Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for March 28th, 2025

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Have Another Drink with Jimmy the Wine Guy for March 28th, 2025 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: And here he is the privateer, the owner, the benevolent
• 0:04
  Speaker 1: dictator of the Wine Academy of Utah. It's Wine Academy
• 0:07
  Speaker 1: of Utah dot com. He is Jimmy Santangelo. Good morning,
• 0:10
  Speaker 1: mister Santangelo. What have you brought us?
• 0:16
  Speaker 2: Satisfying something I'm not supposed to do, but it's a wine.
• 0:20
  Speaker 2: We have a beautiful wine. Good morning everybody. How are
• 0:23
  Speaker 2: we we have?
• 0:24
  Speaker 3: I'll be better when I have a glass of wine.
• 0:26
  Speaker 2: And can I be official with this?
• 0:29
  Speaker 3: With this wine?
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  Speaker 4: Oh?
• 0:30
  Speaker 1: Yeah?
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  Speaker 4: Please at Soda Vineyards. Respectful farming, craftsmanship and the unique terror.
• 0:35
  Speaker 4: Did I say that right? Jim?
• 0:36
  Speaker 2: Yes, absolutely combined to produce.
• 0:38
  Speaker 4: Layered, nuanced wines, whether savoring the estate pino noirs, complex
• 0:42
  Speaker 4: Chardonnay's or beloved sparkling wines, quality is always paramount. Pick
• 0:46
  Speaker 4: up a bottle of soda as a state pino noir
• 0:48
  Speaker 4: from the Willammet Valley at your local wine store today.
• 0:54
  Speaker 2: Lovely, all kinds of sound effects, Harriet core going. So
• 0:58
  Speaker 2: this is Peana Noir Soda, one of my favorite winemakers.
• 1:03
  Speaker 2: And I don't say that lightly. We come through so
• 1:05
  Speaker 2: many different ones and this is their estate. Yeah, So
• 1:13
  Speaker 2: the estate means it's a sourcing from a variety of
• 1:18
  Speaker 2: single sourced vineyards Peine noir.
• 1:20
  Speaker 3: This is out of the Willamett Valley.
• 1:22
  Speaker 2: As well as certain regions sub appellations that you have
• 1:27
  Speaker 2: in this area, typically soda. Their flagship is called Mineral
• 1:32
  Speaker 2: Mineral Ranch Springs and that is some of the top
• 1:36
  Speaker 2: premiere sixty eight to seventy five dollars a bottle kind
• 1:40
  Speaker 2: of stuff. This has that Mineral Springs ranch in that
• 1:44
  Speaker 2: fruit from there in here along with other estate fruit
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  Speaker 2: that they have throughout that same region of the Willamette
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  Speaker 2: Valley making for their their estate product here.
• 1:56
  Speaker 3: So this is it. This is the top of the
• 1:58
  Speaker 3: line pretty much.
• 1:59
  Speaker 2: Yeah, yeah, from this area they they're sourcing from.
• 2:03
  Speaker 3: I'll tell you, I had to write them down. I
• 2:05
  Speaker 3: was so excited.
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  Speaker 2: So the sub appellationians and some of the vineyards the
• 2:09
  Speaker 2: eola Amity Hills that's a famed Ribbon Ridge vineyard that
• 2:13
  Speaker 2: is one of the unicorn kind of vineyards that you
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  Speaker 2: really want to get after. And then of course Mineral
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  Speaker 2: Springs vineyards parallel to that top quality, so that's all
• 2:25
  Speaker 2: the fruit that goes in here. These are like the
• 2:27
  Speaker 2: top of the time. So it's like a highlight reel.
• 2:29
  Speaker 1: Mineral springs would then be responsible for that kind of
• 2:33
  Speaker 1: there's a sort of a.
• 2:34
  Speaker 3: Mineral minerality there is. That's right, that's right. Let me see.
• 2:41
  Speaker 3: I love that red you see.
• 2:42
  Speaker 2: You know, pean and noir from will Lammett's different than
• 2:45
  Speaker 2: pean and noir from California, right, California. Peen and noir
• 2:48
  Speaker 2: is like the cheerleader of give me your cherry, give
• 2:51
  Speaker 2: me your raspberry, rah rah rah, your cheerleader fruit. Whereas
• 2:55
  Speaker 2: pean and no wire from Burgundy, red Burgundy, it's like, ah,
• 2:59
  Speaker 2: it's your walking through the forest. You got that moss,
• 3:02
  Speaker 2: you got that, you got that wet leaf, you got
• 3:04
  Speaker 2: those mushrooms. It's the cheerleader behind the boiler room going
• 3:08
  Speaker 2: tell a quarterback, I'll.
• 3:10
  Speaker 3: Come right out right now. It's the it's the muss.
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  Speaker 2: This has the same latitude is Burgundy, but you got
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  Speaker 2: that western coastal feel, the minerals, the soil type, the landscape,
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  Speaker 2: the warmth making for some top of the line Willamette Valley.
• 3:33
  Speaker 3: Yeah, this is a yeah, this is pretty good.
• 3:35
  Speaker 1: People ask us all the time, what's what's a good
• 3:38
  Speaker 1: gift wine?
• 3:39
  Speaker 3: You know, I think this would be a good gift wine. Sure,
• 3:42
  Speaker 3: bring it to dinner wine.
• 3:43
  Speaker 1: Perhaps this ain't your two buck chuck, No, this is
• 3:47
  Speaker 1: this is a premium bottle. You're gonna pay a premium price.
• 3:50
  Speaker 3: Sport.
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  Speaker 2: I would think cork length, just noticing exceptional, quite long
• 3:56
  Speaker 2: for peanaaarrus. We usually age for about three to five years.
• 3:59
  Speaker 2: I could see this going on a little bit longer.
• 4:02
  Speaker 2: I'm the color here. You got some really nice brightness
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  Speaker 2: to the rim, not showing any age. What's the vintage
• 4:08
  Speaker 2: on this? Did I say this is it's on the back. Nope,
• 4:11
  Speaker 2: it's on the top. Color twenty twenty two, so you
• 4:14
  Speaker 2: got already three years in it. It does pale out,
• 4:17
  Speaker 2: and I was looking at the counter there and I
• 4:19
  Speaker 2: saw some browning and I'm like, no, I can't have browning.
• 4:22
  Speaker 4: But it is showing us white piece of I know
• 4:26
  Speaker 4: than you.
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  Speaker 3: No, no, thank you.
• 4:29
  Speaker 4: You told me that I learned. I learned it from
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  Speaker 4: watching you.
• 4:34
  Speaker 2: But yeah, this is I got on it. Yeah, I would.
• 4:37
  Speaker 2: I would say pair this with mushroom risotto. You know,
• 4:42
  Speaker 2: with this holiday coming, I don't know, it's spring break, right,
• 4:46
  Speaker 2: and with the niceness of our weather, maybe not next week,
• 4:50
  Speaker 2: but you know, as as it approaches. I think we're
• 4:53
  Speaker 2: gonna cook less in the kitchen, but more out on
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  Speaker 2: the patio, on the grill. Right, So if you're gonna
• 4:58
  Speaker 2: grill some some salmon, some salmon steel, he'll be yeah,
• 5:06
  Speaker 2: something fatty and oily. If you were to pair this with,
• 5:08
  Speaker 2: say a whitefish filet like hallibit, no, no bueno, that's
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  Speaker 2: not going to do well for you. But so salmon
• 5:17
  Speaker 2: mushroom zotou. My daughter is vegetarian this week, so we
• 5:21
  Speaker 2: made a lot of right, we're making a lot of
• 5:28
  Speaker 2: grain salad.
• 5:28
  Speaker 1: This is about a fifty buff bottle of wine right
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  Speaker 1: around in there, available to the liquor store.
• 5:33
  Speaker 3: Yes, and what is it again?
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  Speaker 2: Soda Peina noir from the Willamette Valley Estates.
• 5:39
  Speaker 3: Now, do you have any advent you want to plug? Oh?
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  Speaker 3: What you got?
• 5:44
  Speaker 2: Let's see what we have. Let's see what we have. Well,
• 5:46
  Speaker 2: everyone knows about the Scotland trip coming up in the
• 5:49
  Speaker 2: twenty first.
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  Speaker 3: We have two more spots left.
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  Speaker 2: We filled those other two Friday and Saturday, April fourth
• 5:53
  Speaker 2: through the fifth. Spring the Park City Wine Festival up
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  Speaker 2: in uh the Pendry. I'm going to be hosting a
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  Speaker 2: hug each table up there for European wines. Then following
• 6:03
  Speaker 2: for ticket sales Monday, April seventh, University of Utah Lifelong
• 6:06
  Speaker 2: Learning Gins Botanical Deserves and Essences. Tickets still available. Thursday,
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  Speaker 2: April seventeenth, We're over at Tracy Aviary a wine series
• 6:15
  Speaker 2: rose another way check that out. And then rounding out
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  Speaker 2: the month Thursday April twenty fourth at Leoibations and then Sunday,
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  Speaker 2: April twenty seventh, our friends at Clearwater Distilling with a
• 6:28
  Speaker 2: cigar and spirits pairing.
• 6:31
  Speaker 1: All right, Agelo Wine Academy of Utah dot com. Thank you, Jimmy,
• 6:35
  Speaker 1: you got it. Thanks everyon