Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for November 27th, 2024

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Have Another Drink with Jimmy the Wine Guy for November 27th, 2024 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Mmm, have another drinker, Jimmy.
• 0:02
  Speaker 2: Brought to you by.
• 0:02
  Speaker 3: Clearwater Distilling, Utah Counties first distillery open Sundays. Holidays are
• 0:07
  nearly here, so get what you need for your gifts
• 0:09
  and holiday parties. Check out Clearwaterdistilling dot com and schedule
• 0:12
  your tasting today. The drink might feel better.
• 0:17
  Speaker 4: I'm the drink can feel all right, feel down, drounder.
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  Speaker 3: The weather.
• 0:24
  Speaker 4: To feel alright.
• 0:25
  Speaker 1: Well. Here he is the ruthless, the ruthless, the ruthless
• 0:30
  but benevolent at the same time. Despot who runs the
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  Wine Academy of Utah. He's Jimmy Santangelo. Here he is
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  Wine Academy of Utah dot com. He's poured us a drink.
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  What do we go in the morning?
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  Speaker 4: Yes, I have your I have your holiday cocktail right
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  here for you. This is Clearwaters Sophie's gin brand new
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  to the market. Get it at their distillery over there
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  in Pleasant Grove. This is a type of gin that
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  old world meets New world. You've got the old world
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  London dry style, but then you've got those more herbaceous
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  and floral and citrusy aromatics, botanicals and essences blended in.
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  Speaker 3: There's nothing in here but tonic water.
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  Speaker 4: Yeah, this is just a gin and tonic. Yeah yeah, yeah,
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  it's it's so, this is their gin I got. I
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  got a can of tonic that I had on hand, Shasta,
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  nothing but the best.
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  Speaker 1: Super tasty.
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  Speaker 3: Yeah.
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  Speaker 4: Yeah.
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  Speaker 2: I usually don't care for a gin and tonic because
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  a tonic usually overpowers the gin. But this, the flavors
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  are just right where they need to.
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  Speaker 1: You could squeeze the lime into it.
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  Speaker 4: Do a little lime. Uh and uh, what I like
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  about this A lot of the the citrus peel juniper.
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  So juniper is the main thing that makes a gin,
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  you know, and people will be like, oh, what's juniper?
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  It's that if you ever smell a gin and it
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  smells like a Christmas tree more or pine needles.
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  Speaker 1: That's juniper's And that's one thing I really like about gin.
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  And a lot of people don't like that about gin.
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  Speaker 4: Yeah, the it can be strong and it's very pronounced aromatically,
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  and that could be a turn off to some people
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  for sure. But this I would also I would also
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  love to see this in a French seventy five. That
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  cocktail we might have spoken about that before.
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  Speaker 1: This is tempered. That juniper is tempered with other sort
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  of I don't know what they put in it.
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  Speaker 4: Yeah, they're putting in citrus peel, cardimen, a little bit
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  of you know, I don't have their botanical list, but
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  this is more of the aromatic characteristics that we get.
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  And I do get almost like this little black licorice
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  thing in there. Now I taste it. It neat and that
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  might be overemphasized with the tonic, the quanine, that kind
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  of black licorice flavor, but it's certainly in there, and
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  I even get like a little bit of resinan bark.
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  It's really good, last going.
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  Speaker 2: I don't love gin, but like CARRY said, this is
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  this blends perfectly key.
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  Speaker 4: When you make your gin and tonics is when you
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  put your you got to put your gin in first,
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  so a two count or two ounces, one ounce, whatever
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  you're doing for friends and family at home. Then you
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  load it up with ice. Then you float in your
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  tonic or your component just to the shoulder though like
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  a finger or two below the top, and then take
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  your straw stirstick and stir it. Now you're combining the
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  carbonation in there. Clearly, this won't be a shake and
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  drink with carbonation and then you add your expression of
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  a lime or otherwise and you stir that down and
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  you realize that through the ice melt your wash line,
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  your melt line will come up. A lot of people
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  always bring it right to the top, and then it's
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  not really balanced and it's not mixed, and it tastes
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  too strong. Well, it's because you didn't combine the components correctly.
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  Speaker 1: Uh so uh, gin and tonic. Uh. They used to
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  drink this because they thought it warded it off malaria.
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  But that's not true.
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  Speaker 4: Yeah, I've never had and I've never had, Yeah, the
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  quinine pill and then the citrus, the lime. And then
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  everyone was issued a flask or a five hundred mil
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  or I forget three hundred milli liter of either rum
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  depending on the territory or gin. And when those British
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  sailors and army guys, soldiers, can you imagine, so you know,
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  the quantie pill tablet is so bitter that you were like, okay,
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  let's dissolve it, crush it, dissolve it in the gin.
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  And then I have the citrus peel or the citrus line.
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  I had a whole thing a lime, and I would
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  squeeze it in there and you could just eat the
• 5:00
  I'm regular and then drink it.
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  Speaker 1: You wouldn't get scurvy.
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  Speaker 4: But yeah, there's a couple of great stories like that.
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  Speaker 1: Now, gin and vodka, A lot of people and I
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  used to do this, say you should they put it
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  in the freezer, right, but you really shouldn't do that.
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  Speaker 4: Should do what happens when you over chill an alcoholic product.
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  What you're muting are the harsh characteristics that that product has.
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  So for example, if you put vodka in the freezer
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  and have that same vodka that wasn't in the freezer
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  side by side with a dram with a shot, oh man,
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  the one the freezer is so smooth and like, oh
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  my god, I just love this stuff. Where and they
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  both came out of a plastic bottle stuff and then
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  you have it neat on its own without being cold.
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  Speaker 1: Excuse me?
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  Speaker 4: Do you have all those characteristics coming through that A
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  little bit more metallic, a little bit this, a little
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  bit that that aren't pleasant? So by putting.
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  Speaker 2: But I like the sensation, you know, whether it affects
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  the flavor or not, I don't know. I like the sensation.
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  Speaker 1: Exactly. Just take a shot.
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  Speaker 4: Some gin in.
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  Speaker 1: But you know, but it's hard to find room in
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  the freezer when you're buying handles, that's true. And do
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  we know who's so? Do we know who Sophie is?
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  Speaker 4: They're writing up there, they're writing up the storyline with
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  the Sophie and uh, we've got this. Yeah, we have
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  a dog with a crown on her head. So I
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  just love these guys. We're down there, so.
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  Speaker 2: It's so cool. They're doing such good work and they're
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  in Utah County.
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  Speaker 1: I just love that. No, is that is that available
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  at the not yet?
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  Speaker 4: It's being distributed, but it is widely available at their not.
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  Why it's it's available at their distillery and they're distiller.
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  Super cool. They have a great tasting room you can
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  go in there, as you've pointed out before, Bill, they
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  have their Cigar Humidor area. And then the Wine Academy
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  of Utah. We do monthly events there as well.
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  Speaker 5: All right, well we're back again with the benevolent despot,
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  the man who runs the Wine Academy.
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  Speaker 1: Of Utah with an iron fist. That's right, it's Jimmy
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  sand You won't put up with your crap, No, Jimmy
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  Santangelo Wine Academy of Utah dot com. We've got some
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  questions for you, Jim, but you've got a lot of
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  events coming up too. I got one big one.
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  Speaker 4: I'm going to Scotland again next year in June twenty
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  one June of twenty twenty five. It's called the Yoga
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  and Whiskey Retreat, Scotland twenty twenty five with a partner
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  of mind, Kim Dastrips. She's a logo meditative and a
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  yoga instructor famed in our area. Charity takes people to
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  Tuscany and Ireland doublin that kind of a thing a
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  Tory Utah down south and we did this trip last year.
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  This year we're extending it a day. It's nine days,
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  eight nights. We start in Edinburgh, go up through Saint
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  Andrews birth place at Golf up through the Cliff's Edge
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  along Scotland, settling into the Space side and then over
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  to Inverness, back down to Obah and then scoot back
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  over to Edinburgh. So all inclusive, everything but airfare and
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  it's a lot of fun.
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  Speaker 1: That's great.
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  Speaker 2: You can travel with Jimmy Scotland.
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  Speaker 1: And do yoga ye and watch Jimmy.
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  Speaker 4: Do yoga downward dog for a dram All.
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  Speaker 2: Right, let's begin with Zaye Hellozane.
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  Speaker 1: Hi Jane, what's your question for Jimmy?
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  Speaker 4: Good morning, Jimmy. I was wondering what kind of good
• 8:37
  cigars to go with Thanksgiving dinner, something I would suspend
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  with such a big meal. You can go with a
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  little lighter like a Connecticut rap, so a lighter wrap Madura,
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  or with the with the Dominican Republic, not Madure, but
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  a Dominican Republic field. You can also do if you're
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  a cigar smoker and you're gonna have a nice a
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  glass of whiskey or a smoky Scotch or your favorite
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  strong spirit, then you match that that with the strength
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  of the cigar with being a Madura style rap. Go
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  down a beehive cigar shopping the boys down there, tell
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  them Jimmy, Sanya and the boils will take care of you.
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  Speaker 1: You know, you know, Zaying. One thing to avoid though,
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  do not pull out the cigar and light it up
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  in the middle of Thanksgiving dinner at the table while
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  everybody's eating their turkey, and then there's Zane puffing on
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  a big, bad stoky. People are not gonna like that.
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  Speaker 2: I like it, all right, all right, thank you?
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  Speaker 1: All right.
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  Speaker 2: Let's see here's a text question. I don't have a
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  ton of money for Christmas presents this year? Can you
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  recommend a Thanksgiving cocktail that is guaranteed to start a fight?
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  Speaker 1: I don't two go together.
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  Speaker 4: I know I don't make you mad, so then you
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  get out of giving presents.
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  Speaker 1: Don't give don't answer that question Christmas, I don't want
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  to fight.
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  Speaker 2: If you can find a copy of the Radio from
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  Hell cookbook from long ago, yeah, we have my sangria.
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  Speaker 1: Recipe in that, and that's.
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  Speaker 6: Will it make people laying?
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  Speaker 2: That is a friendship ending sanga I had. I had
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  a couple of friends of mine who'd known each other
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  all their lives, and after a party with the sangria,
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  they didn't speak to each other for six months.
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  Speaker 1: Carry suggestions. You can find a copy of that there.
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  Speaker 3: I like this question, and I've wondered this my own self.
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  Speaker 1: Jimmy, can you.
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  Speaker 6: Over chill wine and ruin it? I left my rose
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  in the car last night at twenty nine degrees.
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  Speaker 4: Oh, and you would be okay? Bring it down, put
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  it in the refrigerator, don't put it on the counter.
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  Put in the refrigerator, it'll come back down to ten. You know,
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  we spoke of this earlier while putting vodka or in
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  the freezer, muting those delicate characteristics. Same thing applies to
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  wine generally here in the state, we drink our white
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  wine's too cold and our red wine's too warm. These
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  cellar temperatures were established in the seventeen and eighteen hundreds
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  where they didn't have HVAC systems, the convenience of penal
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  forest air in your home temperature controlled homes. So you
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  want your reds a little chillier than you're accustomed to,
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  So excuse me, pardon me. What you do is take
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  your white wine out of the fridge about twenty minutes
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  before serving it and put your red wine in the nuts.
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  Speaker 1: Now, what if you, like, Gina, what if you have
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  a wine fridge? Yeah?
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  Speaker 6: What temperatures? Seriously, you know what what temperature should fridge
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  be said at?
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  Speaker 1: That's the question?
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  Speaker 4: Yeah? So you want fifty five and sixty five?
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  Speaker 1: Okay, ah, aren't you there? You go? Let's see. Does
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  it hold a lot of wine? Gina?
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  Speaker 3: About ten bottles?
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  Speaker 4: Wow?
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  Speaker 2: What's your favorite red and white wine? Something to drink
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  with dinner? Just to have a glass just your go
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  to basic wine.
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  Speaker 4: Do you have a favorite, yes, and we just featured
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  it last week.
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  Speaker 1: The Conuldrum, the blend the red blend well in the
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  white too. Actually that one.
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  Speaker 6: I like the White Conundrum better than the Red. If
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  I'm going to pick one of those two, I prefer
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  the white.
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  Speaker 4: No, not a bad idea. The White Conundrum is really
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  good and the red those are just what I call
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  tabletop ones. Countertop ones. You should always have one on them.
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  Speaker 3: Can get and tonic too.
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  Speaker 2: Oh, it wasn't our Sangaria recipe.
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  Speaker 1: It was our Long Island iced tea recipe.
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  Speaker 2: And it's in the cookbook though, so if you can find.
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  Speaker 1: A copy of that, I don't think I have a
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  copy of that anymore. I got one somewhere anyway.
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  Speaker 2: Let's see any recommendations that you have thoughts on Thanksgiving.
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  Speaker 4: Yeah, you know, Blais is the red wine. That's the
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  go to. Also Peina No War you want to check
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  out for your reds George Dubwaff Boglais Nouveau just got
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  released last Thursday. That's always a great go to red
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  for Turkey Day, with a slight ill. Your white wines,
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  there's a clever little vignier out there by Yo Lumba,
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  an Australian producer. The conundrum that we just spoke of
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  would go really great with the turkey Bird this this
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  holiday season. And yeah, get into the wine stores early,
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  kind of do your shopping online, kind of think through
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  with their app what you want to get, it'll show
• 13:23
  if it's available at the store. So then you got
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  a list. If you're gonna go in, uh and just
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  kind of wander about. And there's so many people there
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  you might get a little frustrated and anxious. So but
• 13:34
  the staff's there to help you. They're loading it up,
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  they're doing everything they can, so they're busy making sure
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  you have the products on the shelves to select from.
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  So be prepared before you go in.
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  Speaker 1: I was gonna I was gonna serve that pizza Hut wine.
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  The pizza Hut wine. It's too You got to buy
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  two bottles, two bottles for twenty five bucks and it's
• 13:54
  a it's a tomato wine and it tastes like and apparently, hey,
• 13:58
  nobody pizzas like the hut here.
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  Speaker 4: But all right, do they open the bottle for you
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  like they used to cut the first slice, I'm not true.
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  Speaker 1: That's right, that's right.
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  Speaker 2: They did the first back when they had restaurants.
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  Speaker 1: They weren't restaurant. Thank you, Jimmy, Thank you guys.
• 14:18
  Speaker 4: Pardon the coughing, but enjoy your holiday weekend. Everyone, be
• 14:22
  safe and if you have any questions, going to win
• 14:23
  Amy utah dot com, go yeah, go.
• 14:25
  Speaker 2: To Wine Academy of Utah dot com and look for
• 14:27
  events that Jimmy has coming up and you could attend them.
• 14:32
  Speaker 1: Feel better, drain, Feel all right,