speaker 5: and the cabinets have all these like different shaped tiny glasses,
• 6:08
  Speaker 5: Like what am I ever going to drink in that thing?
• 6:10
  Speaker 5: This is what you're drinking that and it's a lot
• 6:12
  Speaker 5: of fun because you're not pouring a ton of this.
• 6:15
  Speaker 5: You're having an ounce sounds and a half two ounces
• 6:17
  Speaker 5: you're sipping it.
• 6:18
  Speaker 2: It's after dinner.
• 6:19
  Speaker 5: The alcohol twenty percent, yeah, it should be right right
• 6:22
  Speaker 5: around twenty percent. I could take a look and you
• 6:25
  Speaker 5: have nineteen So nineteen percent I'll call by bomb. So
• 6:29
  Speaker 5: this would have been fermented initially by the white grape
• 6:32
  Speaker 5: arriety only by eleven or twelve percent. I'll called by volume,
• 6:34
  Speaker 5: but not even excuse me, it was probably only about
• 6:37
  Speaker 5: six and then they fortify it, leaving behind all the unfermented,
• 6:41
  Speaker 5: the residual sugars left your mating. That's given it the sweetness, Momsey.
• 6:45
  Speaker 5: You also have boall, Sarsal and Verdejo, all these different
• 6:49
  Speaker 5: grape varrieties expressing different styles of madeira. This is momsy
• 6:54
  Speaker 5: tends to be the ripest and richest. This is for
• 6:57
  Speaker 5: you technical guys out there, this is medium sweet on
• 7:01
  Speaker 5: the scale.
• 7:03
  Speaker 4: I'm not I'm not a big fan of port, but
• 7:05
  Speaker 4: this is I like this a lot.
• 7:07
  Speaker 2: And this goes great with a cigar. Yet, so.
• 7:14
  Speaker 4: Field, well, you were back with the inscrutable icon. Who
• 7:22
  Speaker 4: runs to the line Academy of Utah, Jimmy Santangelo.
• 7:26
  Speaker 2: Jimmy is here to answer your questions. Now?
• 7:28
  Speaker 6: Is an expensive corkscrew better than a cheap one?
• 7:32
  Speaker 3: Also? Are there beginner corkscrews?
• 7:34
  Speaker 2: Yeah?
• 7:35
  Speaker 5: Yeah, you know, beginner corkscrews would be the angel arm
• 7:38
  Speaker 5: ones where you know, you've got that cap and the
• 7:40
  Speaker 5: screw and you and you and you, you gotta you
• 7:43
  Speaker 5: gotta turn the handle and it drives the corkscrew down
• 7:46
  Speaker 5: and your wings the arms raise up, and that would
• 7:50
  Speaker 5: be a good beginner one. Yeah, you know, you want
• 7:52
  Speaker 5: to corkscrews made up with the body. You got the blade.
• 7:57
  Speaker 5: Usually the blades have advanced to being a little shorter
• 7:59
  Speaker 5: and serrated. And then you have what's called the double
• 8:02
  Speaker 5: hinge corkscrew, where the you gotta ply up, pry up
• 8:07
  Speaker 5: the cork twice. It's got two levers on it. But
• 8:10
  Speaker 5: more importantly, what makes really a wine key more quality
• 8:16
  Speaker 5: is what we call the worm or the corkscrew itself.
• 8:20
  Speaker 5: You want to be there black coated. They're teflon coated
• 8:23
  Speaker 5: and they'll have an extra little rotation to them a
• 8:26
  Speaker 5: little bit longer. And as you drive your corkscrew in
• 8:30
  Speaker 5: and through the cork, you don't want to go all
• 8:32
  Speaker 5: the way it on and flatten it out because you're
• 8:35
  Speaker 5: gonna pop the tip of that corkscrew through the bottom
• 8:39
  Speaker 5: of the cork, leaving a little bit of debris and
• 8:41
  Speaker 5: the wine and you know you're in the world to hurt.
• 8:42
  Speaker 5: You got that in your glass, So you go all
• 8:45
  Speaker 5: the way to the last part of the top rotation
• 8:47
  Speaker 5: of that corkscrew.
• 8:48
  Speaker 2: So that's how you open a wine. But what the
• 8:51
  Speaker 2: key here.
• 8:51
  Speaker 5: Is is it's that quality of the.
• 8:54
  Speaker 4: What is the one that I've seen most and I
• 8:56
  Speaker 4: think you use them. It's just these two little prongs, yeah,
• 9:03
  Speaker 4: and you sort of somehow slide it down.
• 9:05
  Speaker 5: It's called two prong and those Yeah, those used to
• 9:09
  Speaker 5: be really popular in like hotel rooms and stuff like that.
• 9:12
  Speaker 5: You remember you used to get that and those have
• 9:14
  Speaker 5: become if you use an older bottle of wine, so
• 9:16
  Speaker 5: you have the two prongs, one prongs a little longer
• 9:19
  Speaker 5: than the other, and.
• 9:20
  Speaker 2: That's where you start in.
• 9:21
  Speaker 5: And you're sliding that between the cork and the glass
• 9:24
  Speaker 5: and you rock it back and forth. And now this
• 9:26
  Speaker 5: is where you got to kind of rotate it back
• 9:28
  Speaker 5: and then you'll pry out and.
• 9:30
  Speaker 2: It could slip. You know, if you're trying to do that.
• 9:33
  Speaker 5: On a composite or a rubber or a foam, cork
• 9:36
  Speaker 5: ain't gonna work.
• 9:36
  Speaker 2: I mean, it's gonna be really tough.
• 9:38
  Speaker 5: But there is a cork screw that's very high end
• 9:42
  Speaker 5: that combines that. So you start with the two prong
• 9:47
  Speaker 5: and then it's got an opening, and then you have
• 9:49
  Speaker 5: another attachment to the top. Then you drive in the
• 9:53
  Speaker 5: corkscrew there and now you got the best of both worlds.
• 9:56
  Speaker 5: When I do for a national ability center, the Red,
• 9:58
  Speaker 5: White and Snow, we have one few of those keys
• 10:00
  Speaker 5: on hand to open up some of the At the
• 10:02
  Speaker 5: collector's dinner where I lead ten Somaliers for this huge
• 10:06
  Speaker 5: dinner and we prepare the wines beforehand.
• 10:09
  Speaker 2: You have all the fun tools.
• 10:10
  Speaker 4: I used to have wine at this woman's house and
• 10:12
  Speaker 4: she had an electric corkscrew, which I could never figure out.
• 10:19
  Speaker 2: I like the rabbit, the rabbit.
• 10:21
  Speaker 4: Yeah, the rabbit is the easier. Yeah. Uh.
• 10:26
  Speaker 6: Here's a question for my wife because we've had a
• 10:28
  Speaker 6: couple of restaurants that we've gone to where the somalier
• 10:30
  Speaker 6: has picked an excellent wine.
• 10:32
  Speaker 2: For us, very nice. Uh.
• 10:34
  Speaker 6: Are you supposed to tip the smaller when they picked
• 10:37
  Speaker 6: the wine?
• 10:37
  Speaker 3: And if so, how do we go about doing that?
• 10:40
  Speaker 2: I'm very biased for this question.
• 10:44
  Speaker 5: Yeah, you know, well, periodically get grease down the side
• 10:47
  Speaker 5: the new Jersey handshake after dinner, so you can tip
• 10:49
  Speaker 5: direct But the smallier and depending on the style of restaurant,
• 10:54
  Speaker 5: if he's a full on smalier, not a small a
• 10:57
  Speaker 5: slash manager, slash front desk, slash the whole thing, he's
• 11:01
  Speaker 5: not going to be part of the tip pool. But
• 11:03
  Speaker 5: if he's just a fall on smalia, he will be
• 11:05
  Speaker 5: a part of that tip pool. Tip out.
• 11:07
  Speaker 2: But if you want to tip your small a, do it.
• 11:10
  Speaker 4: Directly, just cash, give him the grease, the new Jersey
• 11:15
  Speaker 4: hands Jersey hendsche.
• 11:17
  Speaker 5: Money in that pall in your hand, you shake it,
• 11:20
  Speaker 5: you look at him in the eyes.
• 11:21
  Speaker 2: You did great to night kid.
• 11:22
  Speaker 4: For a long time I got in trouble because I
• 11:24
  Speaker 4: was actually using grease. Care for it.
• 11:29
  Speaker 3: Here's a question.
• 11:30
  Speaker 2: Hi, I'm Eric.
• 11:31
  Speaker 4: I had a question.
• 11:32
  Speaker 6: Me and my wife recently stopped drinking hard liquor and
• 11:35
  Speaker 6: we like the Stello Stellar Rose Semi sweet bottle. Is
• 11:39
  Speaker 6: there anything along those lines that you would suggest for
• 11:42
  Speaker 6: new wine drinkers.
• 11:44
  Speaker 2: Yeah.
• 11:44
  Speaker 5: So, Muscatadasti by v Edi is very good. It's about
• 11:47
  Speaker 5: a five percent alcohol by vuyume. It's off dry, it's
• 11:50
  Speaker 5: got a nice slight bubble to it.
• 11:53
  Speaker 2: Readily available.
• 11:54
  Speaker 5: We're also seeing a lot of low proof for half
• 11:56
  Speaker 5: proof wines. Kim Crawford has one Savion Blanc. Naomi has
• 12:01
  Speaker 5: one called Bright. They're Peena no Wire. So these winds
• 12:04
  Speaker 5: on average about thirteen and a half percent alcohol by volume.
• 12:07
  Speaker 5: These are coming down a little bit. You did say
• 12:09
  Speaker 5: hard liquor, I'm talking wine. There are some great canned
• 12:12
  Speaker 5: cocktails at our sponsor. They've got some great selections of
• 12:18
  Speaker 5: non alcoholic sparkling cocktails, mixtures of Warren Taylorsville and look
• 12:24
  Speaker 5: for the Phony to Groany. Those are really good and
• 12:28
  Speaker 5: things of that nature.
• 12:29
  Speaker 3: All right, Blake is here, Hello, Blake, go ahead, Hi.
• 12:34
  Speaker 7: Jimmy, It's Ketty Blake of Ogden and I'm heading up
• 12:37
  Speaker 7: to Saint Chapelle Winery this weekend cool and was wondering
• 12:41
  Speaker 7: if you had a recommendation to go with my finger
• 12:43
  Speaker 7: steaks and por hunting.
• 12:47
  Speaker 2: You know, that's a fun winery.
• 12:48
  Speaker 5: I've had an opportunity to be up there, and one
• 12:51
  Speaker 5: thing I find so cool about our wineries up there,
• 12:56
  Speaker 5: they share a lot with Walla Walla and our Northwestern
• 13:00
  Speaker 5: and wine making regions. They have great restlings, great really
• 13:06
  Speaker 5: high acid whites, but also some nice off dry wines
• 13:10
  Speaker 5: as well.
• 13:11
  Speaker 2: I'm super stoked for you to head up there.
• 13:13
  Speaker 4: This is in This is in Idaho? Is that right?
• 13:16
  Speaker 7: Yeah?
• 13:17
  Speaker 4: Just outside outside of Yeah, all right, all right, thank you, Blake.
• 13:21
  Speaker 4: Careful on the road.
• 13:24
  Speaker 3: What do you got coming up?
• 13:25
  Speaker 2: Oh man?
• 13:27
  Speaker 5: Yeah, It's been fun this first week At June June
• 13:31
  Speaker 5: second Tuesday, I'll be at the Breaks in Saratoga Spring
• 13:36
  Speaker 5: celebrating Rose all day Baby. Wednesday, June third, Cellar Nights
• 13:41
  Speaker 5: up in Leyton at the Coop. Then the fourth in
• 13:45
  Speaker 5: June kiln in Lehigh. You can get tickets through event
• 13:51
  Speaker 5: right on that and have a complimentary tour of that
• 13:54
  Speaker 5: co working space. And then Saturday, I gotta say June six,
• 13:57
  Speaker 5: we're gonna be at the radio from Hew forty birthday
• 14:01
  Speaker 5: or at fortieth anniversary.
• 14:02
  Speaker 2: Excuse me. And that sounds like a fun event.
• 14:04
  Speaker 5: I think it's gonna be a fun event. And uh, sorry,
• 14:07
  Speaker 5: you can't make it, Bill, but we'll tell you how come.
• 14:09
  Speaker 1: Yeah, there are tickets still available for that. If you
• 14:13
  Speaker 1: go to X ninety six dot com, there's a banner
• 14:16
  Speaker 1: at the top you can click on that. They opened
• 14:18
  Speaker 1: up another section.
• 14:19
  Speaker 4: Very few tickets are available the upper mezzanine area they've
• 14:23
  Speaker 4: opened up for extra seeding.
• 14:25
  Speaker 2: It's gonna be awesome.
• 14:26
  Speaker 3: And yeah, and you're just there as a guest.
• 14:29
  Speaker 2: You're not I'm there as a guest. You're not working
• 14:31
  Speaker 2: there as a guest. I'm not working. I work the crowd.
• 14:34
  Speaker 2: We'll put you to work.
• 14:35
  Speaker 3: We'll have to do a toast or something that'd be great.
• 14:38
  Speaker 2: Uh, you know, enjoy a weekend.
• 14:39
  Speaker 5: Oh one note, Monday wine stares are not open, so
• 14:43
  Speaker 5: get there today.
• 14:44
  Speaker 2: It's Memorial Day weekend this week.
• 14:46
  Speaker 7: Yeah.
• 14:46
  Speaker 5: Yeah, yeah, so Monday it's out, but you can go
• 14:49
  Speaker 5: to your local distilleries. They'll be operating Bee Hive, sugar House,
• 14:53
  Speaker 5: Simplicity Cocktail all right here in town should be operating
• 14:57
  Speaker 5: on that Monday so you can get some fun beverage there.
• 15:00
  Speaker 2: Hey, enjury, wee can be safe.
• 15:01
  Speaker 3: Thank you.
• 15:02
  Speaker 4: Jimmy Lineacademy of Utah dot com