Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from August 14th, 2026

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Have Another Drink with Jimmy the Wine Guy from August 14th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Soda Vineyards welcomes you to Mineral Springs Ranch and Oregon's
• 0:03
  Speaker 1: Willamette Valley, where regenerative farming meets unforgettable experiences. SODA's practice
• 0:09
  Speaker 1: and wine making produces complex pino noirs, expressive chardonaise, and
• 0:12
  Speaker 1: delicious brute rose sparkling wines. Today we're showcasing the Soda
• 0:16
  Speaker 1: Mineral Springs brute rose and pino noir, both well undernational
• 0:20
  Speaker 1: retail pricing right here in Utah.
• 0:22
  Speaker 2: Go get some today.
• 0:24
  Speaker 1: The drink field better, the drink in, the feel all
• 0:29
  Speaker 1: right field down, the weather, the time, the feel alright.
• 0:35
  Speaker 2: Well.
• 0:35
  Speaker 3: Here he is, ladies and gentlemen, the acclaimed actuary who
• 0:39
  Speaker 3: runs the Wine Academy of Utah, Jimmy Santangelo. It's Wine
• 0:43
  Speaker 3: Academy of Utah dot com, where you can find all
• 0:47
  Speaker 3: things Jimmy, and uh, what have you got for us today, James?
• 0:50
  Speaker 2: Good morning.
• 0:51
  Speaker 4: Yeah, we have a brute rose bubble from Soda Vineyards.
• 0:56
  Speaker 4: This fruit is comprised of charnay and pea. It's an
• 1:00
  Speaker 4: eighty twenty split pean of noir on the first eight
• 1:04
  Speaker 4: percent and twenty percent chard. This is from the Mineral
• 1:08
  Speaker 4: Springs Ranch. This is a single vineyard. And the thing
• 1:12
  Speaker 4: about wines is the more specific you can source your grapes,
• 1:16
  Speaker 4: the more character, the more terroois comes through in the glass.
• 1:20
  Speaker 4: This wine is made in the champagne method uh and
• 1:24
  Speaker 4: sits for four years onentourage or where the dead yee
• 1:30
  Speaker 4: cells are still in the bottle, developing brutishness and character.
• 1:35
  Speaker 2: And that's where the very.
• 1:36
  Speaker 4: Fun brutus fancy pants champagnes come from. Right, And this
• 1:40
  Speaker 4: is made in that traditional style. But man, is this approachable?
• 1:43
  Speaker 2: It just smells interesting?
• 1:45
  Speaker 4: Yeah, this is this is a got a lot of raspberry,
• 1:50
  Speaker 4: kind of red fruit almost think brioche, think bread.
• 1:53
  Speaker 2: When you smell that, that's that.
• 1:56
  Speaker 4: That's that the age coming through, that tarage, the ye
• 2:00
  Speaker 4: that's what's coming through in there. And that's a good thing.
• 2:03
  Speaker 4: That's a good thing. That's the delicious part. That's the
• 2:05
  Speaker 4: fun stuff. These guys are biodynamic. They're sourcing the fruit
• 2:11
  Speaker 4: from a two hundred and fifty acre plot and of
• 2:15
  Speaker 4: bio biodynamic farming. And the vineyards are that size. It's
• 2:19
  Speaker 4: right in the heart of the Oregon wine country. The
• 2:23
  Speaker 4: mineral springs consists of about fifty acres of chardonnay and
• 2:28
  Speaker 4: pino grapes and they really respect the land. They're really
• 2:33
  Speaker 4: responsible with their farm their wine making practices as well
• 2:38
  Speaker 4: as farming. And this is what I find interesting about this.
• 2:42
  Speaker 4: And there's only one champagne in France that comes to
• 2:45
  Speaker 4: mind that does this, and it's Bullinger.
• 2:47
  Speaker 2: These guys do a.
• 2:48
  Speaker 4: Little barrel aging on the fruit while it's a still wine,
• 2:54
  Speaker 4: and then they drop it in.
• 2:55
  Speaker 2: For the secondary fermentation.
• 2:58
  Speaker 4: Yeah, there's this beautiful extu characteristic can step.
• 3:01
  Speaker 2: It's quite tart. Yeah.
• 3:03
  Speaker 4: Well, yeah, you got the carbonation in there, the that'll
• 3:06
  Speaker 4: give it and being a rose, you've got some tannic
• 3:09
  Speaker 4: structure due to the pin and no wire and that
• 3:12
  Speaker 4: long aging. So you got these three things just stringing
• 3:16
  Speaker 4: and webbing together of acid, tannin and just that fruit component.
• 3:21
  Speaker 2: Yeah, I mean, I mean tart in a good way.
• 3:23
  Speaker 3: Yeah, it's just you know, sharp, good, very good, and
• 3:30
  Speaker 3: it's delicious in the morning and it's a really well yes,
• 3:34
  Speaker 3: but it's got just a very unusual combination.
• 3:39
  Speaker 4: Of that's and and I can't say that aging. You
• 3:44
  Speaker 4: got both the barrel on the front end four years
• 3:47
  Speaker 4: ago and then it's aging against the lees developing this biscuit.
• 3:52
  Speaker 2: This brioshi.
• 3:54
  Speaker 4: This breadiness, the yeastiness that you're talking about, these good things,
• 3:59
  Speaker 4: and it's in autalytic nature. It's a tholysis with when
• 4:04
  Speaker 4: your yeast remains in the bottle, you develop these fun characters.
• 4:08
  Speaker 4: What makes it, what makes it a rose, the red.
• 4:12
  Speaker 2: Juice that we're putting in it. We're bleeding in peina noir.
• 4:15
  Speaker 4: So when you have a rose, whether it's bubbles in
• 4:18
  Speaker 4: this case or a rose is still wine, you need
• 4:21
  Speaker 4: red grapes. So you can blend in white, but you
• 4:23
  Speaker 4: need red because even when you crush red grapes, the
• 4:26
  Speaker 4: juice is clear, So you got to soak the juice
• 4:29
  Speaker 4: with the skins of the grape. And when we make
• 4:31
  Speaker 4: a deep dark red wine Caberny seven yr and Charras bollo,
• 4:36
  Speaker 4: we're having the juice and the skins together. This is
• 4:39
  Speaker 4: before fermentation.
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  Speaker 2: This is just in a cold area for three to
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  Speaker 2: five weeks.
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  Speaker 4: The juice is just kind of and you're soaking that
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  Speaker 4: you're extracting that pigmentation from the skins of the grape.
• 4:51
  Speaker 4: But also when you have a red grape, ever have
• 4:54
  Speaker 4: a red wine, is really dry on the palate. Well,
• 4:57
  Speaker 4: those are the tannins so it's the tannic structure from
• 5:00
  Speaker 4: also the skins of the grape.
• 5:02
  Speaker 5: Now everyone complains about the Utah liquor stores and all
• 5:06
  Speaker 5: of that, but for some reason, we're getting a deal.
• 5:09
  Speaker 4: We are getting a deal Utah. And it's the hard
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  Speaker 4: work of the brokers here in town. This is sponsored
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  Speaker 4: by Libations today and Francis Fecto is one of the
• 5:19
  Speaker 4: hardest workingmen in show business over there.
• 5:21
  Speaker 2: And yeah, national retail is eighty bones.
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  Speaker 4: And this comes in at Utah sixty one ninety nine,
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  Speaker 4: so sixty two bucks, so eighteen dollars below.
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  Speaker 2: That is a big deal. That's a big deal.
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  Speaker 4: Getting a good deal here, getting a way good deal
• 5:36
  Speaker 4: for a delicious bottle of sparkling. You know this on
• 5:39
  Speaker 4: your wineless a buck eighty buck fifty something like that
• 5:42
  Speaker 4: buck one hundred and twenty bucks. You're really having a
• 5:45
  Speaker 4: fine bottle of brute rose at a very affordable price,
• 5:52
  Speaker 4: whether it's in the restaurant or if you go to
• 5:54
  Speaker 4: the retail stores directly.
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  Speaker 2: Look at you. Look at that?
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  Speaker 3: How it so I've drunk most of it already, Yeah,
• 6:00
  Speaker 3: but it clings to the glass, Yeah, hangs on there here.
• 6:05
  Speaker 4: If you throw the camera out, pour a little bit
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  Speaker 4: in this, and you can also see the moose on
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  Speaker 4: here is really it's a very fine bubble, meaning the
• 6:15
  Speaker 4: size of the bubble if you ever come across and
• 6:17
  Speaker 4: that's where it's rising there, and that's a fine bubble.
• 6:21
  Speaker 4: If you ever see a bubble that's much larger, almost
• 6:24
  Speaker 4: like a soda pop bubble. That sparkling wine may have
• 6:27
  Speaker 4: even been forced carbonated things of that nature.
• 6:30
  Speaker 2: So is there a preferential Yeah, you want it like this? Okay?
• 6:33
  Speaker 5: Yeah, yeah, you don't want the other one.
• 6:37
  Speaker 2: Come on, this is the one you want. You catch
• 6:39
  Speaker 2: on quick. It's so beautiful. This is beautiful.
• 6:43
  Speaker 3: This is really really enjoying that nice you know Rose.
• 6:47
  Speaker 3: I think I used to think of it a lot
• 6:50
  Speaker 3: of people Rose. Oh that's just kind.
• 6:52
  Speaker 2: Of you know. Yeah, it was sweet for many many years.
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  Speaker 4: And about ten years ago fifteen you got fifteen plus
• 6:59
  Speaker 4: years ago.
• 7:00
  Speaker 2: Now, we did a rose.
• 7:03
  Speaker 4: Wine focus feature at copper Onion and I did a
• 7:08
  Speaker 4: dinner and people were like, I don't want to go
• 7:09
  Speaker 4: and drink sweet Rosa, like, look, it's dry.
• 7:12
  Speaker 2: Come on.
• 7:12
  Speaker 4: In this is when Whispering Angel hit the market. We
• 7:15
  Speaker 4: had these big Boarses.
• 7:16
  Speaker 2: Louder did an awesome job and we it was just fantastic.
• 7:19
  Speaker 4: We occupied the entire outside patio and it really helped
• 7:22
  Speaker 4: mark uh Rose as a launching pad. I feel here
• 7:26
  Speaker 4: in our community.
• 7:27
  Speaker 3: You go, let's continue, shall We're back to have another
• 7:32
  Speaker 3: drink wow with Jimmy Santangelo.
• 7:34
  Speaker 2: What do we wow? Look at this?
• 7:36
  Speaker 5: Oh yeah, let me He's got to put some pinot
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  Speaker 5: in there.
• 7:40
  Speaker 6: Okay, put some pino in.
• 7:41
  Speaker 3: My He knows all, he sees all when it comes
• 7:44
  Speaker 3: to wine, spirits, cocktails, restaurants. If you have any recommendations
• 7:48
  Speaker 3: of restaurants or just all kinds of stuff. And jim
• 7:52
  Speaker 3: I'm meant to ask you what that the rose that
• 7:55
  Speaker 3: we had? Yeah, what would you typically want to eat
• 7:58
  Speaker 3: with that salmon?
• 8:01
  Speaker 4: My first thing would be grilled salmon pants. Here is
• 8:04
  Speaker 4: something of that nature.
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  Speaker 2: Duck.
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  Speaker 4: You can have something if you've ever had cold smoked duck,
• 8:11
  Speaker 4: things of that nature in the morning when you're in
• 8:14
  Speaker 4: a pinch, and if you're having salmon and grablocks, this
• 8:18
  Speaker 4: would be a go to for me. In fact, I've
• 8:21
  Speaker 4: got brunch, I've got family. My cousin Mark, Michelle and
• 8:24
  Speaker 4: Duke are marked. My cousin Michelle and Duke are coming
• 8:27
  Speaker 4: into town and we're doing brunch up in Park City
• 8:30
  Speaker 4: at my parents' house, so maybe this will have to
• 8:32
  Speaker 4: make an apparent. Yeah, and now we turn to the pino,
• 8:36
  Speaker 4: turn into the pan and no War by Soda.
• 8:38
  Speaker 2: These guys just know how to do it.
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  Speaker 4: We mentioned about their biodynamic methodology of producing wine.
• 8:46
  Speaker 2: They are very conscious.
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  Speaker 4: I've met the team there at Soda when they visit
• 8:50
  Speaker 4: our market.
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  Speaker 2: These people are solid.
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  Speaker 4: They are very focused on producing quality level wine. The
• 8:59
  Speaker 4: pin and Noars. These are one of the few wines
• 9:02
  Speaker 4: in you know, at an affordable price. This is in
• 9:05
  Speaker 4: that forty to sixty dollars range that you're able to
• 9:08
  Speaker 4: get with a forty something for their estate and then
• 9:11
  Speaker 4: sixty somethingthing for the mineral springs pino. And they're sourcing
• 9:15
  Speaker 4: from single vineyard selections. You can have delicious wine, but
• 9:20
  Speaker 4: the fruit might be sourced all throughout California or maybe
• 9:24
  Speaker 4: a couple of areas. And there's nothing wrong with that.
• 9:26
  Speaker 4: I'm not saying there is anything wrong with that. But
• 9:28
  Speaker 4: when you come across the wine such as this, this
• 9:30
  Speaker 4: in a comparative quality level of excellence to say Burgundy, France,
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  Speaker 4: where Pinan Noir is famed. This is Prima cru This
• 9:42
  Speaker 4: isn't even village. This is Prima cru if not ground
• 9:45
  Speaker 4: crew level, especially mineral springs. So I'm just throwing out
• 9:48
  Speaker 4: there for my geeky wine friends and some guys out
• 9:52
  Speaker 4: there for a comparative. Doctor Neil knows what I'm talking about.
• 9:56
  Speaker 4: And so this is that the pan and are the
• 10:00
  Speaker 4: uh and just beautiful.
• 10:02
  Speaker 2: I haven't even smelled it. Bill, what do you got?
• 10:04
  Speaker 3: It's great? We do have a question on mine one. Yeah, yes,
• 10:10
  Speaker 3: let's go to Jeff.
• 10:11
  Speaker 5: Hello, Jeff, Jeff, Hello the guy?
• 10:16
  Speaker 2: Yeah, why yeah, what's your question?
• 10:21
  Speaker 6: So I recently acquired a gentleman's liquor seller about fifty
• 10:26
  Speaker 6: to seventy five bottles old stuff in there. Yeah, there's
• 10:31
  Speaker 6: a lot of old stuff in there. And I'm just curious,
• 10:32
  Speaker 6: being in Utah, how do I go about getting it
• 10:35
  Speaker 6: appraised and possibly telling it m uh.
• 10:40
  Speaker 4: You know, getting in a praise. You can do it yourself.
• 10:43
  Speaker 4: I can help you with that.
• 10:44
  Speaker 2: You know.
• 10:44
  Speaker 4: It's a comparative against the Internet with.
• 10:47
  Speaker 2: The retail prices.
• 10:48
  Speaker 4: If the bottles are open, with the the headspaces in
• 10:54
  Speaker 4: the net, how much is evaporated If they're open, You're
• 10:57
  Speaker 4: not gonna be doing a lot of reselling that kind
• 10:58
  Speaker 4: of things. As far as it's reselling, there's really no
• 11:02
  Speaker 4: market in that. You got to do the Facebook groups
• 11:05
  Speaker 4: things like that, and that's a personal transaction. That's a
• 11:08
  Speaker 4: private transaction. No restaurants or anything are going to be
• 11:11
  Speaker 4: buying that from you because we as operators have to
• 11:15
  Speaker 4: show accounting of our inventory to the state, so that
• 11:20
  Speaker 4: negates that option. But yeah, you have a great opportunity here.
• 11:25
  Speaker 4: Take a look at all the bottles that aren't open.
• 11:27
  Speaker 4: Do your headspace, your head gaps? How much of has
• 11:30
  Speaker 4: evaporated of those unopened bottles. Take a look at the quarks,
• 11:35
  Speaker 4: see if there's any sticking, anything weeping. The labels are intact.
• 11:39
  Speaker 4: I mean, you're good to go. Man takes a picture,
• 11:41
  Speaker 4: throw it up on Facebook marketplace and it's a private trends.
• 11:44
  Speaker 5: And a lot of those Facebook groups would.
• 11:46
  Speaker 4: Be Facebook groups eight to one whiskey guys and stuff
• 11:50
  Speaker 4: like that.
• 11:50
  Speaker 2: Might just have a bule just all wine liquor cabinet.
• 11:54
  Speaker 6: Did you say, Yeah, it's a combination of Bourbon's Scotch
• 12:00
  Speaker 6: uh tequila jan The Crown Jewel is probably the seventy
• 12:05
  Speaker 6: five year old bottle of Scotch.
• 12:06
  Speaker 4: So I think the first step we should do carry
• 12:09
  Speaker 4: Bill and Gene and myself come over.
• 12:12
  Speaker 2: We'll come over.
• 12:14
  Speaker 5: To investigate.
• 12:15
  Speaker 2: Yeah, let's throw you over to Katie. Katie, would you?
• 12:19
  Speaker 2: I mean, I am very curious. It'd be awesome to
• 12:23
  Speaker 2: check out.
• 12:24
  Speaker 3: Seriously, can you maybe just send us some pictures without
• 12:28
  Speaker 3: revealing the location or where you are or anything, Just
• 12:30
  Speaker 3: some pictures of some of the bottles.
• 12:33
  Speaker 5: Email that to Radio from Hell at X nine six
• 12:35
  Speaker 5: dot com.
• 12:36
  Speaker 3: And I'll bet you we could give you a good
• 12:37
  Speaker 3: idea just looking at pictures of some of the bottles.
• 12:40
  Speaker 6: Sounds great, all right, Jeff, thank you, Thanks Jeff, thanks
• 12:42
  Speaker 6: for the info.
• 12:43
  Speaker 2: I got it.
• 12:44
  Speaker 5: Let's see you. Good morning, Jimmy. How would you make
• 12:47
  Speaker 5: an adult lime Ricky? And do you do home whiskey
• 12:52
  Speaker 5: and cigar events?
• 12:54
  Speaker 2: Great question.
• 12:55
  Speaker 4: Yes, if you go to winecanabuta dot com go to
• 12:58
  Speaker 4: in home mine events, cigar and spirits classes are available
• 13:04
  Speaker 4: for you to select minimum six people an adult gin
• 13:08
  Speaker 4: Ricky love gin Rickey's it's gin based of course.
• 13:11
  Speaker 2: Lime lime, lime and what I like to do.
• 13:16
  Speaker 4: It's odd, but I love the powdered sugar as you're
• 13:20
  Speaker 4: sweetener with a gin Ricky because you get a little
• 13:22
  Speaker 4: bit of a frothiness and it gives you a bit
• 13:25
  Speaker 4: of mouth feel to overly offset the acid. Because gin hello,
• 13:30
  Speaker 4: that's a bit strong. You got the herbaciousness, but it's
• 13:33
  Speaker 4: got some good a city lime, that's all it is.
• 13:36
  Speaker 4: And then with the powdered sugar, I just love that.
• 13:40
  Speaker 4: And that's a shakedown drink. And the problem with gin
• 13:44
  Speaker 4: Rickey's is it's hard to make just one. So I
• 13:48
  Speaker 4: just make three right out of the gate. It holds
• 13:51
  Speaker 4: better in the shaker and you strain that over some
• 13:55
  Speaker 4: ice and you're good to go. Makes a great Tuesday morning,
• 13:58
  Speaker 4: I mean evening. And there's a there's a canned gin
• 14:03
  Speaker 4: Ricky bee hive bee hut.
• 14:04
  Speaker 2: They they do a good one.
• 14:06
  Speaker 5: I've got.
• 14:08
  Speaker 2: Yeah.
• 14:08
  Speaker 3: The gin Ricky is named after Colonel Joe Rickey, a
• 14:12
  Speaker 3: prominent Democratic political lobbyist who live in Washington, D C.
• 14:15
  Speaker 3: In the late nineteenth century.
• 14:16
  Speaker 2: There you go, there it is.
• 14:19
  Speaker 5: Let's see, say we can get one more question and
• 14:21
  Speaker 5: then we'll get your plugs in.
• 14:24
  Speaker 2: Jimmy's always got stuff going on. You got hair plug again.
• 14:28
  Speaker 2: Here we go. I wazy underneath that hat.
• 14:32
  Speaker 5: I'm a recovering lifelong Mormon. So I find myself in
• 14:35
  Speaker 5: my forties without having had a drop of alcohol. I'd
• 14:39
  Speaker 5: like to try something, but I have no idea where
• 14:41
  Speaker 5: to start. What might be good for the beginner.
• 14:43
  Speaker 4: You know, we do a beginner not to be all
• 14:45
  Speaker 4: self centered, but we do a beginner tasting, how to
• 14:48
  Speaker 4: taste wine like an expert. It's a beginner series. It's
• 14:51
  Speaker 4: four wines, two whites, two reds. We call it an
• 14:54
  Speaker 4: ofactory tasting because there's a last smelling going on to
• 14:57
  Speaker 4: compare it. Because we can say all day long, yeah, yeah,
• 14:59
  Speaker 4: this seventy and block smells like lime and grapefruit.
• 15:02
  Speaker 2: But once you have that lime.
• 15:04
  Speaker 4: And grapefruit literally in front of you, the zest and
• 15:07
  Speaker 4: you're smelling it and comparing it.
• 15:08
  Speaker 2: So it's a real good brief. So give us a call.
• 15:11
  Speaker 2: It's relatively affordable for that.
• 15:14
  Speaker 4: Now, if you don't have enough eight to fourteen people
• 15:18
  Speaker 4: that bring together for that, go to one of the
• 15:20
  Speaker 4: events that we have one.
• 15:21
  Speaker 2: To Ketsutah dot com articketed events.
• 15:24
  Speaker 4: We do the basics of wine tasting in each and
• 15:27
  Speaker 4: every one of those. You are not obligated to consume
• 15:30
  Speaker 4: all the wine. It is it's engaging, it's fun, it's educational,
• 15:35
  Speaker 4: and that's what we take pride on.
• 15:36
  Speaker 5: Now you've got a couple of events coming up here.
• 15:39
  Speaker 4: So it's been so fun going up to Ogden every
• 15:42
  Speaker 4: year at Roosters and celebrating whiskey and history the Utah experience.
• 15:46
  Speaker 4: Each and every month we talk about the rich history
• 15:49
  Speaker 4: of distillation in Utah from the mid eighteen hundred to
• 15:51
  Speaker 4: present day. We change up the spirits. I've got people
• 15:54
  Speaker 4: that go every month and they're like, I love this.
• 15:56
  Speaker 4: I'm tasting all the Utah stuff and that's a lot
• 16:00
  Speaker 4: of fun. That is this Monday, eight seventeen. Either go
• 16:04
  Speaker 4: to Winicavietah dot com or go to Roosters Brewing for
• 16:07
  Speaker 4: event ticket information. And here's a fun one on the ninth.
• 16:12
  Speaker 4: I guess that's the seventh. I don't even know my dates. Sorry,
• 16:15
  Speaker 4: on the nineteenth. Next week Neighborhood High Wine Wednesday. Have
• 16:19
  Speaker 4: you been to the Neighborhood.
• 16:20
  Speaker 5: High on twenty first?
• 16:22
  Speaker 4: Yeah, it's on twenty first and twenty first, I guess
• 16:26
  Speaker 4: twenty three, twenty twenty one and twenty one. It's like
• 16:29
  Speaker 4: twenty fifty nine south and great people it we we
• 16:34
  Speaker 4: do wine Wednesday, and it's called the Butcher Paper Tasting.
• 16:38
  Speaker 4: We take the table and we roll out butcher paper
• 16:41
  Speaker 4: and we have all these small little bites right behind
• 16:44
  Speaker 4: the wine. Go to my Instagram page. We've done some
• 16:47
  Speaker 4: stuff on it and it is so fun. We're connecting
• 16:51
  Speaker 4: community together over a glass of wine.
• 16:55
  Speaker 3: There we go, Thank you, Jimmy, cheers, cheers Wine, Academy
• 16:59
  Speaker 3: of Utah dot com, ge Fantangua the other weekend.
• 17:03
  Speaker 2: Everybody, thank you very mind you sir, all right, thank