Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from July 23rd, 2026

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Have Another Drink with Jimmy the Wine Guy from July 23rd, 2026 · The Radio From Hell Show - Best Of

• 0:02
  Speaker 1: Films in the field.
• 0:05
  Speaker 2: All right, feel well.
• 0:07
  Speaker 3: Here he is, ladies and gentlemen, the dazzling genius who
• 0:10
  Speaker 3: runs the Wine Academy of Utah. Wine Academy of Utah
• 0:14
  Speaker 3: dot com is where you'll find it. Jimmy Tantangelo is
• 0:17
  Speaker 3: here in the studio. We've got wine and pie.
• 0:20
  Speaker 1: I'm eating pie.
• 0:21
  Speaker 2: Well, so what we what do we do here?
• 0:24
  Speaker 1: You know, this is great. We've got two fun wines.
• 0:27
  Speaker 1: They're relatively new to the state. I'm just going to
• 0:29
  Speaker 1: show them to you on the screen here For those
• 0:31
  Speaker 1: that are viewing, this is Angels and Cowboys. This is
• 0:34
  Speaker 1: a rose this yeah, yeah, this is a tasty wine.
• 0:37
  Speaker 1: And two thousand and twenty four vintage grenache based provincial
• 0:42
  Speaker 1: style gentle press, first press. That's where you're getting all
• 0:45
  Speaker 1: this beautiful color, real traditional so rose rose from red grapes,
• 0:50
  Speaker 1: a little bit of tannic structure, but you also have acidity.
• 0:52
  Speaker 1: The whole goal with food and wine pairing is acid
• 0:56
  Speaker 1: kicks down. Acid in food cancels out acid and wine.
• 1:01
  Speaker 1: So when you have we're featuring a lemon pie here,
• 1:07
  Speaker 1: lemon cream pie, and when you put that to the palate,
• 1:11
  Speaker 1: get all that lemon all over the palate. Then when
• 1:14
  Speaker 1: you go to the wine and you taste the wine,
• 1:17
  Speaker 1: the acid from the lemon is going to cancel out
• 1:19
  Speaker 1: some of the acidity and the wine boom. The fruitiness
• 1:22
  Speaker 1: now of sen it's gonna become redder cherry, kind of
• 1:25
  Speaker 1: a very soft and subtle, more of a soft strawberry
• 1:28
  Speaker 1: or that kind of flavor.
• 1:30
  Speaker 2: I think I have whipped cream in my mustache.
• 1:36
  Speaker 1: I like that that rosees a screw top bottle. Yes,
• 1:39
  Speaker 1: I like that the Roses screw Top Angels and Cowboys
• 1:43
  Speaker 1: is out of Sonoma County. Great area to source your fruit.
• 1:49
  Speaker 1: Did the wine change it all for you guys? Yes? Yeah,
• 1:52
  Speaker 1: isn't that something. It's like a magic trick.
• 1:56
  Speaker 2: It changes. It's not this.
• 1:59
  Speaker 3: I wouldn't wouldn't if I just looked at this glass,
• 2:01
  Speaker 3: I wouldn't think it was rose because it's hardly got
• 2:03
  Speaker 3: any pink color in it at all.
• 2:05
  Speaker 1: It's pale. Yeah, we call that a pale salmon color.
• 2:10
  Speaker 1: And it sorry, I got pie in my mouth. And
• 2:13
  Speaker 1: and it is soft and subtle. And that's from that
• 2:17
  Speaker 1: traditional soft press technique of just extracting the initial press.
• 2:23
  Speaker 1: When we take red grapes and we press them down gently.
• 2:27
  Speaker 1: This is the color in this glass. This is the
• 2:29
  Speaker 1: color that you're getting right away because the juice in
• 2:32
  Speaker 1: red grapes is clear, so you're getting the pigmentation from
• 2:36
  Speaker 1: the skins of the grape.
• 2:38
  Speaker 3: That's it's very tasty that I like it a lot,
• 2:41
  Speaker 3: and it'd be great, you know, as hot as it is.
• 2:44
  Speaker 3: You can sit in there, sitting out on the patio
• 2:47
  Speaker 3: and have a nice chilled glass of this.
• 2:49
  Speaker 2: You keep this child in the fridge.
• 2:51
  Speaker 1: Yeah, keep it, Serve it like you would a white wine,
• 2:54
  Speaker 1: nice and cold. This next one with the chocolate silk
• 2:58
  Speaker 1: you have here Angels and cowboys. This is their proprietary
• 3:02
  Speaker 1: red Mostly's infantel base. It's a blend blend trill of
• 3:07
  Speaker 1: malvic in there a couple of grapes in there. Alcohol
• 3:10
  Speaker 1: is a little higher for teen point five percent. I'll
• 3:12
  Speaker 1: called by buyume. So you're gonna have this beautiful ripe
• 3:14
  Speaker 1: red fruit coming through. So I'm gonna taste it before
• 3:18
  Speaker 1: I taste the taste the Yeah, taste the wine. Get
• 3:20
  Speaker 1: it to the palate, all right, M I just want
• 3:24
  Speaker 1: to see if it changes when I eat the pie. Red,
• 3:26
  Speaker 1: big and red?
• 3:27
  Speaker 2: Did it wrong? That good red? Yeah?
• 3:30
  Speaker 1: Nice bag? Get a little bit of the chocolate silk.
• 3:34
  Speaker 1: M m yeah, nice chocolate smooth.
• 3:41
  Speaker 3: This is this is wine that you would have with
• 3:44
  Speaker 3: dessert rather than dessert wine.
• 3:46
  Speaker 1: Well, let's talk about that. What I love about this
• 3:50
  Speaker 1: red that chocolate, It makes the dessert less sweet. So
• 3:54
  Speaker 1: what's going on there is this And to Bill's point,
• 3:57
  Speaker 1: when you pair food and wine, dessert and wine together,
• 4:02
  Speaker 1: wine with dessert, you gotta make sure the wine is
• 4:05
  Speaker 1: sweeter than the dessert. So that's why a port's so
• 4:07
  Speaker 1: good with a chocolate cake or a late harvest re
• 4:10
  Speaker 1: cilind so turned with crumber let or something of that nature.
• 4:14
  Speaker 1: In this case, this isn't a sweet wine, fortified wine, nothing,
• 4:18
  Speaker 1: but it is higher alcohol. It has concentrated red fruit.
• 4:22
  Speaker 1: Thats zinfandel really comes through. I would not do this
• 4:24
  Speaker 1: pairing with a peanut and no water. In fact, if
• 4:26
  Speaker 1: you still have some rose left, try the chocolate with
• 4:30
  Speaker 1: the rose. The chocolate's going to completely overwhelm you. There
• 4:38
  Speaker 1: we go, Okay, thank you.
• 4:39
  Speaker 2: I don't have any chocolate left.
• 4:41
  Speaker 1: Lick the spoon. You got a little residual on there,
• 4:44
  Speaker 1: that'll give you enough. And what's happening there is see
• 4:50
  Speaker 1: when the sweetness from the dessert goes after the fruitiness
• 4:54
  Speaker 1: of the wine. That's why the wine's got to be
• 4:55
  Speaker 1: sweeter than the dessert, because it'll stand up to it.
• 4:58
  Speaker 1: Whereas it doesn't taste like anything at all. It completely
• 5:01
  Speaker 1: overwhelmed it. Chocolate completely overwhelmed the rose. Yeah, you're welcome.
• 5:12
  Speaker 2: I don't want I don't want my wine to taste
• 5:18
  Speaker 2: like water.
• 5:19
  Speaker 1: That's why you that's why it's important what you pair.
• 5:22
  Speaker 2: It was all water one.
• 5:26
  Speaker 1: That's really interesting. Yeah. Yeah, so this proprietary red Jesus,
• 5:33
  Speaker 1: I'm jones in for a steak, I'm jones in for
• 5:36
  Speaker 1: protein with this proprietary red. But it's a good demonstration
• 5:40
  Speaker 1: of how certain reds, outside of even being sweet, and
• 5:45
  Speaker 1: there's no residual sugar in there, it's not a fortified
• 5:48
  Speaker 1: or anything of that nature, can still stand up. Now.
• 5:51
  Speaker 1: This is a very creamy, savory pudding like chocolate. So
• 5:58
  Speaker 1: it's that softer style Chaluk. Well that's why it works.
• 6:01
  Speaker 1: It's not like a dark not a volcano chocolate cake
• 6:03
  Speaker 1: or whatever. Back in the day, you know, it's not
• 6:05
  Speaker 1: this big, rich, dark chocolate that would overwhelm the wine.
• 6:09
  Speaker 2: Yeah.
• 6:10
  Speaker 1: Whereas so it was kind of fun to experience that
• 6:13
  Speaker 1: with the rose.
• 6:14
  Speaker 3: Wow, very very good. And the prices are good. Eighteen
• 6:18
  Speaker 3: bucks for the rose, looks like twenty two bucks for
• 6:22
  Speaker 3: the red yeah. Land And they're available at probably all
• 6:26
  Speaker 3: the liquor store.
• 6:27
  Speaker 1: Yeah, they're widely available, distributed. And it's a real great
• 6:32
  Speaker 1: company out of California, family owned, not all corporately corporate.
• 6:37
  Speaker 1: They're they're pretty solid guys. I met the distributor and
• 6:40
  Speaker 1: the broker earlier last week and I was just really
• 6:46
  Speaker 1: impressed with the flavor characteristics. And they're really sourcing the
• 6:49
  Speaker 1: fruit from classic areas out of Sonemia.
• 6:52
  Speaker 3: And we should point out the liquor store is closed tomorrow.
• 6:55
  Speaker 1: Yeah, so get it today on the way home today,
• 6:59
  Speaker 1: on the way home.
• 7:00
  Speaker 3: Now, what of you are you doing anything special for
• 7:02
  Speaker 3: twenty fourth of July or you got tonight?
• 7:05
  Speaker 1: I have like four tickets left to tonight. Tracy Aviary
• 7:08
  Speaker 1: Wine takes Flight. That'll be a lot of fun. Definitely
• 7:11
  Speaker 1: go to that. It's multiple wines repairing with just really
• 7:14
  Speaker 1: small bites. I got some top and nod and things
• 7:19
  Speaker 1: of that nature to pair with it. And but you're
• 7:21
  Speaker 1: out there in the grassy area outside of the Chase
• 7:24
  Speaker 1: Mills building on the property of Tracy Avery within Pineer Park.
• 7:28
  Speaker 1: That's a lot of fun. Not Pine Park, Liberty Park Park.
• 7:32
  Speaker 1: And that's a lot of fun to be able to
• 7:33
  Speaker 1: do do that each and every month called Wine takes Flight.
• 7:36
  Speaker 2: Go to Wine Academy of Utah dot com for tickets.
• 7:39
  Speaker 1: Yes, go right to the boxes, says ticketed events, and
• 7:43
  Speaker 1: I'll show.
• 7:44
  Speaker 2: You anything with anything else.
• 7:46
  Speaker 1: Yeah. Next month's really busy and I can't wait to
• 7:50
  Speaker 1: jump into it.
• 7:52
  Speaker 2: What are you personally doing this weekend? Oh?
• 7:55
  Speaker 1: Guy, have events. I've got a big something on Saturday,
• 8:01
  Speaker 1: and then Sunday night, I've got wines around the world,
• 8:03
  Speaker 1: Samali a select and then for like eighteen twenty people
• 8:08
  Speaker 1: and then Sunday real great client. We're doing New Zealand
• 8:11
  Speaker 1: in Australia, and we're taking a deep dive into that.
• 8:15
  Speaker 1: He's working all.
• 8:15
  Speaker 2: Week working well, it's a it's a job that he loves.
• 8:20
  Speaker 2: So that's true.
• 8:21
  Speaker 1: Yeah, you know, in the words my father he told
• 8:23
  Speaker 1: me years ago, if you find a job that you'll
• 8:25
  Speaker 1: love to do every day, you'll never work a day
• 8:27
  Speaker 1: in your life.
• 8:28
  Speaker 2: Your father was a hairdresser.
• 8:29
  Speaker 1: Yeah, that's right. Yeah, he's a barber.
• 8:31
  Speaker 2: Yeah, and you wanted to be. You thought you were
• 8:33
  Speaker 2: going to be a hairdresser. Yeah.
• 8:35
  Speaker 1: I kept cutting myself, so I was like, yeah, it
• 8:37
  Speaker 1: made the same for me.
• 8:39
  Speaker 3: Wine all right, Jimmy Santangelo, the Wine Academy of Utah
• 8:44
  Speaker 3: dot com splashy, splashy, Jimmy, thank you so much.
• 8:48
  Speaker 1: You got it. Enjoy weekend, be safe, Happy Pioneer Day.
• 8:51
  Speaker 2: Thank you, sir,