Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for February 14th, 2025

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Have Another Drink with Jimmy the Wine Guy for February 14th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Brought to you by Dalla Terra Winery, direct preveyers of
• 0:02
  Speaker 1: the finest and Italian wine and spirits, along with House
• 0:05
  Speaker 1: Alpin's importer of the finest exotic liqueurs, apertif Amari and
• 0:10
  Speaker 1: age spirits. Get yours today filter d Feel alright, I
• 0:19
  Speaker 1: feel talent under the weather, feel all right?
• 0:24
  Speaker 2: Well here he is the benevolent overlord of the Wine
• 0:27
  Speaker 2: Academy of Utah, James Santangelo, Jimmy the Wine Guy, Wine
• 0:33
  Speaker 2: Academy of Utah dot com. What is that you are
• 0:36
  Speaker 2: holding in your hand? Oh my gosh, pouring into my glass?
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  Speaker 2: This is Cappelletti apertivo.
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  Speaker 3: Love this bottle shape, right, it's based after the old
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  Speaker 3: World War One morphine bottles.
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  Speaker 4: Oh really so Cappelletti. This is super cool.
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  Speaker 3: This is in a category called Italian bitter liqueur. What
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  Speaker 3: shares that category? This is Cappelletti. You may have heard
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  Speaker 3: of compile and apparol. What differentiates this is, uh, this
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  Speaker 3: is a wine based where those others are spirits based.
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  Speaker 3: And the mouth feel on this the proper balance, the
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  Speaker 3: sugar level, the bitterness. It's all in one and it
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  Speaker 3: just really balances out the components, whether it's a Negroni
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  Speaker 3: an Americano Bill. You and I were talking about this
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  Speaker 3: with some bourbon. This is a very versatile drink. And
• 1:25
  Speaker 3: today I've made you a spritzer, the Valentine's Day cocktail
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  Speaker 3: for you all week and long.
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  Speaker 2: Okay, so it's that. It's that stuff again. It's called
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  Speaker 2: what Cappelletti, It's Cappelletti and then just selter what I know,
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  Speaker 2: sparkling wine, spark And this is by Adami.
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  Speaker 3: This is their busco do Geka and this is from
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  Speaker 3: the Veldo b a DNA wine growing region within Prosecco.
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  Speaker 3: And these guys I tried it, but I was gonna
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  Speaker 3: spill the one. Arguably, Adami is part of the family,
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  Speaker 3: multi generational family within the Prosecco wine growing region that
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  Speaker 3: has pushed the quality UH of prosecco over the last
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  Speaker 3: few decades.
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  Speaker 4: They this is the best I really enjoy.
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  Speaker 3: I mean, I love a lot of proseccos, but this
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  Speaker 3: is my go to with all my events and everything.
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  Speaker 4: The Bosco to Geeka. This is within the forest, you know.
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  Speaker 3: And the Valdabiadina is more of a subregion within the
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  Speaker 3: Prossecco wine growing areas up on the hillside and.
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  Speaker 4: The busco to Geeka. The vineyards that they're sourcing.
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  Speaker 3: The galeric grape brital here are protected by large trees,
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  Speaker 3: forests from that harsh wind coming over the mountain and
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  Speaker 3: whistling down.
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  Speaker 4: What does that mean, Busca.
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  Speaker 3: To be it's the the forest of the Bosca.
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  Speaker 4: Okay, yeah, what.
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  Speaker 1: Are the ratios if you're making this car?
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  Speaker 3: So I did this in the classic recipe ratio of
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  Speaker 3: my grandmother, my nana, and then she taught me it
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  Speaker 3: was a one one thousand and two one thousand. It's
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  Speaker 3: a one to two, so one park capelletti two part
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  Speaker 3: of the prosecco. I love using this, preparing this so
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  Speaker 3: this weekend today, Gallantines Day, tomorrow Valentine's with your favorite
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  Speaker 3: honey bunny, your partner. This is a cocktail that can
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  Speaker 3: last all week and long. You're gonna be able to
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  Speaker 3: have the sparkling all weekend. The cappelletti is a liqueur,
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  Speaker 3: so it's gonna stay stable and.
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  Speaker 4: And it's and it's pink if you're one or one pink.
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  Speaker 3: Yeah, you can compliment this with slices of orange. Maybe
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  Speaker 3: you want more of a lemon going through it. But
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  Speaker 3: take your favorite wineglass, your mason jar. Put in some
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  Speaker 3: ice to a one count of your cappelletti. Uh, don't
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  Speaker 3: top it off, like keep your drinks a little stout,
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  Speaker 3: don't let it nice and ice a little bit of
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  Speaker 3: the orange stir stirstir.
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  Speaker 4: It's a beautiful money.
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  Speaker 1: You introduced us to this cocktail last year, and this
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  Speaker 1: was my drink of the summer.
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  Speaker 4: Now.
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  Speaker 1: I've always liked Apperol sprintzes. Yeah, it's kind of a lighter,
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  Speaker 1: you know, thing to heavens. But when you introduce me
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  Speaker 1: to this capelletti, yeah, I like this better than that.
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  Speaker 1: I've never and if you like an apparol sprits, you
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  Speaker 1: will love this.
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  Speaker 2: I have never really cared for COMPARI. Yeah, it's too
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  Speaker 2: Bitterparol is kind of too bitter. This stuff is really good.
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  Speaker 2: There's a bitter side edge to it, yep, but it's
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  Speaker 2: also got some sweetness.
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  Speaker 4: Really good.
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  Speaker 3: And it's what we have here is the coloring is
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  Speaker 3: a classic coloring agent that they blend in there.
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  Speaker 4: It is not like a red dye number forty or something.
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  Speaker 3: It is an actual The coloring agent that they put
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  Speaker 3: in there is proper and it used to be from
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  Speaker 3: the back of beetleshells along the coast that they would
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  Speaker 3: grind up the shells and that would also Uh, we've
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  Speaker 3: moved away from that set, you know, but that's.
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  Speaker 4: What they use. What you know what shellac is sillac
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  Speaker 4: that they you're paint on things to make it like
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  Speaker 4: your nail follow. Yeah, they used to make that out
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  Speaker 4: a beetle, no kidding. Yeah, yeah.
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  Speaker 5: Now now you introduced me to apparol and when you
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  Speaker 5: came over and did an event at my house. Yeah,
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  Speaker 5: and I remember we had that drink and I was
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  Speaker 5: just like, oh, I just don't like that. It's better this.
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  Speaker 5: I would like to try. We need to do it
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  Speaker 5: again now, Jimmy, and this time, well we'll use this.
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  Speaker 3: Was that the history I think we did the history
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  Speaker 3: of the ne groaning or something like that.
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  Speaker 4: Yeah, that was that's cap has an alcohol content. Yes, yes,
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  Speaker 4: it's an liquor store. About what it is.
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  Speaker 3: It should be above fifteen seventeen percent alcohol by value
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  Speaker 3: and the uh so you can have this neat, you
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  Speaker 3: can have it on the rocks. It's as an apparativo.
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  Speaker 3: So it's one of those beverages that it's to open
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  Speaker 3: up the palette. So if you did have it with
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  Speaker 3: sparkling water, as you had mentioned earlier. Bill, Then that
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  Speaker 3: is an apartivo. That's late in the afternoon. You know,
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  Speaker 3: I'm not that hungry, but you're gonna have this. It's refreshing,
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  Speaker 3: and then you're gonna be up. I'm getting my hunger
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  Speaker 3: at maybe I am hunger. It's going to open up
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  Speaker 3: the palette. This with sweet Italian vermouth. This being the
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  Speaker 3: Capelletti a one to one ratio. That's an Americano. Yes,
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  Speaker 3: then you take that Americano and you add gin on top.
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  Speaker 4: Now you having a groaning there you go, Bill, Okay, yeah,
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  Speaker 4: now you're talking.
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  Speaker 6: Now you do need to put this in the fridge
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  Speaker 6: after you open it.
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  Speaker 4: Yeah, yeah, you know it's in the liquor.
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  Speaker 6: Store just on the shelves, but once you open it, it
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  Speaker 6: needs to be in the fridge.
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  Speaker 3: Yeah. It's best to keep it cool or in a
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  Speaker 3: cool dry spot. You know, you don't want it to
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  Speaker 3: warm up or anything. It'll get real tacky and me
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  Speaker 3: and curse some spoilage. It's I could go bab but
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  Speaker 3: a second, it's going to lose them. It's not going
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  Speaker 3: to maintain its freshness.
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  Speaker 4: All right, this is.
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  Speaker 2: I'm stopping and buying a bottle on my way.
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  Speaker 6: It's a great addition to your liquor cabin.
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  Speaker 2: We're back with with the Ruthless Dictator of the Wine
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  Speaker 2: Academy of Utah Jimmy's TAngelo byan Academy of Utah dot com.
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  Speaker 2: He can answer questions for you about drinking, about kinds
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  Speaker 2: of wine, beer spirits, restaurant recommendations, etiquette, whatever you. I know,
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  Speaker 2: it doesn't seem like he could tell you about edit,
• 7:15
  Speaker 2: but he really can.
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  Speaker 4: He really can. And I think we have a phone call.
• 7:19
  Speaker 4: I think it's Kara Hi, Kara Hi. Are you guys great?
• 7:24
  Speaker 4: What is your question for mister Santangelo?
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  Speaker 7: So?
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  Speaker 8: I have a bottle of gin I fell in love
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  Speaker 8: with in Colorado that I can't get here. Is there
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  Speaker 8: any way I can get it carried in the liquor
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  Speaker 8: stores or do I is my only option that I
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  Speaker 8: have to order, like a case of it?
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  Speaker 3: Dler, Yeah, it's the ladd You gotta order a special
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  Speaker 3: order a case of it. But I get a friend,
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  Speaker 3: buddy pal and split that case up if you want,
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  Speaker 3: you know, I'd be interested.
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  Speaker 4: Do you know offhand what it's called? It is a.
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  Speaker 8: Spanish gin, It's a white bottle with blue like a
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  Speaker 8: royal blue lettering on it. I don't remember the name.
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  Speaker 8: It is like a mandarin finish and it's lovely and
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  Speaker 8: we're obsessed with it.
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  Speaker 3: Oh my gosh, it sounds delicious and it's just from
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  Speaker 3: Colorado Local.
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  Speaker 4: Distributed through I like that mandarin.
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  Speaker 3: Is it mandarin infuse or it's just got like those
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  Speaker 3: segments in there that that flavoring.
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  Speaker 8: Yeah, it's just how it finishes. It's so lovely. You
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  Speaker 8: can drink it neat and we love to make anything
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  Speaker 8: with like grapefruit or line juice in it, and pretty
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  Speaker 8: much we always buy a bunch of Take.
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  Speaker 3: A look at that Uncle VAL's product line. They have
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  Speaker 3: their botanical. Although it doesn't finish with a the mandarin,
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  Speaker 3: it does have this cucumber like roundness to it, and
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  Speaker 3: that's what I thought of when you were speaking to it.
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  Speaker 3: But that might be an option for you to consider
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  Speaker 3: if you haven't already had it.
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  Speaker 4: Have you ever? Have you ever gone to Lee's Discount Liquors?
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  Speaker 8: Oh, of course, who hasn't.
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  Speaker 4: Well, well, they they might have it.
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  Speaker 6: Yeah, you may want to drive to Window.
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  Speaker 4: You can search there online inventory as well.
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  Speaker 2: Oh yeah, they have online inventory so it's a Ginia
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  Speaker 2: fell in love with Why don't you marry it?
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  Speaker 4: Thanks for good luck with them? Thanks, thank you?
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  Speaker 6: All right, that's that's interesting to me.
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  Speaker 2: Chin with a kind of an orange finish.
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  Speaker 4: That's nice, sounds delicious, it sounds great.
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  Speaker 6: All right, let's go to looks like Garrett is here.
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  Speaker 4: Hello, Garrett, Garrett, Hello.
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  Speaker 7: How are you?
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  Speaker 4: It's fine? Go on, Garrett, go ahead. What's your question?
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  Speaker 7: So my daughter, my oldest daughter, is turning twenty one
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  Speaker 7: this year. Okay, she's expressed interest in drinking. What's a
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  Speaker 7: good drink for to start for a beginner?
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  Speaker 6: Training wheels?
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  Speaker 4: Won't?
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  Speaker 1: Yeah, I would say, actually, this, this.
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  Speaker 4: Strength of Jim Spencer is right. I think you're right. Gina.
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  Speaker 3: I was gonna say, I'm mos scotto diasti, But why
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  Speaker 3: do that when you can have an opportunity a little
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  Speaker 3: sparkling wine to celebrate her twenty first and you can
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  Speaker 3: have a little sippy sip of that and then cut
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  Speaker 3: it with the cappelletti.
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  Speaker 4: This will provide this nice little bit of off driedness.
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  Speaker 3: It has the bubbles and the sweetness that similar crossover
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  Speaker 3: from a soda pop.
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  Speaker 4: So you know, there's a lot of familiarity here.
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  Speaker 3: When people first get into drinking, it's usually flavors and
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  Speaker 3: a style that they've never really had before. Yeah, a
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  Speaker 3: still spirit that's strong and bitter like that. That's a
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  Speaker 3: keep that away from me. So this Cappelletti spritzer is
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  Speaker 3: for you.
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  Speaker 2: And but but when she has one, just make sure
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  Speaker 2: yeah yeah, and when she has that drink, make sure
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  Speaker 2: she doesn't drive to Huntsville, whatever you do.
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  Speaker 7: Yeah, and then the last yeah, you mix that.
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  Speaker 3: With camp yeah yeah, yeah, So you can get this
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  Speaker 3: beautiful bottle here is just twenty two bucks. There's others
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  Speaker 3: for sixteen bucks by Adami or eighteen bucks, so you
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  Speaker 3: know you don't have to.
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  Speaker 4: Break the bank.
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  Speaker 3: And then your capilletti will last, so you'll have that
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  Speaker 3: and it's only twenty three bucks, so you're you're in
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  Speaker 3: it to win it and you'll have it left over.
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  Speaker 4: Perfect.
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  Speaker 6: There you go, Garrett.
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  Speaker 7: Okay, happy birthday. Thanks.
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  Speaker 6: Here's a text question.
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  Speaker 5: I'm making Mexican food for my girlfriend tonight, wondering if
• 11:32
  Speaker 5: Jimmy can recommend a tequila a cocktail that is not
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  Speaker 5: a margarite.
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  Speaker 3: Oh yeah, no, absolutely, So first start off with ranchwater, right,
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  Speaker 3: go get some topo Chico.
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  Speaker 4: We've done this here in the studio.
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  Speaker 3: Get the smaller bottles, take a slug out of it,
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  Speaker 3: dropping an ounce or so. Fill that bottle back up,
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  Speaker 3: so this cocktails in the top Pachico bottle.
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  Speaker 4: Right, you're going to create it. You're putting your blanco.
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  Speaker 2: You're saying, take a sip of the top of Chico topa.
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  Speaker 2: Then put about an ounce of tequilia in there.
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  Speaker 3: Put about an ounce of tequila in there. Wedge down
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  Speaker 3: line like you would a corona in verdict. Get it
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  Speaker 3: all mixed up by the moon by being out a
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  Speaker 3: beautiful right there. Yeah, or a paloma and then or
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  Speaker 3: then you move into a paloma.
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  Speaker 4: Yeah, you can do it.
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  Speaker 6: You can do a trashy version which is squirt.
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  Speaker 4: Squirt.
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  Speaker 6: You can just get grape or grape but you know.
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  Speaker 3: I like going to the Rancho marketing getting the grapefruit soda.
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  Speaker 3: That's the absolute best way to do it, you know
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  Speaker 3: what I mean. I mean, that's a good one.
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  Speaker 5: Let's talk about this adventure that we're going to have. Yes,
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  Speaker 5: and this is something that you all can join us. Well,
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  Speaker 5: while tickets I don't think tickets are going to go
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  Speaker 5: on sale till Tuesday.
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  Speaker 2: It's called Radio from Hell on Corked Flights and Bites
• 12:50
  Speaker 2: with Jimmy the Wine Guy. And we're having this at
• 12:53
  Speaker 2: the Kengark University Club located up at the Recycle Stadium.
• 12:58
  Speaker 2: You're thinking, well, huhycle we're doing that. It's so the
• 13:03
  Speaker 2: University Club up there is is a.
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  Speaker 4: It's not no.
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  Speaker 2: It's a social club for everybody. It's a club for
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  Speaker 2: networking and dining and events. It's open year round, perfect
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  Speaker 2: for you know, community members like so you you become
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  Speaker 2: a member of this club and you can. They have
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  Speaker 2: meeting rooms, they have a good work facilities there at
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  Speaker 2: restaurant there.
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  Speaker 4: They've got food.
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  Speaker 1: We have lunch there a couple of days ago.
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  Speaker 4: Excellent, very very good food.
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  Speaker 2: Yeah. Now this is this is a limited time offer.
• 13:41
  Speaker 2: Now you can get tickets and join us.
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  Speaker 4: It's not up yet.
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  Speaker 3: When is We're doing it Saturday March eighth at three o'clock.
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  Speaker 3: You'll join us up there at ken Garfu Club and
• 13:53
  Speaker 3: we're going to have a multi level event. So it's
• 13:56
  Speaker 3: stand up, sit down, stand up. We're gonna have a
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  Speaker 3: really feature the club and you're gonna settle in with
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  Speaker 3: me and I'm gonna do my thing We're gonna walk
• 14:04
  Speaker 3: you through a flight and bite. It's a small bite
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  Speaker 3: of food, wine pairing, and just to really enjoy that space.
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  Speaker 3: This is available for new members or people that have
• 14:15
  Speaker 3: because this is a club, right, so this is an
• 14:18
  Speaker 3: opportunity for you to get some tickets to join it
• 14:20
  Speaker 3: and to see it and to assess it and experience
• 14:23
  Speaker 3: all the great things.
• 14:24
  Speaker 2: I mean this is this is design. This is designed
• 14:26
  Speaker 2: for non members of the club. Non members come to
• 14:28
  Speaker 2: come and see what it's like.
• 14:29
  Speaker 1: Yes, you might want to become one, you don't have
• 14:32
  Speaker 1: to be one to sign up for exactly there.
• 14:34
  Speaker 2: They're gonna have some special offers to join the club.
• 14:37
  Speaker 2: But they have a great chef there and great food,
• 14:41
  Speaker 2: really incredible spaces for you if you need a business
• 14:45
  Speaker 2: space or even like a wedding.
• 14:49
  Speaker 4: Party.
• 14:49
  Speaker 5: So Jimmy's bringing the wine and the chef is preparing bites, appetizers,
• 14:54
  Speaker 5: ye small plates, and so you can you know, walk
• 14:58
  Speaker 5: around or you could you join, you know, at a
• 15:00
  Speaker 5: table because I'm sure she'll just be sitting.
• 15:02
  Speaker 2: It's like and it's it's like, uh, you know, we
• 15:06
  Speaker 2: do these events and they sell out quickly. So just
• 15:10
  Speaker 2: we'll have We'll let you know when the tickets are
• 15:11
  Speaker 2: available for sale.
• 15:13
  Speaker 1: And sort of put it on your calendar. March seventh, Yeah,
• 15:16
  Speaker 1: jump on them the afternoon. So if you got other
• 15:19
  Speaker 1: things going on later in the day, this is just
• 15:21
  Speaker 1: an afternoon.
• 15:22
  Speaker 4: Event I have is in March seventh or eighth Saturday Saturday.
• 15:26
  Speaker 3: Yeah, it could have been. It could have been my
• 15:28
  Speaker 3: air there. But March March Saturday at three o'clock is
• 15:32
  Speaker 3: when the event takes place. But you guys are throwing
• 15:34
  Speaker 3: tickets up on sale on Tuesday.
• 15:36
  Speaker 6: All right, thanks, there we go.
• 15:38
  Speaker 4: Where are we selling the tickets on our website?
• 15:40
  Speaker 6: We'll be on our webs okay, all right, so yeah,
• 15:44
  Speaker 6: be looking for that.
• 15:45
  Speaker 4: Looking forward to this.
• 15:46
  Speaker 6: This is a delicious cocktail.
• 15:49
  Speaker 4: Well, thanks guys. Happy Valentine'sday weekend.
• 15:51
  Speaker 3: Hopefully you turned you on to a beautiful cocktail to
• 15:53
  Speaker 3: enjoy all weekend.
• 15:54
  Speaker 2: Long, take it away, foil, I don't have to drive.
• 16:03
  Speaker 2: Oh yeah in three hours, God, handy waste there.
• 16:10
  Speaker 4: We go making you driving. Put your drink down. Just
• 16:14
  Speaker 4: call me a handy waist.
• 16:16
  Speaker 5: He did, Yeah, he's he's ninety.
• 16:22
  Speaker 4: Was the damn kids? The cornis you nail that? That's
• 16:31
  Speaker 4: my sign off to that.