Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from June 12th, 2026

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Have Another Drink with Jimmy the Wine Guy from June 12th, 2026 · The Radio From Hell Show - Best Of

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Speaker 1: Yes, brought to you by Wine Academy of Utah, bringing
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Speaker 1: since two thousand and eight. Schedule to have a somalier
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Speaker 1: Coast of California, to name a few. Find out more
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Speaker 1: and go to Wine Academy of Utah dot com and
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Speaker 1: increase your wine knowledge one sip at a time.
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Speaker 2: The field better, I'm the male train, feel all right
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Speaker 2: Field town on the weather.
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Speaker 3: I'm trank in the feel all right.
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Speaker 4: Well. Here he is the salacious shopkeeper who runs the
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Speaker 4: Wine Academy of Utah. Wine Academy of Utah dot com
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Speaker 4: is where you want to go. It's Jimmy can TAngelo
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Speaker 4: and we got wine here in front of us. What
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Speaker 4: is this?
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Speaker 5: Yes, we do this appeenion no wire out to Sanrita
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Speaker 5: Hills in Central Coast California outside of Lompoke. This is
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Speaker 5: near south of Pastor Robos, north of Santa Barbara Real
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Speaker 5: specific area. This is Rick Longoria is the winemaker. Great
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Speaker 5: guy comes to our market periodically. He has his daughter
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Speaker 5: and husband there, his son in law living here in
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Speaker 5: they living here.
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Speaker 3: Yeah, I didn't say that very well, did I.
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Speaker 5: His daughter and son in law live here raising the kids,
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Speaker 5: and he always comes down, and I love he comes
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Speaker 5: down over Halloween and he'll walk his granddaughter around in
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Speaker 5: her outfit and everything.
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Speaker 3: Anyways, it's kind of a personal note.
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Speaker 5: More importantly, Rick Longoria twenty twenty three, Lovely Rita is
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Speaker 5: the name of this pina noar and oh yeah, and
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Speaker 5: this is a fruit sourced all throughout this Santa Rita
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Speaker 5: wine growing region.
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Speaker 3: And it's too to not only this song, and you're absolutely.
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Speaker 5: Right, Carrie, and it's also to the beautiful expression of
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Speaker 5: fruit from this region.
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Speaker 3: And man, what a what a talented hand this guy.
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Speaker 4: Before Nick? Does I think we have to card Nick doing?
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Speaker 4: All right? All right?
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Speaker 3: Do you want the mustache or not? Because no, you
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Speaker 3: can have it. Yeah, this just aromatically.
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Speaker 5: I haven't even brought it to the nose and I'm
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Speaker 5: just swirling it here in front of me, and I
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Speaker 5: can get those beautiful expressions of red fruit, soft cherry cranberry.
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Speaker 4: It's a it's a lighter, it's lighter than a lot
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Speaker 4: of peanuts. Right.
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Speaker 5: You know what's nice about it is it's letting the
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Speaker 5: pean and no wire grape do the work and you're
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Speaker 5: getting a nuance of all those expressions different. So what
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Speaker 5: they're doing is Santaita Hills isn't just this one little
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Speaker 5: tiny little area. You got all these little alcoves, all
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Speaker 5: these little vineyards throughout. So they're sourcing fruit from the
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Speaker 5: different areas, blending it together for a true expression the
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Speaker 5: region French.
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Speaker 3: You'll call that terroir. And I really think we have
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Speaker 3: some of that terroir in the glass.
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Speaker 4: That's really excellent. It is quite good. Got a really
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Speaker 4: strong aroma. Yeah that's the nose.
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Speaker 3: It took too big of a sip.
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Speaker 5: So either this is it's being pronounced. So when a
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Speaker 5: wine's really jumping out of the gap glass, that's we
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Speaker 5: call that. The wines highly pronounced aromatically. A lot of
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Speaker 5: red fruit, beautiful color to this. It's even showing just
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Speaker 5: a scoocha age on the very end. I believe this
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Speaker 5: is the twenty twenty three vintage current release.
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Speaker 4: And you say it's in here in your notes. It
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Speaker 4: says it's made to enjoy within four to six years
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Speaker 4: of the vintage. You don't want it to age much.
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Speaker 4: You don't want it to age too long. Pinino wars
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Speaker 4: will they'll peak within that three to five year period.
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Speaker 5: Some vary in that, Some not nearly as long, something
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Speaker 5: you need to drink right away, others there's only about
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Speaker 5: five percent in my training that we say there's only
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Speaker 5: about five percent of panin noirs, mostly from Burgundy and France,
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Speaker 5: that are able to age beyond that six year point.
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Speaker 5: You don't want to necessarily decant nor air rate of
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Speaker 5: pin and noir into your glass. Those erators are those
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Speaker 5: devices that you'll pour.
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Speaker 3: The wine in and googog goo google.
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Speaker 5: You'll whistle through driving air softening the tannic structure. As
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Speaker 5: you can tell with this wine, if you were to
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Speaker 5: errate some of those tannins which are very low soft
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Speaker 5: silty balanced with its acidity, and you'll if you reduce
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Speaker 5: that tannic structure through aeration, you'll just be left with
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Speaker 5: the fruit and acid and you'll make the wine taste
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Speaker 5: off balanced.
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Speaker 3: You're kind of moving the wine around, whereas if you
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Speaker 3: had a big brawl or a shroze or ray.
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Speaker 5: You know, these big rich rindes that have just tons
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Speaker 5: a tannic structure aired him twice. You know, you want
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Speaker 5: to get that tanning's down, to get him back into balance.
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Speaker 5: That's why we swirl the wine. And that's why we
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Speaker 5: can't do you know.
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Speaker 4: I really wish I had just a sitting in front
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Speaker 4: of me right now, a roast chicken. Oh, and I
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Speaker 4: just just tear into it with my hands.
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Speaker 3: I love Peanu.
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Speaker 5: No war with salmon. Salmon off the grill. We grew
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Speaker 5: up in upstate New York. We would grill a lot
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Speaker 5: of fish. But the way and I'm gonna throw out
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Speaker 5: a shout out to my dad. I remember he would
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Speaker 5: always do the aluminum foil, put the fish on there,
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Speaker 5: a little.
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Speaker 3: Salt, pepper to garlic.
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Speaker 5: Guy, you got garlic, little thin slices of lemon, and
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Speaker 5: then you would tent fold that aluminum foil up, set.
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Speaker 3: It over the grill, steeves it.
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Speaker 5: They would just be falling apart, you know. And if
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Speaker 5: you did that with salmon, with this man, man, I've.
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Speaker 4: Always had a yeah, I've always had an aversion to
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Speaker 4: a fear of cooking fish. I'm just afraid I'll do
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Speaker 4: it wrong. Keep it to night. But it's it's really
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Speaker 4: not hard to cook fish, is it.
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Speaker 3: No, it's quick, it's low heat.
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Speaker 5: You just gotta be general, you gotta cat it's one
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Speaker 5: of those that you gotta kind of watch right or
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Speaker 5: you know, just low heat, slow and low in some cases,
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Speaker 5: unless you're searing or grilling things like that.
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Speaker 2: Might I suggest instead of salmon, Yes, you can get
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Speaker 2: it at Costco. Steelhead trout. Oh yeah, and then you
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Speaker 2: cut it up into you know sections, nice and then
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Speaker 2: suit cooks it in the microwave and that in those
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Speaker 2: any day.
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Speaker 4: Oh yeah, and it comes.
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Speaker 2: Out perfectly every time. Squeeze a little lemon on top
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Speaker 2: of their good to go, you know, salt, pepper, whatever
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Speaker 2: you want with this, it would be terrific.
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Speaker 4: Am I correct?
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Speaker 5: Salmon and trout are related fish that I don't know,
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Speaker 5: but they are fatty and they got that oil the
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Speaker 5: texture not in a bad way. That's why you have
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Speaker 5: that color in the salmon. And that's why it goes
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Speaker 5: good with red wine, or at least a lighter body
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Speaker 5: red wine. It's not gonna go good with a caberte
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Speaker 5: seven on or a sharrage or something like that or
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Speaker 5: more low, but it will go well with a gamet
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Speaker 5: at pina noir, some certain grenaches or garnachas, and even
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Speaker 5: provokes reds like southern rhwan blends on the lighter side,
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Speaker 5: but red wine with fish.
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Speaker 3: Years ago we did an event red Wine with Fish,
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Speaker 3: and it's a book.
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Speaker 5: It stopped being published in the nineteen eighties, so as
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Speaker 5: geeky psalms were like, you know, trying to get on
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Speaker 5: eBay and you know, because they don't publish it anymore.
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Speaker 3: And I bought the book.
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Speaker 5: I have two of them now, and it's so fun
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Speaker 5: about the principles of food wine pairing, which I'm absolutely
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Speaker 5: obsessed with. I just love all that and it's fun
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Speaker 5: to be able to go through the process of red
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Speaker 5: wine and fish.
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Speaker 3: And then we finished. We finished with a white wine
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Speaker 3: in filet. It was unexpected.
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Speaker 5: What, Yeah, So we did a little filat mignon, just
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Speaker 5: a little cut with some crabmeat over.
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Speaker 3: It, a little bit of burblanc and so we just
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Speaker 3: really yeah, like steak ast.
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Speaker 5: We just flipped it around because nobody expected it, right,
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Speaker 5: That was the dessert, and yeah, it was a lot
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Speaker 5: of fun.
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Speaker 4: So look it up, look it up. Let's all right
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Speaker 4: back with Jimmy Santangelo. The Wine Academy of Utah dot
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Speaker 4: com is where you want to find all things Jimmy
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Speaker 4: his events and if you have a question for Jimmy
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Speaker 4: uh and you have events coming up, I assume yeah.
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Speaker 3: Next week's a big week, this Monday.
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Speaker 5: And remember the wine stores are closed on Monday, so
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Speaker 5: get out there today or tomorrow. But if you're caught
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Speaker 5: in a bind and you want to join me at
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Speaker 5: Whiskey and History and Ogden at Roosters, we'll be up
8:51
Speaker 5: there following on the eighteenth. On that Thursday, will be
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Speaker 5: at Tracy Aviury Wine Takes Flight.
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Speaker 3: That one usually sells out. To get your tickets right away.
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Speaker 5: You do feature that outside and then that Saturday again
9:02
Speaker 5: at t Receivior but at the Nature Center.
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Speaker 3: How do I say that?
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Speaker 4: Which is out west?
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Speaker 5: Yeah?
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Speaker 4: Which is why?
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Speaker 5: Yes?
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Speaker 2: What is it?
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Speaker 4: Pa o kui?
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Speaker 5: Thank you? It'll be there. That's a cool one. We've
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Speaker 5: we're we're marching along with tickets on that one as well.
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Speaker 4: We're a little over half sold, but it will We.
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Speaker 3: Just started selling tickets a couple of days ago, so
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Speaker 3: that's a good one.
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Speaker 5: And then on the twenty eighth end of the month,
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Speaker 5: on Sunday, Clearwater a cigar in spirits pairing out there
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Speaker 5: at Utah County's only distillery, Clearwater.
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Speaker 2: Uh yeah, So go to X ninety six dot com
9:40
Speaker 2: for tickets to that aviary event.
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Speaker 3: That's gonna be a fun one.
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Speaker 2: Gina will be back in time for that, so it'll
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Speaker 2: be all of us in Jimmy. Let's see eight seven
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Speaker 2: seven six two nine six nine six is the number
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Speaker 2: to call to ask Jimmy questions. You can ask him
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Speaker 2: in person. We've got a few text questions.
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Speaker 3: Okay.
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Speaker 2: I like Five Wives vodka. It was on sale this week,
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Speaker 2: by the way. Nice sick some up? Uh name some
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Speaker 2: other good local vodkas that we have. Allow me clear
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Speaker 2: Water yep, I love clear Water vodka. They filter it, They.
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Speaker 5: Sent it through filtration until it's the until it's as
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Speaker 5: smooth as they want it. So sometimes it's three two five,
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Speaker 5: you know, whatever the case is. And I would agree
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Speaker 5: with you that's a great vodka. We do have a
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Speaker 5: number of vodkas. Another one that you like, Yeah, there's
10:31
Speaker 5: a early on sugar House made a vodka when everything
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Speaker 5: was aging in the barrels. What I like about that
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Speaker 5: is you just got this big, rich, round feel to
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Speaker 5: it that I really enjoyed with making it went after
10:48
Speaker 5: you know, with soda water and you add vodka to
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Speaker 5: soda water, it's kind of like eh one am I,
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Speaker 5: it's just the alcohol.
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Speaker 3: You can taste.
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Speaker 5: This had some character to it. It almost was rich
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Speaker 5: enough to knock out a lot of those bubbles. So
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Speaker 5: now I like vodka is And my sister one year
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Speaker 5: gave me a gift of this. Uh.
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Speaker 4: It's a it's a big glass bowl and then it's
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Speaker 4: got glass like test tubes and you fill that, fill
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Speaker 4: the test tubes with vodka and put it put it,
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Speaker 4: filled the bowl with ice and put them in there
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Speaker 4: nice and then you just drink stray vodka ice cold,
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Speaker 4: ice cold.
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Speaker 2: Yeah, that's that's the way I like. That's why I
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Speaker 2: keep finding them in the freezer. Let's see, Jimmy and
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Speaker 2: Teshan north Ogden just bought some aviation cranberry blood orange gin. Wow,
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Speaker 2: I'm new to the whole gin scene. Would love any suggestions.
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Speaker 4: For a aviation. That's the one that Ryan reynoldszoned.
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Speaker 5: Yeah, that's a gray vaka. It's got a nice glyster effects.
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Speaker 5: Someone was on the off terr Ice had but with
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Speaker 5: the blood orange and the other component in there. I'm
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Speaker 5: wondering if they filtered out the coloring in that. But
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Speaker 5: what's really popular And we'll be in Scotland next month.
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Speaker 5: I always love the tastings and you'll see a lot
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Speaker 5: of the gins that are unfiltered showing some of the
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Speaker 5: botanicals and essences. In this case, it would be those
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Speaker 5: added they keep the color in there.
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Speaker 3: It's so fun. So your gin and tonics now with
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Speaker 3: the blood orange and what was the other.
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Speaker 2: It said, cranberry blood orange.
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Speaker 5: So cranberry and blood orange are actually kind of bitter,
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Speaker 5: so you want to be cautious with you know what
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Speaker 5: I would do. I would do that over soda. I
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Speaker 5: wouldn't even do tonic because you're gonna have enough bitter tonic.
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Speaker 5: The quanine and tonics already bitter, and that's kind of
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Speaker 5: the offset for it. So too the trains of thought.
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Speaker 5: I'm really going off on this, two trains of thought.
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Speaker 5: The tonic with the cranberry and the blood orange might
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Speaker 5: cancel each other outright, or with the soda water it'll
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Speaker 5: emphasize those characteristics. I'm an emphasize of the characteristics kind
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Speaker 5: of guy. So I think that would be a lot,
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Speaker 5: just like just a club soda, just a club soda,
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Speaker 5: and if you did the time I went through fever Tree,
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Speaker 5: It's delicious.
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Speaker 3: But it's too strong. So what you want to do
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Speaker 3: is a more subtle type of a tonic.
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Speaker 2: It looks like somebody sent me a picture of this,
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Speaker 2: and it is. It's a it's a bright, reddish pink.
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Speaker 3: Yeah, it's becoming more and more popular.
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Speaker 5: It's been popular in England for years, but we're starting
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Speaker 5: to see that in our market over the last three
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Speaker 5: to five years.
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Speaker 2: New to wine having steak tonight, what wine do you suggest?
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Speaker 3: I suggest as zinfandel.
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Speaker 5: It's going to be low tannic structure, it's going to
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Speaker 5: go well with the food, and it's an approachable wine
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Speaker 5: for a new wine drinker.
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Speaker 3: Maybe that Wild Things Zin we we tested out.
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Speaker 4: Did we do that last week?
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Speaker 3: I think that was Yeah, that was a good one.
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Speaker 2: Jenna is here.
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Speaker 4: Hello, Jenna, Hello.
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Speaker 6: I have another gen related question. So I have the
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Speaker 6: Jack Rabbit g in, which I like, but I've just
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Speaker 6: been drinking it straight and I was wondering if like
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Speaker 6: a simple drink recip.
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Speaker 4: You know what you know what they call when when
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Speaker 4: you're drinking, when you're drinking gin straight you drink it.
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Speaker 4: You drink it ice cold, you drink it straight. It's
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Speaker 4: called an arid martini.
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Speaker 5: Beyond dry, so simple cocktails. So you've got a couple
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Speaker 5: of directions here. If you have some bubbly whether soda
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Speaker 5: water or preferred sparkling water, you can do what's called
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Speaker 5: a French seventy five, and you just take your champagne
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Speaker 5: flute or don't have to narrow even a Collin's glass.
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Speaker 3: Put your gin in there. Squeeze a little bit of lemon.
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Speaker 5: You know that powdered sugar you have in a cabinet
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Speaker 5: that just keeps puffing about and making a mess because
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Speaker 5: you use it that one time. Take a little spoonful
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Speaker 5: of that, like a small tea spoon in our case,
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Speaker 5: we would call it a bar spoon, but just a small,
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Speaker 5: shallow teaspoon, and dissolve all that together. Throw some cubes
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Speaker 5: in there, some sparkling water.
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Speaker 3: You're good to go.
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Speaker 4: Wow, by the way you are, Jenny, you're a brave, brave,
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Speaker 4: brave woman drinking straight gin. Yeah, most most people won't
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Speaker 4: do that. I will do it what I can with
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Speaker 4: what I have. Yea it ruined gin for a little bit.
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Speaker 4: I can't. I told you before.
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Speaker 1: I lived with my good friend and a completely separate person,
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Speaker 1: the other Nick Davis Ye for a while, and he
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Speaker 1: would drink gin completely straight, and he tried getting me
15:28
Speaker 1: into it.
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Speaker 3: It turned me off for gin now years.
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Speaker 4: If it's really cold, I'll do it.
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Speaker 2: But all right, thanks j Jenna. What is your favorite
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Speaker 2: Scotch that doesn't break the bank?
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Speaker 5: Abunda used to be like eighty bucks, seventy nine bucks.
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Speaker 5: It might be a little bit over one hundred now
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Speaker 5: another one, Glenn Farkless. I'm not sure if we get
15:51
Speaker 5: that in the market. I'll be there on July seventh,
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Speaker 5: the and of course McCown's quite good, but Abor you
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Speaker 5: can get their twelve year or the Abunda. It's like
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Speaker 5: cast Strength, and I don't like because the cast Strength.
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Speaker 5: I like that because that was one of my first
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Speaker 5: Scotches that I when I was in Scotland in four
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Speaker 5: or five.
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Speaker 3: I was like, oh huh, I got it, like that
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Speaker 3: was the Scotch.
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Speaker 4: But now you you said seventy eighty dollars a hund
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Speaker 4: That tunds to me like breaking the bank.
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Speaker 5: Well, you know what, with Scotch, unlike a wine, you
16:26
Speaker 5: can open it and you can revisit it for years
16:29
Speaker 5: on end. Bottle of wine, I get hard. I get
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Speaker 5: ajudu buying a bottle of wine over thirty bucks.
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Speaker 3: This is what was the price on this? I think
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Speaker 3: about the twenty yeah, twenty eight bucks. This is this
16:43
Speaker 3: is great. I could buy this all day long. But
16:45
Speaker 3: a bottle of wine for.
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Speaker 4: That much, a bottle scotch, you know, bottle of Scotch.
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Speaker 5: No, not a bottle of wine, right, but bottle of
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Speaker 5: wine for that much, I have more heartache than buying.
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Speaker 4: For ninety bucks.
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Speaker 5: Yeah, yeah, I die a bottle of booze for ninety
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Speaker 5: bucks all day long because I know I'm going to
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Speaker 5: open it and it's not I need you know, in
17:07
Speaker 5: a few hours it's dead.
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Speaker 4: Well, I don't, I don't, I don't know. I don't
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Speaker 4: know what you're talking about.
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Speaker 3: Your open up.
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Speaker 4: I'll be gone in a couple of days. You gotta
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Speaker 4: get it while it's fresh.
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Speaker 3: Yeah, kind of tangential to that theme. Actually, I got
17:18
Speaker 3: a question for you.
17:19
Speaker 1: Like we'll throw parties and people will bring liquor, and
17:21
Speaker 1: sometimes like you lose the cap you know, on top,
17:25
Speaker 1: but they're still huge path a liquor and you want
17:27
Speaker 1: to save it for the next party. Yeah, showing up. Yeah,
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Speaker 1: what is like depending on the liquor. I'm not talking
17:32
Speaker 1: about wine, I'm not talking about anything. Yeah, the best
17:35
Speaker 1: way to you know, manufacture a liter.
17:37
Speaker 5: Sure, I would use a wine cork something like that.
17:40
Speaker 5: You know, you do want to have a seal. And
17:43
Speaker 5: if it's a liqueur like twenty look at the alcohol volume.
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Speaker 5: So if it's not a spiritous liquor, your backay gin
17:48
Speaker 5: rump tequila Whisky's that in a cool dry place.
17:51
Speaker 3: If it's a like a sweeter liquor like.
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Speaker 5: A remoove or something like that that they're bringing over,
17:58
Speaker 5: you gotta throw that in the fridge, you know. I
18:00
Speaker 5: mean you don't have to, but I would recommend, especially
18:02
Speaker 5: if you lost the closure, but always put something over it,
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Speaker 5: even if it's saran wrap over it.
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Speaker 3: But you'll find a cork and then drop it.
18:08
Speaker 2: And here's the final text question for you, Jimmy. This
18:11
Speaker 2: is related to a text that we received earlier. Jimmy,
18:15
Speaker 2: what is the best alcohol to drink after you walk
18:18
Speaker 2: in and quit your job.
18:22
Speaker 4: As a security guard?
18:24
Speaker 5: As a security guard, Yeah, man, so gosh, that's that's
18:28
Speaker 5: a pretty big question. I think I would reach for whiskey.
18:32
Speaker 5: I think I would just reach for whiskey. It's the
18:35
Speaker 5: most approachable on its own over an ice cube.
18:39
Speaker 3: Maybe you got some soda around. Sounds like you need
18:41
Speaker 3: a little.
18:43
Speaker 4: Be careful though, because you're because your wife will leave
18:46
Speaker 4: you too.
18:47
Speaker 3: Yeah, yeah, be careful. Yeah, too many things quitting well,
18:50
Speaker 3: and she's one around. Yeah, and she's the one got
18:53
Speaker 3: the job.
18:54
Speaker 2: So go to Wine Academy of Utah dot com for
18:57
Speaker 2: all of the events, but go to X ninety six
19:00
Speaker 2: a con for this event that we've got on Saturday,
19:02
Speaker 2: not this Saturday, but next Saturday at the Aby area
19:06
Speaker 2: out west.
19:09
Speaker 3: Look forward to seeing everybody out there. It's going to
19:11
Speaker 3: be a great day. Yes, thanks everybody.
19:13
Speaker 5: Remember Monday is closed for the holiday, but most wine
19:17
Speaker 5: stores are closed.
19:18
Speaker 4: Most of your distilleries, though, are open on Monday. If
19:22
Speaker 4: you if you run out right to the source.
19:25
Speaker 2: Thank you, thank you, Jimmy, Thank you, Jimmy.