Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from October 8th, 2026

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Have Another Drink with Jimmy the Wine Guy from October 8th, 2026 · The Radio From Hell Show - Best Of

• 0:06
  Speaker 1: Well, yes, ladies and gentlemen, he's here in the studio
• 0:13
  Speaker 1: with us. The pulsating paladin of the Wine Academy of Utah. Wineacademyofutah.com
• 0:20
  Speaker 1: is where you'll find Jimmy Santangelo and all of his...
• 0:24
  Speaker 1: His advice and events and all of that kind of stuff.
• 0:27
  Speaker 2: All the fun stuff.
• 0:28
  Speaker 1: Can you see if there's legs on this wine in
• 0:30
  Speaker 1: a paper cup?
• 0:31
  Speaker 2: Sure, why not? Yeah, I forgot the glass today.
• 0:35
  Speaker 1: Now, the first thing I want to say about this wine,
• 0:37
  Speaker 1: this is another blend. We had a blend last week.
• 0:41
  Speaker 1: Is this a good description? It tastes really deep. Yeah,
• 0:47
  Speaker 1: it's complex, right? It's got a lot going on.
• 0:52
  Speaker 2: Buckland is a winery in Sonoma, and they have some
• 0:57
  Speaker 2: of the oldest vines in Sonoma and California planted. Okay,
• 1:03
  Speaker 2: so the term field blend, what does that mean? It's
• 1:06
  Speaker 2: the whole field. They've got a map. You've got to
• 1:09
  Speaker 2: go to Buckland's website. They have a map of their vineyard.
• 1:15
  Speaker 2: and how each block is a different grape variety. So
• 1:19
  Speaker 2: they'll just go through and source them all, pick them all, co-fermentation,
• 1:24
  Speaker 2: breaking down the wine, and blending it together. The majority
• 1:29
  Speaker 2: of the grape is Zinfandel. That's the majority of the
• 1:32
  Speaker 2: grape in this. And in addition to that, you have
• 1:35
  Speaker 2: some Grenache and then Alicante Boucher. Don't know if you've
• 1:39
  Speaker 2: heard of that grape before. And then we have small
• 1:41
  Speaker 2: plantings that are in this blend. We have Carignan, Mouvedre, Syrah,
• 1:46
  Speaker 2: Petit Syrah, and a few more. It's then aged in
• 1:51
  Speaker 2: French oak barrels for about 18 months. 25% of those
• 1:55
  Speaker 2: barrels are new, so you do get a bit of
• 1:57
  Speaker 2: that new barrel characteristic in here. And it's a very
• 2:02
  Speaker 2: ripe-style fruit. This is coming in at, did I read
• 2:06
  Speaker 2: it right? Yeah, 15.3%. 15.3% alcohol by volume. It's a little...
• 2:11
  Speaker 2: On the ripe side, on the high side, but that
• 2:13
  Speaker 2: shows how ripe the fruit was coming in.
• 2:14
  Speaker 1: So let me ask, do they try and make a
• 2:18
  Speaker 1: science out of this and blend exactly the same amounts?
• 2:21
  Speaker 2: Oh, great question. Or do they just have it different
• 2:24
  Speaker 2: every time? Different every time. They just let it go.
• 2:27
  Speaker 2: And a lot of some of the fruit in some
• 2:30
  Speaker 2: years will do some fruit clipping, let the fruit drop
• 2:33
  Speaker 2: to the floor. I was talking to some winemakers at
• 2:34
  Speaker 2: Park City Wine Festival this past weekend. And some of
• 2:39
  Speaker 2: them are just cutting fruit, letting it hit the floor
• 2:44
  Speaker 2: of the vineyard. And it's great agriculturally. It's great for fertilizer.
• 2:48
  Speaker 2: It's natural for next year. And they'll have even more
• 2:51
  Speaker 2: of a robust season. Because a lot of the wine,
• 2:55
  Speaker 2: they're cutting back on making wine in general. It's a thing.
• 3:01
  Speaker 2: But this guy here. Everybody is doing that? Not everybody.
• 3:03
  Speaker 2: Not everybody. This is a thing. This Old Hill Ranch
• 3:08
  Speaker 2: Ancient Field Blend by Buckland. Just the aromatics in it.
• 3:12
  Speaker 2: It's delicious. I really like it. I would even like
• 3:16
  Speaker 2: a little bit more. Yeah, no, absolutely. The aromatics, and
• 3:20
  Speaker 2: I mean this in a good way, it's kind of grassy.
• 3:23
  Speaker 2: I like that, yeah. You got a bit of vegetal
• 3:25
  Speaker 2: in there. That's a good thing. Sometimes that can be
• 3:28
  Speaker 2: an indicator of a cool climate. This was not experiencing that.
• 3:32
  Speaker 2: This is very... Ripe black and blue fruit. It's plummy.
• 3:37
  Speaker 2: Kind of a fig thing going on. You got a
• 3:39
  Speaker 2: lot of ripeness. The vintage here is 2022. This is
• 3:44
  Speaker 2: on the store shelves. $ 38. This is a great wine
• 3:49
  Speaker 2: for the fall. Buckland Old Hill Ranch. Yeah, this is
• 3:52
  Speaker 2: the perfect wine for things coming out of the oven.
• 3:55
  Speaker 2: You're roasting. Big things, rich things off the grill. We
• 3:59
  Speaker 2: have a bit of a later summer. Everything's still nice out. Um, and, uh,
• 4:03
  Speaker 2: this is definitely a wine you want to bring to
• 4:05
  Speaker 2: a friend's house for dinner, uh, entertain with. And they have, um,
• 4:10
  Speaker 2: the Bambino. Which I had this weekend. What is that?
• 4:13
  Speaker 2: So that's also by Buckland. It's sort of the junior.
• 4:17
  Speaker 2: It's not as old vine, ancient vine field blend as this.
• 4:22
  Speaker 2: Less expensive, I would think. A little bit less expensive and, uh,
• 4:25
  Speaker 2: still gets you to where you need to be.
• 4:26
  Speaker 1: Uh, now, uh, one other thing about this, uh, this is, uh,
• 4:32
  Speaker 1: It's been in your car, and so that's what the
• 4:35
  Speaker 1: temperature is of the wine. But it seems to me
• 4:38
  Speaker 1: this is kind of the perfect temperature to drink this,
• 4:41
  Speaker 1: not room temperature.
• 4:42
  Speaker 2: Yeah, no, this is kitchen table. Yeah, I didn't have
• 4:44
  Speaker 2: it in the car overnight. Yeah, this is a good temperature.
• 4:48
  Speaker 2: You want to have your wine at about that 55,
• 4:53
  Speaker 2: 60-degree temperature. You know, we used to say... We used
• 4:57
  Speaker 2: to say room temperature, cellar temperature. But we've got HVAC equipment.
• 5:01
  Speaker 2: We've got air conditioning and heaters. So what temperature is
• 5:03
  Speaker 2: that today? You know, you don't want to keep your
• 5:05
  Speaker 2: wines in that 70-degree temperature that you may have your
• 5:08
  Speaker 2: house at, 72 or whatever it is. I don't want
• 5:10
  Speaker 2: to keep the wine. I want to keep the wine
• 5:12
  Speaker 2: in my belly. That's right. You want to keep it
• 5:14
  Speaker 2: in a glass. 98.6 degrees in your belly. I saw
• 5:18
  Speaker 2: on your social media that you're also a star of
• 5:22
  Speaker 2: a publication. Oh, yeah, with... Mill Creek, City Lifestyle. You
• 5:28
  Speaker 2: had like a photo shoot. Yeah, it was fun. No,
• 5:31
  Speaker 2: they're real great over there. Are you modeling? No, it
• 5:34
  Speaker 2: was just a nice spread that we had featured. And
• 5:38
  Speaker 2: they're having this weekend, the Sip and Savor tickets are
• 5:41
  Speaker 2: still available at Log Haven. That is, it is, so
• 5:46
  Speaker 2: you can have wine festivals and you can't have wine festivals.
• 5:49
  Speaker 2: This is a premium wine festival. This is going to be,
• 5:53
  Speaker 2: it's Porsche sponsored with it. It's at Log Haven. You've
• 5:58
  Speaker 2: got absolute class that's going on with this wine festival
• 6:02
  Speaker 2: up at Log Haven. Go to sipandsavormillcreek.com or look up
• 6:09
  Speaker 2: the Mill Creek City Lifestyle magazine. It's very Google-able.
• 6:14
  Speaker 1: Somebody's on the phone and has a question on the line.
• 6:17
  Speaker 1: All right. Let's see.
• 6:18
  Speaker 2: This is Tyler. Tyler has a question. Hi, Tyler. What's
• 6:22
  Speaker 2: your question for Jimmy?
• 6:24
  Speaker 3: I wanted to know, I had a whiskey that was flavored.
• 6:29
  Speaker 3: They said it was pancakes and bacon, but it's bubble whiskey,
• 6:33
  Speaker 3: and it was maple flavored. It was fantastic.
• 6:37
  Speaker 2: Yeah, you'll see some of the flavored whiskeys out there. rums, vodkas,
• 6:43
  Speaker 2: but whiskey really takes on the flavored bacon. There's a
• 6:47
  Speaker 2: peanut butter flavored whiskey. You've got green apple flavored whiskey,
• 6:51
  Speaker 2: honey flavored whiskey. Crown Royal does a good job with
• 6:55
  Speaker 2: a lot of the flavor profiles. Here in Utah, we
• 6:59
  Speaker 2: do have a number of distillers. Ogden's Own does a
• 7:02
  Speaker 2: great job with infusing more of an in a natural,
• 7:06
  Speaker 2: authentic way. However, you're absolutely right. These bacon flavored or
• 7:11
  Speaker 2: maple syrup flavor or maple wood kind of flavored whiskeys
• 7:16
  Speaker 2: are definitely out there. Did you like it? We have
• 7:18
  Speaker 2: a few in the state stores, yeah. Did you like it, Tyler?
• 7:22
  Speaker 3: Oh, it was fantastic.
• 7:23
  Speaker 2: It was so good.
• 7:24
  Speaker 1: If you like cinnamon, our friends down in Lehigh do,
• 7:29
  Speaker 1: is it called Canela?
• 7:30
  Speaker 2: Canela at Clearwater. Yeah. They do a good job with
• 7:34
  Speaker 2: the cinnamon, no sugar added, just the cinnamon sticks and
• 7:38
  Speaker 2: so forth. Yeah. No, I'm glad you brought that up
• 7:40
  Speaker 2: because those are fun, especially around the fall, things like that.
• 7:45
  Speaker 2: You might want a bit more flavorful right out of
• 7:47
  Speaker 2: the bottle. I saw that in a liquor store. I
• 7:49
  Speaker 2: think it said pancakes and bacon or something. Did it really? Yeah.
• 7:52
  Speaker 2: That's what it said on the– yeah. Hey, thanks for calling, Tyler.
• 7:57
  Speaker 3: Yeah, you're welcome.
• 7:57
  Speaker 2: Have a good day.
• 7:58
  Speaker 3: Thank you.
• 7:58
  Speaker 2: All right, so what events do you have coming up?
• 8:02
  Speaker 2: We've got this week we just did our At the
• 8:06
  Speaker 2: Breaks in Saratoga Springs the other day. And last night,
• 8:09
  Speaker 2: we were at the Coop for our rum and chocolate tasting.
• 8:13
  Speaker 2: And at Saratoga Springs at the break, we did whiskey
• 8:16
  Speaker 2: and wings. So it's been a lot of fun to
• 8:18
  Speaker 2: be able to do that. But upcoming events, on the 21st,
• 8:21
  Speaker 2: Neighborhood Hive over there on 2100 South, 2100 South or so,
• 8:26
  Speaker 2: we do the butcher paper tasting where we roll out
• 8:30
  Speaker 2: long sheets of butcher paper and pen to paper and
• 8:33
  Speaker 2: ink pen, marker. I just write down. It's very just
• 8:36
  Speaker 2: breaking things down. It's very approachable. Very Pinterestable. A lot
• 8:40
  Speaker 2: of pictures, if that's a word. And it's a lot
• 8:44
  Speaker 2: of fun. And then on the 27th, Nomad at Daybreak.
• 8:48
  Speaker 2: That's the one next to the ballpark.
• 8:50
  Speaker 3: Oh, yeah.
• 8:51
  Speaker 2: And I'm really looking forward to that. It's a flight
• 8:54
  Speaker 2: around the world. Small, robust bites paired with various wines.
• 8:58
  Speaker 2: So go to WineAcademyButah.com for more information on that. And
• 9:01
  Speaker 2: these are ticketed events? Those are ticketed events, yeah. And,
• 9:04
  Speaker 2: of course, we'll be at the kilns and things like that.
• 9:07
  Speaker 1: All right, Jimmy Santangelo, WineAcademyofUtah.com. It's just a treasure trove
• 9:14
  Speaker 1: of information, and if you ever wanted to become a
• 9:16
  Speaker 1: sommelier or a wine expert, he can train you to
• 9:19
  Speaker 1: do that.
• 9:20
  Speaker 2: Just go to WineAcademyofUtah.com. All right. Thank you, Jimmy. You're welcome.
• 9:24
  Speaker 2: Have a great weekend, everybody.