Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from June 5th, 2026

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Have Another Drink with Jimmy the Wine Guy from June 5th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Brought to you by five time Winemaker of the Year
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  Speaker 1: Countless Gold Medals. One of eight pioneer women winemakers of
• 0:05
  Speaker 1: Sonoma County, Carol Shelton produces award winning wine, and today
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  Speaker 1: we're featuring your soon to be summer favorites from Shelton's
• 0:12
  Speaker 1: wild Thing portfolio, featuring the wild Thing z Infidel, wild
• 0:15
  Speaker 1: Thing Rendezvous Rose, both available at your local wine store.
• 0:19
  Speaker 1: Go get some today, Train to the feel all right,
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  Speaker 1: it's field Town on the weather.
• 0:30
  Speaker 2: Feel all right.
• 0:31
  Speaker 3: Well, here he is, Ladies and gentlemen in the flash,
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  Speaker 3: the crazed critic who runs the Wine Academy of Utah.
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  Speaker 4: The questioned critic.
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  Speaker 5: Wine over questioned.
• 0:45
  Speaker 3: This morning, too many questions this morning. Uh, the Wine
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  Speaker 3: Academy of Utah. That's Wine Academy of Utah dot com.
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  Speaker 3: It's the one, the only. What's your name again, Jimmy,
• 0:56
  Speaker 3: Jimmy Sanangelo, Good morning, We've got uh. I love Carol
• 1:01
  Speaker 3: Salton wines. Her portfolios are so awesome. Say her name
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  Speaker 3: is Carol Shelton.
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  Speaker 4: See.
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  Speaker 6: Here's the thing is I'm I'm regretting though, because I
• 1:10
  Speaker 6: picked up a couple of bottles of Rose this week
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  Speaker 6: and I saw this one and I passed it by, Yeah,
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  Speaker 6: because I for some reason, I just passed it by.
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  Speaker 2: But now I'm regretting not buying it.
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  Speaker 7: So this is Karen Karen zimdel Ptitserra. This that's the
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  Speaker 7: red grapes that are blended in here, dry rose North
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  Speaker 7: Coast U thirteen percent.
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  Speaker 5: I'll call by volume. This is a two day maceration.
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  Speaker 7: You get a lot of extraction off the skins of
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  Speaker 7: the grape into you know, pigmenting the rose. I'll stainless steel,
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  Speaker 7: very fresh, two thousand and twenty five vintage and ready
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  Speaker 7: to go.
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  Speaker 5: I mean, a nice little chill.
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  Speaker 7: Great for the backyard, screwtop and yeah, the you have
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  Speaker 7: great for your summer salads. We do a fun summer
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  Speaker 7: salad with mixed greens and a strawberry vinaigrette and then
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  Speaker 7: some grilled chicken.
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  Speaker 5: This goes really great with that. I even throw a.
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  Speaker 7: Little garbonzo bean in there, you know, drain it off,
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  Speaker 7: gotta have some garbonds will be And this is a
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  Speaker 7: one of the faves.
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  Speaker 5: Love this packaging.
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  Speaker 7: The yeah, it's right a silk screened or however they
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  Speaker 7: print right onto the bottle the label.
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  Speaker 5: It's not a paper label.
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  Speaker 7: And you know, I was at a couple of events
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  Speaker 7: this week and some people are I'm finding people are
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  Speaker 7: repurposing bottles, like reusing them for different things.
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  Speaker 5: I do that, yep.
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  Speaker 1: And I have like my my dish soap, my kitchen say,
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  Speaker 1: I take it out of the ugly plastic bottle and
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  Speaker 1: I put it in a nice that's nice.
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  Speaker 7: Yeah. So it's a lot of fun to be able
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  Speaker 7: to do that. Whether it's some people are like, hey,
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  Speaker 7: I got a plenty of balsamic and olive oil and
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  Speaker 7: all my bottles.
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  Speaker 5: Yep.
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  Speaker 7: And my mom she does water in like you know, yeah,
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  Speaker 7: table water and that kind of thing because it's screwtop
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  Speaker 7: so you can keep it in the fridge nice and
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  Speaker 7: cold and it has a proper seal. So, but this
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  Speaker 7: wine is really great, Dave, Carol Shelton has always been
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  Speaker 7: prominent in our industry. Her wine portfolio has always been
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  Speaker 7: in Utah. She visits the market periodically and she is
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  Speaker 7: one of the founders at UC Davis Oneology the stuff
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  Speaker 7: they know their stuff in. Back in the late seventies,
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  Speaker 7: she was on the program where the research program where
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  Speaker 7: they created the wine wheel, and the wine wheel.
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  Speaker 5: Was this twice. Yeah, and you rotate.
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  Speaker 7: It's got a little window and you say, okay, sharonay,
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  Speaker 7: and then it'll say the different countries of the characteristics
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  Speaker 7: of that wine. Just what you get one the first
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  Speaker 7: time I have a couple, I'll bring one in.
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  Speaker 3: Yeah I saw one. I remember seeing one along somebody
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  Speaker 3: had one, and I thought, God, this is fascinating.
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  Speaker 5: Yeah, totally, it's absolutely cool.
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  Speaker 7: And she was on that research program there, and I
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  Speaker 7: just I couldn't just it could weigh on. She's awesome,
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  Speaker 7: really good, it's very light, it's very sweet. Yeah, and
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  Speaker 7: then we have the Shall I do the other one?
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  Speaker 2: Sure?
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  Speaker 3: So there's nothing I like better, by the way, than
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  Speaker 3: a two day maseration. I just when I think whenever
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  Speaker 3: I can do that, I actually got a little in
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  Speaker 3: their hair.
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  Speaker 2: Oh you were.
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  Speaker 4: You were saying you were gonna.
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  Speaker 2: Yeah, I have a problem finishing because I was talking
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  Speaker 2: too much. So what's the This is.
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  Speaker 1: Wild thing too, right, Yes, it's another wild thing.
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  Speaker 5: Oh this now I had vines in.
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  Speaker 2: This one is infidel.
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  Speaker 7: Yeah, one hundreds in and fourteen five percent. I'll call
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  Speaker 7: by volume a little riper fruit and this, uh yeah,
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  Speaker 7: this is a nice one.
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  Speaker 5: This is what you're gonna have.
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  Speaker 7: So I'm playing your day out the rose late morning,
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  Speaker 7: early afternoon.
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  Speaker 5: You know you're starting, you're firing up the grill or
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  Speaker 5: you'll order it out.
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  Speaker 7: This is a nice big ripe rich zinfidel fruit infantel.
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  Speaker 7: And if you notice the vines on the label, how
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  Speaker 7: you know rugged they look and how thick? These are
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  Speaker 7: old vines. So the trunks say, as they grape vines,
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  Speaker 7: As the trunks get older, they get a little bit bigger,
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  Speaker 7: a little bit more concentrated. Then yeah, we can graft
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  Speaker 7: different vines off of it. But these are old vines.
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  Speaker 7: Typically that's about and a little over forty five sixty
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  Speaker 7: five eighty year old. I don't know the exact day
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  Speaker 7: of these guys, but they that's what that old vine
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  Speaker 7: terminology refers to.
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  Speaker 3: Scott Evans. I had no idea that grapevines could get
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  Speaker 3: like that. Yeah, And Scott Evans thought, what's a caution
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  Speaker 3: they you go in there and there's this wood hanging
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  Speaker 3: on the wall. Yeah, and it's like a tree or something,
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  Speaker 3: And I said, what is it? He said, oh, those
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  Speaker 3: are grapevines.
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  Speaker 1: That's actually where I've had a Carrol Shelton wine before.
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  Speaker 1: Was the Nago yeah, oh he had some there.
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  Speaker 5: Of course I've had. Yeah.
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  Speaker 7: Quality restaurants will definitely carry this. This is a great
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  Speaker 7: price point fifteen dollars for the Rose eighteen ninety nine
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  Speaker 7: believe for the old vinees in and this definitely fits
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  Speaker 7: in anyone's by the Glass portfolio as operators and or
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  Speaker 7: go to for your consumer purchase. This is just an
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  Speaker 7: easy wine to buy, great price point. I guess I'm
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  Speaker 7: really selling it.
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  Speaker 5: Yeah you are, Yeah, I just.
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  Speaker 7: I'm an enthusiastic there's twenty twenty two vintage.
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  Speaker 5: Let me see the color on this guy? Really rich? Yeah, the.
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  Speaker 7: Yeah, not showing any age quite yet, but aromatically what
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  Speaker 7: is How does the show age? When you tip it
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  Speaker 7: over on the very collar of it, where the wine
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  Speaker 7: just thins right out, it'll show some browning.
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  Speaker 5: We call it garnet coloring.
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  Speaker 7: And that's through no matter what closure you have, whether
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  Speaker 7: it's a screwtop or cork, air will come up and
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  Speaker 7: down and start browning wine over years, and we categorize
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  Speaker 7: it between one and three, three and five six plus
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  Speaker 7: kind of when you're blind tasting so I can look at.
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  Speaker 5: It, Yeah, I would say I would probably be wrong
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  Speaker 5: on this one.
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  Speaker 7: I would say, I would be on the fence between
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  Speaker 7: one and three and three to five, and of course
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  Speaker 7: it's two and so it's four year. Yeah, but it's
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  Speaker 7: not showing you exactly, so it's keeping its youthfulness.
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  Speaker 2: What is dellasuged?
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  Speaker 7: So that is when we Yeah, that's a French terminology.
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  Speaker 5: I have that here, don't I. That's really cool what.
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  Speaker 2: They do with the wines go through delust.
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  Speaker 7: Yeah, the delstage is when we crush the the fruit
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  Speaker 7: and we keep So that's the terminology. Sorry, I'm stumbling.
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  Speaker 7: Its terminology regarding the rose production. And so that's where
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  Speaker 7: with that two day soak maceration, that's a long time
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  Speaker 7: for rose and that color, that beautiful color that.
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  Speaker 4: It's darker than you normally.
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  Speaker 5: Yeah, rose, and.
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  Speaker 7: That's all that beauty and you can't do that. I mean,
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  Speaker 7: the varieties in here could be kind of ferocious. As
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  Speaker 7: a fully dried red wine, that would be a big
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  Speaker 7: rich wine. And to evoke the beautiful nuance of that
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  Speaker 7: fruit as a rose from otherwise tannic dried, big rich
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  Speaker 7: grapes is the speaks to the talent of the wine maker.
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  Speaker 5: But again with the two day masceleration. But again it
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  Speaker 5: feels very excited.
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  Speaker 2: The other one is a twenty to twenty five day master.
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  Speaker 3: Oh see, I'm I'm not a young enough man to
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  Speaker 3: do that.
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  Speaker 7: Sorry, that's really funny.
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  Speaker 6: These are These are delicious.
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  Speaker 5: Yeah, these are fun wines.
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  Speaker 7: Yeah, twenty five day mass for the so you know,
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  Speaker 7: three to five weeks, that's a little under for the zinfandel.
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  Speaker 7: And what that means master issue, we're keeping the grape.
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  Speaker 5: Skins and the juice together.
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  Speaker 7: Again, you may know this, and I think we're in
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  Speaker 7: at of time, but if we crush the red grapes,
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  Speaker 7: red grapes juice is relatively clear. So in order to
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  Speaker 7: get all this beautiful color in the wine, you need
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  Speaker 7: to soak the juice against the skins of the grape.
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  Speaker 5: And that's what maceration is.
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  Speaker 7: And we usually do that in a cold environment to
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  Speaker 7: prevent the inaculation for yeast to wake up and start
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  Speaker 7: shoe and I in the grape.
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  Speaker 5: Grape grape sugar is in converting into wine. We prevent that.
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  Speaker 2: If I'm you know, got into my head and I'm
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  Speaker 2: picking that rose is.
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  Speaker 5: What I'd go. Y, Yeah, me too, I love it.
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  Speaker 3: That's great.
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  Speaker 4: I'm taking infantl How you guys can fight over there.
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  Speaker 3: All right, we're back with the always entertaining denizen of
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  Speaker 3: the Wine Academy of Utah, Jimmy Santangelo. He can answer
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  Speaker 3: your questions. Wine Academy of Utah dot com. Is that's
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  Speaker 3: a wonderful website to you where you find out all kinds.
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  Speaker 7: Yeah, you can find out in home wine events are
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  Speaker 7: upcoming ticketed events?
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  Speaker 3: Talk about some of your upcoming events.
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  Speaker 2: Yeah, you got a lot of stuff.
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  Speaker 5: Yeah.
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  Speaker 7: We do the at Kiln so last Night Kill Them
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  Speaker 7: is a co working space and we do a wine
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  Speaker 7: activation there. Added value for the members but also as
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  Speaker 7: the public. You can non members at Kiln co working space.
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  Speaker 7: You can get tickets on event break dot com. We
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  Speaker 7: have one in Lehigh coming up next week as well
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  Speaker 7: as the Key Downtown brand new one Saturday on June thirteenth.
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  Speaker 7: Asher Adams that the hotel down the town. Yep, at
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  Speaker 7: the depot upstairs there at their.
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  Speaker 5: Bar one nineteen.
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  Speaker 7: We are having a wine tasting up there three o'clock
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  Speaker 7: in the afternoon.
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  Speaker 3: So the bar you may see when you're down on
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  Speaker 3: the restaurant and you look up and it's.
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  Speaker 5: Like a little window up there. Yep.
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  Speaker 7: I'm really excited about that, Asher Adams, Let's show some
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  Speaker 7: support there.
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  Speaker 5: Monday the fifteenth, I'm up in Ogden at Roosters.
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  Speaker 7: We do the Whiskey History Experience, talking about Utah's rich
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  Speaker 7: history of distillation from the mid eighteen hundreds of present day.
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  Speaker 7: Each month we feature a different distillery or different spirit
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  Speaker 7: it's from Utah. And then following Tracy Aviary Wine takes
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  Speaker 7: flight Thursday, June eighteenth. Those tickets always sell out. We
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  Speaker 7: sell fifty six tickets and we're real close each month
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  Speaker 7: we sell out. But then I think we're doing something.
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  Speaker 7: On Saturday, June twentieth, Tracy Aviary's the Nature Center. This
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  Speaker 7: is their brand new space. It's been over for a
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  Speaker 7: few years and it's off a thirty three hundred South
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  Speaker 7: and like twelve hundred west or so we can get
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  Speaker 7: the exact address for you naturally. And that's going to
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  Speaker 7: be a really nice tasting on the grounds there. Let's
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  Speaker 7: show some love for that for sure. And then of
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  Speaker 7: course June twenty eighth, Clearwater Cigar and Spirits, the Utah
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  Speaker 7: County's only distillery where they are featuring their new agave spirits.
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  Speaker 5: So I'm gonna be making cocktails with that.
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  Speaker 2: Yep, I'm a fan of Clearwater Yah.
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  Speaker 7: Yeah, yeah, they're pretty good, and so that'll be a
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  Speaker 7: fun one. So thanks for letting me say so.
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  Speaker 4: The pa O Kui Center there, and it's thirty third
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  Speaker 4: South tenth.
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  Speaker 5: West, nice and right.
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  Speaker 6: It's right on the Jordan River and we'll start selling
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  Speaker 6: tickets for that probably next week. Excuse me, it's right
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  Speaker 6: on the river Jordan. Yeah, the river river of Jordan's.
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  Speaker 6: Let's see if you have any questions for Jimmy.
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  Speaker 2: Now is the time. Let's go to Richard. Hello Richard, Hi, Richard,
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  Speaker 2: what's up?
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  Speaker 5: What's your question?
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  Speaker 3: Oh, I've got a good one here.
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  Speaker 2: Well, actually we just and I started drinking wine and.
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  Speaker 6: She really less moscato.
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  Speaker 3: Have you got any recommendations on that type of line
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  Speaker 3: or is it just a sweet blind.
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  Speaker 1: No?
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  Speaker 5: I get you? Yeah, no, thanks Richard.
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  Speaker 7: The U V t v I E T t I
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  Speaker 7: Moscato Diasti is a really quality muscato that you and
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  Speaker 7: your wife like, and that's a fantastic one. Low alcohol,
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  Speaker 7: about five or six percent alcohol by volume. And the
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  Speaker 7: reason it's sweet is because all the unfermented grape juice
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  Speaker 7: still remains, so it's not like culinary sugar that they're
• 13:01
  Speaker 7: adding or anything. It's the actual grape sugars that give
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  Speaker 7: it that off dry and it has a slight petulance
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  Speaker 7: or sparkle to it. And those are great for brunch.
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  Speaker 7: Those are my go to brunch wines because you have
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  Speaker 7: they're great for savory dishes, for eggs and omelets and pastries.
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  Speaker 5: They really work out well.
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  Speaker 7: For go that mimosa and go for a moscat dasti,
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  Speaker 7: but look for v etty with a V.
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  Speaker 3: How is that that's perfect?
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  Speaker 2: Thanks Richard.
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  Speaker 6: If you just started and she likes the sweet stuff,
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  Speaker 6: I would suggest you moved to this wild thing rose.
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  Speaker 1: Ah.
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  Speaker 5: There you go, absolutely give.
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  Speaker 3: It an advance, you know all right, Jimmy, let me
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  Speaker 3: ask you something about a moscato. Yeah, there used to
• 13:47
  Speaker 3: be it used to be kind of a derogatory term
• 13:49
  Speaker 3: or it was something that the old Winos would drink muscatel.
• 13:54
  Speaker 5: You got a bottle of muscatel. Isn't the same thing?
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  Speaker 5: Different different grape and muscatel.
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  Speaker 7: There was this style where they would fortify it so
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  Speaker 7: you'd add a little alcohol in.
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  Speaker 5: It, and that's why it was cheap. And you're a
• 14:06
  Speaker 5: lot of alcohol. Yeah, And that's why you'd associated not
• 14:09
  Speaker 5: all of them, that was days of World right.
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  Speaker 3: Yeah, you used to associate that with with rummies.
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  Speaker 6: Yeah right, a bottle of there's a there's a Steve
• 14:18
  Speaker 6: Martin says it in the Muppet, The Muppet Movie.
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  Speaker 2: Oh no, this is a bottle of sparkling Muscatel, the
• 14:24
  Speaker 2: finest wine of Idaho.
• 14:27
  Speaker 3: And then and then you have speaking of sparkling, you
• 14:29
  Speaker 3: said something there you used a different term for it
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  Speaker 3: has a little sparkle.
• 14:33
  Speaker 5: But petelance. Yeah, so it well you said that's petulance.
• 14:40
  Speaker 3: It's like, Jimmy, I only say it that way because
• 14:45
  Speaker 3: I'm petulant.
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  Speaker 7: And it's small, it's not fully robust sparkling wine with
• 14:52
  Speaker 7: them bubbles, and it's brutish, and it's a little it's
• 14:56
  Speaker 7: a little prick.
• 14:57
  Speaker 5: On the dong. It's a little prickle on the tongue.
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  Speaker 3: Okay, okay, if that's the way you want to put it,
• 15:07
  Speaker 3: that's fine with me.
• 15:08
  Speaker 6: Let's see, here's a text question that you can call
• 15:11
  Speaker 6: eight seven seven six nine text question. I got a
• 15:15
  Speaker 6: bottle of Japanese whiskey for Christmas? Had I had a
• 15:18
  Speaker 6: couple of shots for the bottle is in the cabinet
• 15:21
  Speaker 6: above the oven. How long can it sit there before
• 15:24
  Speaker 6: it goes bad?
• 15:25
  Speaker 5: You don't put your booze in the cabinet?
• 15:28
  Speaker 7: Yeah, cool dry place out of the side exactly.
• 15:31
  Speaker 6: You don't want to do that, So but how long
• 15:33
  Speaker 6: can it sit there before it goes bad?
• 15:36
  Speaker 5: Noon?
• 15:39
  Speaker 6: Basically cool, dry place. I love a good spicy mac
• 15:43
  Speaker 6: and cheese. What's a good spicy liquor to go with it?
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  Speaker 8: A spicy liquor if you'd want a spicy Yeah, that
• 15:50
  Speaker 8: would really overemphasize a spicy This zin would go really
• 15:54
  Speaker 8: good actually with a spicy mac and cheese, even if
• 15:57
  Speaker 8: you had a little protein on there. This in being
• 15:59
  Speaker 8: the out things in that we're featuring today with Carol Shelton.
• 16:03
  Speaker 8: But y'all, whenever you want so to answer your question,
• 16:06
  Speaker 8: there are some infused tequilas that have.
• 16:10
  Speaker 7: A little like a kilipino kind of little heat to it.
• 16:13
  Speaker 7: So that's what you might want to do. That would
• 16:15
  Speaker 7: be fun.
• 16:16
  Speaker 2: Headed to mina tonight. Have you been yet and if so,
• 16:20
  Speaker 2: any recommendation I.
• 16:21
  Speaker 5: Haven't, regretfully, I heard good things and.
• 16:25
  Speaker 4: It's in the old space where Mateo used to be
• 16:29
  Speaker 4: m a.
• 16:30
  Speaker 7: Sicilian Italian restaurant. Yeah, they say the best of the town,
• 16:33
  Speaker 7: so you know they're gonna they really lean in to
• 16:39
  Speaker 7: that region. So I would recommend the wines from that region.
• 16:43
  Speaker 7: With food from that region, you can't go wrong. I
• 16:46
  Speaker 7: know you're like, well, of course, that's what I'll do,
• 16:47
  Speaker 7: But you'd be surprised.
• 16:48
  Speaker 5: A lot of people go off the menu.
• 16:50
  Speaker 7: They don't realize, Oh, I'm in a restaurant that's focusing
• 16:52
  Speaker 7: on sicily, maybe I should get something from Northern you're
• 16:55
  Speaker 7: a French dish, It's like.
• 16:57
  Speaker 5: You really get their house dish and maybe a wine
• 16:59
  Speaker 5: with that. You won't go wrong.
• 17:01
  Speaker 7: And if it's something that you may not want to,
• 17:03
  Speaker 7: this is my recommendation. Chare these really order play around
• 17:08
  Speaker 7: the menu and plan on sharing and things like that,
• 17:12
  Speaker 7: and and that always is such a great experience when
• 17:17
  Speaker 7: out dining.
• 17:18
  Speaker 6: Mm hm uh hey, Jimmy, what the hell is going
• 17:21
  Speaker 6: on with matua It's my wife's favorite wine. It's been
• 17:24
  Speaker 6: out of stock statewide for a few months.
• 17:26
  Speaker 7: Yeah, so Matua's is uh New Zealand seven blanc and yeah,
• 17:30
  Speaker 7: they have had some bumps on it.
• 17:33
  Speaker 5: We can check on the inventory.
• 17:35
  Speaker 8: Uh.
• 17:35
  Speaker 5: You know, it's so funny.
• 17:37
  Speaker 7: There's so many sab blancs out there, and Matua was
• 17:40
  Speaker 7: always a mainstay. Perhaps it's one of the wine stores
• 17:44
  Speaker 7: that you're you're going to. Let's see what we got
• 17:48
  Speaker 7: here live.
• 17:49
  Speaker 4: That's so he was pulling up the app.
• 17:52
  Speaker 1: You talk you what if it it's not, it's not,
• 17:57
  Speaker 1: it's not d ABC.
• 17:58
  Speaker 7: It's I'm showing and some here. Sorry to interrupt you.
• 18:03
  Speaker 7: Store one right in downtown Salt Lake City. They got
• 18:06
  Speaker 7: sixty bottles, but that's it. Everybody's got zero. So just
• 18:10
  Speaker 7: arrived and it's at Store one, which on three hundred
• 18:14
  Speaker 7: South and one fifty one East, which is over on
• 18:16
  Speaker 7: Edison Street, or by cop Runion's great space.
• 18:19
  Speaker 6: Go to abs dot Utah dot gov or you should
• 18:24
  Speaker 6: be able to search.
• 18:24
  Speaker 1: Our ut DABS is the the app that's staff. I like, yeah, great,
• 18:31
  Speaker 1: put in exactly what you're looking for it. I'll tell
• 18:34
  Speaker 1: you what store it's in and how many bottles.
• 18:36
  Speaker 7: They have, and I like the new retinal scan that
• 18:38
  Speaker 7: they have so they can let's see.
• 18:42
  Speaker 6: Will Jimmy be attending the fortieth anniversary party tomorrow night. Yes,
• 18:46
  Speaker 6: you will be there as an attendant, not working. That's right,
• 18:50
  Speaker 6: You're just you're a guest you're not working.
• 18:53
  Speaker 5: You can find you by the bar.
• 18:57
  Speaker 3: I know I will, because you'll be by me a drink.
• 19:00
  Speaker 5: That's you're running. Get another body, Jimmy, go make me
• 19:05
  Speaker 5: a spritz.
• 19:09
  Speaker 2: I'm not your own.
• 19:11
  Speaker 6: Oh, apparently there's plenty of that's mature wine all over
• 19:14
  Speaker 6: the place.
• 19:15
  Speaker 7: Okay, yeah, but a lot of those inventories. If you
• 19:17
  Speaker 7: scroll through the right textures, you'll see there's zero quantity.
• 19:20
  Speaker 7: So the it's in distribution store one's got sixty bottles.
• 19:25
  Speaker 5: But it'll be coming. It'll be coming, that's for sure.
• 19:28
  Speaker 3: All right.
• 19:29
  Speaker 2: Well, thank you, Jimmy.
• 19:31
  Speaker 7: You're welcome. Have a great weekend. I'll see you tomorrow
• 19:33
  Speaker 7: Tomorrow night. That'll be fun.
• 19:35
  Speaker 3: Wine Academy of Utah dot com is where you want
• 19:37
  Speaker 3: to go.
• 19:39
  Speaker 5: Drink, make feel better
• 19:43
  Speaker 6: Feel all right,