Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from April 3rd, 2026

Transcript

Have Another Drink with Jimmy the Wine Guy from April 3rd, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Uh Maryslat Winery is celebrating this year's thirty vintages of
• 0:04
  Speaker 1: wine making in the heart of Santa Lucia Highlands. A
• 0:06
  Speaker 1: wine that's been cooled by the Monterey Bay, kissed by
• 0:09
  Speaker 1: the sun. Wine the way it should be. Stopped by
• 0:11
  Speaker 1: your local wine store and pick up some today.
• 0:14
  Speaker 2: Thank you.
• 0:15
  Speaker 3: The field.
• 0:18
  Speaker 4: I'm at the train to.
• 0:19
  Speaker 2: The feel all right, Field, tell the weather.
• 0:24
  Speaker 5: Feel alright?
• 0:25
  Speaker 6: Well well, well, well here he is the amped up
• 0:28
  Speaker 6: architect of the Wine Academy of Utah.
• 0:31
  Speaker 2: I did have my coffee this morning.
• 0:33
  Speaker 6: Wine Academy of Utah dot com. Jimmy Tantangelo, Jimmy the
• 0:38
  Speaker 6: wine Guy. Good morning, mister sant Good morning. You're holding
• 0:41
  Speaker 6: bottles of wine.
• 0:42
  Speaker 2: I am. We have a two for this morning. We've
• 0:44
  Speaker 2: got two different wines that were featured, but by the
• 0:46
  Speaker 2: same producer. These are Charonay's. This is by Marsolet. Marcelet
• 0:51
  Speaker 2: is celebrating their thirtieth vintage. Uh so. They've been making
• 0:54
  Speaker 2: wine for a minute in California. They're about forty miles
• 0:58
  Speaker 2: south of Monterey where the winery where this fruit is sourced.
• 1:02
  Speaker 2: And the first one that we have, the silver, the
• 1:05
  Speaker 2: one on your left, I've had that one. Yeah. This uh,
• 1:08
  Speaker 2: many of you may who've been enjoying this wine for
• 1:11
  Speaker 2: many years, used to be in that opaque silver gray
• 1:16
  Speaker 2: clay like bottle, remember that one. They moved it over
• 1:19
  Speaker 2: to this new packaging A couple vintages ago, same great wine, unoaked. Uh.
• 1:26
  Speaker 2: They have the fruit from the Santa Lusa Highlands area.
• 1:32
  Speaker 2: And what I love about this it's it's aged in uh,
• 1:35
  Speaker 2: so it's not oaked, but it's fermented in unlined concrete tank,
• 1:41
  Speaker 2: so it just gives it this nice, rich freshness, but
• 1:45
  Speaker 2: body in the wine is still developed. So they do
• 1:51
  Speaker 2: it in steel. Yeah, it's a little bit different than Yeah,
• 1:56
  Speaker 2: so steel would really overly emphasize that acid and sea trissiness,
• 2:00
  Speaker 2: whereas the concrete tank allows for the same freshness, but
• 2:05
  Speaker 2: you're dropping that acid a little bit more, driving minerality,
• 2:09
  Speaker 2: a little sense of place of the wine. I'm gonna
• 2:11
  Speaker 2: taste it. I haven't had it.
• 2:13
  Speaker 6: It's quite good, crisp. It's crisp, no sweetness to it
• 2:18
  Speaker 6: at all.
• 2:21
  Speaker 2: I took too big of a zip. So, oh yeah,
• 2:26
  Speaker 2: that lemon really comes through kind of a green apple
• 2:29
  Speaker 2: thing on the top of your tongue. That dryness is
• 2:34
  Speaker 2: the minerality from the concrete, but also that tear wire
• 2:38
  Speaker 2: in the area. So similar fruits, same fruit, chardona, same grape,
• 2:44
  Speaker 2: similar area. This is marselet their reserve. And now what
• 2:49
  Speaker 2: we're doing here is adding a touch of aging developing
• 2:55
  Speaker 2: in some barrel, introducing some barrel age, but also fruits
• 2:59
  Speaker 2: dry driven a little riper. So it's hanging on a
• 3:02
  Speaker 2: vine a little bit longer. You're having more sunshine, more,
• 3:06
  Speaker 2: more richness and ripeness in there for uh, kind of
• 3:10
  Speaker 2: a baked orchard fruit and a little bit of a
• 3:14
  Speaker 2: cinnamon vanilla over the top. Now this is not what's
• 3:17
  Speaker 2: a category of a buttery oke shard. Now, it is
• 3:21
  Speaker 2: not that, but it has all the best characteristics, uh
• 3:26
  Speaker 2: and not overdone.
• 3:27
  Speaker 1: It's interesting how different these can be.
• 3:30
  Speaker 2: I know, is great, it really is.
• 3:33
  Speaker 6: Now I would guess that this uh, that this second
• 3:38
  Speaker 6: one is more expensive.
• 3:40
  Speaker 2: Because it's so yeah.
• 3:42
  Speaker 6: No, no, no, because it tastes better, taste, different tastes, richer, tastes, riper.
• 3:49
  Speaker 2: You can have a meal where you could start with
• 3:51
  Speaker 2: your salads with the silver.
• 3:54
  Speaker 6: I don't hate this one.
• 3:57
  Speaker 2: Strong language, I get I get that for my family.
• 4:00
  Speaker 2: I don't hate you. It's that this such you're going
• 4:04
  Speaker 2: for different things.
• 4:05
  Speaker 1: Sometimes you want something that's a little.
• 4:07
  Speaker 2: Total food wine pairing this Silvers Spa. It's on sale
• 4:11
  Speaker 2: this month for fourteen ninety nine, so fifteen dollars get
• 4:14
  Speaker 2: a couple of bottles. It's going to go great with
• 4:17
  Speaker 2: both these wines. By the way, we're going to go
• 4:18
  Speaker 2: great this weekend with the bird, right or not the bird,
• 4:22
  Speaker 2: the ham, the land bird, other delicious one with with
• 4:30
  Speaker 2: ham or the different types.
• 4:33
  Speaker 6: Leg of lamb is what we're having.
• 4:34
  Speaker 2: Oh nice. The silver is great, whether it's oysters on
• 4:39
  Speaker 2: a halfshell, which I was going to say earlier, salads,
• 4:42
  Speaker 2: but this weekend you have all kinds of different families
• 4:46
  Speaker 2: bringing over apps and you're not sure what's going on.
• 4:48
  Speaker 2: You need acidity during the day to cleanse the palate
• 4:52
  Speaker 2: with the wide variety of choices, but then the marsolet
• 4:56
  Speaker 2: reserve comes in and allows for that creamy richiness and
• 5:00
  Speaker 2: all that salt. I have a salt on Sunday, everything salty.
• 5:05
  Speaker 2: So you need some good acidity but yet body at
• 5:09
  Speaker 2: the same time, not a lot of wines can deliver that.
• 5:12
  Speaker 2: You're either high acid, low body, a light body or
• 5:17
  Speaker 2: this delivers both and that's why it's such a.
• 5:20
  Speaker 7: Good The reserve is interesting because I don't really care
• 5:24
  Speaker 7: for shardena's that are too buttery, and it's usually because
• 5:27
  Speaker 7: they're aged in oak.
• 5:28
  Speaker 2: Yeah, but this one.
• 5:30
  Speaker 6: Is just rind, it's just rine. It's interesting. It didn't
• 5:34
  Speaker 6: sharden a. It seems to me like that's like sort
• 5:37
  Speaker 6: of a gateway wine for a lot of people too.
• 5:39
  Speaker 6: I mean when I when I first started a drinking wine,
• 5:42
  Speaker 6: and I could didn't really care for you know, I
• 5:44
  Speaker 6: drink red wines, and then somebody gave me a Shardonagy
• 5:47
  Speaker 6: and I think it was a like a real traditional
• 5:49
  Speaker 6: oaky kind of shardena. Yeah.
• 5:51
  Speaker 2: Oh oh oh, I can't get it yet. Shardona's can
• 5:55
  Speaker 2: be made in a wide variety of style. It's one
• 5:57
  Speaker 2: of the top three popular most popular ordered wines only
• 6:04
  Speaker 2: against Peanutgritia and seveny o'blanc. Charnay. Can be made in
• 6:08
  Speaker 2: wide range of styles from on oak, such as we're
• 6:12
  Speaker 2: experiencing here, really heavy oaked in a warm climate such
• 6:16
  Speaker 2: as Napa Valley or California, or maybe in the middle
• 6:18
  Speaker 2: there in Burgundy, like a white Burgundy where it's barrel
• 6:22
  Speaker 2: from it and so you're getting layers of textures in nighttiness.
• 6:24
  Speaker 2: You can also it can also be made in a
• 6:27
  Speaker 2: sparkly wine, which is not typical for every grape. We
• 6:30
  Speaker 2: find that in Champagne. You know, it's one of the
• 6:32
  Speaker 2: three grapes there in that area. But to have the
• 6:36
  Speaker 2: Wagner family, which is behind this winery, to make purposefully
• 6:44
  Speaker 2: from similar fruits, sourcing fruit from a similar region into
• 6:48
  Speaker 2: widely different ways that we as consumers can taste side
• 6:53
  Speaker 2: by side, one after the other, pairing in the same meal.
• 6:57
  Speaker 2: I think it's brilliant because I don't know other winery
• 7:00
  Speaker 2: he's doing that, and this is cool that they're doing,
• 7:03
  Speaker 2: you know, just for me to you out there, this
• 7:06
  Speaker 2: is pretty cool.
• 7:07
  Speaker 6: You would say these wines are siblings.
• 7:09
  Speaker 2: Yeah, they absolutely are. They absolutely are. So fourteen ninety
• 7:13
  Speaker 2: nine for the Silver and twenty one ninety nine the
• 7:17
  Speaker 2: Marcelet just got off of SPA. I think it was
• 7:20
  Speaker 2: eighteen ninety nine. I bought a case of it last
• 7:22
  Speaker 2: month because I'll use it for my events coming up.
• 7:24
  Speaker 2: And that's what I like about. When our wines in
• 7:27
  Speaker 2: the state go on sale, you're saving three dollars, so
• 7:30
  Speaker 2: by the time you buy five or six bottles. You're
• 7:33
  Speaker 2: actually getting a free bottle, if you will, by doing
• 7:36
  Speaker 2: the math kind of a thing. So it's nice that
• 7:38
  Speaker 2: the state offers these sales, so take advantage of it
• 7:42
  Speaker 2: with the silver and for another twenty bucks you can
• 7:44
  Speaker 2: get a bottle of the Marcelet.
• 7:46
  Speaker 6: I was in the wine store down on Third West
• 7:51
  Speaker 6: this early this week, and as I went up, there
• 7:53
  Speaker 6: was hardly anybody in there, and I went up to
• 7:54
  Speaker 6: make my purchase and the guy behind the counter said, hey, hey,
• 7:58
  Speaker 6: you're that guy. You're the guy that's on the radio
• 8:01
  Speaker 6: with Jimmy Santangelo aren't.
• 8:05
  Speaker 2: Show.
• 8:06
  Speaker 6: And I said, yeah, I am. He said, I love Jimmy.
• 8:09
  Speaker 6: I love that guy. I love Jimmy. So you're you're
• 8:12
  Speaker 6: that guy that's on there with him. Yeah you go
• 8:15
  Speaker 6: jim Yep yep, said I just said, yep, that's me.
• 8:20
  Speaker 6: Here you go.
• 8:20
  Speaker 2: Fantastic, Sorry about that.
• 8:23
  Speaker 7: These are both just terrific.
• 8:26
  Speaker 6: Yeah.
• 8:26
  Speaker 2: These are fun wines. Yeah, and definitely wines for the weekend,
• 8:29
  Speaker 2: you know, and uh, maybe.
• 8:32
  Speaker 1: You're not hosting dinner. Maybe you're going that this would
• 8:35
  Speaker 1: be good good to.
• 8:35
  Speaker 2: Take good.
• 8:38
  Speaker 7: Absolutely, so swing by the store on your way home tonight.
• 8:41
  Speaker 3: Just go.
• 8:46
  Speaker 6: Alright, all right, we're back with the acerbic and active
• 8:51
  Speaker 6: owner of the Wine Academy of Utah. Wine Academy of
• 8:55
  Speaker 6: Utah dot com. Jimmy Santangelo is here. He can answer
• 8:59
  Speaker 6: your question. I don't know if we have any phone calls.
• 9:02
  Speaker 6: I haven't checked.
• 9:03
  Speaker 7: We got a few coming in.
• 9:04
  Speaker 6: Oh yeah, there we go. I have one question for you.
• 9:06
  Speaker 6: Give me just quickly. Yeah, we had the word high
• 9:09
  Speaker 6: ball come up today. Oh yeah, what is a high ball?
• 9:12
  Speaker 6: And why is it called death?
• 9:14
  Speaker 2: Soda? Water and premier and a spirit. So you've got
• 9:18
  Speaker 2: your columns glass and the highball glass was created during
• 9:21
  Speaker 2: Prohibition to accent the feminine length of the fingers and
• 9:26
  Speaker 2: gloved hands of the females that were in the back
• 9:31
  Speaker 2: speakeasies and bars during Prohibition. Highball glasses are narrower and
• 9:36
  Speaker 2: taller than a traditional Colins glass what we know today,
• 9:39
  Speaker 2: which are very similar in shape. Additionally, highball glass originally
• 9:43
  Speaker 2: were frosted, so it is not allow the viewer of
• 9:48
  Speaker 2: that young female patron and those speakeasies and bars with
• 9:52
  Speaker 2: their gloved fingers round to know how much they had
• 9:55
  Speaker 2: or didn't happen, They made nobody's business. And yeah, so
• 10:00
  Speaker 2: that's the high end and the high ball and the
• 10:06
  Speaker 2: ball part of it. Some say, going back to my
• 10:10
  Speaker 2: Wonder book that I read probably ten years ago, cubes
• 10:16
  Speaker 2: rarely did you have an ice cube? Yeah? Yeah, yeah,
• 10:19
  Speaker 2: something like that. Interest But I gotta chuck it.
• 10:23
  Speaker 6: You know. It's one just quickly one phobia I have
• 10:27
  Speaker 6: or I don't like frosted glasses.
• 10:29
  Speaker 8: I hate the way it really that when I touched
• 10:32
  Speaker 8: that texture, I just can't stand it. Yeah, we use
• 10:34
  Speaker 8: those today for they're call them zombie glasses. Also for
• 10:38
  Speaker 8: when we make that rum cocktail.
• 10:40
  Speaker 6: The Yeah, let's go to Liz.
• 10:44
  Speaker 4: I Liz, Hi, how are you guys?
• 10:47
  Speaker 2: Good?
• 10:48
  Speaker 6: Where are you calling from?
• 10:50
  Speaker 9: I'm in Sandy?
• 10:51
  Speaker 6: What's going on? Portracky question?
• 10:54
  Speaker 9: I have my father's celebration of life is this Saturday?
• 10:58
  Speaker 9: And I have three good white picked out, but I
• 11:00
  Speaker 9: need one more red wine. I have a cab, but
• 11:04
  Speaker 9: I'm not sure what else to serve.
• 11:06
  Speaker 2: Yeah, so if depending on how many people you're having.
• 11:10
  Speaker 2: One fun method of a celebrating is to get a
• 11:16
  Speaker 2: larger bottle, such as a Magnum which is two bottles
• 11:19
  Speaker 2: and one or even larger size and they don't have
• 11:22
  Speaker 2: to be super expected to be a Jerobom Zerabom. That's right.
• 11:25
  Speaker 2: Four bottles and what you then is get a glass
• 11:31
  Speaker 2: marker and everybody can sign and you can save that
• 11:34
  Speaker 2: bottle for a future time to celebrate again annually, you know,
• 11:39
  Speaker 2: the next year, or maybe a five year mark or
• 11:42
  Speaker 2: whenever you choose, and that might be something fun. Now,
• 11:46
  Speaker 2: I didn't give you a name of a wine to
• 11:48
  Speaker 2: do that with. That's a more of a technique and option.
• 11:51
  Speaker 2: The wine doesn't become the primary, but that action. And
• 11:57
  Speaker 2: since you already have a cab, if you wanted to
• 12:00
  Speaker 2: get maybe a zinfandel that always is a great style,
• 12:05
  Speaker 2: whether it's Wild Thing by Carol Shelton, which is a
• 12:09
  Speaker 2: great zinfandel, or a benchmark Zin out of California by
• 12:14
  Speaker 2: Ridge R. A. Dge and the Litton Springs is their
• 12:19
  Speaker 2: introductory to their whole line.
• 12:20
  Speaker 6: All right, there you go.
• 12:22
  Speaker 9: Great, Hey, thank you, I appreciate it.
• 12:24
  Speaker 6: Thank you. Later.
• 12:26
  Speaker 2: All right, let's go to Corey.
• 12:27
  Speaker 6: Hi, Cory, what's up? What's your question?
• 12:31
  Speaker 10: So? I was at the tasting at the University Club,
• 12:34
  Speaker 10: which was a lot of fun, cool and uh side note, Bill,
• 12:38
  Speaker 10: it was fun to walk in and see you chatting
• 12:41
  Speaker 10: up my daughters and son in law.
• 12:43
  Speaker 6: Oh, yeah, they're very nice.
• 12:44
  Speaker 3: That's awesome. So a question came up during that about
• 12:49
  Speaker 3: wine storage, like if let's say someone in the couple
• 12:54
  Speaker 3: drinks and someone doesn't, and how do you store a bottle?
• 12:57
  Speaker 3: And the pros and cons? So I was wondering about
• 13:00
  Speaker 3: is that.
• 13:01
  Speaker 2: Yeah, box wines are great. There are high quality boxed wines,
• 13:05
  Speaker 2: particularly the whites, Pinagregio or unoaked in the moment I
• 13:09
  Speaker 2: find personally when wine is oak aged and then find
• 13:14
  Speaker 2: themselves in that three liter bladder then encased into a box.
• 13:19
  Speaker 6: I wish I had.
• 13:23
  Speaker 2: Make your life so much easier. Would with a no
• 13:26
  Speaker 2: drip tip spout.
• 13:31
  Speaker 3: Uh.
• 13:31
  Speaker 2: As soon as I find a little bit of oak
• 13:34
  Speaker 2: age to the wines, they kind of comes out. You
• 13:38
  Speaker 2: can come. Is it bad? Is it terrible?
• 13:40
  Speaker 10: Is it?
• 13:40
  Speaker 2: Don't do it? No, it's fine. But I just find that.
• 13:44
  Speaker 3: Uh.
• 13:44
  Speaker 2: I prefer Pinagregio or a Charnay in the box, a
• 13:49
  Speaker 2: very light garnacha.
• 13:53
  Speaker 10: Uh.
• 13:53
  Speaker 2: There's barsaw at the store and they used to have
• 13:57
  Speaker 2: it in a three liter pack. That one's good and
• 14:00
  Speaker 2: be refrigeratable. So to answer your question.
• 14:02
  Speaker 6: Yes, have you been drinking red wine out of the box. Yeah,
• 14:06
  Speaker 6: which one do you get? That black box?
• 14:09
  Speaker 5: The black black probably a red blind or something like that,
• 14:12
  Speaker 5: straight ahead and does it's very convenient a lot of
• 14:17
  Speaker 5: wine in the in the in the box.
• 14:19
  Speaker 1: I look at it like it's my weekday wine because
• 14:24
  Speaker 1: I just want a blast dinner and that's all I want.
• 14:27
  Speaker 6: Yeah, I don't want to.
• 14:28
  Speaker 2: Waste a bottles.
• 14:29
  Speaker 6: We saved the bottles for the weekend when you got
• 14:32
  Speaker 6: a little more time. Yeah. And then of course you
• 14:34
  Speaker 6: could buy the bill already adapter kit, which I figured
• 14:37
  Speaker 6: out how you can take the spout off and you
• 14:39
  Speaker 6: put on a piece of tubing. It's almost like a
• 14:42
  Speaker 6: straw and you just you can just stick.
• 14:45
  Speaker 7: In the corner of your mouth, shoulder and all right,
• 14:49
  Speaker 7: thanks Corey.
• 14:50
  Speaker 2: I don't know if we're helpful.
• 14:52
  Speaker 6: I don't know if that was well.
• 14:55
  Speaker 4: I want to ask a little more about reds, but
• 14:57
  Speaker 4: go ahead, go ahead. Well you said whites are better
• 15:02
  Speaker 4: in the box, but Genus said she had a good
• 15:05
  Speaker 4: black black box.
• 15:06
  Speaker 6: Black box.
• 15:07
  Speaker 2: Yeah, yeah, I think that's okay. I think uh yeah,
• 15:10
  Speaker 2: And for your purposes of what your goal is, I
• 15:13
  Speaker 2: think we you have you have a really good solution there.
• 15:18
  Speaker 6: You go, all right, thank you.
• 15:19
  Speaker 4: Thanks on the high fight event.
• 15:22
  Speaker 2: Oh you're coming good sweet, all right, we'll see you there.
• 15:25
  Speaker 6: Let's see.
• 15:26
  Speaker 7: Uh, here's some text questions.
• 15:29
  Speaker 6: What's a good wine to pair with pepperoni pizza?
• 15:32
  Speaker 2: Uh? White bodied fun red from Sicily and or the
• 15:39
  Speaker 2: south area of go to sky I get skaya s
• 15:43
  Speaker 2: c I s c A I A uh. And it's
• 15:48
  Speaker 2: got a glass topper. Really great, it's the Corvina. You're
• 15:51
  Speaker 2: gonna love it.
• 15:52
  Speaker 7: Now here's someone complaining that you were making noise when
• 15:56
  Speaker 7: you took a sip of the wine.
• 15:59
  Speaker 6: Explain, maybe, don't drink it so loudly. No, there's a
• 16:03
  Speaker 6: reason behind that.
• 16:04
  Speaker 2: Explain that reason. Yeah, yeah, So what you do is
• 16:07
  Speaker 2: to get you put wine in the mouth, and what
• 16:11
  Speaker 2: you gotta do is keep it in there. And you
• 16:13
  Speaker 2: got while the wine is still in your mouth, you
• 16:17
  Speaker 2: gotta purse your lips and get air all over that
• 16:22
  Speaker 2: wine because the aromatics still rise in your mouth and
• 16:25
  Speaker 2: you want to drive those aromatics up into the nasal cavity,
• 16:28
  Speaker 2: hope factory senses, and that's where the wine becomes oh
• 16:32
  Speaker 2: little den no, and that's why we do that.
• 16:38
  Speaker 6: All right.
• 16:39
  Speaker 7: Let's see, Jimmy, I've got a box of Jack Daniels.
• 16:42
  Speaker 7: It's been sitting still for twenty one years. How is
• 16:46
  Speaker 7: that box it's been It's been stored in a dark place.
• 16:50
  Speaker 2: Yeah, is it still good?
• 16:52
  Speaker 10: Sure?
• 16:53
  Speaker 2: So when we look at and assess whether it's spirits
• 16:56
  Speaker 2: and wine, what's evaporating is the alcohol in wine maybe
• 17:00
  Speaker 2: a little bit of the water vapor But in spirits,
• 17:03
  Speaker 2: which is what we're talking about, alcohol the liquor, it's
• 17:07
  Speaker 2: your alcohol that'll be evaporating. So look at the the
• 17:11
  Speaker 2: the what the level the fill level of the bottle.
• 17:16
  Speaker 2: If that's starting to shoot below the shoulder, especially Jack
• 17:19
  Speaker 2: Daniels has an abrupt shoulder to it. If you're finding
• 17:22
  Speaker 2: you have varying levels of fill, that means you have
• 17:26
  Speaker 2: more evaporation. Now does that mean it's bad, Nah, It
• 17:30
  Speaker 2: just means that it's been, you know, concentrating things like that.
• 17:33
  Speaker 2: I've seen when I go to Scotland the Diagio Tour,
• 17:37
  Speaker 2: the largest collection of Scotch whiskey's on the planet. There's
• 17:41
  Speaker 2: some bottles that are empty, that are half filled shoulder
• 17:45
  Speaker 2: pill and they've never been open. It's just that that's
• 17:49
  Speaker 2: how well they are, say evaporating.
• 17:51
  Speaker 1: And you say, just try it, you know, just try.
• 17:53
  Speaker 7: Yeah, what what events do you have coming?
• 17:56
  Speaker 2: Oh, we got a good one for next week, and
• 17:59
  Speaker 2: I got one tomorrow at the Bill helped me out
• 18:04
  Speaker 2: here like that, Yeah, the Clubhouse at Literary Libations with
• 18:08
  Speaker 2: Ken Sanders, and it's one of the podcasts that I
• 18:11
  Speaker 2: do with Ken Sanders. Bill moderates. He'll be there and
• 18:17
  Speaker 2: we're celebrating a local. She was from here.
• 18:22
  Speaker 6: Mace Winson, a really good poet, died in nineteen eighties something,
• 18:28
  Speaker 6: but she was from Logan decided I'm going to go
• 18:31
  Speaker 6: to New York City and in the early thirties and
• 18:34
  Speaker 6: be a poet, and that's what she did. Her stuff
• 18:37
  Speaker 6: is great and I think there are still tickets available.
• 18:41
  Speaker 6: I don't know the best place to get them. Maybe
• 18:42
  Speaker 6: go to You could.
• 18:43
  Speaker 2: Go to a Wanakeademic viewtah dot com. Go to the
• 18:46
  Speaker 2: ticketed events and in Boom, it'll be right there to
• 18:48
  Speaker 2: take you to. It's thirty five dollars. We'll be featuring
• 18:52
  Speaker 2: popcorn and wine, a little wine education. We always provide fun,
• 18:56
  Speaker 2: education and entertaining events, and we're pairing the wines with
• 19:01
  Speaker 2: the author's body of work and what has inspired me.
• 19:04
  Speaker 2: There's also non alcoholic beverages available. This is all about
• 19:08
  Speaker 2: coming together literary libations.
• 19:11
  Speaker 6: And you should really just come, if for no other reason,
• 19:14
  Speaker 6: to see the clubhouse. It's the old Ladies Ladies Literary
• 19:17
  Speaker 6: Guild building on South Temple and it's just such a
• 19:21
  Speaker 6: remarkable space.
• 19:22
  Speaker 2: All right, that's tomorrow. Thank you, Jimmy, Thanks guys, and
• 19:25
  Speaker 2: you can see me next Tuesday in Saratoga Springs at
• 19:29
  Speaker 2: the breaks. Go to win Canterviety dot com for more information.
• 19:32
  Speaker 7: There you go, all right here