Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from May 1st, 2026

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Have Another Drink with Jimmy the Wine Guy from May 1st, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: All right, field better.
• 0:05
  Speaker 2: Feel all right, this field down under the weather time,
• 0:10
  Speaker 2: feel autright.
• 0:11
  Speaker 1: Yes, he's here, ladies and gentlemen, the impressive Emperorsario who
• 0:17
  Speaker 1: runs the Wine Academy of Utah, Jimmy Santangelo Wine Academy
• 0:21
  Speaker 1: of Utah dot com. And he's brought bubbly stuff.
• 0:25
  Speaker 3: We got bubbly stopped a little prosecco. Yeah, you know me,
• 0:28
  Speaker 3: I love my bubbles. We always talk about where sparkling
• 0:31
  Speaker 3: wine originated, you know, the Champagne wine growing region. You
• 0:34
  Speaker 3: can also get cremonts out of France outside of the
• 0:38
  Speaker 3: Champagne region, cavas from Spain, sparkling wines from the United States.
• 0:43
  Speaker 4: But prosecco here we have it. And this is a
• 0:46
  Speaker 4: fun one.
• 0:46
  Speaker 3: This is available in the state Valdo Marco Oro prosecco brute,
• 0:51
  Speaker 3: So the brute that's gonna indicate it's dry. You can
• 0:56
  Speaker 3: get even extra brute or extra dry, and some times
• 1:00
  Speaker 3: those will come across a little sweeter, which is an
• 1:02
  Speaker 3: odd thing to say, like, what do you mean it's
• 1:05
  Speaker 3: not drier than dry. It actually goes in the other
• 1:08
  Speaker 3: direction and you get a little bit of residual sugar.
• 1:11
  Speaker 3: I was just talking to one of the DJ personalities
• 1:14
  Speaker 3: out in the hall while coming in, and he was like,
• 1:17
  Speaker 3: what's the best one for mimosas? And you know, a
• 1:20
  Speaker 3: lighter style prosecco is going to be really good. And
• 1:23
  Speaker 3: if you ever go to brunch for go a mimosa,
• 1:26
  Speaker 3: I recommend and getting a moscato diastin because a little
• 1:29
  Speaker 3: lower alcohol, it's got some richness already goes great with
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  Speaker 3: savory or sweet items.
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  Speaker 4: Perfect for brunch.
• 1:35
  Speaker 1: But you want prosecco, just straight prosecco, just drinkings just
• 1:39
  Speaker 1: like this.
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  Speaker 4: Yeah, exactly, this is great.
• 1:41
  Speaker 3: Just like this, Prosecco's not just for breakfast anymore, all
• 1:44
  Speaker 3: throughout the day, and it's usually funnier.
• 1:48
  Speaker 1: Then No, Yes, burkast time, Jimmy, I'm sorry, it's just
• 1:55
  Speaker 1: that we've heard it before.
• 1:58
  Speaker 3: That's for sure. That is for sure. Yeah, I'm very
• 2:02
  Speaker 3: I recycled. I'm very green oriented. I like to recycle,
• 2:05
  Speaker 3: even my.
• 2:05
  Speaker 5: Jokes going away.
• 2:10
  Speaker 1: So we have.
• 2:12
  Speaker 4: This is just in April. This guy was only eleven
• 2:17
  Speaker 4: ninety nine.
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  Speaker 3: It's back up to its regular price, but it's still
• 2:19
  Speaker 3: only fourteen ninety nine, so it's a pretty good. I
• 2:22
  Speaker 3: think it's a great deal. Great by the glass poor
• 2:25
  Speaker 3: as well. Should you be a restaurant operator, but definitely
• 2:28
  Speaker 3: have a couple of bile of these over there in
• 2:30
  Speaker 3: the fridge for the summer.
• 2:31
  Speaker 2: Yeah. I feel like I'm always asking you similar questions,
• 2:34
  Speaker 2: but with it being the bubbles, how long can you
• 2:37
  Speaker 2: have that out in?
• 2:38
  Speaker 4: No, I don't mean for days, but like like, you
• 2:41
  Speaker 4: got to drink that pretty fast.
• 2:43
  Speaker 1: I just leave it up.
• 2:43
  Speaker 3: I usually leave it out in the sun's No, so
• 2:47
  Speaker 3: how fast will it air off? The bubbles pop off?
• 2:50
  Speaker 3: Not as fast as you might think it's good overnight.
• 2:53
  Speaker 3: You know, they do have different you cannot use with
• 2:56
  Speaker 3: these guys though, those rubber gaskets you will with a
• 2:58
  Speaker 3: still wine or whatever reda They have a clasp that
• 3:02
  Speaker 3: will hug onto the chin of the bottle and you
• 3:04
  Speaker 3: click it down and that will keep the bubbles just
• 3:08
  Speaker 3: like it would a traditional wine of without bubbles in it.
• 3:13
  Speaker 4: With the other rubber gasket.
• 3:15
  Speaker 3: A friend of mine, she insists that you can drop
• 3:18
  Speaker 3: a silver a spoon. Have you ever heard of that.
• 3:22
  Speaker 3: Somebody puts a spoon in it, and I'm not sure
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  Speaker 3: what's going on there.
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  Speaker 4: It works for her, so it's gonna work. You know,
• 3:28
  Speaker 4: it works I'm not gonna argue.
• 3:30
  Speaker 1: That regenerates the bubbles a little bit.
• 3:32
  Speaker 3: I think what it does is it prevents them from
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  Speaker 3: popping off. I mean, you don't need much. I've even
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  Speaker 3: just put a bottle of this in the fridge Sunday.
• 3:40
  Speaker 3: Family over next day, like, oh, we never got to
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  Speaker 3: the rest of that sparkle. I'm like, h I wonder
• 3:45
  Speaker 3: where it is and it was still bubbly.
• 3:47
  Speaker 1: So it's sparkling wine for breakfast. That's what you.
• 3:52
  Speaker 3: Right, Feta Omelet yeah, be perfect.
• 3:57
  Speaker 1: If this is really good? Now, So it's which is dry,
• 4:01
  Speaker 1: and yet there there's a sweetness to it, which I
• 4:05
  Speaker 1: didn't expect.
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  Speaker 3: There is a nice Let let me. Let me reassess
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  Speaker 3: it and go back to that. There you go, I
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  Speaker 3: see what you mean. It's got some really nice apple
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  Speaker 3: kind of length to it. A little bit uh good
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  Speaker 3: acid on the side. That's not only from the grape,
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  Speaker 3: the galaic grape, the style, but also the carbonic nature
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  Speaker 3: the bubble in here is gonna make sparkling wines even more.
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  Speaker 4: Like I'm salivating right now.
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  Speaker 3: Because of thecidity that's extended from the carbonation. But I
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  Speaker 3: hear what you're saying. It kind of creeps up that
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  Speaker 3: fruit to the front of your palate, your tongue, and
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  Speaker 3: I to the tongue that's where your sweet sensation is.
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  Speaker 3: So it's going to activate the intention of like, oh, yeah,
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  Speaker 3: this is a little bit off terright. It does have
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  Speaker 3: a little sweetness, and that's prosecco's in general of a
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  Speaker 3: certain uh.
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  Speaker 4: This is a little bit above a commerc brand.
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  Speaker 3: It's a great price point and other proseccos that we
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  Speaker 3: may have had in the past, such as last Saturday
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  Speaker 3: that was a bit the Boska Geeka bay Adami that
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  Speaker 3: was dry, right, that was dry. So in a comparative nature,
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  Speaker 3: this would be okay, I'm leaning over. But it's not
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  Speaker 3: like sugary sweet my friends out there, this is But
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  Speaker 3: to Bill's point, it does have a little ripeness time, and.
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  Speaker 1: I guess it's the fruit that I that I really
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  Speaker 1: get it.
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  Speaker 4: Yeah, it's nice apple and peachy.
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  Speaker 1: Yeah, it's also it also kind of kind of clings
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  Speaker 1: to the side of the glass. It looks like it's.
• 5:36
  Speaker 3: Yeah, bubble, yeah, a little bit of legs, Yeah, a
• 5:40
  Speaker 3: little bit of legs.
• 5:41
  Speaker 4: Exercise Carrie knows about the legs, about the legs weak
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  Speaker 4: we're taking the classes.
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  Speaker 3: How quickly they form, how fast they fall, the arches
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  Speaker 3: between the tiers we call them tears, or you can
• 5:53
  Speaker 3: call them legs. And the narrowness or the width of
• 5:57
  Speaker 3: each individual tears and indicator of the alcohol. And that's arguable.
• 6:01
  Speaker 3: That's a marker for me. Uh when when assessing wine
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  Speaker 3: is blind. That's one indicator of alcohol. And then you
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  Speaker 3: have to support that argument or that assessment in other
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  Speaker 3: cues along the way.
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  Speaker 4: When assessing the wine.
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  Speaker 1: You're gonna you're gonna get the inevitable question, what what
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  Speaker 1: you would you have to eat with this? And I
• 6:19
  Speaker 1: would say almost anything.
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  Speaker 3: Yeah, that's the beauty of sparkling wines. They are very adaptable.
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  Speaker 3: Love them on their own, love them with shr couterie
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  Speaker 3: and I've done a wine tasting, multi course wine dinner.
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  Speaker 4: With all sparkling and that was a lot of fun.
• 6:37
  Speaker 1: I'm thinking I'd like right now a big greasy bacon,
• 6:40
  Speaker 1: cheese hamburger.
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  Speaker 3: It'll go right now, cut right through it, be great
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  Speaker 3: with it, just be great.
• 6:48
  Speaker 1: All right. We got a couple of people on the
• 6:49
  Speaker 1: line that you want to ask Jimmy a question, and
• 6:52
  Speaker 1: if we have time, I want to get to this
• 6:54
  Speaker 1: this idea auctioning. You can join auctions to buy liquor.
• 6:58
  Speaker 3: Here when you go.
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  Speaker 1: That's right, all right, let's go to Johnny B. First
• 7:02
  Speaker 1: of all, Hey Johnny, what's your question?
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  Speaker 5: Hi?
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  Speaker 2: Are you all? Hi? Jimmy? Hey, Hey, I got a
• 7:10
  Speaker 2: wedding that girlfriend and I were going to go to
• 7:12
  Speaker 2: an England but situation scott that we're not going. But
• 7:17
  Speaker 2: these people visited out here in Utah a couple of
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  Speaker 2: years ago and they fell in love with screwball whiskey,
• 7:24
  Speaker 2: of all the things, of all the things. So my
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  Speaker 2: question is how can we get a case of screwball
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  Speaker 2: whiskey through them in England because they say they can't
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  Speaker 2: find it there.
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  Speaker 3: Yeah, so there is international shipping. I've only experienced international
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  Speaker 3: shipping purchasing from England receiving it here in the States.
• 7:43
  Speaker 3: And it's DHL that is your shipping provider that I'm
• 7:48
  Speaker 3: sure you can use the others, but just sharing with
• 7:50
  Speaker 3: you my personal experience that and rather than full what
• 7:55
  Speaker 3: would be fun is maybe get a pack of not
• 7:58
  Speaker 3: to tell you what to get them, but get like
• 8:00
  Speaker 3: three or four of the large bottles, or even just
• 8:02
  Speaker 3: one large bottle. But that screwball comes in smaller, varying formats,
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  Speaker 3: and that might be a fun, kind of playful way
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  Speaker 3: to provide it to them.
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  Speaker 1: But and a shipper should be able to tell you
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  Speaker 1: how to how to box it up, what kind of
• 8:16
  Speaker 1: maybe if you have to pay duties on it or anything,
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  Speaker 1: they can tell you all of that.
• 8:21
  Speaker 4: What a great gift. Good luck with that.
• 8:25
  Speaker 2: You see people want to bring things to Utah.
• 8:27
  Speaker 4: Yeah, right, that's wild shipping it out.
• 8:30
  Speaker 1: Okay, all right, thanks Johnny. All right, let's go to Rachel. Hello, Rachel, Hi, Rachel.
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  Speaker 6: I guys been learning. Hi Jimmy, Hey Rachel.
• 8:41
  Speaker 3: So Rachel has attended our events in the past YUS
• 8:44
  Speaker 3: at Thank Our Few Club as well as last week's
• 8:47
  Speaker 3: UTAW Audio gig. What's going on this morning, young young lady.
• 8:52
  Speaker 6: I just wanted to say how funny that was on Saturday.
• 8:55
  Speaker 6: It was good to see you while the music was fantastic,
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  Speaker 6: and it's always fun to see you.
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  Speaker 1: Any doing his thing exactly.
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  Speaker 6: I talked I talked to you a little bit yesterday,
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  Speaker 6: Jimmy about box line. Yes, because to get a bottle,
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  Speaker 6: you know, it's kind of a little hard to finish
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  Speaker 6: the whole bottle by myself before it goes bad, light weight.
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  Speaker 4: Yeah, you don't. You don't have to lie to us, Rachel.
• 9:19
  Speaker 1: I feel you, Rachel.
• 9:25
  Speaker 6: So we talked a little bit about box lines. I
• 9:27
  Speaker 6: do like red more more so than white. So reminds
• 9:32
  Speaker 6: me what.
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  Speaker 1: We talked about.
• 9:33
  Speaker 3: Yeah, it's the Borsau Grenache or Garnacha. It's from Borsau
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  Speaker 3: is the producer, that's the winery name, and it comes
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  Speaker 3: in a white box, very decorative, colorful labeling, and uh
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  Speaker 3: yeah it's a three leader so you're getting four ish
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  Speaker 3: bottles of wine in there, and uh it's got being
• 9:53
  Speaker 3: a red in the garnacha. This one you can keep
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  Speaker 3: in the fridge. Don't get it like super rice cold
• 9:59
  Speaker 3: by it's gonna it'll it'll tolerate a chill to it
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  Speaker 3: and improve it. But that's a great wine. That's an
• 10:06
  Speaker 3: example of a wine. And that's a box wine that
• 10:08
  Speaker 3: also comes in a bottle. So the only reason they're
• 10:10
  Speaker 3: putting it's just a package variety so you get a
• 10:13
  Speaker 3: larger volume, lower shipping costs across the pond and all
• 10:17
  Speaker 3: that kind of stuff.
• 10:18
  Speaker 4: But yeah, the Bodega Borsao.
• 10:23
  Speaker 6: There you go, okay, all right, all right, and four
• 10:26
  Speaker 6: bottles in one box.
• 10:27
  Speaker 1: Yeah, so that's so that's that's two nights worth of thanks.
• 10:35
  Speaker 6: Thanks.
• 10:36
  Speaker 4: Thanks.
• 10:38
  Speaker 1: Uh let's see here we go. Text question.
• 10:41
  Speaker 5: Hey, Jimmy, will you explain to us exactly what dry is?
• 10:45
  Speaker 1: Why does what does dry mean? Is that crew is?
• 10:48
  Speaker 4: That?
• 10:48
  Speaker 1: Does crew mean dry?
• 10:50
  Speaker 2: No?
• 10:50
  Speaker 4: Crew means something different but dry.
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  Speaker 3: So technically it means all the sugar has been fermented
• 10:55
  Speaker 3: out of the beverage product, so there's no residual sugar
• 10:58
  Speaker 3: remaining in the bottle. As wine tasters and your spirits tasters,
• 11:02
  Speaker 3: if you're tasting something and you're categorizing it as dry,
• 11:06
  Speaker 3: it has no residual shirting. Now, it doesn't mean that
• 11:09
  Speaker 3: the fruit there's no fruit in there, and it's dry
• 11:11
  Speaker 3: and tannic andugh, what is this? It's still balanced. It
• 11:15
  Speaker 3: just means, technically, because that was the question, zero residual sugar,
• 11:21
  Speaker 3: let me ask this question.
• 11:22
  Speaker 1: Oh we got another tire. Yeah, let's go to Tim.
• 11:27
  Speaker 1: Good morning morning. Hello. Hey. My question for Jimmy is
• 11:32
  Speaker 1: with the Horsey race coming up this weekend, it's a
• 11:35
  Speaker 1: good recipe.
• 11:37
  Speaker 3: Oh gosh, you know the classics keep right to it.
• 11:41
  Speaker 3: Mint is the key for freshness. But I gotta tie you, Tim,
• 11:46
  Speaker 3: make a mint simple syrup. It really goes a long
• 11:48
  Speaker 3: way because you can slap the mate, you can crush
• 11:51
  Speaker 3: the mate, you can muddle the mint. But you get
• 11:53
  Speaker 3: too many stems in there and it's not minty enough,
• 11:56
  Speaker 3: or it's too minty, or it's bitter minty. So what
• 11:59
  Speaker 3: I like to do is you take mint leaves, hit
• 12:01
  Speaker 3: it in some simple syrup. So it's a two to
• 12:03
  Speaker 3: one rate or one to one ratio of culinary sugar.
• 12:06
  Speaker 4: Your your sugar, your white sugar.
• 12:09
  Speaker 3: So a cup of sugar, a cup of water, sim
• 12:11
  Speaker 3: or sim let it dissalve out. Then throwing your mint leaves,
• 12:16
  Speaker 3: not the stems.
• 12:17
  Speaker 1: Uh.
• 12:17
  Speaker 3: And now you're making a tea, So stir it at
• 12:20
  Speaker 3: a simmer, not a rapid boil, about twelve minutes, uh,
• 12:24
  Speaker 3: and then turn it off, keep it in there, let
• 12:27
  Speaker 3: it cool down, and then strain. And you've got a
• 12:30
  Speaker 3: beautiful mint infused simple syrup that's gonna get you all
• 12:34
  Speaker 3: at least it'll cover your morning for that event.
• 12:37
  Speaker 1: It'll be a tall, tall glass filled filled with ice. Yeah,
• 12:42
  Speaker 1: you pour in a little bit of the syrup and
• 12:44
  Speaker 1: then you just hit it with your bourbon, and I
• 12:47
  Speaker 1: mean a lot of bourbon.
• 12:50
  Speaker 3: Is that the Saturday. Yeah, yeah, yeah, Oh my gosh,
• 12:53
  Speaker 3: it's gonna be funny. Yeah, Tim, good luck with that.
• 12:56
  Speaker 3: That's my recommendation for it.
• 12:57
  Speaker 1: But thank you, Tim.
• 12:58
  Speaker 5: The Kentucky Derby is deconded and depraved. All right, Can
• 13:03
  Speaker 5: we have time to talk about this auction, like a minute.
• 13:06
  Speaker 5: So we got this. Jimmy sent me a copy of this. Jimmy,
• 13:09
  Speaker 5: thanks for taking my call earlier and talking with me.
• 13:11
  Speaker 5: This is a letter that Jimmy's received. Below is everything
• 13:15
  Speaker 5: that the DABS sent me. This is about an auction.
• 13:19
  Speaker 5: So it says I have ten days to decide to
• 13:22
  Speaker 5: make a purchase. And this the he'd been selected. So
• 13:25
  Speaker 5: the dabs as you've been randomly selected to have the
• 13:29
  Speaker 5: option to purchase a bottle of a Romany.
• 13:32
  Speaker 1: Comte vision Romany Conte, which is which is a bottle
• 13:38
  Speaker 1: which is worth ten ten thirty two dollars ten thousand dollars.
• 13:44
  Speaker 1: And then so this whoever this guy is, could auction.
• 13:48
  Speaker 4: But how the state is this is this deal?
• 13:51
  Speaker 3: We always uh as consumers in the state, we would
• 13:53
  Speaker 3: always complain about, Hey, every jail, we can get all
• 13:57
  Speaker 3: this great stuff at the restaurant tours. The operators gobble
• 14:00
  Speaker 3: it up right away because they have the financial power.
• 14:02
  Speaker 3: It doesn't give us a chance. So the state, and
• 14:05
  Speaker 3: good on them. The state dabs. It's so easy to
• 14:08
  Speaker 3: beat them up. But they do a lot of great things,
• 14:11
  Speaker 3: and this is one of them where they say, hey,
• 14:14
  Speaker 3: got this great product.
• 14:15
  Speaker 4: We're gonna put it up for auction.
• 14:17
  Speaker 3: How we're going to do that is you got to
• 14:19
  Speaker 3: enter in a lottery, enter your name in and select
• 14:23
  Speaker 3: which bottles you're interested in. And this goes for your
• 14:27
  Speaker 3: Pappy Van Winkles and all that stuff that's out there.
• 14:29
  Speaker 3: The state offers that to us, but you got to
• 14:32
  Speaker 3: be You got to be in it to win it.
• 14:35
  Speaker 3: So you can select which one and if your name
• 14:37
  Speaker 3: gets pulled, you then have the opportunity. In this case,
• 14:42
  Speaker 3: the guy got an opportunity to buy it a ten thousand.
• 14:44
  Speaker 3: This is one bottle of wine, my friends.
• 14:46
  Speaker 1: So for ten k I think you bought it for
• 14:49
  Speaker 1: a lot less than ten thousand.
• 14:51
  Speaker 3: Right, that's the price list price in the state, but
• 14:55
  Speaker 3: nationally it's a lot more.
• 14:57
  Speaker 1: So how do you but how do let's say I
• 15:00
  Speaker 1: wanted to be in the running to get a Pappy Ventwinkle,
• 15:03
  Speaker 1: how do I JUSTI go to the website.
• 15:06
  Speaker 3: It's fine and rare, and then you can go to
• 15:08
  Speaker 3: the allocation and then there's a sign up for it.
• 15:10
  Speaker 3: You click it and it asks you, Hey, if you
• 15:12
  Speaker 3: win it, you gotta be in it. Okay, yeah, thanks guys.
• 15:16
  Speaker 1: What events do you have?
• 15:17
  Speaker 3: Oh?
• 15:17
  Speaker 4: Gotcha?
• 15:18
  Speaker 3: Go to Windicadavietah dot com. We've got all kinds of events.
• 15:21
  Speaker 3: June is chock full of events. Monday, I'm gonna be
• 15:24
  Speaker 3: at the Breaks in Saratoga Springs. And we've just got
• 15:28
  Speaker 3: I think I got fourteen events next month. So go
• 15:30
  Speaker 3: to wind Academy Utah dot com for more information.
• 15:34
  Speaker 1: All right, thank you very much.
• 15:35
  Speaker 4: You're welcome.
• 15:38
  Speaker 1: Wine Academy of Utah dot com