Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from July 10th, 2026

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Have Another Drink with Jimmy the Wine Guy from July 10th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Bonanza is a California wine that speaks to the simple
• 0:03
  Speaker 1: pleasures of day to day life. Created by Chuck Wagner
• 0:05
  Speaker 1: of Camus Vineyards, these wines are delicious, accessible, enjoyable on
• 0:09
  Speaker 1: their own or over a meal. It's made from the
• 0:11
  Speaker 1: bonanza of the great state of California, from vineyard sites
• 0:15
  Speaker 1: that hold potential to produce good wine but are often overlooked.
• 0:19
  Speaker 1: Today we are featuring a new Bonanza Chardonnay and Cabernet Sevigny.
• 0:23
  Speaker 1: I'm both available on sale at the state wine stores.
• 0:26
  Speaker 2: Go get some. If you don't come, oh okay.
• 0:29
  Speaker 3: Well let me get Let me get Jimmy Stained music
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  Speaker 3: going here.
• 0:32
  Speaker 2: We have a feel better.
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  Speaker 4: I'm the mod the times in the feel all right.
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  Speaker 1: Feel Towneranda, the weather, I'm all the time to the
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  Speaker 1: feel all.
• 0:43
  Speaker 2: Right well here he is the heavy heart of the
• 0:47
  Speaker 2: Wine Academy of Utah. Wine Academy of Utah dot com.
• 0:51
  Speaker 2: Jimmy Santangelo live and direct from Scotland to what town
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  Speaker 2: are you in?
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  Speaker 4: Jim Good morning them over. We're just leaving and now
• 1:00
  Speaker 4: heading three Gladsgow, finishing in Edinburgh tonight.
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  Speaker 2: And then you're back in town on like late Saturday.
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  Speaker 4: Huh yeah, the tour finishes tomorrow night, and then or
• 1:12
  Speaker 4: tonight rather and then Saturday morning. We give our hugs
• 1:15
  Speaker 4: and say goodbyees.
• 1:16
  Speaker 2: It has been a successful tour.
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  Speaker 4: It's been great. A lot of distilleries, great whiskeys we
• 1:22
  Speaker 4: got turned on to. The people have been just fantastic,
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  Speaker 4: very friendly. The meals have been great and the whiskeys
• 1:28
  Speaker 4: have been wet.
• 1:29
  Speaker 2: Okay good. How's the yoga been, because yoga is a
• 1:33
  Speaker 2: part of this, right.
• 1:34
  Speaker 4: Yeah, yoga every morning's been really good. The weather's held
• 1:38
  Speaker 4: out quite nice. It was drizzly one morning, but everything
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  Speaker 4: after that. You know, we were in the heart of
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  Speaker 4: Edinburgh at Saint Andrew's Square doing yoga, activating that space.
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  Speaker 4: One morning was a little drizzly, but everything else has
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  Speaker 4: been really nice, especially in Abel hour along the River
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  Speaker 4: Spain doing yoga there here in the water trickle by.
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  Speaker 4: Just you can't it's just amazing.
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  Speaker 2: That sounds great. Let's get to the to the wines
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  Speaker 2: we have here. We have both from well, they're both bonanza.
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  Speaker 2: One is a bonanza chardonnay and one is a bonanza
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  Speaker 2: cabaret savignon.
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  Speaker 1: Which one do you want us to start with?
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  Speaker 4: Jimmy, start with the white, start with the child. So
• 2:19
  Speaker 4: the shardonnay, all right, and a little bit about the
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  Speaker 4: winery bonanza. This is a project by the Chuck Wagner family,
• 2:28
  Speaker 4: the same famed producers that make Hamous cabernet, saveon that
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  Speaker 4: really great one yep. And this is a project that
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  Speaker 4: they're sourcing. They're using all their resources to access the
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  Speaker 4: great little secret hidden vineyards that people don't pay as
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  Speaker 4: much attention to. You know, these guys have been doing
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  Speaker 4: it so long they know where all the good stuff
• 2:51
  Speaker 4: is and they're sourcing it. Now. This wine is going
• 2:55
  Speaker 4: to be great for I understand. It's going to be
• 2:56
  Speaker 4: quite a hot weekend in town, hitting over a hun degrees.
• 3:00
  Speaker 4: It's going to be a great sharknay to cool off
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  Speaker 4: with unoaked. It's got great ripe flavors. But you know
• 3:06
  Speaker 4: you got that good.
• 3:08
  Speaker 2: Yeah, yeah, yeah, it's really good. It's it's really now
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  Speaker 2: I'm reading the description, but this is very It's spot
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  Speaker 2: on ripe, apple, lemon curd, creamy yet bright and crisp,
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  Speaker 2: no none of the none of that oakiness exactly. It's
• 3:24
  Speaker 2: just it's just.
• 3:25
  Speaker 1: A bit well, it's designed for everyday enjoyment. It says, right.
• 3:29
  Speaker 3: There, I don't I don't care for a chardonnay that's
• 3:32
  Speaker 3: too oaky.
• 3:33
  Speaker 2: And this is this is great, This is this is
• 3:35
  Speaker 2: almost uh uh like a what are the what are
• 3:39
  Speaker 2: a couple of the other lighter white like agree.
• 3:45
  Speaker 4: Oh, I'm glad that acinity comes through kind of like
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  Speaker 4: a green apple, kind of like acidity. That's really good.
• 3:50
  Speaker 4: And I'm sure we'll be eating a little lighter this
• 3:52
  Speaker 4: weekend being so hot, maybe some salads with some grilled
• 3:56
  Speaker 4: chicken off the grill or something like that. I believe
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  Speaker 4: this would be a great parent.
• 4:00
  Speaker 2: This is so it's Bonanza chardonnay and it's only twenty
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  Speaker 2: bucks a bottle, nineteen ninety nine. That's pretty good.
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  Speaker 4: Yeah, yeah, we're right there in the national retail price
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  Speaker 4: in fact, this month a couple of bucks less. That's
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  Speaker 4: one thing that's great about Utah where we go on
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  Speaker 4: sale or right there under under price nationwide typically.
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  Speaker 2: All right, now, the next one. I've got the bottle here,
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  Speaker 2: it's the Bonanza Cabernet sauvignon. There's there's the.
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  Speaker 4: Bottle, and yeah, this is big and ripe, same same
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  Speaker 4: tradition source in the kabinet savinon proof from all the
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  Speaker 4: nice warm areas as north as Napa, going all the
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  Speaker 4: way down into the central coast area. And this may
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  Speaker 4: see a touch of oak, but the ripeness doesn't come
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  Speaker 4: necessary from the oak. It's that ripeness of the fruit
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  Speaker 4: really hanging on the vine. And Bill maybe or someone
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  Speaker 4: who has the bottle, you can tell me the ABV
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  Speaker 4: the alcohol by volume on that one.
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  Speaker 2: Oh see, I can find it.
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  Speaker 4: The while you're looking for that, you're going to have
• 5:02
  Speaker 4: nice right baked and black fruit, touch of clothiness perhaps
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  Speaker 4: coming through. Yeah, so fourteen percent wine on average is
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  Speaker 4: thirteen five, so this fourteen percent would show a little
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  Speaker 4: ripe or style fruit. But again, what I love about
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  Speaker 4: the red for me is that I and I think
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  Speaker 4: our listeners will appreciate it, is that it's it's nice
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  Speaker 4: to have a glass of red on its own. And
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  Speaker 4: this would show for that. You know, it's not craving
• 5:30
  Speaker 4: any food, but anything off the grill. You know, we're
• 5:35
  Speaker 4: now that summertime, we're going to the barbecue grilling things,
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  Speaker 4: and this would go any great with inking from a
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  Speaker 4: burger something simple all the way up to more of
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  Speaker 4: a steak.
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  Speaker 2: Yeh. Know this. This, this cabernet is over you on again.
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  Speaker 2: I've said this before. I don't have the I drink
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  Speaker 2: some cabernets and it doesn't taste like there's any fruit
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  Speaker 2: in it. You know, It's just I don't know. It's
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  Speaker 2: just kind of tannic and I don't but I can
• 6:00
  Speaker 2: taste the you can taste the grape, so I can
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  Speaker 2: taste that. I can taste there. This is great nice.
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  Speaker 4: Yeah, really like one thing for these slustions. You'll notice
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  Speaker 4: that there's no vintages on there because they're source and
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  Speaker 4: troup from multiple vintuances and doing a blend that allows
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  Speaker 4: the winemaker to produce wine that's consistent year after year.
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  Speaker 4: Showcasing releases, I believe whether Shargay may say lock one
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  Speaker 4: on it lot locked one showing its first release, and
• 6:32
  Speaker 4: that first release might just not be this entire twelve
• 6:36
  Speaker 4: months out of the year. Maybe it's eighteen months of
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  Speaker 4: a release, and that allows to keep costs down, source
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  Speaker 4: quality level fruit and have a great price.
• 6:45
  Speaker 2: Yeah, and again, this Cabernet Bonanza Cabernet Savignon is also
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  Speaker 2: twenty dollars.
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  Speaker 1: Model film The Range of the Right.
• 7:00
  Speaker 2: With Jimmy Santangelo. Jimmy is right now in Scotland and
• 7:06
  Speaker 2: are you on the move at this time, right now
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  Speaker 2: on the bus.
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  Speaker 4: Yeah, we're on the bus to headed out of Oban
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  Speaker 4: and back to Edinburgh. Now over in the middle there,
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  Speaker 4: so it's very mountainous. So I was always I'm concerned
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  Speaker 4: about my connection, but it seems to be holding steady.
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  Speaker 2: Yeah.
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  Speaker 1: Now open. I always just thought that was a brand
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  Speaker 1: of Scotch, but it is an actual natural place.
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  Speaker 4: Yes, by the bay, little bay, and just gorgeous. There's
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  Speaker 4: this old Coli steme at the very top overlooking the bay.
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  Speaker 4: And as you mentioned, open distilleries right there. This distillery
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  Speaker 4: was there first and the town grew around it. So
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  Speaker 4: it's not practical to have a distillery so close the
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  Speaker 4: greatness smack Dad middle to the limits growth, but they've
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  Speaker 4: been managing and it's been great to visit.
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  Speaker 2: Here's a text question.
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  Speaker 3: I know there's a few lower calorie wines or diet wines,
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  Speaker 3: if you will. Have you tried any and are any
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  Speaker 3: of them decent?
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  Speaker 4: So there's some what you can the person wine is
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  Speaker 4: lower alcohol and we've seen not only non alcoholic lines,
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  Speaker 4: but lower proof, low proof lines. You've got a number
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  Speaker 4: of them out there. You have Naomi does one called
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  Speaker 4: Bright that's their pina noir. You also have Kim Crawford
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  Speaker 4: does a wine that's half the alcohol as well, and
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  Speaker 4: that's where you can save your calories. And the lines
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  Speaker 4: are pretty spot on. You know they're there. They may
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  Speaker 4: have a little lighter of a mothfield, but all the
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  Speaker 4: flavors and profiles are evident.
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  Speaker 2: All right.
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  Speaker 3: Let's see, I had to quit. I had to quit
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  Speaker 3: drinking for a bit. Are there any non alcoholic urbans
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  Speaker 3: out there?
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  Speaker 2: I miss the taste?
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  Speaker 4: Yeah, So there's a couple of mixing shops in town
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  Speaker 4: that sell non alcoholic spirits and you get a lot
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  Speaker 4: of that mimicked caramel like flavor. They are coming along
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  Speaker 4: pretty well, they being the spirits in the non alcoholic category.
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  Speaker 4: What I'd recommend for you is rather right now. I
• 9:32
  Speaker 4: don't don't want to this any of the bourbon to
• 9:36
  Speaker 4: non alcoholic beverages out there. But what I find that
• 9:39
  Speaker 4: are better is the canned cocktails, the non alcoholic can cocktails.
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  Speaker 4: Those are really tasty and flavorful. And they even have
• 9:48
  Speaker 4: them such as a non alcoholical Fashion Manhattan things like that,
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  Speaker 4: So that might help you get that taste that you're
• 9:56
  Speaker 4: looking for, rather than buy enough the whole bottle of
• 9:59
  Speaker 4: any berb and be like, yeah, I really don't like this.
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  Speaker 2: Yeah I would. I would suggest you just get yourself
• 10:06
  Speaker 2: a really nice ice gold sasparilla. That's what that's what
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  Speaker 2: you need. Nice eye cold sasparilla. I don't cure anything.
• 10:15
  Speaker 2: So here's something, Jenn iron Port.
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  Speaker 3: Here's someone who is the who is the opposite of me,
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  Speaker 3: because I don't care for an oak shard says I like, an, Ok,
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  Speaker 3: what do you recommend?
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  Speaker 4: Sure? So the Oki shardena out there, that's a classic,
• 10:33
  Speaker 4: uh rum Bauer rum Bauer is a great oak Shardenay.
• 10:39
  Speaker 4: You also have Susan Selby Shardinnay. Now what she does
• 10:44
  Speaker 4: is she does a little barrel fermentation, so that's more
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  Speaker 4: in a French profile. So oakiness can come in the
• 10:50
  Speaker 4: form of more butter and oak, such as the Rumbauer,
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  Speaker 4: where you'd have more of the oak integrated during fermentation,
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  Speaker 4: barrel fermentation such a a finer products such of that
• 11:02
  Speaker 4: Susan Dell bet Stuard. So there's two options with two
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  Speaker 4: styles of vopiness for you.
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  Speaker 3: All right, Uh yeah, I'm I wish I was there
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  Speaker 3: with you. Honestly, Jimmy, I wish I was in Scotland
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  Speaker 3: with you.
• 11:16
  Speaker 2: Oh, here's a question for you. Here's a question. Here's
• 11:18
  Speaker 2: a question for you, Jimmy, but I'm going to answer
• 11:20
  Speaker 2: it for you. It says, what's what's a good drink
• 11:23
  Speaker 2: to have if you have a boo boo awi? And
• 11:27
  Speaker 2: my answer would be whatever is closest, whatever you got handed.
• 11:34
  Speaker 4: That's how you got the boo boo owe in the
• 11:36
  Speaker 4: first place. Too much finger? Yeah, the yeah, you know,
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  Speaker 4: it's a lot of us on the trip here were
• 11:47
  Speaker 4: cocktail drinkers and they had raisky, but it was we
• 11:51
  Speaker 4: were all laughing together last night when we were ordering beverages.
• 11:55
  Speaker 4: We all did draft. They were not all like real cocktails.
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  Speaker 4: I had a glass of wine, but it was we're
• 12:01
  Speaker 4: all kind of really enjoying and sliding into the role
• 12:05
  Speaker 4: of his Scotsland here.
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  Speaker 2: Yeah, what what? How many do you have any idea
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  Speaker 2: how many Scotches are produced in Scotland That I don't know?
• 12:14
  Speaker 4: I thought you're gonna ask how many shotses we had
• 12:16
  Speaker 4: on this trip?
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  Speaker 2: Can you answer that.
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  Speaker 4: Too? And a number of eighty? Yeah, we're starting a
• 12:30
  Speaker 4: lot of money.
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  Speaker 3: Yeah, we're losing you know, it's the mountains. I think
• 12:34
  Speaker 3: we're starting to lose you.
• 12:36
  Speaker 4: All right, guys, All right.
• 12:38
  Speaker 1: Well they travels back.
• 12:39
  Speaker 3: Jimmy, we'll talk to you next week, sir.
• 12:42
  Speaker 2: All right, all right, thank you.
• 12:43
  Speaker 3: And if you go to x ninety six dot com
• 12:45
  Speaker 3: slash live, you can see some pictures of Jimmy and.
• 12:49
  Speaker 2: He's grown horns apparently about the cow. No, look at
• 12:52
  Speaker 2: his pictures with his hat.
• 12:54
  Speaker 1: Up oh the tree, yeah, I think he did.
• 12:59
  Speaker 3: And then there's picture of his tour all on the bush.
• 13:03
  Speaker 2: And I'll just say the traditional, the traditional goodbye in Scotland,
• 13:07
  Speaker 2: of course, Jimmy cyonara.
• 13:10
  Speaker 1: No, no, what.
• 13:12
  Speaker 2: Why what that's isn't that what they always say in Scotland.
• 13:16
  Speaker 1: Remind me? Have you been to Scotland?
• 13:18
  Speaker 2: Yeah? Yeah, yes. As a matter of fact, I was.
• 13:23
  Speaker 2: Harry got to Scotland before me. I did. That's because
• 13:27
  Speaker 2: because I lost my passport.
• 13:28
  Speaker 1: I was going to say, weren't you traveling together?
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  Speaker 2: Yeah, but I was stranded in Paris for a while.
• 13:33
  Speaker 2: But then I got myself to England and got on
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  Speaker 2: the train and met everybody up in Edinburgh.
• 13:39
  Speaker 3: And we went to the place where they say they
• 13:42
  Speaker 3: invented golf.
• 13:43
  Speaker 2: Yeah, SAT ST Andrews, ST Andrews, thank you. Yeah,