Latest / The Radio From Hell Show - Best Of / Have Another Drink With Jimmy from September 18th, 2026

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Have Another Drink With Jimmy from September 18th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: All right.
• 0:07
  Speaker 2: Yes, yes, yes, yes. He's here. The one, the only.
• 0:12
  Speaker 2: He clings the glasses. He clangs the glasses.
• 0:15
  Speaker 3: Oh, that wasn't a clang.
• 0:16
  Speaker 2: Wasn't it?
• 0:17
  Speaker 1: No, it was a clink.
• 0:18
  Speaker 2: It was a clink. It was a clink. He kind
• 0:20
  Speaker 2: of clinks the glasses.
• 0:22
  Speaker 1: And he makes the clouds rumble.
• 0:23
  Speaker 4: Take me out to the ballpark over here.
• 0:26
  Speaker 2: Yes, Jimmy Santangelo, the.
• 0:28
  Speaker 5: the proprietor of the Wine Academy of Utah, WineAcademyofUtah.com. He's
• 0:32
  Speaker 5: the Pure Isle proprietor of the WineAcademyofUtah.com. And he's brought
• 0:38
  Speaker 5: us wine here out to the ballpark, out to the
• 0:41
  Speaker 5: beach ballpark. What kind of wine is this?
• 0:43
  Speaker 4: This is a Malbec from Argentina.
• 0:45
  Speaker 6: This is a Reina and brand new to the market.
• 0:49
  Speaker 6: And what I like about this Malbec is from the
• 0:53
  Speaker 6: Mendoza wine growing region, Hand harvested. What they've done is
• 0:57
  Speaker 6: they've only aged in about three to six months in
• 1:00
  Speaker 6: old oak, and it's lower alcohol. It's about 13.8% alcohol
• 1:04
  Speaker 6: by volume. Usually Malbecs are much riper in that, a
• 1:06
  Speaker 6: little higher alcohol. Beautiful aromatics on this. Great color, deep purple,
• 1:11
  Speaker 6: kind of violet rim. We featured this wine recently this
• 1:15
  Speaker 6: Wednesday at Neighborhood Hive when we did that butcher paper tasting.
• 1:19
  Speaker 4: Really fun. I've got to get you guys out there.
• 1:23
  Speaker 2: How did the butcher paper taste? It was... Dry. It
• 1:26
  Speaker 2: was dry.
• 1:29
  Speaker 4: But this big ripe piece.
• 1:32
  Speaker 1: Oh, yeah.
• 1:33
  Speaker 4: Nice Aromax.
• 1:33
  Speaker 3: I like a Malbec.
• 1:34
  Speaker 5: Now, the Malbec is a grape variety. And this is
• 1:39
  Speaker 5: just all Malbec grape.
• 1:41
  Speaker 4: 100% Malbec grape variety.
• 1:42
  Speaker 1: Grown where?
• 1:43
  Speaker 6: In Mendoza in Argentina.
• 1:48
  Speaker 4: And Malbec's originally from. a grape that of.
• 1:51
  Speaker 6: Origin in France and outside. And the Bordeaux wine-growing region
• 1:57
  Speaker 6: pulled Malbec down from Côte, where the Malbec, this town
• 2:01
  Speaker 6: that it was originally from, to be thought from, and
• 2:05
  Speaker 6: to be a blending grape in Bordeaux, France. Well, the French,
• 2:09
  Speaker 6: after World War I, in the late 1800s, mid-1800s, I
• 2:11
  Speaker 6: know World War I's in the 1900s, but in the mid-1800s, rather,
• 2:16
  Speaker 6: the French brought Malbec down into South America and And
• 2:22
  Speaker 6: then after World War II, the Italians really adopted the
• 2:25
  Speaker 6: Malbec grape variety in the Argentinian wine growing region.
• 2:28
  Speaker 3: That's interesting because I don't think of Italian and Malbec
• 2:31
  Speaker 3: together at all.
• 2:31
  Speaker 4: That's right. That's right.
• 2:32
  Speaker 6: But it was a grape that really thrived in this area.
• 2:36
  Speaker 6: And they loved how, you know, it's a hot wine
• 2:38
  Speaker 6: growing region. And they do something in Argentina, in Mendoza,
• 2:42
  Speaker 6: they do something, the Andes are right there, called flood irrigation.
• 2:46
  Speaker 6: So even until this day, they've got the canals, the
• 2:48
  Speaker 6: channels of water going down.
• 2:51
  Speaker 4: Gathering it from the snow melt from the Andes, and they'll.
• 2:53
  Speaker 6: Just raise a board and just flood irrigate their crops.
• 2:58
  Speaker 4: Not just the grape variety. They've been doing this before
• 3:01
  Speaker 4: grapes were there.
• 3:02
  Speaker 6: That's how they did it. And it was actually a
• 3:04
  Speaker 6: taxation method. The length of time you could flood.
• 3:08
  Speaker 4: That's how much money you could pay.
• 3:10
  Speaker 6: So it was a real interesting deep dive with Malbec
• 3:14
  Speaker 6: in the Argentinean.
• 3:16
  Speaker 4: A lot of history behind it.
• 3:16
  Speaker 2: Can you grow them here?
• 3:19
  Speaker 4: Yeah, we do.
• 3:20
  Speaker 2: In California? Yeah.
• 3:21
  Speaker 6: We have stateside. We have Malbec that's grown here in
• 3:27
  Speaker 6: the States. And it's even a good grape variety down
• 3:31
  Speaker 6: south in southern Utah, in fact.
• 3:33
  Speaker 7: Really?
• 3:33
  Speaker 4: Because it thrives in the heat, and it's adaptable.
• 3:37
  Speaker 5: And it goes great with these peanut butter-filled pretzels.
• 3:40
  Speaker 4: I can hear.
• 3:40
  Speaker 2: It really does.
• 3:42
  Speaker 3: I'm not kidding.
• 3:43
  Speaker 2: I'm not kidding. It's delicious.
• 3:45
  Speaker 4: And you know why?
• 3:46
  Speaker 6: It's the saltiness in the pretzel. And that'll go against
• 3:50
  Speaker 6: the tannic structure of the wine. But then the fruitiness,
• 3:53
  Speaker 6: this wine's a little fruitier than that peanut butter. It's
• 3:55
  Speaker 6: sweeter than the peanut butter. Not that it's a sweet
• 3:57
  Speaker 6: wine or a residual sugar, but it's a riper style.
• 4:01
  Speaker 6: I really like this Malbec because it's not the... Overly jammy, plummy,
• 4:06
  Speaker 6: high alcohol, new oak aged Malbecs, which are good. But
• 4:10
  Speaker 6: this is like ape. This is the way the grape
• 4:13
  Speaker 6: tastes in this area.
• 4:15
  Speaker 4: And that I like.
• 4:16
  Speaker 3: Oh, now I have to go back to it.
• 4:17
  Speaker 4: Now you've got to revisit. You've got to revisit.
• 4:20
  Speaker 5: Now I'm going to stop at Costco on the way
• 4:23
  Speaker 5: home and buy a whole tub of these peanut butter pretzels.
• 4:26
  Speaker 5: And then I'm going to go to the liquor store
• 4:27
  Speaker 5: and buy me a bottle of that wine and sit
• 4:30
  Speaker 5: there all afternoon.
• 4:32
  Speaker 4: What's the.
• 4:33
  Speaker 3: What's the brand again?
• 4:35
  Speaker 4: This is Arania.
• 4:36
  Speaker 3: Arania.
• 4:36
  Speaker 6: Now, that very simple label. They do very little intervention.
• 4:41
  Speaker 6: They let the grapes grow. They're not hammering the fields
• 4:44
  Speaker 6: with pesticides, herbicides. They're treating it with gentle process and pressing.
• 4:49
  Speaker 6: And then aging in three to six months in old
• 4:53
  Speaker 6: oak barrels just to let the wine breathe. And real
• 4:55
  Speaker 6: low alcohol. I mentioned, I think it was $ 13. Let
• 4:58
  Speaker 6: me look at it. It's $ 13.
• 4:58
  Speaker 2: 05.
• 4:59
  Speaker 4: Well, that's good for a breakfast wine. Good breakfast.
• 5:03
  Speaker 3: Yeah.
• 5:03
  Speaker 4: Good Friday morning at the ballpark wine.
• 5:06
  Speaker 2: And what is the price point on it?
• 5:08
  Speaker 6: $ 18.
• 5:08
  Speaker 4: 99. Not bad at all.
• 5:11
  Speaker 1: I think that's very good.
• 5:12
  Speaker 4: Yeah, it's not bad.
• 5:13
  Speaker 6: It's in that, you know, maybe not the everyday price
• 5:16
  Speaker 6: point depending on your budget. But it is, yeah, $ 18.
• 5:19
  Speaker 4: 99. And it will go on what's.
• 5:21
  Speaker 6: Called SPA or Special Pricing Allowance sale price periodically.
• 5:28
  Speaker 2: Yeah.
• 5:28
  Speaker 3: Do you want to stick around here for a bit
• 5:30
  Speaker 3: and take some questions? You could come out here in
• 5:34
  Speaker 3: person and ask Jimmy a question.
• 5:36
  Speaker 5: Yeah, you could come out here and walk up to
• 5:39
  Speaker 5: him and say, where do you get off?
• 5:40
  Speaker 3: We're at the ballpark at America First Field. And it's raining,
• 5:44
  Speaker 3: and you might be like, well, I'm not going out
• 5:46
  Speaker 3: to the ballpark in the rain.
• 5:47
  Speaker 1: We're inside.
• 5:48
  Speaker 3: We're in a covered area. So come here and ask
• 5:51
  Speaker 3: Jimmy a question.
• 5:52
  Speaker 1: Nice and dry in here.
• 5:54
  Speaker 3: Or you could call 877-602-9696.
• 5:55
  Speaker 5: Sure.
• 5:58
  Speaker 2: This is really good.
• 5:59
  Speaker 4: We're down the third baseline. Finally got to third base.
• 6:04
  Speaker 2: Are we on the third baseline?
• 6:05
  Speaker 1: No, home plate's right there.
• 6:09
  Speaker 4: Just my luck.
• 6:09
  Speaker 1: We're the main entrance.
• 6:13
  Speaker 5: If you have any questions for Jimmy Santangelo, you can
• 6:16
  Speaker 5: call us. And I know Jimmy's the proprietor of the
• 6:22
  Speaker 5: Wine Academy of Utah, wineacademyofutah.com. And this Sip and Savor thing,
• 6:27
  Speaker 5: Julie Jenke, sort of a friend of ours, and she's
• 6:30
  Speaker 5: the Mill Creek Style Lifestyle Magazine.
• 6:32
  Speaker 4: That's right, yeah.
• 6:33
  Speaker 6: Brand new magazine, Mill Creek City Lifestyle Magazine. It's been
• 6:35
  Speaker 6: out for a few years, just hyper-focusing on that Mill
• 6:38
  Speaker 6: Creek area. Beautiful businesses out there. She's brought together a
• 6:42
  Speaker 6: great food and wine event called Sip and Savor.
• 6:45
  Speaker 4: It's the final festival. It's on Sunday, October 11th. Oh,
• 6:49
  Speaker 4: this is the thing at Log Haven, right? That's it
• 6:51
  Speaker 4: at Log Haven. What are you doing on a Sunday?
• 6:53
  Speaker 4: You've got to come to this. It's going to be great.
• 6:55
  Speaker 6: And they even have shuttle service, so there's going to
• 6:58
  Speaker 6: be food tastings, wine booths all over.
• 7:01
  Speaker 4: It's a great... I love the Log Haven space. Have
• 7:04
  Speaker 4: you been up there in a while?
• 7:05
  Speaker 2: Oh, yeah.
• 7:06
  Speaker 4: It's gorgeous.
• 7:06
  Speaker 3: They say it's one of the most romantic spots in
• 7:10
  Speaker 3: all of Utah that you can go to.
• 7:11
  Speaker 4: Pretty amazing. And they'll have shuttle service.
• 7:15
  Speaker 3: The shuttle service is nice because if you're... If you're
• 7:17
  Speaker 3: having a wine tasting and things, you don't have to
• 7:20
  Speaker 3: worry about it.
• 7:20
  Speaker 6: And you can even take an Uber transportation to the
• 7:23
  Speaker 6: shuttle service. And there's going to be live entertainment and music.
• 7:28
  Speaker 6: All you have to do is go to sipandsavormilkcreek.com for
• 7:33
  Speaker 6: more ticketing information.
• 7:34
  Speaker 4: But I highly recommend it. This is going to be
• 7:37
  Speaker 4: a fun one.
• 7:37
  Speaker 2: All right.
• 7:39
  Speaker 1: Let's see. We've got a voice to text here that
• 7:42
  Speaker 1: I'm sure....
• 7:45
  Speaker 7: Can you help me remember what wine is made from
• 7:47
  Speaker 7: raisins or grapes that let dry?
• 7:50
  Speaker 4: Amarone.
• 7:51
  Speaker 6: You know exactly what you were talking about.
• 7:55
  Speaker 2: What that means, you know, dried raisins.
• 7:58
  Speaker 4: Yeah, they raisinate the grapes.
• 7:59
  Speaker 6: So in the northern area, in Valpolicella, in the Veneto
• 8:04
  Speaker 6: region in northern Italy, you know, it's kind of a
• 8:06
  Speaker 6: chilly area, so the grapes don't really ripen. So they
• 8:09
  Speaker 6: got beautiful blended red wine, Valpolicella, But it's table wine.
• 8:15
  Speaker 4: It's very good. Don't get me wrong.
• 8:16
  Speaker 6: But they wanted something a bit richer, a bit more
• 8:20
  Speaker 6: robust from the area. So what they discovered was, hey,
• 8:24
  Speaker 6: let's pluck the same grapes that we have with our
• 8:26
  Speaker 6: table wine. And let's set them on dry straw mats
• 8:30
  Speaker 6: to dry the... Hang them up in the attic.
• 8:32
  Speaker 4: Bing, bing, bing.
• 8:33
  Speaker 2: Put the.
• 8:34
  Speaker 4: The grapes are hanging. And they're going to resonate them.
• 8:37
  Speaker 6: They're going to allow the water to evaporate, concentrating the
• 8:40
  Speaker 6: grape sugars.
• 8:40
  Speaker 4: Then when they go to press.
• 8:42
  Speaker 6: You're going to have a bigger, richer, fuller, higher alcohol
• 8:45
  Speaker 6: robust red wine called Amarone. And you can also do that.
• 8:50
  Speaker 6: Can I go off on another riff here? Then you
• 8:53
  Speaker 6: have the Valpolicella, which is the table wine. And then
• 8:55
  Speaker 6: you got the Amarone, which is a bit more expensive, robust.
• 8:58
  Speaker 6: But what they've done now is called Rapaso. So they
• 9:01
  Speaker 6: take the table wine and they'll take some of the
• 9:03
  Speaker 6: must out of the Amarone, put it into the Valpolicella.
• 9:07
  Speaker 6: And it's the repas, so to repeat, to pass over,
• 9:11
  Speaker 6: to repass. And now you're getting, so it's like baby Amarone.
• 9:15
  Speaker 6: All these wines are, yes, available in the wine stores
• 9:18
  Speaker 6: here in the state.
• 9:18
  Speaker 5: It seems to me that Valpolicella used to be, there
• 9:23
  Speaker 5: used to be like big ad campaigns for that on
• 9:25
  Speaker 5: TV and stuff, Valpolicella.
• 9:27
  Speaker 2: Remember, there were always ads for Blue Nun.
• 9:30
  Speaker 6: Blue Nun, Lambrusco, things of that nature. Valpolicella is a
• 9:36
  Speaker 6: great wine-growing region. I love featuring it in our wine
• 9:40
  Speaker 6: certification training where we taste all three different styles, stylistic
• 9:45
  Speaker 6: of the same grapes, even from the same producer, if
• 9:47
  Speaker 6: I can pull it. Then you get this real sense
• 9:51
  Speaker 6: of of flavor profile of the same grapes, same region,
• 9:54
  Speaker 6: same winemaker, but a drastically different stuff.
• 9:57
  Speaker 3: I like this next text. Oh, go ahead. Hey, Jimmy,
• 10:00
  Speaker 3: I'm getting married this weekend. Me and my fiance would
• 10:03
  Speaker 3: like to have a bottle of wine to celebrate our wedding.
• 10:06
  Speaker 3: Problem is, we're both pretty new to the wine game,
• 10:08
  Speaker 3: and she doesn't like anything dry. What is a good
• 10:11
  Speaker 3: sweet wine that isn't too sugary that would make us feel.
• 10:14
  Speaker 2: Boone's Farm.
• 10:16
  Speaker 5: No.
• 10:17
  Speaker 4: So I think for the celebratory, you'd want to do
• 10:22
  Speaker 4: a sparkling. I would say a sparkling.
• 10:24
  Speaker 6: And I was going to say Moscato d'Asti. That's low alcohol,
• 10:29
  Speaker 6: about 5% or 6% alcohol by volume. But it is
• 10:31
  Speaker 6: a bit more richer. She doesn't like dry? No, she
• 10:36
  Speaker 6: doesn't like dry. So this would be perfect.
• 10:38
  Speaker 2: A little sweet.
• 10:39
  Speaker 6: So Moscato d'Asti. It would be like cotton candy in
• 10:41
  Speaker 6: the mouth.
• 10:42
  Speaker 4: I mean, it would be delicious. It's not that sweet.
• 10:44
  Speaker 4: But it's just this beautiful, bubbly, fizzy, low alcohol.
• 10:48
  Speaker 6: You'll keep on your game at the wedding because you're
• 10:50
  Speaker 6: going to do a lot of glad handing and kiss
• 10:53
  Speaker 6: into the cheeks.
• 10:54
  Speaker 4: So this is going to be.
• 10:56
  Speaker 6: Vietti, V-I-E-T-T-I is the producer. Vietti Moscato or Moscato D'Asti.
• 11:03
  Speaker 6: That's the one you want to get.
• 11:04
  Speaker 7: Here's a text. This is Jessica, managing editor at Mill
• 11:07
  Speaker 7: Creek City Lifestyle.
• 11:10
  Speaker 1: You have an article.
• 11:12
  Speaker 7: In our upcoming October issue about throwing neighborhood wine tastings,
• 11:17
  Speaker 7: can you tell people about that concept?
• 11:19
  Speaker 4: Yeah, so this is tying in. Great question.
• 11:23
  Speaker 6: This is tying into that butcher paper tasting, where if
• 11:26
  Speaker 6: you have that beautiful island in the kitchen, that granite island,
• 11:29
  Speaker 6: just roll out some butcher paper. People, this is how
• 11:33
  Speaker 6: I was inspired by it. I did an in-home event,
• 11:36
  Speaker 6: and a young lady, it was actually out here in Daybreak.
• 11:38
  Speaker 2: Mm-hmm.
• 11:39
  Speaker 6: And she had that island. She put the butcher paper
• 11:41
  Speaker 6: out and she did her charcuterie board on it.
• 11:43
  Speaker 3: Right on the paper.
• 11:44
  Speaker 4: Right on the paper. And it was like a grazing.
• 11:47
  Speaker 2: I'm like, ah.
• 11:48
  Speaker 6: And then I saw this cool Pinterest thing about a
• 11:51
  Speaker 6: tiny little cutout of paper with a wine and a
• 11:54
  Speaker 6: little bite on it. And I just expanded it. And
• 11:57
  Speaker 6: I said, I want to. And I combined those ideas together.
• 12:00
  Speaker 6: So we do this not only in-home.
• 12:03
  Speaker 4: For you, the butcher paper tasting, with the little bites.
• 12:06
  Speaker 6: So you've got your wine, and then you've got two
• 12:08
  Speaker 6: little bites below it, and it's a component tasting.
• 12:10
  Speaker 4: It takes away the labels. It takes away the pretentiousness.
• 12:13
  Speaker 4: And you just get.
• 12:14
  Speaker 6: Down and dirty with your wine and your food, and
• 12:17
  Speaker 6: it's a lot of fun. So we can do this
• 12:19
  Speaker 6: either at Neighborhood Hive each month, which is a venue
• 12:22
  Speaker 6: location in Sugarhouse, or as an in-home wine event for you.
• 12:28
  Speaker 7: Any non-alcoholic wine you could recommend that doesn't taste terrible?
• 12:32
  Speaker 6: Yeah, non-alcoholic wines come a long way. You've got the
• 12:37
  Speaker 6: sparkling and the whites. As soon as you start getting
• 12:39
  Speaker 6: into more of an oak-aged wine, with the reds or otherwise,
• 12:42
  Speaker 6: that's when we're not quite there yet. But Zilch with
• 12:45
  Speaker 6: a Z is fantastic as a sparkling wine.
• 12:47
  Speaker 2: How much alcohol is in that?
• 12:49
  Speaker 5: Zilch.
• 12:50
  Speaker 2: Zilch.
• 12:51
  Speaker 6: Gießen, G-I-E-S-S-E-N, Savignon Blanc, very good. I did a blind
• 12:57
  Speaker 6: tasting with some colleagues. I put that in the lineup. Aromatically,
• 13:02
  Speaker 6: it stands up. Acidity, it stands up. Could be fruitier,
• 13:05
  Speaker 6: but it's right there. And then you've got water. I'm
• 13:10
  Speaker 6: forgetting the name of it. The winery out of Columbia,
• 13:14
  Speaker 6: their Chardonnay Unoaked, really nice as well.
• 13:18
  Speaker 4: There's definitely some options. Yeah, there's definitely some options.
• 13:21
  Speaker 1: Well, Jimmy, we're heading into fall soon.
• 13:24
  Speaker 2: Yeah, yeah.
• 13:26
  Speaker 1: What's a good cocktail for this weekend?
• 13:28
  Speaker 2: Is there a pumpkin spice cocktail?
• 13:30
  Speaker 4: There can be.
• 13:31
  Speaker 1: There can be any kind of cocktail.
• 13:35
  Speaker 2: Give me a second. Give me a second.
• 13:37
  Speaker 1: You name it.
• 13:39
  Speaker 6: You know, when the fall approaches, I like to get
• 13:41
  Speaker 6: into more of the brown spirits. I think a bouvardier
• 13:44
  Speaker 6: is in my future this weekend.
• 13:46
  Speaker 2: What's that now, Toby?
• 13:47
  Speaker 6: So bouvardier is a take on a Negroni cocktail. swapping
• 13:52
  Speaker 6: out the primary spirit gin to simply bourbon or rye whiskey.
• 13:59
  Speaker 3: What about that thing you like to do with the
• 14:00
  Speaker 3: apple cider and getting it hot and all that?
• 14:03
  Speaker 4: What about that one?
• 14:04
  Speaker 2: You mean mulled cider?
• 14:05
  Speaker 1: That's when it gets cold.
• 14:06
  Speaker 2: With cinnamon sticks in it?
• 14:08
  Speaker 4: No, you're absolutely right. He does the thing with it.
• 14:11
  Speaker 4: You're right.
• 14:12
  Speaker 6: So go to Whole Foods, get the 365, their Whole
• 14:15
  Speaker 6: Food brand apple cider.
• 14:17
  Speaker 4: It's unfiltered.
• 14:18
  Speaker 6: Still pasteurized, but it's unfiltered, so you get the bits
• 14:20
  Speaker 6: and pieces in there. and warm that up or even
• 14:24
  Speaker 6: have that straightaway little turbinado simple syrup, sugar in the
• 14:27
  Speaker 6: raw simple syrup.
• 14:28
  Speaker 4: A little binkity dink in that, and then you got
• 14:32
  Speaker 4: your bourbon, and you're good to go.
• 14:33
  Speaker 2: A little what?
• 14:36
  Speaker 4: Binkity dink. Binkity dink. It's a technical term, Phil.
• 14:39
  Speaker 1: It's a measure. Binkity dink.
• 14:41
  Speaker 2: A little binkity dink. Yeah, just kind of a boop.
• 14:44
  Speaker 1: Okay. It's like a gloop.
• 14:46
  Speaker 4: Well, not that much. Not that much.
• 14:50
  Speaker 2: Is it similar to a skosh?
• 14:53
  Speaker 4: Scotia's less. We're in the right ballpark.
• 14:56
  Speaker 3: We're in the ballpark at America First Field?
• 15:00
  Speaker 2: Is that the one? America First Square, don't they say?
• 15:05
  Speaker 2: Isn't that what it is? America First Square? Because I
• 15:07
  Speaker 2: went to America First Field.
• 15:10
  Speaker 5: This morning and I was at the wrong place.
• 15:11
  Speaker 4: Did you go to that?
• 15:13
  Speaker 1: Yes, he did. Just tell Siri, ballpark, daybreak.
• 15:17
  Speaker 2: Yeah, that's the way it goes.
• 15:20
  Speaker 7: Hi, I'm Joseph Crow. When I was stationed in Germany,
• 15:23
  Speaker 7: I had an amazing wine.
• 15:25
  Speaker 1: It was sweet.
• 15:26
  Speaker 7: It was in a small bottle. I think they called
• 15:29
  Speaker 7: it ice wine, but it's been forever. Where can I
• 15:32
  Speaker 7: find this based on that limited description?
• 15:34
  Speaker 4: Yeah, it's a great description.
• 15:35
  Speaker 6: Ice wine you have available at the wine store. And
• 15:39
  Speaker 6: it's an ice vine, as I'm sure you know, the
• 15:42
  Speaker 6: listener who texted this in. And we do have that
• 15:46
  Speaker 6: here in the state. You can also have an alternative.
• 15:51
  Speaker 6: Ice wines are going to be kind of pricey, but
• 15:53
  Speaker 6: there is a Greek dessert sweet wine, Cortaki Samos Muscat,
• 15:58
  Speaker 6: that's also going to get you where you need to
• 16:00
  Speaker 6: be in that flavor profile.
• 16:01
  Speaker 5: I think you're right when you said ice vine, but
• 16:05
  Speaker 5: it really should be ice vine.
• 16:07
  Speaker 3: Ouch.
• 16:08
  Speaker 2: It's ice vine.
• 16:09
  Speaker 3: Ouch.
• 16:12
  Speaker 2: Yes.
• 16:14
  Speaker 1: What events have you got coming up, Jimmy?
• 16:15
  Speaker 6: We've got, what do I have coming up? Next week
• 16:19
  Speaker 6: we have something with Lifelong Learning over at Sugar House Station.
• 16:23
  Speaker 4: That's going to be a lot of fun.
• 16:24
  Speaker 6: Those events are always really good, and that's just such
• 16:27
  Speaker 6: a great space. I don't know, it's an adult food court.
• 16:30
  Speaker 6: It's basically all these eateries, options in a bar. I mean,
• 16:34
  Speaker 6: all my favorite food groups right there. And we have
• 16:38
  Speaker 6: that coming up. But our bar, Calendar is getting packed
• 16:41
  Speaker 6: for the fall with in-home wine events.
• 16:43
  Speaker 2: Yeah.
• 16:44
  Speaker 4: So definitely go to WineAcademyofUtah.com. Go to in-home events.
• 16:47
  Speaker 6: And we have all these different themes that you can
• 16:50
  Speaker 6: choose from, not only wines but spirits as well. So
• 16:53
  Speaker 6: go to WineAcademyofUtah.com and let us know what we can
• 16:56
  Speaker 6: do for you.
• 16:57
  Speaker 7: And you better do it today because you've got Thanksgiving
• 16:59
  Speaker 7: and Christmas coming up.
• 17:00
  Speaker 1: Halloween as well.
• 17:01
  Speaker 5: Yep.
• 17:01
  Speaker 4: The weekends get shorter in the month.
• 17:04
  Speaker 1: So do it today.
• 17:05
  Speaker 3: Yeah.
• 17:06
  Speaker 1: Well, thank you, Jim.
• 17:07
  Speaker 4: You got it. Thanks, guys, for having me.
• 17:09
  Speaker 2: All right. Jimmy Santangelo, Wine Academy of Utah.com.