Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from October 24th, 2025

Transcript

Have Another Drink with Jimmy the Wine Guy from October 24th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Yes, brought to you by a Wine Academy of Utah,
• 0:02
  Speaker 1: bringing you fun, educational, and entertaining consumer tasting events throughout
• 0:06
  Speaker 1: the valley since two thousand and eight. You can also
• 0:08
  Speaker 1: schedule to have a somolier in the comfort of your
• 0:10
  Speaker 1: own home with our exclusive in home wine event, choosing
• 0:13
  Speaker 1: from tasting themes such as Splash, the Spain, Tour of Italy,
• 0:16
  Speaker 1: or Coast of California, just to name a few. To
• 0:18
  Speaker 1: find out more, go to the Wine Academy of Utah
• 0:21
  Speaker 1: dot com and increase your wine knowledge one sip at
• 0:23
  Speaker 1: a time.
• 0:24
  Speaker 2: You have add.
• 0:26
  Speaker 1: Wake feel better.
• 0:28
  Speaker 3: I'm the middle trains in the feel all right, I
• 0:31
  Speaker 3: feel talent the world the times in the feel out.
• 0:35
  Speaker 2: Well, he's here in studio with us, the autocratic authority
• 0:40
  Speaker 2: of the Wine Academy of Utah, James Santangelo, Jimmy Santangelo. Here,
• 0:47
  Speaker 2: he's but we're not having wine today. Tell us. Tell me,
• 0:51
  Speaker 2: first of all, the significance of.
• 0:53
  Speaker 3: This glass, Glenn Cairen glass. This was an official tasting
• 0:56
  Speaker 3: glass at By I think twenty sixteen. It's nice. It's
• 0:59
  Speaker 3: a great tasting glass for spirits. You got the baited
• 1:03
  Speaker 3: weighted base. This bass is nice and heavy. Then you
• 1:06
  Speaker 3: got this bulbous side where all the aromatics can come up.
• 1:10
  Speaker 3: Because it's being er rated, you have maximum surface contact.
• 1:13
  Speaker 3: Then it flutes up, tulips up, collecting all those aromatics
• 1:17
  Speaker 3: to then be able to gently have it on the
• 1:20
  Speaker 3: nose pus.
• 1:21
  Speaker 2: The old bazoo, right in the glass with.
• 1:23
  Speaker 3: The old and get it right in there. And I
• 1:27
  Speaker 3: also like this because and we can't see it a camera,
• 1:29
  Speaker 3: but if I were to set this flat on a side,
• 1:33
  Speaker 3: what you can do is pour it in until the
• 1:37
  Speaker 3: liquid would just about pour out and when you raise it,
• 1:40
  Speaker 3: that's the perfect dram.
• 1:42
  Speaker 2: Oh well, I didn't get a perfect gram, did I?
• 1:45
  Speaker 2: You already drank perfect You know I didn't.
• 1:49
  Speaker 3: They were all better with the little you know, chips
• 1:52
  Speaker 3: here and there, little imperfections.
• 1:54
  Speaker 2: So tell us what is this discussion.
• 1:56
  Speaker 3: This is del Weeni. This a fifteen year age Scotch
• 1:59
  Speaker 3: and the Deli is right in the center of Scotland,
• 2:03
  Speaker 3: right in the heart of Scotland. It's over it's in
• 2:07
  Speaker 3: a National park of Scotland. And it sits at the
• 2:11
  Speaker 3: highest latitude, the highest altitude rather not latitude, the highest altitude,
• 2:16
  Speaker 3: and it's the coldest temperature distillery. So it just because
• 2:22
  Speaker 3: where it's at and when we're in Scotland we kind
• 2:24
  Speaker 3: of skirt the edge of this park. I've seen it.
• 2:27
  Speaker 3: It's beautiful. It's always got it seems like mist and
• 2:31
  Speaker 3: fog hanging in it. You know, you can always yeah,
• 2:34
  Speaker 3: super cool in the Delwinia is a village, small village
• 2:37
  Speaker 3: that's built around the distillery essentially, and this is their
• 2:39
  Speaker 3: fifteen year production. Very light in thin for a fifteen
• 2:43
  Speaker 3: year you can expect more colored from it. This is
• 2:47
  Speaker 3: aged in ex bourbon casks and the reason it's light
• 2:51
  Speaker 3: in color is because of that cold. See, when it's
• 2:54
  Speaker 3: cold out and those barrels are in an extra degree
• 2:57
  Speaker 3: temperature of some chill can extract as much of that
• 3:01
  Speaker 3: pigmentation off of the barrel. But you do get some
• 3:05
  Speaker 3: beautiful vanolens and flavor textures off of this.
• 3:10
  Speaker 2: It's very it's very good. Not it doesn't seem particularly
• 3:14
  Speaker 2: smoky or Yeah.
• 3:15
  Speaker 3: They use a very very subtle amount of pete. In
• 3:20
  Speaker 3: the Highlands. Fewer distillers use pete in the Space Side,
• 3:25
  Speaker 3: a subsection within the Highlands use even less pete, although
• 3:29
  Speaker 3: it is evident at some of the distilleries when you
• 3:32
  Speaker 3: get those peat smoky scotches that's usually in the islands.
• 3:36
  Speaker 3: In the islu or Islah spelled Islae, I s l
• 3:40
  Speaker 3: a y that it's not said isla, it's Isla. And
• 3:44
  Speaker 3: that's where you get your pad ones. That's your lagovoul
• 3:47
  Speaker 3: and talliskur, your odd bag, your lefroid, just to name
• 3:51
  Speaker 3: a few.
• 3:51
  Speaker 2: I bet you could look it up. And this is
• 3:53
  Speaker 2: not something you would know off the top of your head.
• 3:56
  Speaker 2: How many scotches are produced, how many different scouts are produced.
• 4:00
  Speaker 3: They have about two hundred plus distilleries on the island.
• 4:03
  Speaker 3: Two thirds of the distilleries are in Spaceside. So it
• 4:07
  Speaker 3: used to be Campbelltown in the in the southwest part
• 4:11
  Speaker 3: of Scotland was the major where all the distilleries were
• 4:16
  Speaker 3: kind of industrial ish. Reason was because that was the port.
• 4:20
  Speaker 3: But when eighteen hundreds came about in the use of
• 4:23
  Speaker 3: rail and train, that's when everybody could now have their
• 4:27
  Speaker 3: goods ship and they all wanted to go up north
• 4:29
  Speaker 3: into the countryside and the space Side specifically.
• 4:32
  Speaker 2: Oh so you do over two hundred generally. Yeah, yeah,
• 4:34
  Speaker 2: that's amazing.
• 4:35
  Speaker 1: Well he takes whole tours there.
• 4:37
  Speaker 3: It's funny. They got a few ski resorts there. It's
• 4:40
  Speaker 3: really kind of neat. They've got a new train that
• 4:42
  Speaker 3: we're considering on our next year. But oh and by
• 4:46
  Speaker 3: the way, July third, we're taking our new trip. We
• 4:48
  Speaker 3: haven't released it yet, but July third, nine day trip
• 4:52
  Speaker 3: to Scotland. Whiskey and Yoga Scotland twenty twenty six coming
• 4:55
  Speaker 3: at you.
• 4:56
  Speaker 2: Soon you get a snowp full of a whiskey and
• 4:58
  Speaker 2: then you and then you do yoga.
• 5:00
  Speaker 3: It's right, you're down, Buddies of mindset, Jim, I'll go,
• 5:03
  Speaker 3: but do I have to do the yoga. I'm like, dude,
• 5:05
  Speaker 3: you're gonna do yoga three to five times a day.
• 5:07
  Speaker 3: They're like, no way, Like I'm gonna put your drama
• 5:10
  Speaker 3: with really far away and you're gonna have to warrior
• 5:12
  Speaker 3: pose your way.
• 5:13
  Speaker 2: Over to it.
• 5:15
  Speaker 1: You gave me the box here for the Dalwinni, and
• 5:17
  Speaker 1: it says the Gaelic word from which the name comes
• 5:21
  Speaker 1: is dally Konema, which translates to meeting place. This distillery
• 5:27
  Speaker 1: was founded in eighteen ninety eight, as you said, on
• 5:29
  Speaker 1: the highest part of the Highlands. And I'm curious about this,
• 5:34
  Speaker 1: and it makes me a little nervous, it said DALWINNI
• 5:37
  Speaker 1: retains the old ways increasingly rare wooden worm tubs.
• 5:41
  Speaker 2: I don't know how I feel about a wooden worm tub.
• 5:44
  Speaker 3: That's a condenser when we fire up the stills to
• 5:48
  Speaker 3: separate the alcohol from the water as a vapor rises
• 5:53
  Speaker 3: and we collect it in the neck, but we have
• 5:55
  Speaker 3: to shoot it over to the right and send it
• 5:57
  Speaker 3: to the to a worm tube, which is usually had
• 6:00
  Speaker 3: a copper or some metal material.
• 6:03
  Speaker 2: Called worm because it's that spiral, and then.
• 6:05
  Speaker 3: It's encased in either glycol or cold water to then
• 6:10
  Speaker 3: take the evaporation back into a liquid. Oh gosh, no, yeah, it's.
• 6:17
  Speaker 2: Kind of.
• 6:20
  Speaker 1: Yeah.
• 6:20
  Speaker 2: You ever see that? Yeah, they had that. That's still
• 6:22
  Speaker 2: in their tent.
• 6:23
  Speaker 3: Yeah, so they had that. But the wooden worm too.
• 6:25
  Speaker 3: Oh my god, that's so cool because that then exposes
• 6:28
  Speaker 3: you to the air and the elements. So we did that.
• 6:32
  Speaker 3: Open has the same thing, and that's where you get
• 6:35
  Speaker 3: a lot of this sea spray, maritimes salinity in there.
• 6:41
  Speaker 2: So so it's like that that beer brewing technique where
• 6:45
  Speaker 2: they forget what they call it, but they leave the
• 6:48
  Speaker 2: roof open and the beer it's exposed.
• 6:52
  Speaker 3: Open top fermentation.
• 6:53
  Speaker 2: Yeah, and like you know, all kinds of things get
• 6:56
  Speaker 2: in there. Yeah, and I mean you filter things out, but.
• 7:00
  Speaker 3: But they so this is soft zipper. You're not going
• 7:03
  Speaker 3: to make a cocktail with. This is a fifteen year
• 7:05
  Speaker 3: eight single malt. Barley is the primary grain. For those
• 7:10
  Speaker 3: that may be wondering, very smooth alcohol, is well integrated.
• 7:13
  Speaker 3: I was looking at a forty three percent alcohol by volume.
• 7:16
  Speaker 3: It is part of the Diagio collection. For those that
• 7:20
  Speaker 3: might be curious what they own everything, I know, so
• 7:25
  Speaker 3: they're like the larger global conglomerate. The company that owns this,
• 7:31
  Speaker 3: like in bev or something like that. Yeah, Constellation, which
• 7:35
  Speaker 3: is my west now that kind of centaury in Japan.
• 7:39
  Speaker 2: Yeah. Absolutely, they own a lot of different labels.
• 7:41
  Speaker 3: But it's in the under hundred bucks. It's in the
• 7:44
  Speaker 3: state stores Delwini fifteen year with the holidays coming up,
• 7:48
  Speaker 3: great little gift. This is a smooth scotch. This is soft, subtle. Yeah,
• 7:54
  Speaker 3: and I'm just saying it's our morning scotch. I can't
• 7:58
  Speaker 3: drink open or a log of one. They're too much
• 8:01
  Speaker 3: to the second.
• 8:03
  Speaker 2: This second do exactly. This is this. This is a
• 8:05
  Speaker 2: scotch your mother can drink Mama Scott. Yeah, back with
• 8:12
  Speaker 2: Jimmy Sancandulo, the autocratic authority of the Wine Academy of Utah.
• 8:17
  Speaker 2: And if you have any questions for Jimmy, ask him. Uh,
• 8:21
  Speaker 2: you're you're not going to see him anywhere else. You're
• 8:23
  Speaker 2: not going to find him anywhere else.
• 8:24
  Speaker 1: Right, you can find him at the Wine Academy of
• 8:27
  Speaker 1: Utah dot com.
• 8:28
  Speaker 3: Yeah, I have a question. Okay, don't judge me.
• 8:33
  Speaker 2: That's too late for that.
• 8:35
  Speaker 1: So, so my husband and I used to go to
• 8:38
  Speaker 1: Trader Joe's out of state and get tu buck chuck
• 8:42
  Speaker 1: cheap wine pretty good and Charles Krug. Oftentimes we will
• 8:49
  Speaker 1: open a bottle of wine at home and have a
• 8:52
  Speaker 1: glass or to and not finish it, and we that's
• 8:55
  Speaker 1: the part I don't want you to.
• 8:56
  Speaker 3: Judge me about it.
• 8:57
  Speaker 1: Come on, we don't want to spend a lot of
• 8:59
  Speaker 1: money on a bottle of wine when we're only gonna
• 9:01
  Speaker 1: have a couple of glasses out of it. So I
• 9:04
  Speaker 1: need I need another two buck chuck go to for it.
• 9:07
  Speaker 1: That I don't feel bad about throw.
• 9:09
  Speaker 3: Whether you're gonna ask how to save your wine? Oh
• 9:11
  Speaker 3: or that, yeah, save your wine? You have to evacuate
• 9:13
  Speaker 3: the air airs what's going to oxidize the wine. So
• 9:15
  Speaker 3: that's why wine spoils and doesn't taste is fresh after
• 9:18
  Speaker 3: a day or two later. So you can get these
• 9:20
  Speaker 3: rubber gaskets that you put on and it's like that
• 9:22
  Speaker 3: tea stop you yours suffocate, You're you're extracting all the
• 9:26
  Speaker 3: air from there. But that's rubber gasket against glass. It's
• 9:30
  Speaker 3: gonna burp off. And you kind of got to do
• 9:31
  Speaker 3: that every once in a while. And it's not fool proof,
• 9:34
  Speaker 3: not full proof. There is a technique. And my mom
• 9:36
  Speaker 3: didn't And my mom did this. She went and went
• 9:39
  Speaker 3: and got the little three seventy five bottles with the
• 9:42
  Speaker 3: hinge top at Michael's or at an arts and craft
• 9:45
  Speaker 3: store like the Grolls. Yeah, and she would fill she
• 9:52
  Speaker 3: would at the end of the night. I'm like, Mom,
• 9:55
  Speaker 3: what are you doing. She was filling up the three
• 9:57
  Speaker 3: seventy five until it kind of overflowed, uh huh, snapped
• 10:00
  Speaker 3: it shut, absolute seal through in the fridge. It was
• 10:03
  Speaker 3: good like next week really honestly, because the air was
• 10:08
  Speaker 3: not in contact. Now, the wine did was exposed to
• 10:10
  Speaker 3: the air during dinner when it was opened in this
• 10:12
  Speaker 3: and that so That was a few years ago. This
• 10:15
  Speaker 3: past summer, I was up and I'm like, Mom, where's
• 10:17
  Speaker 3: all your three seven five bills and everything? It's like, oh,
• 10:20
  Speaker 3: we just finished the bottle now.
• 10:24
  Speaker 2: And I I'm just sitting over here kind of half
• 10:29
  Speaker 2: listening to Jimmy's story because I keep thinking how much
• 10:32
  Speaker 2: wine has Gina poured down the drain over the years.
• 10:35
  Speaker 1: That's what I'm saying.
• 10:36
  Speaker 2: I don't want to waste.
• 10:37
  Speaker 3: I don't want toys.
• 10:38
  Speaker 2: I'll just get a split because because there.
• 10:41
  Speaker 1: Aren't a lot of splits available. That's true, I wish
• 10:45
  Speaker 1: they had more. But is there a good like less
• 10:49
  Speaker 1: experience is less expense?
• 10:51
  Speaker 3: Funny because a lot of my go tos now have
• 10:54
  Speaker 3: become a little bit more expensive. You know, it's but
• 10:58
  Speaker 3: fourteen hands, okay out of Oregon. Uh, the Horse, Heaven
• 11:02
  Speaker 3: Hills and that whole thing. Pretty good. Castle Rock is
• 11:07
  Speaker 3: pretty good. They do a couple of Yeah, they do
• 11:09
  Speaker 3: a couple of good ones.
• 11:12
  Speaker 2: Uh.
• 11:13
  Speaker 3: There is a Chilean uh white and red. It goes
• 11:17
  Speaker 3: on s p A or sail to six ninety nine
• 11:20
  Speaker 3: or least she used to. It's probably gone up a
• 11:22
  Speaker 3: couple of bucks and uh uh dose, I forget the name,
• 11:31
  Speaker 3: but d O S two cups dose. Yeah, yep, uh,
• 11:38
  Speaker 3: that's a good one. I buy that by the case
• 11:40
  Speaker 3: for if somebody's having something going on or something. That's
• 11:43
  Speaker 3: a lot of fun. So yeah, there was a few.
• 11:45
  Speaker 2: But but as I recall, two buck Chuck was awful,
• 11:51
  Speaker 2: and that was Charles Shaw, Charles Shawn not yeah, yeah, yeah, Charles.
• 11:54
  Speaker 2: Well it was awful.
• 11:55
  Speaker 3: It wasn't that bad.
• 11:59
  Speaker 1: It was dread, it was fine sometimes, it sometimes just fine.
• 12:04
  Speaker 3: As you know, I've never seen that for two bucks.
• 12:06
  Speaker 3: I've had it. I've not been at Trader Joe's. It
• 12:09
  Speaker 3: was always a couple of bucks, you know. I guess
• 12:10
  Speaker 3: I just missed the wave done ninety.
• 12:14
  Speaker 2: Yeah, I mean it's I'm not saying that I wouldn't
• 12:17
  Speaker 2: drink it, but it's awful.
• 12:19
  Speaker 3: Imagine the that's the retail price. Imagine the cost to
• 12:25
  Speaker 3: produce that from the bottle label closure much less the
• 12:29
  Speaker 3: juice inside at the margins are razor thin. So that's why.
• 12:33
  Speaker 3: And he was on sixty Minutes. I don't know if
• 12:35
  Speaker 3: you remember that, he did the sixty minutes episode, yeah,
• 12:38
  Speaker 3: and talking about like how can you and they were
• 12:40
  Speaker 3: walking through these huge fields of vineyards and and it's
• 12:44
  Speaker 3: its volume clearly, you know it's it's.
• 12:48
  Speaker 2: A lost leader though for Trader joe.
• 12:50
  Speaker 3: I mean it might have been for Trader Joe's.
• 12:53
  Speaker 2: It probably cost a little more than two dollars to do.
• 12:56
  Speaker 3: That might have been you know, for them to have
• 12:59
  Speaker 3: broken even on it, I would help offset the cost
• 13:01
  Speaker 3: of the production.
• 13:02
  Speaker 4: Now, maybe a boxed wine might be the way.
• 13:05
  Speaker 1: Is there an acceptable box Yeah, there's a couple.
• 13:10
  Speaker 2: Yeah, it keeps the air out.
• 13:12
  Speaker 3: Boxed wines and alternative packaged winds, cans, things like that.
• 13:16
  Speaker 3: The whites are better, the white wines peanutgreen show unoaked
• 13:20
  Speaker 3: is essentially whether it's a white or red and unoaked
• 13:25
  Speaker 3: wines in the alternative packaging in the can red wines,
• 13:29
  Speaker 3: something's going on. The Liner's still in there, but there's
• 13:33
  Speaker 3: something going on there. But sparkling wine in a can,
• 13:37
  Speaker 3: which is also an alternative leading off of the box
• 13:41
  Speaker 3: and Rose Crisp White seven on the block panagree show.
• 13:46
  Speaker 3: I have had a chardnay that said it was unoaked.
• 13:49
  Speaker 3: It just came off a little quite something, not quite
• 13:53
  Speaker 3: there yet perfectly, but.
• 13:56
  Speaker 2: The perfect thing all day or the other. The perfect
• 13:58
  Speaker 2: thing about the box wine too is you can put
• 14:01
  Speaker 2: it in the refrigerator and it has the little spot
• 14:03
  Speaker 2: thing now with a little button on it, and you
• 14:06
  Speaker 2: put it in the refrigerator and the whole family can
• 14:09
  Speaker 2: enjoy it all day, you know, the mom, the kids.
• 14:13
  Speaker 3: So there's there's an Italian panagrigio, and then there's Borsao
• 14:18
  Speaker 3: grenache out of Spain. So those two I would have
• 14:21
  Speaker 3: at the ready. And the grenache you can have in
• 14:23
  Speaker 3: the fridge too if there's not an ice cold part.
• 14:26
  Speaker 3: You know how your fridge has a colder person and
• 14:28
  Speaker 3: others ranges. Yeah, so I would kind of. But with
• 14:32
  Speaker 3: the winner and everything you can there's a chili enough
• 14:34
  Speaker 3: spot in the house that you can start at. And
• 14:38
  Speaker 3: uh yeah, those are two that come to you.
• 14:40
  Speaker 4: Here's a text question, Jimmy, where is the best bruschetta
• 14:45
  Speaker 4: in the valley?
• 14:47
  Speaker 3: We have some pretty good Violet Just Violet just came
• 14:51
  Speaker 3: to mind. We had that last week. Violet came to
• 14:54
  Speaker 3: mine at office Strafford Proper in downtown Salt Lake at
• 14:58
  Speaker 3: third and third Salt and Olive had some great, uh
• 15:02
  Speaker 3: bruscatta and uh there's uh, you know where else where Kevin.
• 15:12
  Speaker 3: They do a great job right over there, does a
• 15:14
  Speaker 3: great job over there and uh, I had it. We
• 15:17
  Speaker 3: were having beverages. I was talking to a wine guy.
• 15:20
  Speaker 3: We had a glass of wine and some brisketta and
• 15:22
  Speaker 3: it was really good.
• 15:22
  Speaker 2: Yeah, that Catholic violet. That was really good.
• 15:25
  Speaker 4: I went to my liquor store yesterday. Is that the
• 15:28
  Speaker 4: Foothill the one at by r I and I showed
• 15:32
  Speaker 4: the guy the picture of the label of the chardonnay
• 15:34
  Speaker 4: that you brought in last week.
• 15:35
  Speaker 3: Oh yeah, yeah, Martin Ray.
• 15:37
  Speaker 4: And I said, yeah, you got that, you got that?
• 15:39
  Speaker 4: And he goes, I don't think we do. Let me see.
• 15:42
  Speaker 4: I said, well, Jimmy, you know, says he gets. Jimmy
• 15:45
  Speaker 4: comes in once in a while. He says, you know,
• 15:47
  Speaker 4: they know you. You know, Jimmy comes in.
• 15:50
  Speaker 2: Once at every liquor store.
• 15:51
  Speaker 4: He says, Nope, you got to go down to the one.
• 15:54
  Speaker 1: Actually, okay, that's why you go to the the app,
• 15:58
  Speaker 1: the D A B. C.
• 16:00
  Speaker 4: App. And that's great.
• 16:01
  Speaker 1: Because you can put in what you're looking for.
• 16:02
  Speaker 3: It'll tell you what.
• 16:04
  Speaker 2: That's what he did. He pulled out and just looked
• 16:06
  Speaker 2: on the app.
• 16:07
  Speaker 3: That's pretty, uh phenomenal. I think it's great. And when
• 16:11
  Speaker 3: I have my folks at my events, pull up the
• 16:14
  Speaker 3: wine so they can see it. Actually sorts it by
• 16:20
  Speaker 3: their closest region, so it's all the wine stores and
• 16:22
  Speaker 3: it aggregates out and I even take I log into
• 16:26
  Speaker 3: the app and I've got my favorites and everything. I
• 16:29
  Speaker 3: really and somebody was like, are you afraid? I'm like
• 16:32
  Speaker 3: afraid of what they're gonna know what I'm buying.
• 16:37
  Speaker 1: That's nice because it'll say there are six bottles of
• 16:39
  Speaker 1: this right now, you know.
• 16:42
  Speaker 3: Ye, No, it's pretty good.
• 16:43
  Speaker 4: Here's another text question, what local snacks do you have
• 16:47
  Speaker 4: with your wine?
• 16:48
  Speaker 1: Local?
• 16:48
  Speaker 2: Local?
• 16:50
  Speaker 3: So we have to come to mind two of my
• 16:54
  Speaker 3: favorite food groups cheese and chocolate. So your beehive. I'm
• 17:00
  Speaker 3: a real big fan of beehive cheese. Also there's the
• 17:04
  Speaker 3: Hebrew Valley Creamery. They do some really excellent product as well.
• 17:10
  Speaker 3: Ritual chocolate is fantastic. And then Roosters Gourmet popcorn that's
• 17:20
  Speaker 3: a lot of fun. She's Gal from Arizona, moved here
• 17:25
  Speaker 3: and has a couple of shops. She's in fashion play
• 17:28
  Speaker 3: small and has some pop up stores. Really and they've
• 17:31
  Speaker 3: got their Italian herb popcorn I use for my she
• 17:35
  Speaker 3: has a barbecue no no sorry, baked potato hotcorn. So
• 17:41
  Speaker 3: the seasoning is so good. She makes it per order,
• 17:43
  Speaker 3: it's always fresh. It's yeah, it's pretty awesome. They're phenomenal.
• 17:48
  Speaker 3: That sounds so, yeah, those are my three go to.
• 17:51
  Speaker 4: Nick in the chatroom says, the Roosters has fried beehive
• 17:54
  Speaker 4: cheese curds.
• 17:56
  Speaker 2: And now you're living roosters gourmet popcorn. I think you
• 18:01
  Speaker 2: can order it online as well.
• 18:03
  Speaker 4: Yeah, let's see a text I would like to get
• 18:06
  Speaker 4: into red wine. What's a good one to start with
• 18:08
  Speaker 4: for reference, I've only had Mascot Scott.
• 18:11
  Speaker 2: Red wine for drinking or getting into.
• 18:15
  Speaker 3: Having a bath of the red wine. So mescato' is
• 18:17
  Speaker 3: a off dry suite and getting into your first red wine.
• 18:21
  Speaker 2: I would recommend.
• 18:21
  Speaker 3: Now, all the wines I'm going to recommend are going
• 18:23
  Speaker 3: to be dry, so they're not going to be like
• 18:25
  Speaker 3: the mescato. They're going to have a little bit of
• 18:27
  Speaker 3: dryness from the skin of the grape. That's where you
• 18:30
  Speaker 3: get that tannic structure. So let's talk about the lowest
• 18:32
  Speaker 3: tannic structured red wines. To ease you into it. I'd
• 18:36
  Speaker 3: recommend starting with a rose although not a full red
• 18:39
  Speaker 3: wine that takes baby steps into it. Then after that,
• 18:43
  Speaker 3: go into a pina noir from California, relatively affordable one
• 18:48
  Speaker 3: under twenty bucks. Make sure it's nice and juicy, things
• 18:51
  Speaker 3: of that, and look at the tech notes. Look at
• 18:53
  Speaker 3: the cards at the wine store describing the wine, look
• 18:57
  Speaker 3: for notes of strawberry chair, things of that nature, and
• 19:02
  Speaker 3: you should be good to go.
• 19:04
  Speaker 2: Oh all right, he.
• 19:07
  Speaker 4: Knows the stuff, Jimmy Santangelo.
• 19:10
  Speaker 2: If you want to find out about events Jimmy's having,
• 19:13
  Speaker 2: or if you want to learn how to be a saumier, yep,
• 19:15
  Speaker 2: or just learn just have fun on a website, go
• 19:18
  Speaker 2: to Wine Academy of Utah dot com. Thank you, Jimmy.
• 19:22
  Speaker 3: Have a great weekend, guys.
• 19:23
  Speaker 2: Thanks