Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from October 15th, 2026

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Have Another Drink with Jimmy the Wine Guy from October 15th, 2026 · The Radio From Hell Show - Best Of

• 0:01
  Speaker 1: Well, here he is, ladies and gentlemen, the determined doyen
• 0:14
  Speaker 1: of the Wine Academy of Utah.
• 0:15
  Speaker 2: He is Jimmy Santangelo, WineAcademyofUtah.com. Before we get into the wine, Jim,
• 0:23
  Speaker 2: it was brought to you by Wine Academy and in-home events.
• 0:28
  Speaker 3: Yeah.
• 0:28
  Speaker 4: And we have a picture here.
• 0:30
  Speaker 3: Oh, yes.
• 0:31
  Speaker 4: Tell us about this.
• 0:33
  Speaker 5: This was at our 40th.
• 0:35
  Speaker 6: We had the 40th anniversary party. The 40th anniversary party.
• 0:38
  Speaker 6: We raffled off an in-home wine tasting. And this was it.
• 0:42
  Speaker 6: This was an in-home with the family, generational family, gram, mom. granddaughter,
• 0:50
  Speaker 6: and good friend of the family.
• 0:51
  Speaker 4: Oh, look at that.
• 0:52
  Speaker 6: So that was a lot of fun, kitchen table tasting.
• 0:55
  Speaker 6: We went through five different wines and had a grand
• 0:58
  Speaker 6: old time. What's the name of the family? The Owens, Vicki, and, yeah,
• 1:02
  Speaker 6: and her and her family. That's Graham on the right
• 1:05
  Speaker 6: cheering and all her daughters.
• 1:07
  Speaker 4: What handsome women. All of them. Look at that.
• 1:09
  Speaker 6: Yeah, it was really nice. We had a great time
• 1:12
  Speaker 6: because it was just breaking down. A lot of people
• 1:14
  Speaker 6: had varying experience with wine, going to wine country and everything. But, man,
• 1:18
  Speaker 6: when you bring it to the table and we just
• 1:20
  Speaker 6: really focus and talk about it, and, boy, do we laugh.
• 1:23
  Speaker 4: Oh, my God. It was so fun.
• 1:27
  Speaker 5: So I would say think.
• 1:28
  Speaker 3: About booking a Jimmy for one of these for a
• 1:31
  Speaker 3: holiday party, or I would even say as a gift.
• 1:34
  Speaker 7: For somebody thinking about going ahead to Christmas.
• 1:36
  Speaker 5: Yeah, we have right through the Wine Academy of Utah.
• 1:38
  Speaker 6: If you go to the in-home wine event button, you
• 1:41
  Speaker 6: can buy a gift certificate right there. And then that
• 1:45
  Speaker 6: will be a digital gift certificate, however– Contact me, and
• 1:48
  Speaker 6: I'd like to create a PDF for you. Then you
• 1:50
  Speaker 6: can print to that, that same one kind of that
• 1:54
  Speaker 6: we gave at that event that we had.
• 1:58
  Speaker 4: All right, let's get to drinking here.
• 2:01
  Speaker 5: A little beer. Enough of that.
• 2:03
  Speaker 7: What are we drinking?
• 2:04
  Speaker 6: So this is Shawn Miner, Four Bears, Chardonnay out of California.
• 2:09
  Speaker 6: It's a California series.
• 2:11
  Speaker 5: So look.
• 2:12
  Speaker 6: This has been in my life for a long time,
• 2:14
  Speaker 6: this wine. This is a really cool winemaker.
• 2:19
  Speaker 5: Named the wine.
• 2:20
  Speaker 6: Forebears after their four children. This is a husband and
• 2:23
  Speaker 6: wife team. This is out of Sonoma County. And we
• 2:26
  Speaker 6: also have the daughter is not only the manager of
• 2:33
  Speaker 6: the facility, but also winemaker. So it's handing down that
• 2:36
  Speaker 6: kind of a thing. And this is part of their
• 2:38
  Speaker 6: California series. It's 100% Chardonnay. And I wrote some really
• 2:43
  Speaker 6: fun notes. Usually you don't have this much management of
• 2:48
  Speaker 6: making wine when they have a flagship production, which focuses
• 2:55
  Speaker 6: on more terroir-driven, where this is Chardonnay from California. So
• 3:00
  Speaker 6: it has a has a region or three where they're
• 3:03
  Speaker 6: sourcing the fruit from it.
• 3:05
  Speaker 4: And it's probably less expensive than some of their.
• 3:07
  Speaker 6: Less expensive, Basemark. Do we have the price point here? $ 18.
• 3:11
  Speaker 5: 99 under $ 20.
• 3:12
  Speaker 6: But the way that they handle this, it's out of
• 3:14
  Speaker 6: Central Coast, mostly, 13.5% alcohol by vine, screw tops, so
• 3:17
  Speaker 6: that's nice and convenient. But this is the cool part,
• 3:21
  Speaker 6: 100% whole cluster pressed, then they're fermenting mostly in stainless
• 3:24
  Speaker 6: steel and small neutral French oak, partially malolactic fermentation, and
• 3:29
  Speaker 6: in aged surly.
• 3:31
  Speaker 5: With consistent stirring.
• 3:32
  Speaker 6: So what all this means is they are crafting this wine.
• 3:36
  Speaker 6: They are getting as much out of this fruit.
• 3:39
  Speaker 5: As possible to express. That costs time, labor. That's equipment.
• 3:45
  Speaker 5: That's the barrels that they're doing.
• 3:47
  Speaker 6: So this wine is made in that high-end style.
• 3:52
  Speaker 3: Ooh.
• 3:53
  Speaker 6: As a table wine kind of price, under $ 20, if
• 3:56
  Speaker 6: you will.
• 3:56
  Speaker 4: Very good.
• 3:58
  Speaker 5: What is surly?
• 3:59
  Speaker 6: Surly, so when the yeast consumes the grape sugars, when
• 4:03
  Speaker 6: you crush the grape, get rid of the skins with
• 4:04
  Speaker 6: white wine, when the yeast eats the grape sugars, it
• 4:09
  Speaker 6: converts the grape sugars into alcohol, the good stuff. It
• 4:11
  Speaker 6: also bubbles up some CO2. You keep the lid open
• 4:14
  Speaker 6: so you're not making it sparkling. But when that yeast
• 4:17
  Speaker 6: is done eating all the grape sugars... It falls to
• 4:20
  Speaker 6: the bottom of the barrel or the big tank. Normally,
• 4:25
  Speaker 6: we rack that off because if you keep it against
• 4:28
  Speaker 6: the surly, the dead yeast, and you stir it, think
• 4:33
  Speaker 6: of like a– Snow globe. See the Hollywood sign? Shake
• 4:38
  Speaker 6: it up and the snow comes up and it comes down.
• 4:40
  Speaker 6: That's what we're doing with the yeast in the tank.
• 4:42
  Speaker 3: Spreading it around.
• 4:43
  Speaker 6: And then it releases, it extracts off some glycerol, some characteristic,
• 4:48
  Speaker 6: and you get layers of texture in your wine.
• 4:52
  Speaker 2: There's another thing I don't understand. Four bears named after
• 4:56
  Speaker 2: their four children. Are their children all named Bear?
• 5:00
  Speaker 4: Yeah.
• 5:01
  Speaker 5: Bear number one, Bear number two, Bear number three.
• 5:03
  Speaker 2: No. No.
• 5:04
  Speaker 5: It's just their little bears in the house.
• 5:05
  Speaker 4: These are our little bears.
• 5:07
  Speaker 5: Grow up on the vineyard.
• 5:08
  Speaker 4: It's our little bears.
• 5:10
  Speaker 5: Very aromatic.
• 5:10
  Speaker 4: A lot of orchard fruit. And really fruit forward.
• 5:14
  Speaker 5: Is it fruit forward? I would taste it.
• 5:15
  Speaker 4: Like apple and pear and all of that. Just so tasty.
• 5:19
  Speaker 4: Just a little dry. Not dry, but give you just
• 5:27
  Speaker 4: a little... What is it?
• 5:28
  Speaker 5: Being the first Chardonnay of the morning.
• 5:30
  Speaker 3: Yeah.
• 5:31
  Speaker 5: We have.
• 5:34
  Speaker 5: Very round, very juicy.
• 5:36
  Speaker 6: So that's that acidity coming through on the side of
• 5:40
  Speaker 6: the tongue there. But I love the weight of the wine.
• 5:43
  Speaker 6: It's really mouthfeel, good mouthfeel. This would go great. You
• 5:46
  Speaker 6: know what I like about this? This is nice on
• 5:48
  Speaker 6: its own. I'm not craving any food right now or anything.
• 5:53
  Speaker 6: This is a really great wine to have when friends
• 5:57
  Speaker 6: come over, especially for the fall time. This is a
• 6:00
  Speaker 6: little fuller bodied of a white wine. If you're maybe
• 6:04
  Speaker 6: making some pork chops or maybe a pasta with a
• 6:07
  Speaker 6: cream sauce, a fettuccine alfredo with grilled chicken, this would
• 6:10
  Speaker 6: go really great with. Stuffed ravioli, stuffed four-cheese ravioli. Not
• 6:14
  Speaker 6: three cheese, four cheese.
• 6:15
  Speaker 4: Four cheese.
• 6:15
  Speaker 5: Yeah, four cheese.
• 6:17
  Speaker 4: For the four bears.
• 6:18
  Speaker 5: For the four bears. See, now it's all coming together.
• 6:21
  Speaker 4: Cacio e pepe.
• 6:22
  Speaker 5: Cacio e pepe.
• 6:23
  Speaker 6: This would go really good with, oh, we should go
• 6:25
  Speaker 6: to Copper Onion Bill and have a bottle of this
• 6:27
  Speaker 6: with some cacio.
• 6:28
  Speaker 1: All right.
• 6:28
  Speaker 5: Have it been there in a minute. But, yeah, so
• 6:30
  Speaker 5: you have Shawn Miner Four Bears.
• 6:32
  Speaker 2: Very good. Only $ 18.
• 6:34
  Speaker 4: 99.
• 6:34
  Speaker 2: Shawn Miner Four Bears Chardonnay. I'm not a huge Chardonnay fan,
• 6:39
  Speaker 2: but this is really good.
• 6:40
  Speaker 4: Not oaky. That's one thing you want to say about it.
• 6:42
  Speaker 5: Yeah, it's not.
• 6:43
  Speaker 6: It's that malolactic, the surly, and you're really getting some
• 6:49
  Speaker 6: good mouthfeel to it.
• 6:50
  Speaker 7: Oh, this is nice and crisp. It's not buttery, which
• 6:54
  Speaker 7: I don't care for buttery. This is absolutely perfect.
• 6:59
  Speaker 6: For those that are on Netflix and chilling still, this
• 7:01
  Speaker 6: is a good popcorn and chardonnay wine.
• 7:05
  Speaker 4: Yeah, popcorn.
• 7:06
  Speaker 5: Yeah.
• 7:06
  Speaker 4: Why not?
• 7:07
  Speaker 2: I'm going to take a bottle of this to the
• 7:10
  Speaker 2: theater with me.
• 7:12
  Speaker 7: You know what, Jimmy?
• 7:13
  Speaker 5: Pour it out of your purse.
• 7:14
  Speaker 3: I talked about this a couple days ago. I've decided
• 7:16
  Speaker 3: that when I'm watching shows, I can only have white
• 7:20
  Speaker 3: wine on the couch.
• 7:21
  Speaker 7: What?
• 7:22
  Speaker 3: Because if it spills, it's no big deal.
• 7:24
  Speaker 5: No big deal.
• 7:25
  Speaker 4: Oh, my God.
• 7:26
  Speaker 3: So this is my couch wine.
• 7:28
  Speaker 2: You think of Gina as being a fastidious and clean person,
• 7:32
  Speaker 2: don't you? She's really not.
• 7:35
  Speaker 3: I am.
• 7:35
  Speaker 7: I clean white wine.
• 7:37
  Speaker 3: If you spill red wine, aren't you supposed to pour
• 7:39
  Speaker 3: white wine on it to help clean it?
• 7:41
  Speaker 5: I feel like I've heard that somewhere before. Oh, no,
• 7:44
  Speaker 5: I don't know.
• 7:44
  Speaker 4: I feel like I've heard that. I don't think so.
• 7:46
  Speaker 3: No.
• 7:46
  Speaker 4: It's a thing. I don't know.
• 7:49
  Speaker 5: Quick, open up another bottle of white wine. We've got
• 7:51
  Speaker 5: to clean up the red.
• 7:53
  Speaker 2: You have never done five minutes of cleaning in your life.
• 7:56
  Speaker 4: What are you talking about? White, red wine on white.
• 8:00
  Speaker 7: I'm going to look it up. What's your take on
• 8:04
  Speaker 7: ice in the wine?
• 8:05
  Speaker 4: Ice cubes.
• 8:06
  Speaker 5: Yeah, right.
• 8:07
  Speaker 7: Because I know people who do, and I just... To me,
• 8:11
  Speaker 7: that just seems like.
• 8:12
  Speaker 5: So here's a pro tip. Here's a pro tip.
• 8:14
  Speaker 6: The reason you're putting ice in the wine should be
• 8:17
  Speaker 6: because the wine is not up to temperature. If the
• 8:19
  Speaker 6: wine's up to temperature and you're putting ice in the wine,
• 8:23
  Speaker 6: forget about it. That's not what you're supposed to do.
• 8:26
  Speaker 6: Because you're going to dilute the wine and the wine's
• 8:28
  Speaker 6: already cold enough. But if the bottle of wine is
• 8:32
  Speaker 6: not cold enough, take your wine glass, without wine in
• 8:35
  Speaker 6: it yet, take your wine glass and put ice in it.
• 8:39
  Speaker 6: And swirl and chill your glass.
• 8:43
  Speaker 7: Ah, there we go.
• 8:43
  Speaker 6: Dump the ice out and pour a little bit of
• 8:46
  Speaker 6: wine in there while your bottle's resting over ice and
• 8:50
  Speaker 6: bringing it up to temperature.
• 8:50
  Speaker 2: Is there any wine at all that you can think
• 8:53
  Speaker 2: of that you would put ice in or pour it
• 8:55
  Speaker 2: over ice?
• 8:55
  Speaker 6: Ah, you know, Sangrier or something like that, you know,
• 8:58
  Speaker 6: but that's we're adulterating with other types of things. You know, well,
• 9:02
  Speaker 6: it goes back to the thing where if you put
• 9:05
  Speaker 6: When you put ice in a wine or in any beverage, vodka,
• 9:09
  Speaker 6: something like that, you're muting the harsh characteristics that are
• 9:13
  Speaker 6: in it. If you have a bottle of vodka that
• 9:15
  Speaker 6: you keep in the freezer and you come out and
• 9:16
  Speaker 6: you take a sip and you're like, oh, my God,
• 9:18
  Speaker 6: it's so smooth. Well, yeah, take that same because you're
• 9:21
  Speaker 6: muting all the harsh characteristics. It's not a high-quality product.
• 9:25
  Speaker 6: If you took that exact same bottle, put it on
• 9:28
  Speaker 6: the countertop, I'm not saying get in a vodka warm,
• 9:30
  Speaker 6: but if you just bring it to room temperature and
• 9:32
  Speaker 6: taste The ice cold frozen against the room temperature side
• 9:37
  Speaker 6: by side, you're going to taste the differences.
• 9:39
  Speaker 5: So that's why, you know.
• 9:41
  Speaker 2: I like my plastic pint of cum shotka vodka just
• 9:45
  Speaker 2: at room temperature.
• 9:46
  Speaker 7: Katie says she uses frozen grapes.
• 9:48
  Speaker 5: There you go.
• 9:49
  Speaker 7: Because it does cool the wine down and then you
• 9:51
  Speaker 7: get boozy grapes afterward.
• 9:53
  Speaker 5: It doesn't water it down. It's a hack right there.
• 9:55
  Speaker 5: She's breaking the code.
• 9:56
  Speaker 7: Pouring white wine on a red wine stain is. a
• 10:00
  Speaker 7: popular old remedy that temporarily dilutes the color, but it
• 10:04
  Speaker 7: does not actually... Oh, damn, the thing jumped up. It
• 10:08
  Speaker 7: does not actually remove the stain and can leave behind
• 10:12
  Speaker 7: sticky sugars that turn brown over time.
• 10:14
  Speaker 4: Yeah, you don't want to do it.
• 10:16
  Speaker 7: So, yeah.
• 10:17
  Speaker 4: You don't want to do it.
• 10:18
  Speaker 5: It's still my couch wine.
• 10:20
  Speaker 4: Are you drunk?
• 10:23
  Speaker 1: Yes.
• 10:23
  Speaker 5: My couch wine.
• 10:24
  Speaker 6: It's his fault. What do you got coming up, Jim?
• 10:27
  Speaker 6: Neighborhood Hive next week on the 21st. That's up in
• 10:31
  Speaker 6: the Sugar House area. And just this morning, we launched
• 10:35
  Speaker 6: tickets for Nomad Eatery in Daybreak. So go to nomad-eatery.com.
• 10:42
  Speaker 6: Go to their event page. And they wrote a really,
• 10:44
  Speaker 6: they were calling it Flight of Flavor. I'm going to
• 10:46
  Speaker 6: read it right off the thing. monthly on every last Tuesday.
• 10:49
  Speaker 6: It'll be Tuesday, October 27th. Nomad Eatery presents Flight of Flavor,
• 10:54
  Speaker 6: a guided tasting of three hand-selected wines from the Wine
• 10:56
  Speaker 6: Academy of Utah, paired with chef-crafted small bites. Join us
• 11:00
  Speaker 6: for an evening of great food and fine wine. Event
• 11:03
  Speaker 6: is 21 and over, and tickets include three wines and
• 11:06
  Speaker 6: three pairings. This is going to be good. This is
• 11:09
  Speaker 6: Nomad Eatery. This is hand-crafted food. These guys are spot on.
• 11:14
  Speaker 6: It's one of the best things that happened at Daybreak
• 11:17
  Speaker 6: in a long time. And it's a really great restaurant.
• 11:20
  Speaker 6: So either go to wineacademywithutah.com for more information or nomad-eatery.com
• 11:25
  Speaker 6: for ticket sales.
• 11:26
  Speaker 4: What kind of food is it?
• 11:27
  Speaker 6: Kind of a global-inspired, you know, but they got the pizzas,
• 11:31
  Speaker 6: like the flat, the hand-bred pizzas. And the chef there
• 11:34
  Speaker 6: is real sharp. And they're just using fresh ingredients. They're
• 11:38
  Speaker 6: breaking down the sauces. They're doing it the right way.
• 11:41
  Speaker 4: All right.
• 11:41
  Speaker 5: All right.
• 11:42
  Speaker 7: Thank you, Jimmy.
• 11:43
  Speaker 5: Yeah, you got it.
• 11:44
  Speaker 6: Thanks, guys.
• 11:44
  Speaker 7: WineAcademyOfUtah.com.
• 11:47
  Speaker 5: Enjoy your weekend, everybody.
• 11:48
  Speaker 7: And we'll see you next week.
• 11:50
  Speaker 5: You got it.
• 11:51
  Speaker 7: And next week evening for the Dracula party.
• 11:55
  Speaker 1: It's sold out.
• 11:56
  Speaker 5: Did we sell it out?
• 11:58
  Speaker 7: It is sold out.
• 11:58
  Speaker 3: Nice.