Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from July 18th, 2025

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Have Another Drink with Jimmy the Wine Guy from July 18th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: The field, the trains.
• 0:04
  Speaker 2: In the field all right, field Town under the weather
• 0:09
  Speaker 2: times in the field out.
• 0:10
  Speaker 3: Yes, it's the benevolent dictator of the Wine Academy of Utah.
• 0:14
  Speaker 3: It's Jimmy Santangelo, the one, the only Jimmy Santangelo. You
• 0:19
  Speaker 3: can find all of his stuff at Wine Academy of
• 0:21
  Speaker 3: Utah dot com.
• 0:23
  Speaker 2: And he's here, pooring what what are you pouring? Oh,
• 0:26
  Speaker 2: we got some wine today. We have a seven on Blanc.
• 0:29
  Speaker 2: It's Jenny Wagner's Save Blanc.
• 0:33
  Speaker 1: Really quite goods.
• 0:35
  Speaker 2: This is out of California, Northern California, Napa Valley and
• 0:39
  Speaker 2: the Sassoon Valley.
• 0:40
  Speaker 1: This is a new valley that they're developing.
• 0:43
  Speaker 2: That's just a short drive outside of Napa. The maritime
• 0:47
  Speaker 2: climate still impacts these. This beautiful grape Friday. This is
• 0:51
  Speaker 2: seven and Blanc. So we're were used to seven and
• 0:52
  Speaker 2: bloc out of same New Zealand. You got that Monkey Bay,
• 0:55
  Speaker 2: Cloudy Bay, you got all these different Spy Valley. Yeah,
• 0:59
  Speaker 2: you got all the great a nap excuse me, New Zealand.
• 1:03
  Speaker 2: And those are like a lot of bell pepper and
• 1:06
  Speaker 2: lime and grapefruit zest. This they are They got this
• 1:10
  Speaker 2: beautiful maritime climate, cooling off the grapes in the evening,
• 1:13
  Speaker 2: beautiful sunshine all day long. Who would have thunk it
• 1:16
  Speaker 2: that seven blanc, this crisp could have been sourced out
• 1:19
  Speaker 2: in Napa. Well, they're taking advantage of some of that
• 1:21
  Speaker 2: elevation and then also sourcing fruit out of the Sassoon
• 1:26
  Speaker 2: Valley as well, in that nice valley.
• 1:28
  Speaker 3: That.
• 1:28
  Speaker 1: Yeah, this so white peacht wet stone.
• 1:35
  Speaker 2: So this is I'm glad you mentioned that. So we've
• 1:38
  Speaker 2: got aromatic characteristics. Typically with Seveon blanc, a lot of citrus,
• 1:42
  Speaker 2: as I mentioned with bell pepper and things. This has
• 1:45
  Speaker 2: a little bit of that zestiness. It has a little
• 1:47
  Speaker 2: bit that citrus es. But then also stone fruit. Stonefruit
• 1:50
  Speaker 2: will drive through in a Sevion blanc with a warmer
• 1:54
  Speaker 2: style climate, not hot, but just a little bit more
• 1:57
  Speaker 2: warmer of a degree.
• 1:58
  Speaker 1: So that's where that stone fruit really drives through. Such
• 2:01
  Speaker 1: as the pit.
• 2:02
  Speaker 2: Now the minerality to speak to that, that's driven from
• 2:06
  Speaker 2: the mineralities in the soil and the tear war When
• 2:09
  Speaker 2: you can get a little bit of that in the glass,
• 2:12
  Speaker 2: Now you're showing character fullness. Now you're not just any
• 2:15
  Speaker 2: old sav blanc off the shelf. Now you have one
• 2:18
  Speaker 2: that's specific from an area, and the stony minerality will
• 2:22
  Speaker 2: appear more on the tip of your tongue, almost where
• 2:27
  Speaker 2: tanning in red wines appear. That's where you get the
• 2:29
  Speaker 2: minerality versacidity in whites, which is on the side of
• 2:33
  Speaker 2: the palate or on the side of the tongue.
• 2:35
  Speaker 3: This is real, It's really good and it would go
• 2:38
  Speaker 3: great with one of those Soleana gomez Oi.
• 2:42
  Speaker 1: It's more of a red wine. I don't know, I
• 2:47
  Speaker 1: don't know. It's got.
• 2:51
  Speaker 2: What would what would be a good pairing, you know, savice,
• 2:54
  Speaker 2: any summer salads that you have, fish, tacos, fry, colamari.
• 2:58
  Speaker 2: You know, this is a wide broad spectrum and that
• 3:01
  Speaker 2: brings me to this wine is priced at sixteen ninety nine.
• 3:05
  Speaker 2: There's no business this wine should be that at that
• 3:09
  Speaker 2: price is going to say this and any responsible operator
• 3:13
  Speaker 2: out there that has a wine by the glass, this
• 3:16
  Speaker 2: is your wine by the glass.
• 3:17
  Speaker 1: Seven on blanc all day long. Molo. Yeah, you're good. Jimmy,
• 3:21
  Speaker 1: what do you call it?
• 3:22
  Speaker 3: When you switch you stand there and you you swift
• 3:25
  Speaker 3: the wine around in the glass some air in there,
• 3:28
  Speaker 3: getting that what is there a name for doing that,
• 3:30
  Speaker 3: justing it.
• 3:32
  Speaker 1: Yeah, I can't but I can't do that. You do it?
• 3:35
  Speaker 1: So I do it and it spills out all over.
• 3:37
  Speaker 2: So we just had a guest last night wondering how
• 3:39
  Speaker 2: to do it. She was doing something similar. So you
• 3:41
  Speaker 2: want to do when you swear your wine or hold
• 3:43
  Speaker 2: your wine, you always want to hold it by the
• 3:44
  Speaker 2: stem of the glass, but hold is far away fro
• 3:48
  Speaker 2: towards away from the wine bowl, but towards the base right,
• 3:52
  Speaker 2: And then just give me a hold your wrist still
• 3:55
  Speaker 2: and bill, do this, do a real slow rotation and
• 4:00
  Speaker 2: and then tight quick in that rotation while tightening up
• 4:04
  Speaker 2: the circle of your Yeah, there you go.
• 4:07
  Speaker 1: Oh okay, I gotta nail it. Nail that? How about that?
• 4:11
  Speaker 1: And next lessons on wine taste.
• 4:14
  Speaker 3: I mean, it really is an art to just even
• 4:16
  Speaker 3: doing that and make it and making it look like
• 4:19
  Speaker 3: making like you do.
• 4:20
  Speaker 1: You look so suave. Well, he is swave and a
• 4:24
  Speaker 1: boner of the day of the morning.
• 4:27
  Speaker 2: So when you do draw the put the wine on
• 4:30
  Speaker 2: the pallett, you really want to keep it in the mouth.
• 4:32
  Speaker 1: You want to keep the wine in the mouth. An
• 4:34
  Speaker 1: want want to roam.
• 4:38
  Speaker 2: And it's still in the mouth, you purse your lips
• 4:40
  Speaker 2: and draw air in over the wine. Why you want
• 4:44
  Speaker 2: to do that is because as wine is in your mouth, friends,
• 4:47
  Speaker 2: vapors are coming up in your mouth still, and when
• 4:51
  Speaker 2: you draw that air in, those vapors come up drive
• 4:54
  Speaker 2: through your nasal cavity ol factory senses, and now of
• 4:56
  Speaker 2: a sudden, it's O yeah, it all comes.
• 5:01
  Speaker 3: I tried to do that and the wine dribbled out
• 5:04
  Speaker 3: of the corner of my mouth.
• 5:08
  Speaker 1: So I guess again, that's something might need to practice. Well,
• 5:10
  Speaker 1: maybe some classes from Jim Wine Academy. So this wine
• 5:15
  Speaker 1: is a screw top. It's even better.
• 5:19
  Speaker 2: And guess what it's twelve point five percent alcohol by volume.
• 5:22
  Speaker 1: Oh that is great.
• 5:24
  Speaker 2: This is friends. I want to plan your day out.
• 5:26
  Speaker 2: This is a great late morning wine.
• 5:28
  Speaker 1: That's what I'm saying, because I mean usually it's.
• 5:30
  Speaker 2: Like what fourteen, Yeah, thirteen and a half is average.
• 5:33
  Speaker 2: Fourteen is not uncommon. How do you want to get this?
• 5:37
  Speaker 1: Sorry? How cold do you want to go? Refrigerator cold?
• 5:41
  Speaker 2: This would fall in the coldest of the wine chilling
• 5:44
  Speaker 2: that you'll do sparkling wine, dessert wines. And then you're
• 5:48
  Speaker 2: light bodied white such as Peanutgrizio Seving and block Alberinos,
• 5:52
  Speaker 2: things of that nature.
• 5:53
  Speaker 1: I am well pleased with that wine.
• 5:54
  Speaker 2: Yeah, this is a very versatile twelve five good acid,
• 5:57
  Speaker 2: good balance, good mouth feel it on its own, but
• 6:01
  Speaker 2: I'd say in a glass or two, I'm like, huh,
• 6:03
  Speaker 2: Gunny crackers.
• 6:04
  Speaker 1: You know, you know you want to pair with something
• 6:07
  Speaker 1: for sure? Any oreoss, what do you got coming up?
• 6:15
  Speaker 1: Speaking of things?
• 6:15
  Speaker 2: You got to if you tell you know literary libations
• 6:18
  Speaker 2: are This month is tomorrow on Saturday from one to three.
• 6:21
  Speaker 1: At the Clubhouse.
• 6:23
  Speaker 2: This is where we're collaborating with Ken Sanders and it's
• 6:26
  Speaker 2: a live recorded podcast that you can attend. It's thirty
• 6:29
  Speaker 2: five dollars per person. We have a sparkling wine, social
• 6:32
  Speaker 2: responsor by Beehive Cheese, so you have a little cheese
• 6:36
  Speaker 2: and social hanging out with Ken talking about the book,
• 6:38
  Speaker 2: and then boom we go inside the venue, sit down
• 6:41
  Speaker 2: a pair of wine to the author's work and Terry
• 6:45
  Speaker 2: Temps William Kerry Tempest Williams and we have a nice conversation,
• 6:48
  Speaker 2: a forty five sixty minute conversation.
• 6:50
  Speaker 1: The whole events.
• 6:51
  Speaker 2: Two hours come in socialized sit Q and a afterwards.
• 6:55
  Speaker 1: Its real proud to be able to do it at
• 6:58
  Speaker 1: the Clubhouse.
• 6:59
  Speaker 3: It's a lot of fun, you know. I was listening
• 7:01
  Speaker 3: to one of the we've done before. This is our
• 7:03
  Speaker 3: first one we've done at the Clubhouse. We were doing
• 7:06
  Speaker 3: the mcken Sanders Bookstore and we had that you only
• 7:11
  Speaker 3: have room for eighteen twenty people. Yeah, I think we're
• 7:14
  Speaker 3: like I think for this one, we've got forty people.
• 7:16
  Speaker 2: Yeah, we're in the forties already. And it's a real
• 7:19
  Speaker 2: great venue. And I guess it was the Women's book
• 7:21
  Speaker 2: club for over ninety nine, the Ladies Literary, Ladies Lyrics.
• 7:25
  Speaker 1: Yeah, great, about one hundred year old building are close
• 7:28
  Speaker 1: to it. Thanks. Wine Academy of Utah dot com. Oh,
• 7:32
  Speaker 1: it's it's called the Wine again.
• 7:33
  Speaker 2: The name Alo M M O L. Savel Block. It
• 7:38
  Speaker 2: was the Great Ground. The grandmother's on the mom's side's
• 7:41
  Speaker 2: maiden name.
• 7:42
  Speaker 1: Oh there you go. Oh we're gonna have beehive cheese
• 7:44
  Speaker 1: tomorrow too.
• 7:45
  Speaker 3: Yeah all right, Jimmy, thank you, sir, you got it.
• 7:50
  Speaker 1: Thanks