Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from November 21st, 2025

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Have Another Drink with Jimmy the Wine Guy from November 21st, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Carol Shelton might be the greatest winemaker you've never heard of.
• 0:03
  Speaker 1: She's recognized as one of the first women to graduate
• 0:06
  Speaker 1: from America's premiere winemaking school. You see, Davis in the
• 0:09
  Speaker 1: early seventies influenced an entire generation of winemakers in the
• 0:13
  Speaker 1: art of infidel Today you can find Carol Shelton's wines
• 0:16
  Speaker 1: at the Utah Wine Store, so to be sure to
• 0:18
  Speaker 1: look for I think we're trying all these today, right, Jimmy, Yeah,
• 0:21
  Speaker 1: we have three of them.
• 0:24
  Speaker 2: Phil, the trains in the feel all right, tell the weather,
• 0:32
  Speaker 2: time in the field, all right.
• 0:34
  Speaker 3: It's the iron fisted dictator who runs the Wine Academy
• 0:38
  Speaker 3: of Utah is Jimmy Santangelo, Wine Academy of Utah dot com.
• 0:42
  Speaker 4: Good morning, mister Santangelo, Good morning, Good morning. We have
• 0:45
  Speaker 4: three wines that we're featuring today. Carol Shelton. As Gina mentioned,
• 0:50
  Speaker 4: Carol Shelton graduating you see Davis when you see Davis
• 0:53
  Speaker 4: was just establishing their oneology program. Oh really, and if
• 0:57
  Speaker 4: my memory hears from me, correct, she switched over from
• 1:00
  Speaker 4: chemistry biology degree science degree over.
• 1:02
  Speaker 3: The wine both. Thank yeah, very good, very good. But
• 1:06
  Speaker 3: what we have here Okay, I got your Thanksgiving covered.
• 1:09
  Speaker 4: So everybody that's wondering what they're doing for Turkey Day,
• 1:11
  Speaker 4: what they should get, what they should bring, I got
• 1:14
  Speaker 4: you and this This will be on our website, yep.
• 1:16
  Speaker 4: And we got great pictures of it and we'll post
• 1:19
  Speaker 4: on the socials. So we have three wines, uh, one white,
• 1:22
  Speaker 4: two reds Carol Shelton. This first one is called coquil blanc.
• 1:27
  Speaker 4: It's a white and this coquil blanc is a blend
• 1:30
  Speaker 4: of Vunier and Rosana Massan grapes. There are traditional Southern
• 1:35
  Speaker 4: rown white blend grapes. Look at a beautiful color on this.
• 1:39
  Speaker 4: I'm gonna try to bring it up to the camera.
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  Speaker 5: It's dark.
• 1:41
  Speaker 4: Yeah, nice deep gold color. Those are the grape varieties
• 1:45
  Speaker 4: that are in there and the ripeness really coming through.
• 1:47
  Speaker 2: Jimmy, You're supposed to hold it up to something white.
• 1:52
  Speaker 5: Yeah, I'm holding it up to Jimmy.
• 1:55
  Speaker 2: Isn't that how you really see the color?
• 1:58
  Speaker 5: That's exactly right.
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  Speaker 3: You're doing it perfect. And what you have there is
• 2:01
  Speaker 3: this deep color is.
• 2:02
  Speaker 4: From the ripeness of the grapes. It's from pastor robles.
• 2:04
  Speaker 4: All these grapes are sourced from and uh, you know,
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  Speaker 4: I can smell just when you said, I can just
• 2:10
  Speaker 4: smell the wine in the room. That's amazing, very.
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  Speaker 3: Delicious, very fruit, very ripe.
• 2:18
  Speaker 4: Someone said when we were tasting this the other day,
• 2:20
  Speaker 4: they were like, is this gonna be sweet? Like, nope,
• 2:22
  Speaker 4: it's bone dry, like you just have this ripeness of food,
• 2:27
  Speaker 4: so well balanced. Marble rolling around them getting green apple.
• 2:31
  Speaker 4: It's got good a city some of the apple. That's
• 2:34
  Speaker 4: the acidity coming through that green apple. But admittedly this
• 2:39
  Speaker 4: is a little too cold when it comes down for
• 2:41
  Speaker 4: a second. And no barrel aging or anything like, no
• 2:43
  Speaker 4: new oak is what I mean, you know.
• 2:44
  Speaker 3: Nothing like that. That's the style. Dry and not dry.
• 2:50
  Speaker 3: That's right, that's right, that's good, really good or white
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  Speaker 3: wines ever tannic.
• 2:56
  Speaker 4: Yeah, the skin contact, so sometimes the skins give you
• 3:02
  Speaker 4: the tannek structure into your red wine.
• 3:05
  Speaker 3: So we do experience that periodically with the whites.
• 3:08
  Speaker 4: This next one and these two will take side by side.
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  Speaker 4: They're both zinfandel. One is called wild Thing. Just such
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  Speaker 4: a fun I was.
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  Speaker 5: Gonna say, I've seen this on the shelf, but I've
• 3:18
  Speaker 5: never bought.
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  Speaker 3: It's called wild Thing. I took a ship of it.
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  Speaker 4: It made my heart sing, so wild thing old vine
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  Speaker 4: zinfandel and just really great stuff. This has been in
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  Speaker 4: our market for quite a while. This is a go
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  Speaker 4: to wine for me at the Wine Academy. Really demonstrates big,
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  Speaker 4: rich ripe fruit.
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  Speaker 5: Let me get it. It made my heart. Oh my gosh,
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  Speaker 5: I think it's groovy.
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  Speaker 3: That's very nice. Yeah, keep going. Fourteen to five alcohol
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  Speaker 3: by volume. That's a little higher.
• 3:55
  Speaker 4: A point above normal. Wild Thing zinfandel. First the Carol
• 4:00
  Speaker 4: Shelton mangas z in old vine. But this is from
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  Speaker 4: Cucamonga Valley. This is the and this is the next one.
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  Speaker 4: And this guy Manga that's a single vineyard. So now
• 4:14
  Speaker 4: we're getting our zinfidel, same grape, but it's a bit
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  Speaker 4: more focused. It's just this is where we can talk
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  Speaker 4: about terroir really coming through into the glass, character full,
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  Speaker 4: all kinds of things.
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  Speaker 3: I'm gonna get it under the I'm gonna go back
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  Speaker 3: to the other one because I think I love you,
• 4:30
  Speaker 3: but I want to know for h Oh, we're all
• 4:37
  Speaker 3: these are all great. Oh that's really good. That's interesting,
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  Speaker 3: much more focused.
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  Speaker 4: I decant that really coming out good acidity in there
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  Speaker 4: on the on the fourteen seven alcohol.
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  Speaker 3: So why do these work?
• 4:52
  Speaker 4: The Carol Shelton coquil bloc with turkey, you're stuffing your gravy,
• 4:57
  Speaker 4: all things the city, the green ap apple that Carrie
• 5:00
  Speaker 4: mentioned excellent because all that saltiness that we have in
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  Speaker 4: the in this traditional meal, that salt is going to
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  Speaker 4: cancel out that ask him. You have the good weight
• 5:10
  Speaker 4: of the body of the white wine to go against
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  Speaker 4: that white protein things of that nature. And not everybody
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  Speaker 4: wants white wine at dinner. And these ins are not
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  Speaker 4: so overblown, full bodied and just mouthfeel of like oak.
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  Speaker 3: This is fruit coming through. And you also have light tanning,
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  Speaker 3: so the salt's going to cancel out the tannin.
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  Speaker 4: And now you got your cranberry and you're stuffing. And
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  Speaker 4: not everybody celebrates with turkey. Should you be doing your
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  Speaker 4: roast or otherwise ham This is gonna go really good
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  Speaker 4: with it.
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  Speaker 2: I get more fruit in the wild thing than the wild.
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  Speaker 4: Thing's definitely so toos infandels. Save the mango for dinner
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  Speaker 4: and wild thing for late morning early afternoon. If they're
• 6:00
  Speaker 4: ever a holiday that you're gonna have a glass of
• 6:02
  Speaker 4: wine and it's like it's only nine thirty.
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  Speaker 3: Have a glass of wine in your hand all day
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  Speaker 3: pretty much pretty much.
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  Speaker 4: Oh these are fabulous, Carol Shelton, Yeah, pretty great, were great,
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  Speaker 4: all available here in the state wine stores and uh
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  Speaker 4: wild things actually on SPA that sale this month, so
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  Speaker 4: you get it for three bucks off.
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  Speaker 3: Oh really yep, and the.
• 6:23
  Speaker 4: Carol Shelton this good and we're a young lady was
• 6:26
  Speaker 4: asking me, Hey, I have a friend friends giving happening.
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  Speaker 3: What should I bring. I'm like, bring the Carols out
• 6:31
  Speaker 3: and coquio blanc. You will not go wrong, and you should.
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  Speaker 2: You should definitely get at least two of these, so
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  Speaker 2: you have, whether you want a wider or red.
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  Speaker 3: You're covered. And we'll post this at X ninety six
• 6:43
  Speaker 3: dot com.
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  Speaker 5: Two cases of each of them.
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  Speaker 2: I just got a text from my husband says, let's
• 6:47
  Speaker 2: get some of these for next week.
• 6:49
  Speaker 3: So we're nice.
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  Speaker 5: Yeah, we got good. And you should start thinking ahead,
• 6:52
  Speaker 5: you know, because the stores getting.
• 6:54
  Speaker 2: Busy, wouldn't do it this weekend.
• 6:56
  Speaker 3: Don't wait till the wine story yesterday and there was
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  Speaker 3: a line.
• 6:59
  Speaker 4: I had to pick up an order and I was
• 7:01
  Speaker 4: there just happen chance early at ten fifty and it
• 7:05
  Speaker 4: doesn't open until eleven. There was a line going out
• 7:07
  Speaker 4: of the door, and I'm like, what's going on in
• 7:08
  Speaker 4: the parking lot.
• 7:09
  Speaker 5: It was like it's Thanksgiving.
• 7:10
  Speaker 3: Yeah, so it's getting busy to your point and ready early.
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  Speaker 3: All right, we're back with Jimmy Santangelo the Wine Academy
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  Speaker 3: of Utah, Wine Academy of Utah dot com. And we're
• 7:24
  Speaker 3: gone from these sublime wines, the sort of these ridiculous
• 7:28
  Speaker 3: novelty brinks. They're buzzballs. I think you can buy these
• 7:33
  Speaker 3: in Utah.
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  Speaker 5: Now you can't. You didn't use There are a few available,
• 7:37
  Speaker 5: not a large selection, but a few some liquor stores.
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  Speaker 3: There are fifteen percent alcohol and they're canned cocktails. They're
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  Speaker 3: lovely cams. Yeah, you got a little uh the hold
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  Speaker 3: in the shape of a ball.
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  Speaker 4: I've got the four of them that we received presented
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  Speaker 4: so in order from left to right for you is
• 7:55
  Speaker 4: the lime Arita, followed by the chili mango really colorful too,
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  Speaker 4: then finishing up.
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  Speaker 3: With peanut colada and rounding it out with then our
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  Speaker 3: friend Karen from Wendover, who's a retired school teacher, brought
• 8:15
  Speaker 3: these for us. She said, remember to get your lab
• 8:17
  Speaker 3: journals out and take the detailed notes I'm a retired
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  Speaker 3: school teacher, and I think you should.
• 8:22
  Speaker 5: Record your binding. We want to know what an expert.
• 8:26
  Speaker 3: You're not against can cocktails in general. I'm not against booze.
• 8:30
  Speaker 3: In fact, I like my booze against me.
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  Speaker 5: So let's so the first one is the limeriada.
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  Speaker 4: Yeah, so here's the limeriada. Look at this color in there,
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  Speaker 4: light green tint to it. That's all right, h liminess,
• 8:47
  Speaker 4: a little bit of salinity, Yeah, yeah, there is.
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  Speaker 3: Yeah, so that's okay, that's all right.
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  Speaker 5: It's alcohol.
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  Speaker 3: That's why you like.
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  Speaker 4: It'll get really well balanced, uh tartaric acids in there.
• 9:01
  Speaker 3: You know.
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  Speaker 4: They got that that kind of city thing going on,
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  Speaker 4: this kind of chucky, smarty, tardy like.
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  Speaker 3: This next one, the mango. I've tried this. I've got
• 9:10
  Speaker 3: the big one at home and I quite liked it.
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  Speaker 4: But it's again, it's just sort of drinkable and it's
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  Speaker 4: punchy fruit punch the nose.
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  Speaker 2: I just want I don't want to take a picture
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  Speaker 2: of this and post it. But see these lovely, beautiful
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  Speaker 2: wines that Jimmy broad in a beautiful, beautiful wineglass paired
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  Speaker 2: next to these paper cups.
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  Speaker 3: You bright, you don't You don't need to continually convince
• 9:36
  Speaker 3: people that you're a snaw.
• 9:38
  Speaker 5: You don't have to do that.
• 9:40
  Speaker 3: They know it, love it, love it. So uh pineapple Colada,
• 9:46
  Speaker 3: that's not bad now, I seem to remember liking that one.
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  Speaker 5: What could you do to that and to make it better? Though?
• 9:55
  Speaker 3: Sprinkle a little off, put a little bit to mouth coating.
• 10:01
  Speaker 5: Maybe a spear of pineapple in it?
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  Speaker 3: Yeah, some the city.
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  Speaker 4: I think a pineapple is spear of pineapple, a pineapple
• 10:07
  Speaker 4: chunk in there or something like that.
• 10:09
  Speaker 3: Creamier than I had expected.
• 10:14
  Speaker 5: Just said that I knew there there.
• 10:19
  Speaker 3: I find it really fun to drink that one because
• 10:22
  Speaker 3: it's sweet. And then the final one, Oh no's.
• 10:27
  Speaker 2: This They should have spelled it different on the can.
• 10:29
  Speaker 2: They should have spelled it.
• 10:30
  Speaker 3: Okay, Gina again, let's w h oh, let's just again,
• 10:36
  Speaker 3: Let's just go along.
• 10:37
  Speaker 5: Leaves. You're giving me a hard time for the trog song.
• 10:41
  Speaker 3: The girl.
• 10:42
  Speaker 5: The girls Sorority are very upset.
• 10:45
  Speaker 2: They would embrace horn Shotta with the girls of Delta Delta.
• 10:49
  Speaker 5: Delta are very.
• 10:49
  Speaker 3: Upset right now, Geina Barberry Salt Lakes, O snob.
• 10:55
  Speaker 5: Here's the thing about the horse Shotta. It tastes like
• 10:57
  Speaker 5: horn chotta.
• 10:58
  Speaker 3: It's actually cinnamon.
• 11:00
  Speaker 2: That's my favorite one and that could get dangerous.
• 11:02
  Speaker 3: And it's got and it's got a little kick of
• 11:04
  Speaker 3: alcohol with it. You can you can h the alcohol
• 11:07
  Speaker 3: in it because.
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  Speaker 4: I can have a white Russian kind of yeah yeah
• 11:12
  Speaker 4: in that one because creamy and has got the cinnamon
• 11:14
  Speaker 4: kind of the other standard orange and wine orange wine
• 11:19
  Speaker 4: and orange wine with cream orange wine that's in the
• 11:22
  Speaker 4: peanut colada.
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  Speaker 3: That's interesting.
• 11:24
  Speaker 4: It's like I'm googling something later chili mango and then
• 11:28
  Speaker 4: uh the lime rita having a gave bass spirits.
• 11:32
  Speaker 3: So thank tequila. Yeah, there you go. Now very fine.
• 11:36
  Speaker 5: This is this is something to look forward to. Bill yeh,
• 11:39
  Speaker 5: Mike and Nashville found Elf maple Syrup Sunday buzzball. Mmm.
• 11:46
  Speaker 5: So it's a buzzball made with a maple syrup.
• 11:48
  Speaker 3: Play sounds like pancake cocktail. I saw a pancake syrup
• 11:53
  Speaker 3: and pancake bourbon in the liquor. Yeah, yesterday, nice, there
• 11:58
  Speaker 3: you go. I have one other question for Jimmy about
• 12:00
  Speaker 3: canned cocktails and things. I was at Harmon's yesterday day
• 12:03
  Speaker 3: before and I noticed they have all of these drink
• 12:07
  Speaker 3: mix things for sale there. It's called Bitter Milk Company.
• 12:12
  Speaker 3: That one was an old fashioned. So what you do
• 12:15
  Speaker 3: is you put that in a glass with ice and
• 12:16
  Speaker 3: then pour bourbon over it and it's an instant.
• 12:19
  Speaker 2: Old I have that at my house for quick Yeah.
• 12:23
  Speaker 3: Oh yeah, I tried it pretty good.
• 12:27
  Speaker 4: It's ready to go and I like the ounces on
• 12:29
  Speaker 4: there fall below. So that's your airplane poor. So you
• 12:34
  Speaker 4: can then just order a bourbon and now you can
• 12:39
  Speaker 4: have your on your airplane. Things of that nature. And
• 12:42
  Speaker 4: I think they even have the account with one of
• 12:45
  Speaker 4: the airlines. But was there a question on a bourbon
• 12:48
  Speaker 4: for the holidays?
• 12:49
  Speaker 5: Oh, yes, we got this question. Can you recommend a
• 12:52
  Speaker 5: good slow drinking bourbon for Thanksgiving? Yeah?
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  Speaker 3: I would go with old elk.
• 12:57
  Speaker 5: It's a.
• 13:00
  Speaker 4: It's a bourbon, but instead of the rye for the spice,
• 13:03
  Speaker 4: it's a wheat based after the majority of corn in there.
• 13:06
  Speaker 4: I believe it's in the sixty five corn ratio on
• 13:09
  Speaker 4: the mash bill. But that's a good one because that
• 13:12
  Speaker 4: is intended to be made to be sitting in a
• 13:15
  Speaker 4: leather chair talking with family, sipping at a bourbon all day.
• 13:20
  Speaker 4: You want to avoid are these high proof barrel cask strength,
• 13:23
  Speaker 4: that kind of thing because you don't want to get
• 13:25
  Speaker 4: too schnockered before the in laws.
• 13:30
  Speaker 3: There I do.
• 13:31
  Speaker 5: There is a cream liqueur called the Eggo Brunch in
• 13:35
  Speaker 5: a jar sugar Lands sipping cream, waffles and syrup flavored
• 13:40
  Speaker 5: cream liqueur.
• 13:41
  Speaker 3: Wow, gets kind of crazy. I can't imagine what that
• 13:44
  Speaker 3: pancakes and syrup bourbon is that I goes with burb
• 13:49
  Speaker 3: apparently up in Canada and bourbon yeah, yeah, well that's
• 13:53
  Speaker 3: it's fresh from the trees.
• 13:56
  Speaker 5: So yeah, here's a final question. We had bourbon trees,
• 14:01
  Speaker 5: Bourbon tree the final question. I love stella wine I
• 14:05
  Speaker 5: get made fun of because it's basically juice. Right. Do
• 14:09
  Speaker 5: you have a suggestion for a next step to a
• 14:11
  Speaker 5: more adult wine? I will suggest these three here.
• 14:14
  Speaker 4: Yeah, yeah, yeah, not a bad jump into it. I'm
• 14:17
  Speaker 4: a scotto deasty. Look for v t V E t
• 14:20
  Speaker 4: t A ats the producer most scato diasty. That's a
• 14:24
  Speaker 4: white wine, lightly bubbly, real low alcohol, which is quite nice.
• 14:29
  Speaker 4: But yeah, they Carol Suton would it's not going to
• 14:32
  Speaker 4: be super citic like a pinion, a grease show or
• 14:35
  Speaker 4: a seven block might be nice and approachable, approachable.
• 14:38
  Speaker 5: That old elk is really good.
• 14:40
  Speaker 3: Yeah, all right, Jimmy chan TAngelo Wine Academy. Do you
• 14:45
  Speaker 3: have any events really quickly?
• 14:47
  Speaker 4: Yeah? Sorry, admiring the buzzballs, the four buzzballs we just
• 14:52
  Speaker 4: ripped through.
• 14:54
  Speaker 5: Just now.
• 14:54
  Speaker 4: Yeah, July third, next year, Scotland nine days, all inclusive,
• 15:00
  Speaker 4: Yogan Whiskey, Scotland twenty twenty six.
• 15:02
  Speaker 3: Wine Academy Utah dot com for more information.
• 15:04
  Speaker 5: All right, Sue is threatening that we're she's threatening that
• 15:07
  Speaker 5: we're coming.
• 15:08
  Speaker 3: You and the friends you got, We got you.
• 15:10
  Speaker 5: All right, We'll see what we can do. Thank you.
• 15:12
  Speaker 5: Jimmy Wind Academy, Utah dot com is the website