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Have Another Drink with Jimmy the Wine Guy for November 22nd 2024 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Wondering what wine is to get for Thanksgiving and friends
• 0:02
  Giving this year? Well, Camus conundrum have you covered? Camous
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  conundrum has been complimenting dinner table since the eighties and
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  is available today to compliment yours. Get some today, felt
• 0:15
  the drain, feel all right?
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  Speaker 2: Field talent under the weather, feel all right?
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  Speaker 3: Well? Here he is the benevolent and somewhat fascistic. What
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  fascistic despot of the Wine Academy of.
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  Speaker 2: Utah doesn't describe him very well.
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  Speaker 3: He's benevolent. He's the benevolent despot of the Wine Academy
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  of Utah.
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  Speaker 4: You've got popcorn all over the place over here.
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  Speaker 3: Piece right there, one piece of popcorn on the floor.
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  See there he goes. There he is, there, he goes
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  being a despot. Right Uh. He he runs the Wine
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  Academy of Utah, Wine Academy of Utah dot com. Jimmy
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  Santangelo is here and he's given us wine.
• 1:02
  Speaker 4: Yes, we have conundrum. Famed Wagner family. This is Camus conundrum.
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  Both the white and the red they're blends. These wines
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  are a go to period. They are such a fun
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  wine selection to choose and bring over to friends houses.
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  Great for Thanksgiving. Why because this white, this blended white.
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  It's Chardonay, Sevion, blanc, semon Vignier blend. They blend different variations,
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  and you had different varietals year to year.
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  Speaker 5: I knew it was a blend, but I didn't realize
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  it was that involved.
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  Speaker 2: Yeah, it's and they're only getting better. These guys. They
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  I like this white. So this is the deal.
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  Speaker 4: It was years ago a couple of winemakers came together
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  at the table with Chuck Wagner of Camus Cabernet Sevion fame,
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  and they would blend unique great varieties that was basically leftovers,
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  blend them together, saying hey.
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  Speaker 2: How would this do well.
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  Speaker 4: It became a tradition, and then it became so fun
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  that they would bottle it. And then they were like,
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  you know, this is so good, we should probably sell it,
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  and they have and they do like mad scientist stuff.
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  So yeah, it's really fun. This is going to go
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  great with the bird. You know, you have your you know,
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  the breast meat, the stuffing the great that's a lot
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  of saltiness, but you don't need anything too big, rich
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  and red.
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  Speaker 2: So this white goes really well.
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  Speaker 3: Do you just smack my lips.
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  Speaker 5: It's delicious.
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  Speaker 3: Yeah, what tell me?
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  Speaker 2: How do they fifteen bucks?
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  Speaker 3: By the way, do they keep it the same? You
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  know you're doing these blends, how do you keep it
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  consistent or does it change taste.
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  Speaker 4: From That's a great question, and it's all in the
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  name here. It's a conundrum of what's in there. So
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  they're very playful with that. But if you were another
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  wine maker, what you doing As you're sourcing from a
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  b and you're making a blend, whether it's or red
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  or white, you source from further from where you're at,
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  so you're not relying on the exact weather pattern in
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  your neighborhood. So you're able to be like, yeah, man,
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  this year was great for cabs have in my backyard,
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  but the last year it was terrible. Is a real
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  wet year. But the Murlau I get up north was fantastic.
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  So that blend of Merlau might be more from the previous.
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  Speaker 3: You will notice a little different in taste, you can.
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  Speaker 2: And they all have their style, their signature style that
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  they want to do.
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  Speaker 4: They being wine makers, there's a signature style there. But
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  we don't see vintage variation as much as the Europeans
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  do because we source from a broader area and we
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  have the benefit in many of our wine regions or
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  Ava's warmth heat, and we're not afraid to use oak
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  new oak. Well, we'll spend that cast ust to help
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  stabilize and help be consistent, because you know, you can
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  open up.
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  Speaker 2: When I think we featured, maybe we haven't.
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  Speaker 4: The KMUS Caberny Sevon, the parent of this Conundrum, their
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  fiftieth anniversary of cabsav came out and it's the twenty
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  twenty two vintage.
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  Speaker 2: It's ready to go right out of the bottle.
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  Speaker 4: I mean it'll improve with age. And this is an
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  eighty dollars bottle, seventy five dollars bottle. And typically if
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  you buy that kind of cost of a wine from Europe,
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  a Bordaux or something, you need to sit on it
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  for three, five, ten.
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  Speaker 2: Years for it to really open up and develop.
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  Speaker 3: So when you say so, it might change a little
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  bit different in taste, but the signature remains the same.
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  Does that mean, for instance, this Conundrum white has a
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  kind of a slight acidity to it, a kind of
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  secrecy kind of that's is that the signature?
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  Speaker 2: So what we have here is no oak aging.
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  Speaker 4: You've got the Bay foundation, you have your shard Nay,
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  then you have the acidity to come through of your
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  sevum blanc. You have the florality of the semion, and
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  then the orchard fruit, peaches and cream of your vieuner.
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  So this wine, to the Wagner family is like a
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  blank slate to an artist. They're really coloring in their own.
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  Speaker 3: Well, we're back. Jimmy Santangelo, the benevolent Despot of the
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  Wine Academy of Utah, Wine Academy of Utah dot com.
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  He's the he's a one man show there. He doesn't
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  know people.
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  Speaker 2: Peeps. Yeah, yeah, but but you're right.
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  Speaker 4: It's uh, it's a lot of fun, you know, being
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  a small business guy here in our community doing something
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  so fun with engaging.
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  Speaker 2: I'm in front of.
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  Speaker 4: Like you guys, you're in front of millions of people
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  every morning.
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  Speaker 2: I'm in front of hundreds of people. But like I
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  got to see him.
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  Speaker 5: That's a nice space shift there.
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  Speaker 4: Yeah, it's a nice space. And all our events that
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  we do. Just last night we're at the Leonardo Museum
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  did Thanksgiving wine tasting where Tracy Aviary just did something
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  at the ruin Bar.
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  Speaker 2: That was a lot of fun.
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  Speaker 4: So you can find us at all our events at
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  the windyicem Utah dot com.
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  Speaker 2: But this conundrum red Blend.
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  Speaker 3: We're going to talk about that now.
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  Speaker 4: Yeah, you're spilled, so z infidel Pat Cab sab. This
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  is providing a nice, complex, light hearted, dynamic red. This
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  is a go to wine if you're going to somebody's house,
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  like an what are they making for dinner?
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  Speaker 2: Again?
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  Speaker 4: You know, if you're it's gonna cover it. And uh,
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  this is also good with the bird because you know
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  when I eat especially Thanksgiving or I go out to
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  dinner and there's all these beautiful components on the plate,
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  I like making like.
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  Speaker 2: The perfect bite right, perfect fight, you know.
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  Speaker 4: And if you have a little bit of cranberry, you
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  got the turkey, the gravy, a little stuffing, a touch
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  of mashed potatoes. Man, you top that with the cranberry.
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  Like I said, boom, this wine's gonna come fright.
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  Speaker 5: Here's the thing, Jimmy, every time I think to myself,
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  I'm not a red wine drink. You bring in a
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  red wine.
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  Speaker 1: You just have to have the right one.
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  Speaker 3: And they're fabulous, and you know this one is interesting
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  to me because it has a little bit of that
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  panic to it, but it also has a sweetness to it,
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  which I really like.
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  Speaker 2: Yeah, they do what I'm looking.
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  Speaker 4: Here is the alcohol. Yeah, that's gonna do it. It's
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  keep away from open foot No. Fourteen point six percent
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  alcohol by bomb.
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  Speaker 2: So uh.
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  Speaker 4: Wines typically are thirteen to five. As they go up
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  a little higher in alcohol, that richness really comes out.
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  The ripeness of the fruit is emphasized. And that's good. Yeah,
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  because it's playful, especially with food, but also.
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  Speaker 2: Good on its own, and it balances the white out. Uh.
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  Speaker 5: Here's the first question, and and this is I'm glad
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  that they asked this. It seems like a stupid question,
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  but I'm.
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  Speaker 2: Glad that Oh sure, Yeah.
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  Speaker 5: Can I buy simple syrup somewhere? Or do I need
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  to make it?
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  Speaker 2: Oh? It is a good question. Can It's super simple
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  to make it?
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  Speaker 4: However you buy it, it's a syrup. Sorry, Harmon's. Harmon's
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  has at and many grocers may. But I'm just visualizing
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  because my office is in right downtown, the Harmons Downtown
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  there has a beautiful they kind of really developed. So yes,
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  you can, you can buy simple syrup.
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  Speaker 3: But but it's easy to make the.
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  Speaker 4: One to one ratio. Take a handful of sugar, handful
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  of water, combine it together and heat it up, melt
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  it down.
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  Speaker 2: You're good to go.
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  Speaker 3: So you can make your own.
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  Speaker 5: Let's see, here's another text question. Hi, Jimmy, I don't
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  drink wine, but I've been invited to a dinner party
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  where they're having try Tip steak, and I need to
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  know what would be the best model to take.
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  Speaker 4: You know, I would take this this conundrum, and this
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  is why the with try Tip it's not as so
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  when you pair wine with red meat, you think about
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  the marble, leaness of it, how fatty that steak's going
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  to be.
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  Speaker 2: Is it a prime rib I'm a bone, really meaty
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  and fatty and highly.
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  Speaker 4: Marked, or is it more of a sirloin the try
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  Tip kind of is in there?
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  Speaker 2: Or is it a filet mignon.
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  Speaker 4: Now they're all meat, they're all red beef, but there's
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  different wines to go with each because the leanness of it.
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  So Try Tip. Actually, honestly, this happens to be a
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  great wine that we would pair with that.
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  Speaker 2: Yeah, and it's this is so Both these.
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  Speaker 4: Wines are on sale this month. The Whites fifteen bucks
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  and this is nineteen bucks.
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  Speaker 1: Such a great pick, delicious wine.
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  Speaker 2: I would buy, don't buy one by Yeah for sure.
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  Speaker 5: Let's see. I'd like to try wine that doesn't make
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  me want to immediately spit it out. I'm a recovering
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  Mormon and I know nothing about wine except the one
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  red that I had tasted. It tasted like dried clothes,
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  something a little too too much.
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  Speaker 4: Yeah, so we I love when people are, hey, I'm
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  not a wine drink or I'm new to wine, that
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  kind of thing that Mascottadasti's always a fun one to
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  make a recommendation with. And then you also have if
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  you want to do Reds, going to the Pina Noir
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  or just yesterday we celebrated Bourgelat Nouveaux. It's a it's
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  a wine that comes out the third Thursday in November
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  and it just was released, not just in Utah but internationally,
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  like on the planet. It arrives in everyone's retail stores
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  the third Thursday, and it's.
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  Speaker 2: Fruit from just this past harvest. So these grapes were plucked.
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  Speaker 4: Like September October and they're in your glass at your
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  dinner table today.
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  Speaker 5: Very very they just they just put it out on
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  the floor at the liquor store.
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  Speaker 3: Yeah, so you have to got a call yesterday. You
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  have to you have to suck it up off the floor. Hi, Demitro,
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  what's your question for Jimmy?
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  Speaker 6: Hi? My ex is coming over from Thanksgiving and he
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  wants to have an old bottle of wine. A Chateau
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  letter on a Sauterness from nineteen ninety seven.
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  Speaker 2: Yes, saw turn yep. Is it a white small bottle.
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  Speaker 6: It's a small bottle and it's reddish.
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  Speaker 2: Oh okay, yeah expensive.
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  Speaker 1: Yeah.
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  Speaker 5: I think he's got a lot of nerve making an
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  order like that.
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  Speaker 3: Frankly, Yeah, why don't you tell him to bring his own?
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  Y d yo b buddy.
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  Speaker 2: It's a tough crowd over here. Yeah.
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  Speaker 6: Fifteen years ago I bought a wine collection in an
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  auction for my private school and it was in that
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  collection and it's the last of it, and I don't
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  I think it's too sweet. You brought it over last year.
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  I wanted to have.
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  Speaker 2: It, and yeah, it'll be a sweet wine.
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  Speaker 4: It's a sut turn it's from southern Bordeaux, and uh,
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  the give it a slight chill. Don't get it too
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  you know, uh, yeah, yeah, I get it cold for you.
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  Careful extracting the cork. But if the cork breaks or
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  if it's brittle, that's okay. If the cork drops into
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  the wine, that's okay. Just put a straw down there
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  to prevent the cork from blocking the pouring and just
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  pour it all out into a separate decanter, or just
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  use that to pour into the glass.
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  Speaker 2: Strain it may, but it'll be a sweet wine.
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  Speaker 4: And for Thanksgiving at your apple pie or you know,
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  your pumpkin pie.
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  Speaker 2: It's oh, that sounds great.
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  Speaker 3: What time you deserved, right?
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  Speaker 5: You know our rule? Is it a good wine?
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  Speaker 3: Yeah, it's good enough, good enough.
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  Speaker 6: Yes, I wanted to come in. A friend of mine
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  knows Jimmy. His name is dary Lidkey, and he's the
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  chef now at a place called bar Avin in solid Yeah.
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  Speaker 2: Yeah, absolutely, yeah. He used to be the chef over
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  a ten Angel. Love that guy.
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  Speaker 3: Okay, thanks to.
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  Speaker 5: Quickly, Danielle.
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  Speaker 6: Go ahead, Hi, I'm in California and we had a
• 13:43
  winery here that unfortunately closed after COVID. They used to
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  do a sparkling zin. Really sounds insane. It was like
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  one of the greatest things I've ever had, and I've never.
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  Speaker 5: Been able to find anything.
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  Speaker 3: Close to it.
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  Speaker 6: I don't know if you could direct me somewhere.
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  Speaker 4: These a sparkling chiraz out of Australia that might reflect
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  similar flavor characteristics.
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  Speaker 2: Was it a red bubbly or was it a.
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  Speaker 4: Yea yeah, yeah, I was right, So this sparkling chiraze
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  would do the trick. They had had it at the
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  wine store. I don't recall seeing it as of recently,
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  but just because I wasn't looking for it.
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  Speaker 2: So I'm not sure if we still.
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  Speaker 3: In California, and are you in California? No?
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  Speaker 2: Yeah, yeah, oh yeah.
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  Speaker 4: So there is an off dry one from Clito Chiari.
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  It's a Grosboro so it's a Lambrusco. So look for
• 14:38
  Lambruscos out of Italy. Similar characteristic but they are slightly
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  off dry. Nice, good luck, Thank you.
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  Speaker 3: Thanks Danielle.
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  Speaker 5: All Right, so, Jimmy, you've got a couple of things
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  happening with Ken Sanders.
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  Speaker 4: It looks like Ken Sanders. Yeah, we're doing something called
• 14:54
  literary libations. We're interviewing Ken Sanders. We're having a pairing
• 14:58
  beverage with this interview. It's going to be live recorded,
• 15:02
  and then for future broadcasts. It's gonna be a lot
• 15:05
  of fun at Leonardo Museum. You can go to windekenem
• 15:07
  Utah dot com for more information. It's going to be
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  on Saturday, November thirtieth, so Thanksgiving weekend.
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  Speaker 3: I'll put that on my calendar. Put that's an old
• 15:18
  friend of mine.
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  Speaker 5: There you go, Thank you, Jimmy, everybody Wine. Academy of
• 15:24
  Utah dot com.