Latest / The Radio From Hell Show - Best Of / Have Another Drink With Jimmy from July 31st, 2026

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Have Another Drink With Jimmy from July 31st, 2026 · The Radio From Hell Show - Best Of

• 0:01
  Speaker 1: The dream Lake Silver, the dreams of the feel.
• 0:06
  Speaker 2: All right, steel.
• 0:07
  Speaker 1: Down and drunnder the weather. I'm the trains in the field.
• 0:11
  Speaker 3: All right.
• 0:12
  Speaker 4: Well, he's a live and direct from New York City,
• 0:15
  Speaker 4: the Traveling Terror from the Wine Academy of Utah. Wine
• 0:20
  Speaker 4: Academy of Utah, Dot Calm is where you want to go.
• 0:24
  Speaker 4: Jimmy's in New York. What you what you're doing?
• 0:29
  Speaker 5: I'm here in the city, in Lower Manhattan. I just
• 0:31
  Speaker 5: took the right eye from Salt Lake City and arrived
• 0:33
  Speaker 5: this morning where we're shoving off from here tomorrow to
• 0:38
  Speaker 5: beach house on the Jersey Shore.
• 0:40
  Speaker 4: Oh you've done you do that, lovely, You've done that
• 0:42
  Speaker 4: quite a bit, haven't you.
• 0:44
  Speaker 5: Yeah, this is it's fun to have the kids come
• 0:47
  Speaker 5: out here. They remember all the fun spots to go
• 0:49
  Speaker 5: and yeah, so we've extended family meeting us down there.
• 0:53
  Speaker 5: So it'll be a house anywhere from sixteen to eighteen
• 0:56
  Speaker 5: of us.
• 0:56
  Speaker 6: It'll be fun.
• 0:57
  Speaker 4: It'll be a house full of Drinkers's.
• 1:02
  Speaker 5: I can finally lay my wine key down and let
• 1:05
  Speaker 5: somebody else they go.
• 1:06
  Speaker 4: Yeah, so what are these? What are these wines you have?
• 1:10
  Speaker 2: Yeah?
• 1:11
  Speaker 5: The Wagner family of famed Camus Cavernet Chavillon. Chuck Wagner
• 1:17
  Speaker 5: established this vineyard in nineteen eighty eight to produce chardonnay
• 1:22
  Speaker 5: labeled mayor solat the Sea and the Sun, and it's
• 1:26
  Speaker 5: These vineyards are in the Monterey area, just south of
• 1:31
  Speaker 5: Napo Valley, San Francisco area. One can consider it northern
• 1:36
  Speaker 5: Central Coast if that's the thing. And they are kissed
• 1:39
  Speaker 5: by the sun all day long and then cooled off
• 1:42
  Speaker 5: in the evenings all the cool Pacific Ocean breezes. And
• 1:46
  Speaker 5: your two styles there, one called silver, so they're both
• 1:50
  Speaker 5: mayor solat shardonay. The silver is unoaked, where the reserve
• 1:55
  Speaker 5: out of the Santa Lucia Islands is more oak driven.
• 2:00
  Speaker 5: What's interesting, it really demonstrates the hand of the winemaker
• 2:04
  Speaker 5: to express the same grape, same region, generally in two
• 2:09
  Speaker 5: very different expressions of chardonay. It's a fun one that
• 2:13
  Speaker 5: we do. So if you're having the silver there and
• 2:16
  Speaker 5: many folks listening in Gena, you might even remember this
• 2:20
  Speaker 5: silver chardenay.
• 2:22
  Speaker 6: In that opaque bottle. It looked like it was a
• 2:27
  Speaker 6: foster like bottle.
• 2:28
  Speaker 5: It was like this concrete looking bottle. It was opaque,
• 2:32
  Speaker 5: and that was to demonstrate the unoaked but also aged
• 2:39
  Speaker 5: in concrete camp Oh yeah, yeah, so today they're doing
• 2:46
  Speaker 5: it in a nice clear bottle so you can see
• 2:48
  Speaker 5: the beautiful deep.
• 2:49
  Speaker 6: Lemon color of it.
• 2:51
  Speaker 5: And it should be driven the characteristics of orchard fruit
• 2:55
  Speaker 5: and a little bit of lemon and things of that
• 2:57
  Speaker 5: nature of a shardenite, but no oakiness.
• 3:00
  Speaker 6: But it is weighty and creamy.
• 3:01
  Speaker 5: I don't know if you're feeling this.
• 3:03
  Speaker 4: Yeah, it's very good. There is a little kind of yeah, well,
• 3:06
  Speaker 4: it's it's like weight. As you said, I wouldn't have
• 3:09
  Speaker 4: known how Yeah, I wouldn't know. I wouldn't have known
• 3:12
  Speaker 4: how to quite put what that is.
• 3:13
  Speaker 5: But good mouthfeel, good round structure in the wine. But
• 3:18
  Speaker 5: the butter and oakiness is not coming through. It's just
• 3:22
  Speaker 5: a nice, clean, unoaked version of Chardonnay by famed Wagner
• 3:27
  Speaker 5: family and Chuck. His son Charlie, is the producer of
• 3:32
  Speaker 5: Marsolet of both the Silver and the Reserve.
• 3:36
  Speaker 2: Well the yeah, I don't I don't care for chardinay.
• 3:39
  Speaker 2: That's too buttery.
• 3:40
  Speaker 4: And this is perfect. It's light and crisp, cool.
• 3:44
  Speaker 5: Nice.
• 3:45
  Speaker 4: Now I just tasted the other one. Yeah, yeah, no, no,
• 3:52
  Speaker 4: it's I don't. I'm not getting it now, not getting
• 3:55
  Speaker 4: that it's different. Yeah, and maybe maybe Dawson pored me
• 3:59
  Speaker 4: to same thing. He may have.
• 4:04
  Speaker 3: You want to a saltine, palate, cleanser, build.
• 4:06
  Speaker 4: I have a Yeah, maybe I should have a cracker. Yeah,
• 4:09
  Speaker 4: because I'm just not getting it.
• 4:11
  Speaker 6: Have a cracker.
• 4:13
  Speaker 4: Tina has some mini saltines here all night.
• 4:16
  Speaker 2: Well right away the color is darker.
• 4:20
  Speaker 5: Yes, so you're gonna have a little warmer climate that's
• 4:24
  Speaker 5: gonna drive some of that color to be deeper. And
• 4:28
  Speaker 5: also the oak aging emphasizes some of the aromatics being riper.
• 4:34
  Speaker 5: I believe the alcohol levels may be similar, but uh,
• 4:38
  Speaker 5: the reason I bring that up is a higher alcohol
• 4:41
  Speaker 5: level than anyone. It's gonna extend the richness and the
• 4:44
  Speaker 5: ripeness of the fruit.
• 4:46
  Speaker 4: I'm gonna try. I gotta built.
• 4:48
  Speaker 2: Bill doesn't believe it.
• 4:49
  Speaker 4: He's gonna know.
• 4:50
  Speaker 2: Now this one, like I said, it's a little darker
• 4:52
  Speaker 2: and it's a little grassy to me.
• 4:55
  Speaker 6: Oh that's nice.
• 4:56
  Speaker 5: That's got a bit of that minerality coming through.
• 4:59
  Speaker 4: Yeah.
• 5:00
  Speaker 6: Yeah, that's more of.
• 5:01
  Speaker 5: A secondary tertiary characteristic. That's pretty good here. Carrie's a professional,
• 5:06
  Speaker 5: you know, Yeah, he did this every Friday, you know.
• 5:10
  Speaker 4: You know, I gotta be good.
• 5:12
  Speaker 2: It's gotta be good at something.
• 5:15
  Speaker 3: Did that taste different to you that time?
• 5:17
  Speaker 4: Bill?
• 5:18
  Speaker 6: No, Yeah, you're not getting it.
• 5:22
  Speaker 4: That's weird. Yeah, no, I'm not getting it.
• 5:25
  Speaker 2: Actually, Jimmy, that's a good question.
• 5:27
  Speaker 3: Can't do different wines taste differently to people? There's not
• 5:30
  Speaker 3: like a universal flavor? Is that a thing?
• 5:33
  Speaker 4: You know?
• 5:34
  Speaker 5: I was just at the Delta Lounge last night and
• 5:36
  Speaker 5: this exact conversation happened.
• 5:38
  Speaker 6: Someone asked, are you a super taster?
• 5:40
  Speaker 4: I'm like, no, I'm not.
• 5:41
  Speaker 6: A super taster.
• 5:42
  Speaker 5: But some people have flavor profiles on their palate. But
• 5:47
  Speaker 5: the term super taster is is if you're refers to
• 5:51
  Speaker 5: people that not have clantro.
• 5:53
  Speaker 4: For example, I was going to I was gonna say that,
• 5:56
  Speaker 4: you know, I don't care for cilantro because it tastes
• 5:59
  Speaker 4: soapy to me.
• 6:01
  Speaker 5: Yeah, so you have an effect of wines will be sharper,
• 6:07
  Speaker 5: the more cityd shown, or a personalization, but that it
• 6:12
  Speaker 5: doesn't surprise me that these wines might the acid might
• 6:17
  Speaker 5: not be shown us as well as they could otherwise
• 6:23
  Speaker 5: somebody else.
• 6:23
  Speaker 4: Yeah, it's just my taster, and you know I can
• 6:26
  Speaker 4: usually distinguish things pretty well.
• 6:29
  Speaker 2: I'm getting yeah, I'm getting more acid in the second one,
• 6:32
  Speaker 2: and like I said, I got the kind of grassy flavor,
• 6:35
  Speaker 2: but it's it's also a nice chardony.
• 6:38
  Speaker 4: You know, are these expensive wines, Juman, So.
• 6:41
  Speaker 5: They're both on Salem. Glad you brought that up to
• 6:44
  Speaker 5: the end of the month, So go out there and
• 6:46
  Speaker 5: get them this weekend.
• 6:47
  Speaker 4: This is the end of the month.
• 6:49
  Speaker 5: Yeah, you're not going to be able to see these
• 6:51
  Speaker 5: prices again, so it's staying tomorrow. Get to the wine store.
• 6:56
  Speaker 5: And these are excellent for lunch and dinner.
• 7:00
  Speaker 6: Come and do a dinner party.
• 7:02
  Speaker 5: You've got your nice salad, your your starters with the silver,
• 7:06
  Speaker 5: the Marcelet silver, and then if you're having anything that's
• 7:10
  Speaker 5: pork chicken, you know your your white proteins fish, also
• 7:15
  Speaker 5: creamy pastas. I love the Marsolet reserve. When I was
• 7:21
  Speaker 5: a small lay on the floor of a steakhouse and
• 7:24
  Speaker 5: somebody came in there, like, you know, I wanted some
• 7:26
  Speaker 5: steak tonight, but I just I'm not in to move
• 7:28
  Speaker 5: for a red wine. What can you do for me?
• 7:31
  Speaker 5: And I said, well, the steak's got to be very lean,
• 7:33
  Speaker 5: got to have a baseball status a filemagnon.
• 7:35
  Speaker 6: We got to lay over the top of that, grab meat,
• 7:38
  Speaker 6: finish it with some.
• 7:40
  Speaker 5: For blanc, with a little parragon. That's white wine all day,
• 7:45
  Speaker 5: and that's in the Marcelet reserve.
• 7:48
  Speaker 6: Is the one I would pull from.
• 7:52
  Speaker 2: This Marcelet Silver would be good for sitting out on
• 7:54
  Speaker 2: the back porch under an umbrella reading a comic book.
• 7:57
  Speaker 2: Carry'll be doing that later today.
• 8:00
  Speaker 6: I have a feeling I see that in your future, right.
• 8:02
  Speaker 4: Is that steak you described? Is that steak Oscar?
• 8:06
  Speaker 5: Yeah, that could be exactly. Sometimes people lay over just
• 8:11
  Speaker 5: a crab cake pre made or whatever, you know, prepared.
• 8:15
  Speaker 5: But I like just that fresh craft with the bloc
• 8:18
  Speaker 5: and then little spreeks of terragon. That's just we're a
• 8:21
  Speaker 5: lobstern Flay. People are always like, why don't we have
• 8:24
  Speaker 5: a lobstern Flay?
• 8:25
  Speaker 2: You get the bill, but well, it's for special occasions.
• 8:31
  Speaker 4: I haven't had steak oscar. For the first time I
• 8:33
  Speaker 4: ever had it though, in a restaurant in Ogden, Utah
• 8:36
  Speaker 4: for if you could imagine boons Bill.
• 8:40
  Speaker 1: No.
• 8:40
  Speaker 4: I forget the name of the place, but it was.
• 8:43
  Speaker 3: The lions Den.
• 8:46
  Speaker 1: Lions.
• 8:47
  Speaker 4: I like Lions den though, because they gave you the
• 8:49
  Speaker 4: they gave you the green Goddess dressing and the and
• 8:52
  Speaker 4: the the green raw green onions to dip it in.
• 8:56
  Speaker 4: You know, oh very tasty.
• 8:59
  Speaker 6: Yeah, getting hungry?
• 9:00
  Speaker 1: All right, film, I'm the Trains of the feel all right,
• 9:08
  Speaker 1: Steel down, dunnder the weather another times in the field.
• 9:12
  Speaker 4: All right. Well, if you have any questions for the
• 9:15
  Speaker 4: traveling terror who runs the Wine Academy of Utah Wine
• 9:19
  Speaker 4: Academy of Utah dot com. So when you're at the
• 9:22
  Speaker 4: beach house gym, do you have like a we were
• 9:25
  Speaker 4: talking about this briefly earlier crab you have a crab
• 9:28
  Speaker 4: boil while you're there?
• 9:31
  Speaker 2: You know, we don't.
• 9:32
  Speaker 5: Actually sometimes we go out. We'll we'll go out to
• 9:35
  Speaker 5: dinner at least one of the nights with the whole crew.
• 9:37
  Speaker 6: It's hard to.
• 9:38
  Speaker 5: Navigate eighteen people to a restaurant, you know, but everybody
• 9:43
  Speaker 5: takes a turn at dinner and things like that. One
• 9:46
  Speaker 5: thing we do do is we go to the boardwalk.
• 9:51
  Speaker 5: And it's the classic boardwalk in Atlantic City with the
• 9:53
  Speaker 5: ferris wheel and the cotton kandy and the kids running around.
• 9:58
  Speaker 5: So it's really nice and you know, every thirty feet
• 10:01
  Speaker 5: there's a soft served ice cream shop that yeah. Yeah,
• 10:06
  Speaker 5: I'm almost done with one, man, I need to reload.
• 10:09
  Speaker 1: So I know.
• 10:09
  Speaker 4: The casino business has had a really tough time in
• 10:12
  Speaker 4: Atlantic City, but there are still there are still casinos
• 10:16
  Speaker 4: open there, right.
• 10:17
  Speaker 6: There are, yes.
• 10:18
  Speaker 5: And that's when I relocated from Salt Lake to Atlantic City.
• 10:23
  Speaker 5: And a few years back in two thousand and two
• 10:25
  Speaker 5: to two thousand and eight, that was at the height
• 10:27
  Speaker 5: of the casino industry, not only in Vegas, but in
• 10:31
  Speaker 5: Atlantic City in particular. They opened up the Bergatta Hotel,
• 10:35
  Speaker 5: casino and spot and that was a BOYD Gaming MGM property.
• 10:40
  Speaker 5: What the Brigata did to Atlantic City, it really.
• 10:42
  Speaker 6: Hit the reset button. Everybody was like, oh, you know,
• 10:46
  Speaker 6: we got rid of the you know, you're don't forgot
• 10:49
  Speaker 6: about it kind of guys.
• 10:50
  Speaker 5: And you get brought in the families and things like that.
• 10:53
  Speaker 5: And that was a great time to be in hospitality
• 10:56
  Speaker 5: because we're selling you know, people had more money than
• 10:59
  Speaker 5: God over there, and it was nice because they were
• 11:02
  Speaker 5: spending it on food and beverage. So I had a
• 11:05
  Speaker 5: blast doing that.
• 11:06
  Speaker 4: Yeah, it's uh, and is it? The Brigadas still is
• 11:09
  Speaker 4: still there, right, still.
• 11:11
  Speaker 5: There, still operating but some of the casinos, uh come
• 11:14
  Speaker 5: up and clothes or undernew ownership or things like that,
• 11:19
  Speaker 5: it'll still say like Haras or the Tropicana. Trump's casino
• 11:24
  Speaker 5: is down there and saw all those. I'm not sure
• 11:27
  Speaker 5: if that's still operating, but no, yeah, yeah, yeah.
• 11:35
  Speaker 2: Let's see that. Yeah right, let's see. There's a text query.
• 11:41
  Speaker 2: Me and my partner leave for Iceland on Monday to
• 11:45
  Speaker 2: explore and see the solar eclipse. Any recommendations use there?
• 11:50
  Speaker 4: Yeah? Where sunglasses is there?
• 11:52
  Speaker 2: Is there food or a or a regional beverage that
• 11:55
  Speaker 2: they should try in Iceland?
• 11:57
  Speaker 5: Isn't that where you've got that fermented fish.
• 12:00
  Speaker 6: Yeah, you gotta try.
• 12:05
  Speaker 5: Ludifus and you have this strong spirit to cleanse the
• 12:10
  Speaker 5: palette afterwards. So you got to experience that aquabite.
• 12:16
  Speaker 4: Is it aquabit? Yeah?
• 12:19
  Speaker 6: Yeah, well they're water of life, aquavite.
• 12:22
  Speaker 2: I've had aquavit.
• 12:23
  Speaker 4: Wow, it's nasty.
• 12:24
  Speaker 2: It's nasty. Any other questions, Hey, Jimmy, I love beer,
• 12:32
  Speaker 2: but it really messes up my gut. I'm not sure
• 12:34
  Speaker 2: if it's the gluten wheat or whatever. Should I try
• 12:37
  Speaker 2: a sour beer, a gluten free beer or something else?
• 12:41
  Speaker 5: Yeah, it sounds I think you're you nailed it where
• 12:44
  Speaker 5: it's probably the gluten in it.
• 12:47
  Speaker 6: One thing that's interesting.
• 12:48
  Speaker 5: A friend of mine she has similar problems, but there
• 12:51
  Speaker 5: are certain beers out there that are aged in barrel
• 12:55
  Speaker 5: and for some reason that kind of softens some of
• 12:57
  Speaker 5: that gluten, whether it's actually does like molecule level wise
• 13:03
  Speaker 5: or not, but she tolerates that as well as certain beers.
• 13:07
  Speaker 5: What I would recommend is going over to Czion Sidery
• 13:13
  Speaker 5: right over there on nine hundred South in that market
• 13:16
  Speaker 5: area and turn yourself onto some siders that are not
• 13:21
  Speaker 5: all ciders are sweet, and get yourself some nice dry cider.
• 13:25
  Speaker 5: Look for some Spanish selections and they're French and you'd
• 13:29
  Speaker 5: be really surprised at I'm not saying they're going to
• 13:31
  Speaker 5: mimic beer, but you do get that richness, that carbonation,
• 13:36
  Speaker 5: that frockiness in many of those siders, and that might
• 13:40
  Speaker 5: be an option for.
• 13:41
  Speaker 6: You to just ray.
• 13:42
  Speaker 5: You don't have to worry about the gluten and you
• 13:44
  Speaker 5: got something that you can enjoy.
• 13:46
  Speaker 4: Talk to the people that sign on their very tell
• 13:49
  Speaker 4: tell them what you're you know what you're looking for,
• 13:52
  Speaker 4: no know what.
• 13:53
  Speaker 2: And it's it's a nice it's a nice.
• 13:56
  Speaker 3: Ye, Jimmy, I was at book club last night. I
• 13:59
  Speaker 3: don't know what the book was, but we had Hugo
• 14:01
  Speaker 3: Sprintz's Hugo.
• 14:03
  Speaker 4: SS replaced the the apparol space, which are wonderful.
• 14:08
  Speaker 3: What now, what is a hugo or Yeah, Saint Germaine Prosecco,
• 14:14
  Speaker 3: Club Soda fresh Mint.
• 14:16
  Speaker 2: Oh you've made these for us, Jimmy.
• 14:18
  Speaker 5: Yeah, I love how you know the name of the drink.
• 14:25
  Speaker 2: I don't know what the book was, but it's kind
• 14:27
  Speaker 2: of book.
• 14:29
  Speaker 4: They were delicious.
• 14:31
  Speaker 3: I never had I mean, you may have made that
• 14:34
  Speaker 3: for us here, but I suggest those for book clubs
• 14:38
  Speaker 3: when it's hot out all right.
• 14:39
  Speaker 4: And they're they're really light and nice to.
• 14:43
  Speaker 2: Joey is on the phone, Hello Joey.
• 14:45
  Speaker 4: Joey, what Hey?
• 14:47
  Speaker 7: How we doing good?
• 14:49
  Speaker 4: What's your question? So?
• 14:50
  Speaker 7: Non alcoholic non alcoholic here, I've been drinking that for
• 14:53
  Speaker 7: about a year now. There's a medication I'm on and
• 14:56
  Speaker 7: effect deliver. So unfortunately I had to give up the
• 14:58
  Speaker 7: alcohol portion. But the beer is great, but I missed
• 15:02
  Speaker 7: the whiskey, like I meat whiskey. If you found any
• 15:07
  Speaker 7: good alternatives for a non alcoholic whiskey, I know some
• 15:11
  Speaker 7: are randomly here and there, but they just don't.
• 15:13
  Speaker 4: Quite I'd recommend listenerine.
• 15:17
  Speaker 3: That has alcohol.
• 15:19
  Speaker 4: Yeah, that's right.
• 15:20
  Speaker 6: I think you're right.
• 15:21
  Speaker 5: You know a lot of the non alcoholic whiskeys are
• 15:25
  Speaker 5: points there yet.
• 15:27
  Speaker 2: Joey, Joey, Joey, We're going to drop your call. Listen
• 15:31
  Speaker 2: on the radio because it's too noisy where you are.
• 15:35
  Speaker 2: Sorry about that, all right, So yeah, let's listen on
• 15:38
  Speaker 2: the radio.
• 15:39
  Speaker 4: So go ahead.
• 15:41
  Speaker 5: Yeah. The wines are there's some great non alcoholic wines.
• 15:47
  Speaker 6: The beers are solid, whether they're athletic brewing or otherwise.
• 15:51
  Speaker 5: But the spirits, I just got to be honest, they're
• 15:54
  Speaker 5: not quite there yet, a little little too sweet or
• 15:57
  Speaker 5: a little too many additives to it. It's hard, you know,
• 16:00
  Speaker 5: how do you make?
• 16:01
  Speaker 6: But what is good? What I like about to get
• 16:04
  Speaker 6: after the whiskey.
• 16:04
  Speaker 5: What I do like with non alcoholic spirits are the
• 16:08
  Speaker 5: pre mixed cocktails they ready to drink, non alcoholic canned cocktails.
• 16:13
  Speaker 6: Oh now those are solid.
• 16:16
  Speaker 5: And I know it's not a whiskey, but the one
• 16:19
  Speaker 5: I love is called phony NEGRONI.
• 16:22
  Speaker 6: That'd be really good. And you have other non.
• 16:28
  Speaker 5: Alcoholic whiskey based cocktails that I think can get you
• 16:33
  Speaker 5: to where you need.
• 16:34
  Speaker 4: To be, all right right.
• 16:36
  Speaker 2: And finally this for the people who are going to Iceland,
• 16:39
  Speaker 2: Eric in Purgatory says, I highly highly recommend Floaky single
• 16:45
  Speaker 2: malt whiskey from Iceland. It's aged, it's aged in birch casks.
• 16:51
  Speaker 2: Oh r f l O k I is the way
• 16:55
  Speaker 2: that they spell it here.
• 16:56
  Speaker 4: All right, there you go, all right that it. That's good,
• 17:00
  Speaker 4: all right, safe, safe travels, have a good vacation, and
• 17:03
  Speaker 4: we'll see you when you get back.
• 17:05
  Speaker 2: Thank you, Jimmy, you got it.
• 17:06
  Speaker 6: Thank you, guys. You're very weekend.
• 17:08
  Speaker 4: All right, we'll see you.
• 17:09
  Speaker 5: I'm a little training in.
• 17:10
  Speaker 1: The field, all right. You feel time and your onto
• 17:14
  Speaker 1: the river.