Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from January 30th, 2026

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Have Another Drink with Jimmy the Wine Guy from January 30th, 2026 · The Radio From Hell Show - Best Of

0:00
Speaker 1: Well yes, it's brought to you by the Wine Academy
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Speaker 1: of Utah, bringing you fun, educational, and entertaining consumer tasting
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Speaker 1: events throughout the valley since two thousand and eight. Scheduled
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0:10
Speaker 1: home with our exclusive in home wine events where you
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Speaker 1: can choose your own tasting theme such as the Splash
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Speaker 1: of Spain, Tour of Italy, or Coast of California, just
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Speaker 1: to name a few. Find out more, go to Wine
0:20
Speaker 1: Academy of Utah dot com and increase your wine knowledge
0:23
Speaker 1: one sip at a time. Field Better, I'm the trains
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Speaker 1: in the feel alright, this field Tallenger on the weather,
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Speaker 1: the times, in the.
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Speaker 2: Feel out right.
0:36
Speaker 3: Well here he is. Ladies and gentlemen.
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Speaker 4: The slash Buckling Bandido runs the Wine Academy of Utah,
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Speaker 4: or like slash Bucklers, it's Judy Santangelo Wine Academy of
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Speaker 4: Utah dot com.
0:53
Speaker 3: This is delicious.
0:55
Speaker 5: These are great.
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Speaker 6: These are canned cocktails ready to drink by some local mixologists.
1:01
Speaker 6: This is a cocktail in a can made by your bartender.
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Speaker 6: And this we had the Paloma, and now this is
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Speaker 6: the second one Sunflower. And these are fun these are
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Speaker 6: ready to drink cocktails.
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Speaker 5: Alcohol.
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Speaker 6: In your nine percent alcohol by vom, you have the
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Speaker 6: poloma and the sunflower. Let's break it down the poloma
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Speaker 6: to start us off. That grayfruit. Immediately everyone said, oh,
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Speaker 6: that grapefruit's really coming through. And this is in a
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Speaker 6: gave based spirit. I did speak to the producer. They
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Speaker 6: are changing it over to a tequila based spirit here
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Speaker 6: in the next packaging. I hope that's okay boys that
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Speaker 6: I'm saying that you told me. I don't know that
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Speaker 6: was a confidence. Traditionally, a poloma is, yeah, traditionally, and
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Speaker 6: ploma is a tequila and the gave based spirit is
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Speaker 6: basically premise of tequila. I guess it's just where it's
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Speaker 6: being sourced and made with blue agave spirit and natural
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Speaker 6: green spirits. This is nine percent ilcohol by vomb, twelve
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Speaker 6: fluid ounces, so a can of beer.
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Speaker 5: Be careful with it because when you drink these.
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Speaker 6: I love the canned products, whether it's a canned wine,
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Speaker 6: canted cocktail, share them, split them, or you know, kind
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Speaker 6: of paste yourself out because it can wine is.
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Speaker 5: Don't drink it like a like a beer, like a beyeah.
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Speaker 3: I do what I want.
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Speaker 5: It can sneak up on you.
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Speaker 6: You can, but I love the city. These are balanced,
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Speaker 6: These are really well balanced. I didn't taste it.
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Speaker 2: How is the alcohol? I can't taste the alcohol. I
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Speaker 2: can't taste it. Here's this is interesting? The paloma Spanish
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Speaker 2: for dove. It's tequila based and they mix it with
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Speaker 2: you'll like this carry either aritos. I think that is
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Speaker 2: how you say it. The Mexican soft drink resca or squirt.
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Speaker 2: I make mine with squirt fresca sugar free, so that
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Speaker 2: would be probably good too, now. Uh, And then it
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Speaker 2: tells you about the name. The Poaloma is considered by
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Speaker 2: some to be more flavorful. Then it's relative the greyhound
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Speaker 2: because it's made with tequila.
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Speaker 3: And here it is. The cocktail comes from the Spanish.
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Speaker 2: For dub, but others suspect that the name comes from
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Speaker 2: a derivation of the word pamelo, which is Spanish for grapefruit.
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Speaker 5: That makes a long way around the kind of a
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Speaker 5: long yeah.
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Speaker 3: Yeah.
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Speaker 6: The the canary cocktails available in your dabs swine stores. Uh,
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Speaker 6: in the cooler section. It's store one. That's one right
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Speaker 6: down town Salt Lake.
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Speaker 5: The next one I.
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Speaker 3: Served, Yeah, what's the second one.
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Speaker 5: This is their.
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Speaker 6: Sunflower may with vodka, orange juice and other natural I don't.
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Speaker 3: Have a second one.
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Speaker 6: Yeah, I poured that the second one ten again, that
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Speaker 6: was a different one.
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Speaker 1: All right, Bill's losing track of his drink.
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Speaker 6: Let's revisit it. Yeah, we're darding a lot about a
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Speaker 6: bottle of these are.
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Speaker 5: Both good for breakfast, grapefruit and orange. Yeah, and they're
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Speaker 5: can So it's a shower beverage. I mean, you know
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Speaker 5: you gotta have.
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Speaker 6: Your shower in the you know when you said fresca. Uh,
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Speaker 6: that reminded me immediately of the first cocktail I ever made.
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Speaker 5: You want me to tell you about it?
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Speaker 6: So there I was in the backyard on a Saturday
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Speaker 6: afternoon at my nana's.
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Speaker 5: My cousin Marka.
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Speaker 6: Michelle would be there and my Aunt Lucy would be
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Speaker 6: watching us.
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Speaker 5: And we're swimming, we're going in the pool, and my.
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Speaker 6: Aunt Lucy goes, Jimmy, go make me a spritza. I'm like,
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Speaker 6: Aunt Lucy, I don't make a spritza because you get
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Speaker 6: the fresca.
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Speaker 5: And you get this chebiline and you put a booth
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Speaker 5: in a glass over ice and use plastic. So because
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Speaker 5: they're at the pool.
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Speaker 6: Was this big bottle of inexpensive white wine. First today
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Speaker 6: it's this fine product, but in the seventies and it
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Speaker 6: was flooding the market with an inexpense French wine. So
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Speaker 6: I took the took the bottle, big bottle, poured it in.
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Speaker 6: Then I added the cubes, and I remember splashing it
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Speaker 6: out because sheshed slushy splashed it, and then I topped
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Speaker 6: it up.
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Speaker 5: With the fresca.
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Speaker 3: How old were you at this time?
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Speaker 5: Oh god, I don't know. You know why it was
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Speaker 5: so clumsy because I still.
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Speaker 6: Had that big orange life vesta, so I was like
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Speaker 6: trying to come into the fridge and hidden stuff.
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Speaker 2: So that now I asked how old you were? Because
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Speaker 2: were you tempted to taste it?
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Speaker 6: So I tasted the fresca because I I that was like,
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Speaker 6: you know, the adults soda p you know, because we
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Speaker 6: had the pepsicola in the tall slender bottles. Are three
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Speaker 6: of us and his share one because it was sixteen
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Speaker 6: ounces and whatever. So so he tasted the fresco. I
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Speaker 6: was like, oh my god, that's terrible. And the last
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Speaker 6: thing I wanted to do was taste the drink after
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Speaker 6: I pretty exactly, so I brought it out on backage.
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Speaker 7: Yeah, they should belee that I buy it so cheap.
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Speaker 7: It's called chabless. It's that's really Fresco. When you think
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Speaker 7: about it, it is a drink for adult tastes. It
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Speaker 7: is because it's not. It's one of the first diet
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Speaker 7: sodas well.
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Speaker 1: And you know, you know what your Aunt Lucy would
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Speaker 1: have liked.
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Speaker 5: I can cocktail. You have that bib there.
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Speaker 6: It is and I'll have to drop her some off
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Speaker 6: because he's in Parks.
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Speaker 3: And Lucy still with us. Oh yeah, and uh Fresco.
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Speaker 7: Now you got the different flavors so you can experiment, okay, Nice,
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Speaker 7: Oh I didn't know.
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Speaker 3: There were different flavors of Fresco.
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Speaker 7: Oh yeah, there's a black cherry or black cherry. There's
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Speaker 7: a bunch of them. My nieces just went through them all.
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Speaker 7: Nice bought a bunch of them when they came to visit.
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Speaker 2: Does it make them does it make it taste sweeter.
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Speaker 7: Or a little bit better? I think Aunt Lucy would
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Speaker 7: like the flavors.
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Speaker 1: I do.
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Speaker 5: Well.
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Speaker 6: Canary cocktails available and you start. Local local mixologists created this.
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Speaker 6: Really proud to have this in our community. These are
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Speaker 6: definitely recognized they're handcrafted, well made.
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Speaker 3: It's a good guy.
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Speaker 5: Yeah, three forty.
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Speaker 6: Nine, how much three sixty nine can so? Three ninety five?
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Speaker 6: So four bones per can they come in?
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Speaker 3: Remember that's like two drinks.
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Speaker 5: Yeah, that's pretty cheap. Two cocktails. Yeah? Please?
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Speaker 2: All right, you can call in and ask you me
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Speaker 2: a question about cocktails, about wine, about spirits, about hospitality,
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Speaker 2: about how to become a Saumier restaurant, recommendations, whatever you choose.
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Speaker 3: Do that. We do have a call as we do.
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Speaker 3: It's Brian. Hello, Brian, guys, thanks for letting me listen. Yeah,
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Speaker 3: what's your question?
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Speaker 2: So, Jimmy, I have a bottle of Robert Skinsky nineteen
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Speaker 2: ninety five reserved more.
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Speaker 4: Low that I bought when my wife and I were
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Speaker 4: and it's just been.
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Speaker 2: Hanging out my wine rack for thirty years. Yeah, and
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Speaker 2: I was wondering if it's still any good.
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Speaker 5: I bet it is. You said it was a Merlau
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Speaker 5: from ninety five.
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Speaker 3: Yeah, yeah, yeah.
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Speaker 5: So what you want to do is look at feel
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Speaker 5: the edge.
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Speaker 6: So we want to make sure that there's not been
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Speaker 6: a leaking, that it's been stored correctly and things like that.
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Speaker 6: So just make sure that the top capsule at the
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Speaker 6: top of the bottle that's covering the cork. That capsule,
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Speaker 6: that metal capsule has no tackiness or stickiness to it.
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Speaker 6: Sometimes it might have happened now it's dried out for
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Speaker 6: a few years. But yeah, you just kind of want
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Speaker 6: to make sure. You can also hold it up to
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Speaker 6: a light or put the bottle over some illumination, or
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Speaker 6: take your cell phone flashlight, you know, just kind of
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Speaker 6: get some light through it and see the condition to
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Speaker 6: that cork, if it's all, if how well that's been maintained,
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Speaker 6: and look at your fill level, stand it upright, and
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Speaker 6: if you have any evaporation, If that wine's reduced down
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Speaker 6: to say the shoulder level, or it's not normal fill
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Speaker 6: level of say a bottle that you can compare against to,
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Speaker 6: then you've had some evaporations, some leakage, things like that.
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Speaker 6: What I'd recommend is have it, have it, make and
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Speaker 6: make it simple, grilled steak and French fries man and
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Speaker 6: that wine will just thrive. You don't even have to
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Speaker 6: go that complicated. Get a jar of uh uh top
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Speaker 6: and odd over at your favorite grocer, some bread and
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Speaker 6: you'll be in business.
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Speaker 2: When When are we When are we having wants to
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Speaker 2: come over? When am I coming over? Are you still
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Speaker 2: married to the to this woman?
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Speaker 3: Brian, Yes, I am.
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Speaker 2: Okay, how do you feel about having just a third
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Speaker 2: person at the table?
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Speaker 3: Just just me?
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Speaker 2: You're more than welcome. I'd love to have you.
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Speaker 3: Okay, Well, uh, tell tell me when we'll have the steak.
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Speaker 5: In the right and take a picture of it and
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Speaker 5: tag me on social media. I'd love to see it
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Speaker 5: when you have it. H and and careful opening it.
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Speaker 6: You remember those old little You may have one clunking
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Speaker 6: around the back of the drawer.
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Speaker 5: It's the wine keys. But they're just the two tabs,
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Speaker 5: the two.
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Speaker 6: The prongs, uh, the two prong opener. Use one of those,
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Speaker 6: honestly to get that cork moving around and then drop
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Speaker 6: in your wine key to extract it. It may break
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Speaker 6: apart on you and everything.
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Speaker 5: It's okay.
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Speaker 6: Just to cant that wine off, strain it off, just
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Speaker 6: dump it into another It'll be fine and enjoy I'm
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Speaker 6: excited to.
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Speaker 3: Go, Brian.
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Speaker 1: Awesome, thank you, thank you.
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Speaker 3: You got it.
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Speaker 2: You know, I've always found that actually the little bits
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Speaker 2: of cork sort of add to the experience.
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Speaker 3: Just drink them, you know, leave behind one let's see, Jimmy,
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Speaker 3: just curious.
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Speaker 7: Utah law is one point five ounce of alcohol per
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Speaker 7: mixed drink. What is the ratio in the cocktail cans?
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Speaker 6: Oh, that's a great question. It's nine percent alcohol by volume.
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Speaker 6: It's based on a different measurement. It is a distillate.
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Speaker 6: So that law has actually been changed. We used to
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Speaker 6: just a few years ago. We're only allowed with canned
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Speaker 6: cocktails to serve it. It had to be measured, and
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Speaker 6: everyone's like, nah, come on, it's nine ounce. It's not
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Speaker 6: a disc So that law got changed.
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Speaker 5: So yeah, yeah, yeah.
11:19
Speaker 6: But but to lead on that, if I may, technically
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Speaker 6: you can have two point five ounces of premium spirit
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Speaker 6: in your liquor. Now, what is a premium spirit Your vodka, gen, tequila, rum, whiskey,
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Speaker 6: and but you can't have so you have to your
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Speaker 6: first one, your primary is one point five. Then you
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Speaker 6: can lay down an ounce on top of that for
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Speaker 6: your two point five. But it can't be of the
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Speaker 6: same distance, it can't be of the same spirit, So
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Speaker 6: you can't have a vodka and a vodka.
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Speaker 5: It's got to change. So you can't make bills a double.
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Speaker 1: Is that what you're saying?
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Speaker 5: Just barely a double.
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Speaker 6: Yeah one, yeah, so, but that might be a conversation.
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Speaker 5: For another time.
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Speaker 3: There you go. You can't really have a double, can you?
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Speaker 2: When I say make mine a double in Utah, they
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Speaker 2: can't make me a double. No.
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Speaker 7: How do I get my hands on some good groppa
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Speaker 7: in Utah? Well, there is no good group, That's what
12:12
Speaker 7: I was gonna say. I don't think there's any such there.
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Speaker 7: Go to HSL.
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Speaker 6: They've got a delicious gropa there by Ransom Distillery.
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Speaker 5: And the gropa that's based after the white grape.
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Speaker 6: Goevertz Demeanor and maybe two or three others, is a
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Speaker 6: blend and that is a very floral, aromatic, rocket fueley
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Speaker 6: type of grappa, but approachable. It's the most approachable grapa
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Speaker 6: I've ever had.
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Speaker 2: HSL Handle Salt Lake, Yeah, handle so Yeah, it's sulf
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Speaker 2: a good.
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Speaker 7: Meal while you're there. Of the breweries in downtown Salt Lake,
12:48
Speaker 7: which one serves the best food. I'm seeing some sun
12:51
Speaker 7: Dance movies this weekend.
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Speaker 3: Love to try some breweries, breweries.
12:55
Speaker 5: Good beer.
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Speaker 6: This is the brand new I'm glad this came up.
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Speaker 6: Gives me a chance to talk about the engine Room,
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Speaker 6: brand new restaurant. Three hundred west over by the Walmart there,
13:05
Speaker 6: so fourteen fifty south or whatever.
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Speaker 3: I don't know. I saw some photos.
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Speaker 6: Yeah, great, looks great gastropub. They now they're not a brewery,
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Speaker 6: but you're going to be in a pub atmosphere, and
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Speaker 6: perhaps that's what you're looking for. The reason I love
13:21
Speaker 6: when I was looking at the menu, they've got pork
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Speaker 6: belly lollipops and they're from the reason I'm excited about
13:34
Speaker 6: it is it's from the owners of Takaria twenty seven. Yes,
13:38
Speaker 6: so this they have always done such a good job. Yep,
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Speaker 6: Ty and his wife, they do such a good job.
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Speaker 6: And I don't know if they're going to be on site,
13:47
Speaker 6: but they're behind it and the menu development.
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Speaker 5: The space looks really sexy.
13:53
Speaker 6: There's been a really great write up about a week
13:55
Speaker 6: or so ago in Gastronomic slc our friend that puts
14:00
Speaker 6: that together, and so I would go there.
14:04
Speaker 5: I will try there.
14:05
Speaker 2: So we we first met Gret. We met Todd for
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Speaker 2: first when he was the chef at z tay Haas
14:14
Speaker 2: which Wow at the Gateway. You know.
14:17
Speaker 7: Z t Hoss was kind of a chain, I mean,
14:20
Speaker 7: a very small chain of restaurants that I think Shoela's Steakhouse.
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Speaker 3: Offshrewed or something like that.
14:27
Speaker 7: But he, you know, so he was he had to
14:29
Speaker 7: do things their way, except he didn't like doing things there. Yeah,
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Speaker 7: he would have specials and and that's what you always
14:37
Speaker 7: ordered because it was better. And then he said, I
14:40
Speaker 7: can't do this anymore, and then he started to twenty seven. Yeah,
14:44
Speaker 7: let's see people. People are suggesting the food trucks that
14:48
Speaker 7: are around a fish er beer also another way.
14:51
Speaker 3: There's always a good variety there.
14:54
Speaker 7: And finally this question s O S. My husband and
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Speaker 7: I have a bet. Is Jimmy from New New York
15:00
Speaker 7: or the Midwest?
15:02
Speaker 6: I'm Western New York. Yeah, I'm not from the city.
15:04
Speaker 6: I'm not from New York City, but I'm from and
15:06
Speaker 6: I'm not from upstate. There's a difference from western.
15:10
Speaker 3: Yeah. I love that they have a bet about this.
15:13
Speaker 7: Yeah, let's just text and find out.
15:16
Speaker 5: Thanks for asking.
15:17
Speaker 2: So you got some events coming up and things that
15:19
Speaker 2: you Yeah, the I don't have my dates in front
15:21
Speaker 2: of you.
15:22
Speaker 6: But next week Wednesday, we're at the Coup by Roosters.
15:27
Speaker 5: Up in Leyton.
15:28
Speaker 6: That's gonna be a fun wine tasting. Wine is for
15:31
Speaker 6: lovers is the name of that one. You can find
15:34
Speaker 6: us at Kiln Co working space at the three locations
15:37
Speaker 6: either Lehigh Holiday the brand new one, or in downtown
15:41
Speaker 6: at Gateway for wine tastings. You can buy the final
15:44
Speaker 6: those tickets on event right and they receive a complementary
15:47
Speaker 6: tour of that space. And finally, in a couple of
15:49
Speaker 6: Thursdays at Tracy Aviary Cellar Club, multi course robust Bites,
15:55
Speaker 6: five course wine dinner at the Aviary, and of course
15:59
Speaker 6: always Valentine's Day Gifts in home wine event Absolutely Wine
16:04
Speaker 6: Academy of Utah dot com is where you can get
16:07
Speaker 6: that for a gift. Thank you, all right, Jerry Weeken.
16:10
Speaker 6: Everybody be safe.
16:12
Speaker 2: I'm able.
16:12
Speaker 7: Turn of the feel, all right,