Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from March 27th, 2026

Transcript

Have Another Drink with Jimmy the Wine Guy from March 27th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Yes, brought to you by Wine Academy of Utah, bringing
• 0:02
  Speaker 1: you fun, educational, and entertaining consumer tasting events throughout the
• 0:06
  Speaker 1: valley since two thousand and eight. Scheduled to have a
• 0:08
  Speaker 1: somolier in the comfort of your own home with the
• 0:10
  Speaker 1: exclusive in home wine events where you can choose your
• 0:12
  Speaker 1: own tasting themes such as Splash of Spain to our Italy,
• 0:16
  Speaker 1: Coast of California, just to name a few. Find out more.
• 0:19
  Speaker 1: Go to Wine Academy of Utah dot com and increase
• 0:21
  Speaker 1: your wine knowledge one sip at a time.
• 0:29
  Speaker 2: Now, I told everyone it was going to be whiskey today.
• 0:32
  Speaker 3: Oh sorry, you changed your mind. I changed it up
• 0:35
  Speaker 3: here he is the unassuming aggregator who runs the Wine
• 0:39
  Speaker 3: Academy of Utah. Wine Academy of Utah dot com means
• 0:42
  Speaker 3: Jimmy Chantangelo.
• 0:44
  Speaker 4: It's wine that's right now.
• 0:48
  Speaker 2: So here's the thing about this one is that when
• 0:50
  Speaker 2: you handed me the glass, I usually don't get a
• 0:53
  Speaker 2: whiff of it until I get up close. This one,
• 0:55
  Speaker 2: when you handed it to me, boom is Jammy, I
• 0:58
  Speaker 2: can smell it right away.
• 1:00
  Speaker 5: This is our twenty twenty one Jacks Cabinet seve On
• 1:03
  Speaker 5: from Napa Valley available at your wine stores today forty
• 1:07
  Speaker 5: four bones. This is a premium wine selection for forty
• 1:10
  Speaker 5: five dollars. You are getting a whole heck of a
• 1:13
  Speaker 5: lot of wine in the bottle, all Napa Valley fruit,
• 1:16
  Speaker 5: twenty two months in New French oak. So the oak
• 1:20
  Speaker 5: is evident, really emphasizing those aromatic yep that but more
• 1:25
  Speaker 5: than that, just that oaky, the ripeness of the fruit.
• 1:29
  Speaker 5: Fourteen point eight percent alcohol by volume, a touch of
• 1:33
  Speaker 5: Caberne franc to give it a nice deep red raspberry.
• 1:38
  Speaker 4: Kind of bell peppery lift.
• 1:40
  Speaker 5: Just really emphasizing twenty twenty one vintage. So it's got
• 1:44
  Speaker 5: some good ape Barren bottle.
• 1:46
  Speaker 3: You can really taste the fruit. Oh yeah, it's.
• 1:48
  Speaker 4: Really coming through nice.
• 1:50
  Speaker 3: Yeah.
• 1:50
  Speaker 4: If I were going to a having anything off the grill.
• 1:54
  Speaker 5: Now that it's warming up a little bit, things are
• 1:56
  Speaker 5: coming off the grill, are still bringing items off of
• 1:59
  Speaker 5: the in the oven. But this is just big, rich,
• 2:03
  Speaker 5: fatty proteins. It's gonna cut right through it. But in
• 2:05
  Speaker 5: mind they were talking about their trigger grill. They said,
• 2:08
  Speaker 5: you know, I didn't even use it all last year.
• 2:10
  Speaker 5: I'm like, you gotta use it, and then you know,
• 2:12
  Speaker 5: get those fun pellets and you can have a big rewine.
• 2:17
  Speaker 3: How about this. Dawson made me a breakfast burrito in
• 2:22
  Speaker 3: we keep it on ice. Yeah, it's just about. It's
• 2:25
  Speaker 3: about we never did find out who did that. It's
• 2:28
  Speaker 3: about ready to Dawson, will you microwave this for me? Oh,
• 2:32
  Speaker 3: I want to see how it goes with this one
• 2:33
  Speaker 3: and hold up. I want to get a picture of
• 2:35
  Speaker 3: the label.
• 2:36
  Speaker 4: Yeah, it's a good one.
• 2:37
  Speaker 2: Because Sue, Sue loves.
• 2:39
  Speaker 4: A cab She's gonna like this.
• 2:42
  Speaker 1: I have given this wine as a gift.
• 2:45
  Speaker 4: Oh, now you have I have this is very good. Yeah,
• 2:48
  Speaker 4: they and they have.
• 2:49
  Speaker 1: It's a little little higher higher.
• 2:52
  Speaker 5: Price point, the forty five dollars price point. They also
• 2:54
  Speaker 5: have the Y three, which is junior label, which is
• 2:58
  Speaker 5: in like the twenty dollars rain, which is amazing and fantastic.
• 3:01
  Speaker 5: We've used that in our events before, the Chardonay and
• 3:04
  Speaker 5: the Cabinet seventy one, but this is the premium selection.
• 3:06
  Speaker 5: When we did our large wine festival for Daybreak, I
• 3:10
  Speaker 5: featured this wine for the folks out there and they're
• 3:14
  Speaker 5: just I mean, it was a repeat visit.
• 3:15
  Speaker 2: I was gonna say, this is really, really again I'm
• 3:18
  Speaker 2: not a cabinet person.
• 3:20
  Speaker 3: This is great. See so the yeah, you would use this.
• 3:24
  Speaker 3: You do an event at the up at the ken
• 3:27
  Speaker 3: Garf Club Up.
• 3:29
  Speaker 5: Yeah, that was a fun event that we had with
• 3:32
  Speaker 5: the ken Garf all of how many we have seventy plus.
• 3:35
  Speaker 4: People that I joined us. That was amazing.
• 3:37
  Speaker 3: Now what do you know about this sip tour and
• 3:40
  Speaker 3: step inside the Stadium event they're doing.
• 3:42
  Speaker 4: Oh my god.
• 3:42
  Speaker 5: So if you've not been to ken Garth before, or
• 3:45
  Speaker 5: if you're even a member and you're listening, go this Monday,
• 3:48
  Speaker 5: we're having an open house there.
• 3:50
  Speaker 3: So you don't have to be a member to go.
• 3:51
  Speaker 5: Now this is intent. It's an open house, so you
• 3:54
  Speaker 5: can go. You can explore all three of the floors.
• 3:57
  Speaker 5: You have the field level, which is the bottom floor
• 4:00
  Speaker 5: along the field, and it's kind of cool going out
• 4:03
  Speaker 5: on the bare fielding that's where the players. Yeah, you
• 4:07
  Speaker 5: got the locker rooms right there.
• 4:08
  Speaker 4: Have you ever been out there?
• 4:09
  Speaker 3: Oh yeah, yeah, great.
• 4:11
  Speaker 4: Yeah, it's a lot of fun. They they do that.
• 4:13
  Speaker 4: That's a big event space.
• 4:14
  Speaker 1: Like they have a lot of dance high school dances
• 4:16
  Speaker 1: will rent it out for that kind of space.
• 4:19
  Speaker 4: And the fun thing is when they're away games.
• 4:21
  Speaker 5: They activate that field level space with a huge buffet
• 4:24
  Speaker 5: and there's TVs everywhere. You can't look anywhere but not
• 4:27
  Speaker 5: see the game being played. It's super loud. There's a
• 4:29
  Speaker 5: cash bar, so you can go and enjoy the game
• 4:32
  Speaker 5: while it's a way.
• 4:33
  Speaker 3: So if you're interested in joining the University Club, you should.
• 4:37
  Speaker 3: Tickets are available now on the event bright for this
• 4:41
  Speaker 3: open house. Just search for SIP Tour and step inside
• 4:46
  Speaker 3: the stadium open House. SIP Tour and step inside the
• 4:49
  Speaker 3: Stadium open House. Look for that on event right. Tickets
• 4:53
  Speaker 3: are there and.
• 4:54
  Speaker 1: You're not committing to be a member by going. If
• 4:57
  Speaker 1: you're just curious and want to check it out.
• 4:58
  Speaker 3: They you'll have a chance to win Utah Athletics memorabilia.
• 5:04
  Speaker 3: You can meet the team. I don't know, Oh, probably,
• 5:06
  Speaker 3: I guess they mean the team at ken Garth.
• 5:09
  Speaker 5: At ken Garfia, we're gonna have every floor is gonna
• 5:12
  Speaker 5: be activated with various vendors. In that we're not soliciting you.
• 5:16
  Speaker 5: It's just what we do while you're a member at
• 5:19
  Speaker 5: ken Garth. So you'll be able to come to my table,
• 5:21
  Speaker 5: I'll talk to you about all the fun tasting events
• 5:25
  Speaker 5: I do there and interactive.
• 5:26
  Speaker 4: I just did a.
• 5:28
  Speaker 5: Wings and whiskey event this past week out there on
• 5:31
  Speaker 5: the patio area and it the sun.
• 5:34
  Speaker 4: It was gorgeous. It was perfect having some experiences. So yeah,
• 5:39
  Speaker 4: it's pretty cool. You'll be there, I'll be there.
• 5:41
  Speaker 5: I'll be on the restaurant level and pouring little samples
• 5:45
  Speaker 5: from their wine portfolio, just a little samples. There's a
• 5:48
  Speaker 5: paid ticketed events, so you're gonna be able to receive
• 5:52
  Speaker 5: all kinds of stuff.
• 5:54
  Speaker 3: Sip tour and step inside the stadium open house. Look
• 5:58
  Speaker 3: for that on event right, and that's how you get
• 6:01
  Speaker 3: to It doesn't say I don't know how much they are, but.
• 6:03
  Speaker 2: I mean you can meet you can meet Jimmy there.
• 6:06
  Speaker 2: But there's also you know, you can go and see
• 6:08
  Speaker 2: the locker room.
• 6:09
  Speaker 4: Jada, Oh really locker room.
• 6:11
  Speaker 2: It says, wow, I don't know if they want me.
• 6:14
  Speaker 2: And let's see there's some sort of golf simulator closest
• 6:17
  Speaker 2: to the pin contest.
• 6:18
  Speaker 3: There's a yeah, all kinds of stuff. Go to meet Jimmy. Really. Yeah.
• 6:23
  Speaker 5: The plenty of parking give you a chance to go
• 6:26
  Speaker 5: to the Recycle Stadium and the Ken Garth University Club.
• 6:30
  Speaker 5: It's on the south side of the stadium along four
• 6:32
  Speaker 5: hundred South and it's one of the best things that
• 6:34
  Speaker 5: happened at stadium. I mean that really build out. Then
• 6:38
  Speaker 5: you have the suitet level and then the restaurant level
• 6:40
  Speaker 5: is so cool. You have a little conference room up
• 6:42
  Speaker 5: there as well that you can activate as you know
• 6:45
  Speaker 5: what other place it.
• 6:48
  Speaker 4: I get this question all the time, Jim. We have
• 6:50
  Speaker 4: a business meeting coming in.
• 6:51
  Speaker 5: I got eighteen people we want to meet, but then
• 6:54
  Speaker 5: we want good food maybe but a little bit of wine,
• 6:57
  Speaker 5: and then we want to go back into our meeting.
• 6:59
  Speaker 5: You know, there's not a lot of convention houses and
• 7:01
  Speaker 5: not a lot of restaurants. There's not or hotels that
• 7:03
  Speaker 5: can really accommodate a lot. Ken Garf can do that
• 7:06
  Speaker 5: for you, and it's an elevated experience and they just.
• 7:10
  Speaker 4: Make it super easy to do your day to day.
• 7:13
  Speaker 1: There are a lot of people that work from home
• 7:16
  Speaker 1: but then have to have meetings. So if you are
• 7:20
  Speaker 1: a member of the Kengarth Club, that's you can make
• 7:23
  Speaker 1: that your meetings.
• 7:24
  Speaker 4: Makes perfect good stuff.
• 7:25
  Speaker 3: Okay, so how does the I'm here to report First
• 7:28
  Speaker 3: of all, Dawson has made a wonderful burrito. Yeah, it's
• 7:31
  Speaker 3: a slightly spicy. It's got potatoes and and some spices
• 7:37
  Speaker 3: in it, and it's uh and.
• 7:40
  Speaker 2: It pairs with a cabernet.
• 7:41
  Speaker 1: It's really good working breakfast burrito and breakfast cabernet.
• 7:46
  Speaker 3: Yeah, I would have this for breakfast every mornings of
• 7:49
  Speaker 3: wine breakfast burrito.
• 7:56
  Speaker 2: Fruit.
• 7:56
  Speaker 3: Yes, Dawson, you did a really good job on this
• 8:00
  Speaker 3: burrito food pyramid.
• 8:02
  Speaker 2: Yeah, fruits there.
• 8:04
  Speaker 5: Tickets are five dollars, is that Yeah, so it turns
• 8:08
  Speaker 5: out to be seven dollars and eighteen cents on event
• 8:10
  Speaker 5: right with their taxes.
• 8:11
  Speaker 2: In fact, that's at deal.
• 8:12
  Speaker 4: So it's just the reason the fee is in there.
• 8:15
  Speaker 5: So it allows us to be able to offer you
• 8:19
  Speaker 5: little bits of food and things of that nature. See,
• 8:22
  Speaker 5: so the golf simulator and everything else that you know
• 8:25
  Speaker 5: what they did one time there it was a different company,
• 8:27
  Speaker 5: but at the Recycle Stadium they activated the entire stadium
• 8:32
  Speaker 5: into a mini golf course. So at different platforms along
• 8:36
  Speaker 5: the aisles outside, you can hit the golf ball, land
• 8:39
  Speaker 5: it right into the field and then that was your
• 8:42
  Speaker 5: chipping area and then you moved into the hallways.
• 8:44
  Speaker 4: For the budding range.
• 8:45
  Speaker 5: So I mean it sounds kind of fragmented, but it
• 8:48
  Speaker 5: was super cool because people kind.
• 8:50
  Speaker 4: Of like top golf, but everybody could.
• 8:53
  Speaker 5: They were driving from different sections of the stadium. I
• 8:57
  Speaker 5: just thought it was brilliant. So it's just fun things
• 9:00
  Speaker 5: like that that you can do at this Kengar University Club.
• 9:04
  Speaker 2: And as Lang points out, wine for breakfast is very
• 9:07
  Speaker 2: European exactly exactly.
• 9:10
  Speaker 3: They don't call it very continent, the.
• 9:12
  Speaker 4: Continental very culture.
• 9:14
  Speaker 3: Why we're back with Jimmy Santangelo, the Aggravated Aggregator of
• 9:26
  Speaker 3: the Wine Academy of Utah, Wine Academy of no He's
• 9:29
  Speaker 3: the agile Aggregator. Joel Agile Aggregator of the Wine Academy
• 9:33
  Speaker 3: of Utah. He organizes things with alacrity. James Santangelo, Wine
• 9:38
  Speaker 3: Academy of Utah dot Com questions for Jimmy anybody.
• 9:42
  Speaker 2: Uh, yeah, we got we got a phone call. Joel
• 9:45
  Speaker 2: is here. Joel has a question about rhubarb wine. I've
• 9:50
  Speaker 2: never heard of that.
• 9:52
  Speaker 3: Joel.
• 9:53
  Speaker 6: Hello, Hi, Hi, there, go ahead, thanks my call.
• 9:57
  Speaker 1: M hm.
• 9:59
  Speaker 6: So I'm not really a wine drinker. I don't find
• 10:02
  Speaker 6: it very tasty in most cases, but I inherited a
• 10:05
  Speaker 6: bottle of rhubarb wine from my mom and it was
• 10:13
  Speaker 6: fermented in the barrel for ten months. But I've had this.
• 10:18
  Speaker 6: The bottle has to be at least thirty years old.
• 10:21
  Speaker 6: It might be as much as it's forty years old.
• 10:24
  Speaker 4: Sure.
• 10:24
  Speaker 6: And you can see that. You can see the tannin's
• 10:28
  Speaker 6: floating around. I guess it's called tannin's. You can see.
• 10:30
  Speaker 4: Yeah, the sediment that's that's mold. That's what that does
• 10:36
  Speaker 4: it have any indication of the alcohol level on it?
• 10:41
  Speaker 6: Thirteen percent by volume? It says no sul fights added.
• 10:47
  Speaker 4: She where'd you get it? Do you?
• 10:48
  Speaker 6: Do?
• 10:48
  Speaker 4: You have any idea where you?
• 10:49
  Speaker 5: Guys got it from Sanpete County Native Wines in Mount
• 10:55
  Speaker 5: pleasant Eta.
• 10:56
  Speaker 6: I don't even know if there's well, yeah, I don't
• 11:00
  Speaker 6: don't think the company exists anymore. Done that.
• 11:04
  Speaker 4: That's fantastic. How interesting this is?
• 11:07
  Speaker 3: Yeah?
• 11:08
  Speaker 4: Yeah, so rubarb you know this is uh when it's
• 11:11
  Speaker 4: a wine.
• 11:11
  Speaker 5: They're adopting the term because they're fermenting the beverage, right,
• 11:15
  Speaker 5: And it's the sugars from the rubarb. Whether it's a
• 11:18
  Speaker 5: vegetable of fruit, you can ferment these products because of
• 11:22
  Speaker 5: the sugars.
• 11:23
  Speaker 4: The sugars are what.
• 11:24
  Speaker 5: You're fermenting into alcohol. It's also gassing off some CO two.
• 11:28
  Speaker 5: In this case, it sounds like it was not captured,
• 11:31
  Speaker 5: so it's a still product. Sometimes it will keep that
• 11:34
  Speaker 5: initial bubble in there. Yeah, it sounds like it's got
• 11:38
  Speaker 5: some good aging to it. And that alcohol level, that
• 11:43
  Speaker 5: lower alcohol level, that's gonna be a tough one to
• 11:47
  Speaker 5: help it live longer, you know, for long term aging,
• 11:51
  Speaker 5: which is what we're experiencing here.
• 11:53
  Speaker 4: So it might have passed its peak.
• 11:56
  Speaker 5: And and it's looking at it in the rear view
• 11:59
  Speaker 5: mirror at this point. But what a fun inheritance and
• 12:04
  Speaker 5: a little gem you got on your hands there, Joel.
• 12:07
  Speaker 3: You don't really have any intention of drinking it, do you.
• 12:11
  Speaker 6: Well, that's basic. I wanted to taste it.
• 12:15
  Speaker 3: It's corked.
• 12:16
  Speaker 6: It's been corked so.
• 12:19
  Speaker 3: Well it hurt him.
• 12:23
  Speaker 5: Yeah, you know, put it on its side. Let that
• 12:28
  Speaker 5: sediment settle when you uncork it. You know you may
• 12:32
  Speaker 5: want to uh yeah, I would evacuate all the contents
• 12:37
  Speaker 5: of the bottle through a strainer into a decanter. You're
• 12:40
  Speaker 5: gonna have to enjoy it, all right, or see what's
• 12:44
  Speaker 5: going on there.
• 12:45
  Speaker 4: Give it a good nose, Smell it in.
• 12:47
  Speaker 5: A wine glass, allowing those vapors to come up and
• 12:51
  Speaker 5: nestle in and focus in on the nose. If you're
• 12:54
  Speaker 5: getting any strong aromatics of say a balsa make or
• 13:00
  Speaker 5: vinegar or something like that, that means it might have
• 13:04
  Speaker 5: turned a little bit and it's not going to be
• 13:06
  Speaker 5: very palatable for you. But you can always say the bottle.
• 13:10
  Speaker 5: I mean that, you know, the bottle is not going anywhere.
• 13:13
  Speaker 5: It's a matter of the contents of the bottle that
• 13:15
  Speaker 5: we're talking about. You can also get a coravin, which
• 13:20
  Speaker 5: is a device that's along hypodermic needle that you plunge
• 13:24
  Speaker 5: your in carefully through the cork. You then express the
• 13:28
  Speaker 5: wine through that needle, through the device into your glass
• 13:31
  Speaker 5: and slowly retract that coravin away from the cork. The
• 13:36
  Speaker 5: needle slips out and the cork closes together. That's difficult
• 13:40
  Speaker 5: on older bottles of wine. The cork has a variety
• 13:42
  Speaker 5: of density and dryness and things of that nature. So
• 13:46
  Speaker 5: I've noticed coravins on older bottles. That's so helpful. But yeah,
• 13:51
  Speaker 5: so here's some options. Those are some options.
• 13:53
  Speaker 2: R I'll be honest, I'll try anything. I don't think
• 13:55
  Speaker 2: I would try this, oh, I.
• 13:57
  Speaker 6: Would, you know, yeah. I know they're supposed to be
• 14:03
  Speaker 6: stored horizontally, but this has been stored mostly vertically, so
• 14:07
  Speaker 6: I at the top of the cork is pretty dry.
• 14:10
  Speaker 5: Yeah, yeah, well you're you're certainly aware of what you have.
• 14:15
  Speaker 4: You've described everything very well.
• 14:18
  Speaker 5: And uh and and good luck with that man, and
• 14:22
  Speaker 5: and let us know how it turned out.
• 14:24
  Speaker 4: Should you open it?
• 14:27
  Speaker 6: Yeah? Now now I'm scared. Okay, if it's not good.
• 14:33
  Speaker 2: If it's not good, you throw out save the bottle,
• 14:35
  Speaker 2: like you said.
• 14:36
  Speaker 5: You're not gonna point you always have the bottle, all right, Joel,
• 14:40
  Speaker 5: Thank you got it?
• 14:42
  Speaker 4: Thank you very much.
• 14:44
  Speaker 2: Let's see what kind of rum is best for a mohito.
• 14:48
  Speaker 4: Blanco rum?
• 14:50
  Speaker 5: So you want a rum that's clear. Uh, but Cardi
• 14:53
  Speaker 5: seems to be a classic. But Torete, Uh No, that's it.
• 14:57
  Speaker 5: It's my yeah, Torette. Nope, that's my tequila. Why am
• 15:02
  Speaker 5: I thinking of what I keep saying?
• 15:04
  Speaker 4: Tequila? The brand Nissan Nissan Rum.
• 15:09
  Speaker 5: One thousand millimeters bottle, full strength, real punchy, Navy strength,
• 15:15
  Speaker 5: ABV hunterproof.
• 15:18
  Speaker 4: That's that's gonna be your your go to.
• 15:20
  Speaker 2: No rum for Carrie, yep, none for me. Let's see,
• 15:25
  Speaker 2: this is an odd question, Jimmy, I'm almost forty. Why
• 15:29
  Speaker 2: do I suddenly prefer my wine room temperature.
• 15:34
  Speaker 4: Because that's the best in the morning. See what you
• 15:37
  Speaker 4: want to.
• 15:40
  Speaker 1: Exactly, But you I know you've said, Jimmy, that we
• 15:44
  Speaker 1: tend to drink our whites too cold and our red's
• 15:47
  Speaker 1: too warm.
• 15:47
  Speaker 2: So talk about that a little bit.
• 15:48
  Speaker 3: Yeah.
• 15:48
  Speaker 5: Absolutely, when you have your white wine too cold, it
• 15:52
  Speaker 5: mute some of those heart those more nuanced characteristics.
• 15:56
  Speaker 3: Uh.
• 15:57
  Speaker 5: I use the analogy if you've ever put your bottle
• 15:59
  Speaker 5: of ye in the freezer, you pull it out and
• 16:02
  Speaker 5: you taste it like, oh my god, this is so smooth,
• 16:04
  Speaker 5: And the reason is because you're just absolutely chilling out.
• 16:08
  Speaker 4: All the harsher characteristics.
• 16:10
  Speaker 5: Well, with that same principle with your whites, you're you're
• 16:14
  Speaker 5: chilling out the more nuanced, not harsh, but nuanced flavorful.
• 16:19
  Speaker 5: So you want your bottle of wine, take it out
• 16:21
  Speaker 5: of the fridge at twenty minutes before you're going to
• 16:24
  Speaker 5: consume it, and put your red in that spot, not
• 16:28
  Speaker 5: to chill it, but just to bring it to room temperature.
• 16:31
  Speaker 5: You just want the bottle, the shoulder of the bottle
• 16:34
  Speaker 5: just you know, a little chilled to the touch, not
• 16:38
  Speaker 5: the same temperature.
• 16:39
  Speaker 4: As your body or you know that. Just I was
• 16:45
  Speaker 4: going to use the analogy.
• 16:46
  Speaker 5: You ever have a cup of coffee and it's at
• 16:47
  Speaker 5: that perfect temperature when you taste it, and the coffee
• 16:51
  Speaker 5: itself isn't too hot, too cold, it's just the perfect temperature,
• 16:54
  Speaker 5: it's just right.
• 16:55
  Speaker 4: You want to avoid that with your wine. You want
• 16:56
  Speaker 4: it a little bit holder you.
• 17:00
  Speaker 2: All right, Now, here's here's an example of why we
• 17:04
  Speaker 2: prefer your phone calls because there's so many follow up questions. Yeah,
• 17:08
  Speaker 2: I'm a terrible drunk, so I will buy bottles and
• 17:11
  Speaker 2: won't finish them. How long will they stay good? Opened
• 17:14
  Speaker 2: or open?
• 17:15
  Speaker 4: Day to three?
• 17:17
  Speaker 2: One to three days, one to three days, Yeah, straight across.
• 17:20
  Speaker 4: I wish in general. Oh no, so I thought you
• 17:23
  Speaker 4: were doing. I thought.
• 17:26
  Speaker 2: He doesn't say whether it's wine or so when your
• 17:28
  Speaker 2: wine one to three days, you got to evacuate the
• 17:31
  Speaker 2: water the air out of it.
• 17:33
  Speaker 4: You can use those rubber gaskets.
• 17:34
  Speaker 5: You can pump it out, but it's rubber against glass,
• 17:37
  Speaker 5: so it's gonna burp off. So you got to kind
• 17:39
  Speaker 5: of go back to it. It's gonna get jostled in
• 17:40
  Speaker 5: the fridge, so you kind of got to go back
• 17:43
  Speaker 5: to it. Your spirits will last. But I have a
• 17:47
  Speaker 5: couple of bottles from Scotland from about ten fifteen years ago.
• 17:50
  Speaker 5: I'm noticing condensation on the shoulder on the inside. I've
• 17:53
  Speaker 5: got my spirit bottles on their side a little bit,
• 17:56
  Speaker 5: not to touch the to have the liquid against the cork.
• 18:00
  Speaker 5: Just I just like them that way. And I'm noticing condensations.
• 18:04
  Speaker 5: So what's happening is my spirits are changing. They're not oxidizing,
• 18:09
  Speaker 5: they're not spoiling, but they are going to change in
• 18:11
  Speaker 5: flavor profile.
• 18:12
  Speaker 1: Can I give you a also not a very good
• 18:14
  Speaker 1: drinking person tip. You have a bottle of wine if
• 18:19
  Speaker 1: you're gonna have some people over, more than one person drinking.
• 18:21
  Speaker 1: But if you just want a glass or two of
• 18:23
  Speaker 1: wine at night, get some boxed wine.
• 18:27
  Speaker 2: Yeah, it'll keep for a lot longer.
• 18:30
  Speaker 1: And you can just have a glass or two and
• 18:33
  Speaker 1: box one.
• 18:33
  Speaker 2: There's some just fine box wines.
• 18:35
  Speaker 5: Nope, absolutely, there's some great Pentigrees shows and so forth.
• 18:38
  Speaker 4: Also some light reds.
• 18:39
  Speaker 3: So what you're saying is boxed wine is for amateurs.
• 18:42
  Speaker 1: I mean, if you just want a glass or too,
• 18:45
  Speaker 1: I recommend the.
• 18:46
  Speaker 4: Box for the it's for the environmentally conscious.
• 18:49
  Speaker 3: Yeah, how many glasses of wine are rental ball It's
• 18:52
  Speaker 3: three leaders.
• 18:53
  Speaker 5: So if three leaders, it's a one thousand, three thousand
• 18:57
  Speaker 5: mil and it's seven to fifty mili liter per bottles.
• 19:00
  Speaker 2: So boxe is Herbert Lingers.
• 19:05
  Speaker 4: One.
• 19:06
  Speaker 3: How many glasses will you get out of a bottle
• 19:08
  Speaker 3: of wine?
• 19:09
  Speaker 4: Five? So you've got yeah, what thirty? That's right?
• 19:17
  Speaker 2: Well, Jimmy Monday, then yeah, ken.
• 19:20
  Speaker 5: Garf you Club at Monday six to eight five dollars
• 19:23
  Speaker 5: for tickets. Go to event bright dot com sip sip savers, swirl,
• 19:28
  Speaker 5: no sip something.
• 19:30
  Speaker 3: Just look for ken Garfu Club on event SIP Tour
• 19:34
  Speaker 3: and step inside the stadium open house. All right, nice?
• 19:38
  Speaker 2: What else you got going?
• 19:39
  Speaker 5: Jim uh get ahold of his swinkedem Utah the for
• 19:42
  Speaker 5: in home wine events. Spring really books out, as does
• 19:46
  Speaker 5: the summer. But I got a team with me, so
• 19:49
  Speaker 5: we should be able to accommodate your dates. April's pre
• 19:52
  Speaker 5: booked out. I'm also out of town for a couple
• 19:54
  Speaker 5: of the weekends. I'm gonna be calling in from Colorado
• 19:57
  Speaker 5: Passover Vale. I have the Kosher wine tasting going on.
• 20:01
  Speaker 5: I'm a Dallian Catholic, I know, but it's a lot
• 20:04
  Speaker 5: of fun that I can do this with some brethren.
• 20:07
  Speaker 2: And when is the Park City Wind Festival? Is that over?
• 20:10
  Speaker 5: Park City Wine Festile is coming up in April? And
• 20:12
  Speaker 5: if you buy tickets, use Jimmy as your discount code
• 20:15
  Speaker 5: for fifteen percent off.
• 20:17
  Speaker 4: Well, thank you, got it. Thanks everybody, have a great weekend.
• 20:20
  Speaker 4: Let me know if you need anything.
• 20:22
  Speaker 2: All right,