Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from May 29th, 2026

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Have Another Drink with Jimmy the Wine Guy from May 29th, 2026 · The Radio From Hell Show - Best Of

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  Speaker 1: Wine Academy of Utah bringing you fun, educational, entertaining, consumer
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  Speaker 1: tasting events throughout the valley since two thousand and eight.
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  Speaker 1: Scheduled to have a Somolia in the comfort of your
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  Speaker 1: own home. We've all done this with exclusive in home
• 0:11
  Speaker 1: wine events where you can choose your own tasting thing
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  Speaker 1: like Splash the Spain, Tour of Italy, or Coast of California,
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  Speaker 1: just to name a few. Find out more, go to
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  Speaker 1: Wine Academy off Utah dot com.
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  Speaker 2: Wake Field Better, I'm the train to the feel all right.
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  Speaker 2: Field Tal the leather, the time to feel.
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  Speaker 3: All right and now here he is a giant among Saumier's. Yes, Jimmygelo,
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  Speaker 3: Jimmy Santangelo, the trembling tyrant of the Wine Academy of Utah,
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  Speaker 3: Wine Academy of Utah dot com.
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  Speaker 4: And Jimmy is here to liquor us up this morning.
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  Speaker 5: Yeah, we have some port this morning. Battle Vintage twenty fifteen. Uh,
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  Speaker 5: that's the vintage date on the port. Now, there's stars
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  Speaker 5: between the late bottle lbv ports and vintaged ports. Late
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  Speaker 5: bottle vintage can be made and sourced each and every year,
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  Speaker 5: whereas your vintaged ports are only in the best of years.
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  Speaker 2: It sounds very special. Yes, this is a nice one.
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  Speaker 2: I'll pull it from the cellar. Does have some bits
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  Speaker 2: and pieces in there.
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  Speaker 5: It shows me that I should have brought my port
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  Speaker 5: filter in, so sorry about that.
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  Speaker 4: Pieces of what.
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  Speaker 5: This is sediment and the sediments from the fatty acids
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  Speaker 5: in there.
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  Speaker 2: The pigmentation drops to the floor of the bottle over time.
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  Speaker 5: Year spent in bottle is a twenty fifteen vintage, so
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  Speaker 5: it's twenty twenty six.
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  Speaker 2: It is to be expected by this.
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  Speaker 1: It's not not bad to drink that.
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  Speaker 2: Nah, just staying there.
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  Speaker 4: It's fiber, right, I mean, give me a toast, you know.
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  Speaker 4: Tyrannus wine tyret cheers.
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  Speaker 6: This has a very complex flavor lots going on, several
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  Speaker 6: little players of from the first taste, wow, when it
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  Speaker 6: tastes kind of slightly sweet, and then it and then
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  Speaker 6: it expands and gets kind of better this kind of
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  Speaker 6: alcohol feeling alcohol, and then right at the end there's
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  Speaker 6: something that's little.
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  Speaker 5: Leatheriness kind of a thing going on. It's a lot
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  Speaker 5: of fun. So this is a fortified wine. Ports are
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  Speaker 5: category of fortified wines in that we're fortifying it with
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  Speaker 5: alcohol during fermentation, leaving behind all that unfermented grape juice.
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  Speaker 5: So that's where you're getting the sweetness from. So when
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  Speaker 5: you make port, port productions that classic style.
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  Speaker 2: Wherever you see those.
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  Speaker 5: Old pictures of men and their tidy whities, arm and
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  Speaker 5: arms stomping on grapes, Yeah, that's making port.
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  Speaker 2: That's how they do this quick extract. You want to
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  Speaker 2: crush those grapes.
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  Speaker 5: You know, when we make red wine, we crush the grapes,
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  Speaker 5: keep the juice in the skins three to five weeks.
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  Speaker 5: Not with this, we're getting in there and we're crushing
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  Speaker 5: it down. We're even letting it start to ferment unexpectedly
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  Speaker 5: it should it occur. And that's why they're arm in
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  Speaker 5: arm because as the CO two comes up, you know,
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  Speaker 5: want some guy passing out.
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  Speaker 2: Fatally not a bad way to go.
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  Speaker 4: That's fine. Yeah, I thought they were just being ceremonial
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  Speaker 4: or something.
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  Speaker 2: Yeah, yeah, camaraderie.
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  Speaker 5: Yeah, it's funny foreman function, you know, And so it's
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  Speaker 5: really need to see that tradition.
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  Speaker 2: We're only fermenting.
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  Speaker 5: Somebody asks this in one of our most recent WSCT classes.
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  Speaker 5: We're only fermenting before fortification. To stop these fermentation we're
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  Speaker 5: only allowing the alcohol to build up between four and
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  Speaker 5: six percent. Then we're adding in that mark alcohol bringing
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  Speaker 5: up to nineteen to five in this case.
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  Speaker 2: And this bottle.
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  Speaker 5: So that's how much sugar unfermented grape juice is in there.
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  Speaker 5: Then we'll throw it into these very large barrels that
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  Speaker 5: aren't giving it oak aging or sweet oak flavor. These
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  Speaker 5: they are old barrels that have been in there for generations.
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  Speaker 5: Latinum age and it varies how long you want to
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  Speaker 5: agent before releasing to the market, and anywhere from six years,
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  Speaker 5: eight years, four years in some cases, and uh then
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  Speaker 5: it's released.
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  Speaker 2: Some of these are your fun ports.
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  Speaker 3: And this is this is where the line comes to me.
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  Speaker 3: It's just gentlemen, it's time for port and cigars.
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  Speaker 2: In the war room.
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  Speaker 3: Do we need a No, you need cigars? This would
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  Speaker 3: this would be go great with cigars.
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  Speaker 5: Yeah, the fortified spirits go great with cigars. You're especially reports.
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  Speaker 5: Now you also have ruby ports. So the neat thing
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  Speaker 5: about ports is you can kind of tell the style
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  Speaker 5: of port because they name it by the color. So
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  Speaker 5: ruby ports are those purply ruby ones very approachable. There
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  Speaker 5: are blend multi years together, multi vintages, they don't have
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  Speaker 5: a year date on the bottle.
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  Speaker 2: Those are very approachable.
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  Speaker 5: These are the ones that we use in a restaurant
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  Speaker 5: operation or ones that you'll have at home that you
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  Speaker 5: can drink all the time. It will bang around your counter,
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  Speaker 5: things like that.
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  Speaker 4: The YouTube people want to say the label again.
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  Speaker 5: Yeah, And then we have a tawny port, which is
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  Speaker 5: a blend of both red and white port. Whereas this
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  Speaker 5: is our LBV stands for late bottle Vintage. Will always
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  Speaker 5: have a year representing this single year that all the
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  Speaker 5: grapes have been sourced from a lot of grapes up
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  Speaker 5: to eighteen, actually up to eighty eight eighteen grand crew
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  Speaker 5: ish style grapes both white and red that are used, but.
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  Speaker 2: You don't have to use them all.
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  Speaker 5: And these are hybrid grapes or variations relatives of Temporanneo
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  Speaker 5: and grenache. So you have Tinto, Horiz, Tinto and Nationale.
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  Speaker 5: And of course this is from Portugal, Porto northwest area
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  Speaker 5: of the country.
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  Speaker 4: You know, there are all those different kinds of port.
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  Speaker 3: But what I always say, any port in a store,
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  Speaker 3: of course I had it.
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  Speaker 4: This is this is available in most of the stores. Now,
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  Speaker 4: this is one. This is this is more of a sipper.
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  Speaker 4: I'm betting this is not a capter dinner.
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  Speaker 2: It's thirty five bounds.
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  Speaker 5: Yeah, this uh, you know, given I have a feeling
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  Speaker 5: the state got a good deal on this one.
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  Speaker 2: And thank you for doing that.
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  Speaker 5: This is a This hasn't been on the market all
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  Speaker 5: the whole time. It does have some aging showing on
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  Speaker 5: the shoulder of the bottle, so that tells me the distributor.
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  Speaker 2: I'm not sure who the broker distributor is, but it's.
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  Speaker 5: Been sitting in a warehouse ready to get pushed out,
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  Speaker 5: and we bought a few pallettes and good Anya, thank
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  Speaker 5: you for doing that. It's great because we have a
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  Speaker 5: great opportunity to be able to enjoy.
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  Speaker 4: You got a bottle of portal, I got some cigars
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  Speaker 4: at home. If you want to stop buying.
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  Speaker 2: What are you doing it too?
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  Speaker 4: Well, let's see, we have a few questions for you, Jimmy.
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  Speaker 7: All right, when wine is sitting in the barrels for
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  Speaker 7: years at a time, yeah, what is happening with the wine?
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  Speaker 7: Is it being stirred? Is anything being added to it?
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  Speaker 7: Does it just sit there?
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  Speaker 5: Could be depending on what the wine maker wants to do,
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  Speaker 5: but primarily barrels are water tight in that they're not
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  Speaker 5: going to lead, but they're not air tight, so they
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  Speaker 5: will breathe. And primarily when we put wine red in
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  Speaker 5: old barrels for an extended period of time and just
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  Speaker 5: letting them rest, you're letting the wine breathe, softening some
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  Speaker 5: of those harsh tannic structures. So you know whenever you
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  Speaker 5: had a red wine and it's kind of like really
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  Speaker 5: dry on the palette, Well, those are tannins, and those
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  Speaker 5: are from the skins of the grape, and some grape
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  Speaker 5: some wines after being made need rest, and you're softening
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  Speaker 5: that tannic structure, making them more approachable for the market.
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  Speaker 7: Let's see, my friend is going to Mexico is wondering
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  Speaker 7: how much alcohol can you carry across the border back
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  Speaker 7: to the US.
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  Speaker 4: Now, they say carrying, so I'm assuming driving.
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  Speaker 5: Yeah, I don't know. Into the US. It varies by state.
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  Speaker 5: So in the state of Utah, we've just had this
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  Speaker 5: conversation the other night, you're allowed twenty four bottle a
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  Speaker 5: case of whatever that product is in So if you're
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  Speaker 5: buying a case of wine, that's twelve bottles.
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  Speaker 2: If you're buying a case a beer, that's twenty four.
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  Speaker 2: It's a racket beer.
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  Speaker 5: It's basically by volume that they're allowing you to bring
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  Speaker 5: in uh and you can do that every every other day.
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  Speaker 2: It's a it's twenty four. This is the deal.
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  Speaker 5: Though, when you're bringing it in into the state of Utah,
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  Speaker 5: the state really doesn't care that much that you as
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  Speaker 5: a person. It's they don't want hospitality professionals buying booze
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  Speaker 5: across the border and it's selling them over because then
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  Speaker 5: we're missing out on our tacks.
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  Speaker 2: So that's that's the whole it's a business. So that's
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  Speaker 2: the whole thing there.
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  Speaker 5: But for you to bring it back, like when I
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  Speaker 5: go to Scotland or this or that, I bring back
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  Speaker 5: a couple of bottles, no big deal.
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  Speaker 2: But if you are driving, you know, keep it reasonable.
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  Speaker 4: So can you do that?
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  Speaker 3: I mean, so you It used to be that you couldn't,
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  Speaker 3: Like if you went to Wendover or Evanston to buy liquor,
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  Speaker 3: you couldn't. They they would stop you sometimes.
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  Speaker 2: Yeah, I've heard those stories before.
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  Speaker 5: I remember in college we'd go get the big keg
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  Speaker 5: or beer ball over in uh.
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  Speaker 2: Wyoming and things like that. And so Mickey big Mouth.
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  Speaker 5: And Uh, you know that's my understanding with the state
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  Speaker 5: as it stands currently.
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  Speaker 2: I can confirm that, and but yeah, just be reasonable.
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  Speaker 7: All right.
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  Speaker 4: Do you guys have any questions? Uh? How are you?
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  Speaker 2: I'm good?
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  Speaker 4: Oh, I show you an article about wine.
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  Speaker 5: Yeah, best wines twenty bucks in under something that if
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  Speaker 5: I Eric Asimov out of the New York Times, one
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  Speaker 5: of my favorite writers on food and beverage, mostly the
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  Speaker 5: beverage side, and he did an ARCO. So I quickly
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  Speaker 5: this morning on the way in, I was just looking
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  Speaker 5: at our own DABS website, thinking, hey, what wines do
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  Speaker 5: we have? So I went to the white Wines imported.
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  Speaker 2: Uh.
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  Speaker 5: And you can sort all the wines that are available
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  Speaker 5: by inventory and then by price point lowest to highest
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  Speaker 5: or highest lowst so not low'st highs. We got dozens
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  Speaker 5: and dozens and dozens and dozens of wines that fall
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  Speaker 5: within this category. A lot of them that caught my
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  Speaker 5: goverge demeanors, dry re Slings, Groooner, Velt Leaners thousand milli
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  Speaker 5: liter bottle for sixteen bucks. So when you find wines
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  Speaker 5: that are of quality that are interesting under that twenty
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  Speaker 5: dollars mark, they're usually a little bit on the outside
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  Speaker 5: off the beaten path, if you will, not all of them,
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  Speaker 5: but the wines that caught my eye were same thing
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  Speaker 5: on the reds.
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  Speaker 2: I did import it.
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  Speaker 5: I didn't do anything domestic quite yet, and it was
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  Speaker 5: a lot of fun to be able to see the
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  Speaker 5: quality product that the state's bringing in under this category
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  Speaker 5: and press and twenty bucks is kind of expensive for
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  Speaker 5: a bottle line because you open it and then it's gone, right,
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  Speaker 5: so you know you have to it's only going to say,
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  Speaker 5: for about a day or two or three, depending on
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  Speaker 5: the storage conditions.
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  Speaker 2: But there are a lot of choices.
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  Speaker 1: There are a lot of choices, and not every store
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  Speaker 1: has the same inventory.
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  Speaker 4: So I would check.
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  Speaker 1: That app exactly, yeah, and it'll tell you exactly which
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  Speaker 1: store has.
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  Speaker 4: It and how many bottles are there.
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  Speaker 7: And final question from Sid, what element of red wine
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  Speaker 7: makes my feet itch when I drink it?
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  Speaker 4: What am I allergic?
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  Speaker 5: It's the history means it's the potentially new oak aging
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  Speaker 5: depending on the wines that you have, And uh, yeah,
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  Speaker 5: we see people get a reaction from that. History means
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  Speaker 5: is an inflammatory, So you might be getting that sensation.
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  Speaker 4: Well, I think it's I think it's the Lord telling
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  Speaker 4: you not to drink.
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  Speaker 2: There you go. Don't listen.
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  Speaker 4: You got some events coming up here, Yeah we do.
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  Speaker 5: We got Tuesday, June second, at the Breaks in Saratoga
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  Speaker 5: Springs Rose All Day Baby, Then the following day, June third,
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  Speaker 5: up in Leyton at the Coup, followed by Thursday, June fourth,
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  Speaker 5: wine tastings at Kiln and Lehigh. All those tickets are
• 11:47
  Speaker 5: available over event bright for many of those otherwise, go
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  Speaker 5: to winicatervieta dot com for more information.
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  Speaker 7: And you can ask questions of Jimmy in person when
• 11:55
  Speaker 7: he attends our party on Saturday, June sixth.
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  Speaker 2: That's gonna be fun.
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  Speaker 4: Say yeah, all right, thank you, Jimmy.
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  Speaker 2: You've got aication three weekend.
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  Speaker 4: Thank you very much.
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  Speaker 7: Turning to the feel