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Have Another Drink with Jimmy the Wine Guy for March 21st, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Have another drink with Jimmy the Wine Guy, brought to
• 0:01
  Speaker 1: you by our spirited friends down south Clearwater Distilling, featuring
• 0:05
  Speaker 1: their unique and decadent Lorenz Spirit Rum with a twist.
• 0:09
  Speaker 1: You can mix it explore so many variations of cocktails
• 0:11
  Speaker 1: with the spirit. Check out their new bottle designed for
• 0:14
  Speaker 1: the Lorenz and get yours at Clearwaterdistilling dot com or
• 0:16
  Speaker 1: your local D a b. S.
• 0:18
  Speaker 2: Liquor store.
• 0:20
  Speaker 3: Drink right.
• 0:29
  Speaker 4: Feel well.
• 0:30
  Speaker 5: Here he is, ladies and gentlemen, the Ruthless Pirate of
• 0:35
  Speaker 5: the Wine Academy of Utah Jimmy Santangelo, Wine Academy of
• 0:40
  Speaker 5: Utah dot.
• 0:41
  Speaker 4: Com or the Ruthless Pirate. This is sort of a
• 0:45
  Speaker 4: pirate drink. We're mixing up here today. What are you
• 0:47
  Speaker 4: doing here?
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  Speaker 3: Little take on the painkiller and what you have here?
• 0:53
  Speaker 3: We're using the Canela Cinnamon Whiskey by Clearwater, Thanks guy,
• 0:58
  Speaker 3: and uh there we go and the Canalo Whiskey by
• 1:02
  Speaker 3: clear Water. And you know with cinnamon whiskey, this whiskey
• 1:07
  Speaker 3: whiskey based and they're taking a softer style of cinnamon
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  Speaker 3: the cinnamon stick up KEYA I believe it is a
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  Speaker 3: c A or c N y A more importantly, they're saturating.
• 1:20
  Speaker 3: They're soaking that cinnamon stick right into the vat of
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  Speaker 3: this whiskey. And there's no additional sugar added, no other
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  Speaker 3: additives or coloring agents. It's all whiskey, all cinnamon, all
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  Speaker 3: the time, and.
• 1:35
  Speaker 4: It really comes out. And Bill, you need one of these,
• 1:37
  Speaker 4: don't you?
• 1:39
  Speaker 2: Don't leave Bill hayen there.
• 1:41
  Speaker 4: They want to say anything, but mind a double.
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  Speaker 3: So what you have here is okay cinnamon, and I
• 1:48
  Speaker 3: wanted to build a cocktail. We've had this a number
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  Speaker 3: of ways. I've had this in cinnamon. I had this
• 1:53
  Speaker 3: as whiskey and coffee, like an Irish coffee with the cream,
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  Speaker 3: which is perfect.
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  Speaker 4: Yeah, that was really good. We've done that.
• 1:59
  Speaker 3: We've done a couple of other drinks, whether it was
• 2:01
  Speaker 3: a Manhattan or an Old Fashioned, but we have When.
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  Speaker 6: I saw you mixing this up, I was like, are
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  Speaker 6: you sure?
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  Speaker 4: Yeah? What all goes in?
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  Speaker 3: So we have here a take on the Painkiller cocktail,
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  Speaker 3: which is a rum based cocktail named after the Saggi
• 2:18
  Speaker 3: Dollar bar down in the Tropics. Is because they didn't
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  Speaker 3: have a they didn't have a doc, so you had
• 2:24
  Speaker 3: to anchor off and wade in. So all your money
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  Speaker 3: got Saggi and wet, so they called it the Saggi Doll,
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  Speaker 3: the pain Killer cocktail.
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  Speaker 4: It's a three to two to one part.
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  Speaker 3: It's three parts of pineapple juice, two parts orange juice,
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  Speaker 3: one part coconut cream, and then your level of rum. Well,
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  Speaker 3: I swapped out that primary spirit with our Canela cinnamon whiskey.
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  Speaker 4: How is it you, guys?
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  Speaker 6: I think that I think it's the coconut cream that's
• 2:53
  Speaker 6: really kicking it up.
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  Speaker 4: It's nice.
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  Speaker 6: Yeah, it gives it a nice, nice take on that.
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  Speaker 4: That's the Yeah.
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  Speaker 1: So what I'd like to make that up like you're
• 3:06
  Speaker 1: like you're crow or something.
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  Speaker 3: What I like is that cinnamon kind of gives it
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  Speaker 3: this more of a caramelization in a way flavor with
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  Speaker 3: the pineapple. The orange juice provides you some of that
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  Speaker 3: good sweet and acid uh, your triple sec uh.
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  Speaker 4: And then your coconut cream is a base. Uh.
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  Speaker 3: So that's not sweet, that's just this creamy, frothy deliciousness.
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  Speaker 2: No, it is frothy.
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  Speaker 4: Look at them.
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  Speaker 3: I would serve this in a long, tall Collins glass
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  Speaker 3: or a tiki glass. You know, you're the big straws
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  Speaker 3: and the pineaup and a cherry and you can you
• 3:40
  Speaker 3: know the flag or uh, the little umbrella things of
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  Speaker 3: that parasol.
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  Speaker 4: That's right, it's a parasital.
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  Speaker 2: I'm reading the back of this Canila.
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  Speaker 1: It says Canela brings connoisseurs and newcomers together, uniting refined
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  Speaker 1: taste with effortless pleasure.
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  Speaker 5: I'd like to have some some coconut.
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  Speaker 4: While I'm drinking this. Well, here, I tell you what.
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  Speaker 3: I have some dried oranges here that I intended on
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  Speaker 3: using as a garnish, and I didn't until you said that, Okay, so.
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  Speaker 4: I don't need it. This is delicious, but a lot
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  Speaker 4: of fun.
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  Speaker 5: You know.
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  Speaker 3: These guys we did just last Sunday, their cigar and
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  Speaker 3: spirits pairing.
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  Speaker 4: That was a lot of fun.
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  Speaker 3: It was promoted by a PDR that was with the
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  Speaker 3: cigars we were featuring. C I was in Clearwater distilling
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  Speaker 3: last Sunday. We do it once a month, and it
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  Speaker 3: was so fun because we were just We're sitting there
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  Speaker 3: tasting some of the products just neat upon arrival, and
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  Speaker 3: then I'm building and creating cocktails along the way. As
• 4:52
  Speaker 3: the cigar smokes down your your cigar gets stronger in flavor.
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  Speaker 3: So we naturally did the cocktails got bit stronger and
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  Speaker 3: richer and deeper, and uh uh this I think I'm
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  Speaker 3: gonna definitely put this into our and the rotation.
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  Speaker 2: Does this count as fruit? It's I'm feeling like I'm
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  Speaker 2: eating healthy right.
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  Speaker 4: Now, loaded with sugar. Don't care.
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  Speaker 2: So what it used to be fruit?
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  Speaker 4: It used to be fruit.
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  Speaker 6: What one are the parts again for this?
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  Speaker 3: So I think three to two to one, three parts
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  Speaker 3: of pineapple juice, two parts of orange juice, one part
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  Speaker 3: of your coconut cream. And a lot of the grocers
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  Speaker 3: are carrying this coconut cream and not it's upside down,
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  Speaker 3: but you can see the shape of it. And they
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  Speaker 3: come in all flavors, and this is the coconut cream.
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  Speaker 3: It's a concentrate. It's just fantastic. It's a shelf stable.
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  Speaker 3: Keep it in the fridge. Comes out as a thicker,
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  Speaker 3: almost like a lotion. Consistency. And if using the coconut
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  Speaker 3: cream in a thimble or you're measuring, put that in first,
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  Speaker 3: so then your acids, your liquids will wash that out then,
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  Speaker 3: so it's not as muck a muck.
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  Speaker 2: So it matters the order you can.
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  Speaker 3: What we always try to do is put in the
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  Speaker 3: least expensive ingredient in your cocktail first. Oh, that's a
• 6:18
  Speaker 3: mixology technique because well if you not go over that
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  Speaker 3: mixing container and you tried your primary spirit first, well
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  Speaker 3: you just spilled all your booze out, and that's typically
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  Speaker 3: the most expensive item in your drink. I've been doing
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  Speaker 3: it backwards. Yeah, well, if you're doing it, you know,
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  Speaker 3: moving along. And also if you're making two drinks at
• 6:37
  Speaker 3: a time, both are different drinks, but both have the
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  Speaker 3: same ingredient, well, usually that's going to be a citrus
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  Speaker 3: or it's going to be a different component than the alcohol.
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  Speaker 3: So that's when you can just do a double measure
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  Speaker 3: and drop in just for efficiency.
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  Speaker 4: So it's that kind of that's one of the techniques.
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  Speaker 3: And you also grab for your glass you're going to
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  Speaker 3: put it in and make sure you have your garnish,
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  Speaker 3: because the last thing you want to do is have
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  Speaker 3: your drink waiting in the window to be taken to
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  Speaker 3: your guests and you're like, I forgot that mint and
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  Speaker 3: you got to run to the walk and you come
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  Speaker 3: back and your your drink's been set.
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  Speaker 5: So when you you garnish, you get a drink that
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  Speaker 5: has a garnish on it is it is it always
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  Speaker 5: meant to be eaten or just set aside or so.
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  Speaker 3: You know, great question. It's meant to be introduced into
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  Speaker 3: the cocktail. Sometimes it's purely decorative. I prefer no garnish.
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  Speaker 3: I want a garnish to be used, because who needs
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  Speaker 3: this decoration. The drinks the center of intament, need bells
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  Speaker 3: and whistles to draw me to the drink. And garnishes
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  Speaker 3: are intended to be a component of the cocktail traditionally,
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  Speaker 3: but it's kind of gone off the rails with some
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  Speaker 3: beautiful garnishing and things like that.
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  Speaker 5: So, but you you would prefer that it's something that
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  Speaker 5: you would consume along with the drink.
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  Speaker 4: Yeah.
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  Speaker 3: You know, if you have lime wedge on your gin
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  Speaker 3: and tonic, the intention there is to squeeze that lime
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  Speaker 3: in there. Right, personally, we would make say a lime cordial,
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  Speaker 3: hit that in the bottom of that vessel. Put in
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  Speaker 3: your spirit, introduce your ice and the float your tonic
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  Speaker 3: water or whatever that.
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  Speaker 4: Is, and do it a little stir, a stir, You're
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  Speaker 4: good to go.
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  Speaker 3: You know, maybe some more zest over the top of
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  Speaker 3: an expression of a lime peel, But yeah, I guess
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  Speaker 3: I'll get grumpy about it.
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  Speaker 6: If if I owned a tiki bar, I'd be stealing
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  Speaker 6: this recipe.
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  Speaker 1: Oh yeah, this radio thing doesn't work out.
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  Speaker 4: You can you can go sit in a tiki bar
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  Speaker 4: and be drunk every day. That's right, there you go.
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  Speaker 1: I always learned stuff from me, Jimmy. I think you've
• 8:43
  Speaker 1: taught us everything, and then you come with something very.
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  Speaker 4: Nice, very nice.
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  Speaker 5: We're back again with the ruthless pirate who runs.
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  Speaker 4: If you have a.
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  Speaker 5: Swash, he'll buckle it, Jimmy say in TAngelo Wine Academy
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  Speaker 5: of Utah dot com. Uh, Jimmy can answer your questions
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  Speaker 5: about drinks, how to make cocktails, what cocktails go with what, what.
• 9:10
  Speaker 4: Wine goes with what? Dining?
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  Speaker 3: Well, yes, what big news? Okay, big news. So you
• 9:16
  Speaker 3: were saying, who was speaking? It was the music producer.
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  Speaker 3: He was the mainbin Rick Rubin Well part of that
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  Speaker 3: same group. There was another somebody in my industry. Danny
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  Speaker 3: Meyer was in town setting the table and did shake.
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  Speaker 4: Shake, shackashack. But he was the setting the table.
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  Speaker 3: He dined at Ocher Restaurant, all the restaurants he could
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  Speaker 3: have dined at here in town.
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  Speaker 4: We go there down the street from I was so excited.
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  Speaker 3: I was so thrilled for them, and I got goosebumps
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  Speaker 3: just to have Danny Meyer in our town. See, he
• 9:50
  Speaker 3: wrote a book called Setting the Table that was our
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  Speaker 3: bible in hospitality, talk about you know, that's where the
• 9:56
  Speaker 3: foundation of Hey have a postcard for people compliment terry
• 10:00
  Speaker 3: to take with them or write it and we'll mail
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  Speaker 3: it to your friends.
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  Speaker 4: And then you were here that kind of a thing
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  Speaker 4: or an umbrella with the logo on it.
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  Speaker 3: So when it's drizzling and you weren't expecting it, you
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  Speaker 3: just handed to the consuit the guests leaving.
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  Speaker 4: I didn't have an umbrella right here, we got one.
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  Speaker 4: I don't want to bring it back, don't worry, keep
• 10:17
  Speaker 4: it and then they use it again advertising. You know,
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  Speaker 4: it's those little things.
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  Speaker 5: So he got his start as being as a restaurant
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  Speaker 5: tour just.
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  Speaker 3: Oh yeah in New York City and the Shakeshack idea
• 10:30
  Speaker 3: came out because there was a square out within their
• 10:33
  Speaker 3: community that was kind of you know, people were sleeping
• 10:36
  Speaker 3: during the day. It was a little dangerous or like,
• 10:39
  Speaker 3: best way to neutralize that is to create pedestrian traffic
• 10:43
  Speaker 3: activity there.
• 10:44
  Speaker 4: So he says, let's start a.
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  Speaker 3: Hot dog stand, and it really brought people together, and
• 10:48
  Speaker 3: that was the seed of shakes.
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  Speaker 5: I want to say it was the quest forget the
• 10:52
  Speaker 5: name of the square, but it's behind the New York
• 10:54
  Speaker 5: Public Library, it may be, and I used to walk
• 10:57
  Speaker 5: through there every morning on my way to work.
• 10:59
  Speaker 3: Nice when I lived here. I'll be there in a
• 11:01
  Speaker 3: couple of weeks visiting my daughter at college. But anyways,
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  Speaker 3: Danny Meyer was in town.
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  Speaker 4: Let's see. So Carry is here? Hi? Carry? Where are
• 11:08
  Speaker 4: you calling from? I'm calling from Salt Lake City. I'm
• 11:11
  Speaker 4: late to work, so I'm not making good decisions this morning, but.
• 11:13
  Speaker 2: Calling you guys?
• 11:14
  Speaker 4: Okay, what do you what do you want to ask you? Me?
• 11:17
  Speaker 5: So pretty much every Friday, my wife sends me the
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  Speaker 5: liquor store to get wine for like a dinner party.
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  Speaker 4: We're going to friends houses.
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  Speaker 3: You know.
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  Speaker 4: I just picked by like the pretty labels.
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  Speaker 5: Sure, So do you guys have any recommendations for pink, white, red? Like?
• 11:29
  Speaker 4: How do I? Yes?
• 11:31
  Speaker 3: Look for Jack's j A X is the name of
• 11:36
  Speaker 3: the producer. They've both white and red and uh the
• 11:39
  Speaker 3: why three? It's their branding on the ranch that was
• 11:44
  Speaker 3: the branding. Their wines are fantastic, You will not go wrong.
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  Speaker 4: Are they reasonably priced? Reasonably priced? All right, that's.
• 11:52
  Speaker 6: Always a good choice.
• 11:52
  Speaker 4: There you go the weekend.
• 11:57
  Speaker 6: Get to work, get yeah, hurry eight seven seven six
• 12:01
  Speaker 6: nine six. Here's a text question. This one's kind of controversial.
• 12:08
  Speaker 6: Hey Jimmy, it seems like more big brands are coming
• 12:11
  Speaker 6: out with limited edition rye whiskeys. Is it just me
• 12:14
  Speaker 6: or should they just be sticking to their original styles.
• 12:17
  Speaker 3: Well, it's consumer trends and they're trying to meet market
• 12:20
  Speaker 3: demand and keep things interesting. There's also a lot of collaborations.
• 12:24
  Speaker 3: For example, here locally, we were impacted with High West
• 12:27
  Speaker 3: being bought by Constellation. Constellation is a large global conglomerate
• 12:32
  Speaker 3: owns a number of distillery and operators, so now even wine.
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  Speaker 3: So now you're seeing these cross collaboration of High West
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  Speaker 3: aged in wine barrel.
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  Speaker 4: What are they doing that for.
• 12:43
  Speaker 3: Well, the company that owns High West also owns that other.
• 12:47
  Speaker 4: Wine barrels a lot of wine barrels.
• 12:49
  Speaker 3: So it's multiple so it's a couple of things that's
• 12:52
  Speaker 3: driving that trend.
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  Speaker 5: It's interesting. The whiskey that was consumed in this country
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  Speaker 5: in the eighteen hundreds or earlier was all Rye. That's
• 13:02
  Speaker 5: because because that's what people grew and so and then
• 13:06
  Speaker 5: as other crops came.
• 13:08
  Speaker 4: Corn and all my corn came about it, and.
• 13:10
  Speaker 5: It's kind of a smoother or easier thing to drink,
• 13:13
  Speaker 5: and it overtook and that now Rye is coming back.
• 13:15
  Speaker 3: Yeah, right, is totally back as of you know, they're
• 13:18
  Speaker 3: two thousands for sure.
• 13:19
  Speaker 6: People want this recipe again. We're gonna have it online,
• 13:22
  Speaker 6: right Katie.
• 13:22
  Speaker 4: Three to two to one. We'll put a picture up
• 13:25
  Speaker 4: of it and uh yeah.
• 13:26
  Speaker 6: We'll have it online at X ninety six dot com.
• 13:28
  Speaker 6: The drink sounds like the Tiki Ti Tik Tik Tiki
• 13:31
  Speaker 6: rum at Disneyland Hotel. Too far it might be, but
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  Speaker 6: it doesn't have that cinnamon. That's that's the difference there.
• 13:37
  Speaker 4: Yeah, this is a riff on the painkiller.
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  Speaker 6: See when when he when he said the cinnamon, I
• 13:41
  Speaker 6: thought that's not gonna work.
• 13:43
  Speaker 4: No, it works. Yeah, that's pineapple game together one.
• 13:45
  Speaker 5: I like this.
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  Speaker 1: I've never had a drop of alcohol, but Jimmy's gonna
• 13:49
  Speaker 1: drive me too.
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  Speaker 4: Sorry.
• 13:51
  Speaker 6: All right, here's a question. I love gin drinks from
• 13:54
  Speaker 6: Tom Collins and Gimlets. They're my favorites. What are some
• 13:57
  Speaker 6: other drinks that you think I might like.
• 14:00
  Speaker 3: French seventy five is really good. That take your champagne flute,
• 14:05
  Speaker 3: add in just a teaspoon of powdered sugar.
• 14:07
  Speaker 4: That's how I prefer doing it. You can also use
• 14:09
  Speaker 4: simple syrup, lemon, your gin, take your barspoon and just
• 14:16
  Speaker 4: kind of din this.
• 14:17
  Speaker 3: Is all built in the champagne flute and then float
• 14:21
  Speaker 3: in up your favorite sparkling wine and you got a
• 14:25
  Speaker 3: great Sunday morning and afternoon.
• 14:28
  Speaker 6: All right, let's see what is the recipe for the
• 14:31
  Speaker 6: gin drink rings of Saturn.
• 14:34
  Speaker 4: I don't know, look it up.
• 14:39
  Speaker 2: Let's see.
• 14:39
  Speaker 4: Here's one.
• 14:40
  Speaker 6: Here's a question for Jimmy Stephen Rochester as he could
• 14:44
  Speaker 6: you age whiskey, rum, and tequila in maple barrels instead
• 14:48
  Speaker 6: of oh col I feel like that would give an
• 14:50
  Speaker 6: interesting flavor.
• 14:51
  Speaker 3: Yeah, you know, maple barrels, so you're gonna have the
• 14:56
  Speaker 3: residual that, you know, the sediment from that maple.
• 14:59
  Speaker 4: That would be delicious.
• 15:00
  Speaker 3: I'm trying to think while I'm talking what the barrel
• 15:03
  Speaker 3: of the maple barrel is, because this is what it's
• 15:05
  Speaker 3: all about. With the barrel, The barrel actually absorbs and
• 15:09
  Speaker 3: soaks in the spirit. So if that's too hard of
• 15:13
  Speaker 3: a wood, then then it'll just integrate with the outside,
• 15:18
  Speaker 3: you know, the inside of the wood where where you
• 15:20
  Speaker 3: have that residual.
• 15:22
  Speaker 4: Of the maple.
• 15:24
  Speaker 3: Sounds awesome because I love that caramelization the maple, that
• 15:28
  Speaker 3: earthiness that would integrate into it.
• 15:31
  Speaker 4: But I would be my only concern is the type
• 15:33
  Speaker 4: of wood that it's in.
• 15:34
  Speaker 1: I looked up the rings of Saturn drink. There are
• 15:37
  Speaker 1: two ingredients in here. I don't know what they are,
• 15:39
  Speaker 1: and I hope you do a gin fresh lemon juice,
• 15:44
  Speaker 1: passion fruit puree or.
• 15:47
  Speaker 4: Geat yeah, orgiacht or yacht yeah.
• 15:50
  Speaker 2: And velvet floranum.
• 15:52
  Speaker 4: Yeah, velvet so that is a teeky style. That is
• 15:55
  Speaker 4: a teeky style.
• 15:56
  Speaker 3: So velvet flleranium is super floral, delicius just on its own.
• 16:00
  Speaker 3: Use it in small amounts or jiacht. We have the
• 16:06
  Speaker 3: bar guy Ryan makes his own orgiat here in our community,
• 16:11
  Speaker 3: and you can find that at Harman's or Capudo's.
• 16:13
  Speaker 4: Recommend that one highly. Oh there we go.
• 16:17
  Speaker 2: And then we have two competing questions, Yes, go ahead.
• 16:19
  Speaker 2: One is what's the least.
• 16:21
  Speaker 1: Expensive palatable wine, think like two buck chuck chuck.
• 16:25
  Speaker 4: And then well, two buck chuck was not palatable.
• 16:28
  Speaker 1: And then I'm looking to really impress a new group
• 16:30
  Speaker 1: of friends. Price is no object. I need your recommendations
• 16:33
  Speaker 1: for the most handsome, beautiful bottle presentation.
• 16:37
  Speaker 3: So there are two opposite, yeah yeah, So on the
• 16:40
  Speaker 3: you know, it's funny. I was just a store one yesterday,
• 16:43
  Speaker 3: the one downtown, the new one, and they've got some
• 16:46
  Speaker 3: really great there's biles of wine for six ninety nine,
• 16:49
  Speaker 3: seven ninety nine to the number two coposts. It's a
• 16:55
  Speaker 3: Chilean so two cups that's on sale right now. I
• 16:59
  Speaker 3: believe for six ninety nine.
• 17:00
  Speaker 4: It's a red.
• 17:01
  Speaker 3: They've got red in, they're rose and they're white. That
• 17:04
  Speaker 3: is a go to for an inexpensive but very varietally
• 17:08
  Speaker 3: correct and really nice wine. And then on the other end,
• 17:11
  Speaker 3: you know, for buying by label or so Continuum is
• 17:17
  Speaker 3: at Napa Valley producer who I saw the prices that
• 17:22
  Speaker 3: wine used to be four ninety nine three point fifty nine.
• 17:25
  Speaker 3: I just saw it for buck forty nine the other
• 17:26
  Speaker 3: day and I'm like, what's going on with it? It's
• 17:28
  Speaker 3: under forty nine hours and I was like, what's going
• 17:31
  Speaker 3: on with this guy? I haven't yet to look at it,
• 17:33
  Speaker 3: but that was one of the biggest, richest, deepest wines.
• 17:37
  Speaker 3: Now the label ain't gonna be as flashy as you
• 17:40
  Speaker 3: want it, but that's something that just popped into my
• 17:42
  Speaker 3: mind because I saw it yesterday when I was walking.
• 17:44
  Speaker 6: Oh what about Prisoner, Yeah, Prisoner.
• 17:46
  Speaker 3: You know, great labels, their machete really fun, very graphic,
• 17:52
  Speaker 3: you know, kind of cool labels.
• 17:56
  Speaker 4: Absolutely.
• 17:57
  Speaker 3: And whenever I go to a dinner party and I
• 17:59
  Speaker 3: know it's going to be more than six plus people
• 18:01
  Speaker 3: kind of there, rather than bringing two bottles of wine
• 18:03
  Speaker 3: or something, I try to look for the larger sizes,
• 18:06
  Speaker 3: the magnums, and that's a good presentation.
• 18:09
  Speaker 5: And yeah, just get the biggest bottle you can. You
• 18:13
  Speaker 5: got some events coming up, Jimmy, Yes, yeah.
• 18:15
  Speaker 3: You know.
• 18:16
  Speaker 4: We have a soldout event. I'm gonna tell you that.
• 18:18
  Speaker 4: I'm just looking at my notes here.
• 18:20
  Speaker 3: Saturday three tomorrow the twenty second at Literary Libations. That's
• 18:25
  Speaker 3: a live record of podcasts that you can join at
• 18:28
  Speaker 3: Ken Sanders. We sold out just yesterday, the twenty four people.
• 18:32
  Speaker 3: So that's gonna be a good one. Including that as
• 18:34
  Speaker 3: sparkling wine sharcoutering a beverage pair to both the author
• 18:37
  Speaker 3: and the event. And then if you didn't get enough
• 18:39
  Speaker 3: of Leonardo Museum next Thursday, you can find me there
• 18:43
  Speaker 3: at Leo Libations where we have a multi course food
• 18:46
  Speaker 3: and wine pairing on Thursday the twenty seven.
• 18:51
  Speaker 5: There you go, well, Jimmy Santangelo. Remember you can find
• 18:55
  Speaker 5: all things Jimmy at Wine Academy of Utah dot com. Uh,
• 19:01
  Speaker 5: if you want to certify as a song yeah, yeah,
• 19:03
  Speaker 5: we can burn it up all right, thanks too much,
• 19:07
  Speaker 5: Thank you guys,