Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from April 24th, 2026

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Have Another Drink with Jimmy the Wine Guy from April 24th, 2026 · The Radio From Hell Show - Best Of

• 0:02
  Speaker 1: Feel better, the feel all right, feel tel alright.
• 0:11
  Speaker 2: Well, here he is, ladies and gentlemen, the happy huckster
• 0:14
  Speaker 2: who runs the Wine Academy of Utah. It's Wine Academy
• 0:18
  Speaker 2: of Utah dot com and it's Jimmy Santangelo.
• 0:22
  Speaker 3: Look is that what I think it is?
• 0:25
  Speaker 4: Yes?
• 0:25
  Speaker 5: Well, I ask you all the time for good wine
• 0:29
  Speaker 5: that comes in that size that I'm so excited.
• 0:32
  Speaker 3: Is I called a split?
• 0:34
  Speaker 6: Yeah it it? Yeah, three seventy five half bottle.
• 0:39
  Speaker 3: Can I tell you?
• 0:40
  Speaker 7: Okay, So my Easter present from the Easter bunny, it's
• 0:44
  Speaker 7: a basket of No was it was a big bottle
• 0:47
  Speaker 7: of this? Oh nice or something?
• 0:50
  Speaker 3: Right? So I love this wine and it's available tiny.
• 0:53
  Speaker 7: Is it my birthday?
• 0:55
  Speaker 3: Happy birthday? Happy? Never I never see the splits of
• 0:59
  Speaker 3: the last.
• 1:00
  Speaker 7: So this is a special order.
• 1:02
  Speaker 6: This is a special order available in the state, and
• 1:05
  Speaker 6: this is I was so excited. So Park City Wine
• 1:09
  Speaker 6: Festival a couple of weekends ago, we had featured the
• 1:13
  Speaker 6: Wine Academy of Utah had a table. We featured Spanish,
• 1:17
  Speaker 6: French and Italian wines. My Somalia team was there. I
• 1:20
  Speaker 6: was That was when I was in Denver or Vail,
• 1:23
  Speaker 6: wherever and this was at another table, and Camus always
• 1:29
  Speaker 6: has a table there by their broker Libations Inc. Fantastic
• 1:33
  Speaker 6: company and Fine Wines and Spirits. Special order, so this
• 1:38
  Speaker 6: is a special order bottle. You get a twelve pack perky,
• 1:43
  Speaker 6: So you got it like a special orders, you gotta
• 1:45
  Speaker 6: buy like an order a case. So we ordered a
• 1:48
  Speaker 6: case and I acquired it, and I wanted to feature
• 1:52
  Speaker 6: it because it's so cool that you have.
• 1:54
  Speaker 7: I have a bottle.
• 1:55
  Speaker 3: I will so I So if I go to.
• 1:57
  Speaker 7: The d ABC, I'll order you I'll half bottle. Yeah, no,
• 2:04
  Speaker 7: for sure.
• 2:04
  Speaker 2: So Gina, first of all, let's all raise a glass
• 2:07
  Speaker 2: to Gina and a happy birthday. Happy birthday, Gina. It's
• 2:12
  Speaker 2: happy to celebrate your birthday again today. And then, uh
• 2:16
  Speaker 2: so you had a full bottle of it? Uh at
• 2:20
  Speaker 2: for your Easter back? Yes, and so I'm assuming that
• 2:23
  Speaker 2: you just had to pour a lot of it down
• 2:25
  Speaker 2: the drain.
• 2:25
  Speaker 3: Yeah right.
• 2:27
  Speaker 7: I'm just saying some nights you I want a glass
• 2:30
  Speaker 7: of wine, but I don't want to have a whole bottle.
• 2:33
  Speaker 3: So this is perfect. This is really good.
• 2:35
  Speaker 6: This is Camus Cabernet seven on from California. In that
• 2:41
  Speaker 6: there's Camus Nap Valley, which is the premium selection.
• 2:45
  Speaker 3: Yeah.
• 2:45
  Speaker 7: In fact, we'll be tasting that tomorrow. Oh yeah, it's
• 2:48
  Speaker 7: our audio. We'll talk about it.
• 2:50
  Speaker 6: And this is a wine that the winery, the Wagner family,
• 2:56
  Speaker 6: sources out all across California. They have contacts and relationships
• 3:01
  Speaker 6: all throughout California.
• 3:03
  Speaker 7: They know they know where all the hidden.
• 3:06
  Speaker 6: Great bodies are buried, right like they know where all
• 3:10
  Speaker 6: the cool spots are. They have relationships for generations. So
• 3:14
  Speaker 6: they figured, hey, let's just reach out to our contacts.
• 3:18
  Speaker 6: We have quality fruit from throughout California, and let's just
• 3:25
  Speaker 6: source it. Let's do our friends a solid. Let's buy
• 3:28
  Speaker 6: their extra juice. We'll throw we'll send it through our
• 3:32
  Speaker 6: production program at Camus, treat it in a high end
• 3:36
  Speaker 6: quality way.
• 3:38
  Speaker 7: Bing you got, baby, Camis you know.
• 3:39
  Speaker 2: What I would I'd like to have a gigantic tomahawk steak.
• 3:44
  Speaker 2: Oh yeah, and a baked potato, one of them baked
• 3:48
  Speaker 2: potatoes in a bake in the in the oil, in
• 3:51
  Speaker 2: the gold foil, in the gold foil. He's a fancy
• 3:55
  Speaker 2: fellow with the guy that comes with the guy that
• 3:57
  Speaker 2: comes around with the toppings for your potato.
• 4:00
  Speaker 6: All right, story quick story, New Jersey Captain on the floor,
• 4:04
  Speaker 6: Old Homestead, ninety nine dollars baked potato special one night.
• 4:11
  Speaker 3: Crazy.
• 4:12
  Speaker 7: So he comes out. The chef comes out.
• 4:13
  Speaker 6: He's like, we got a ninety nine dollars baked potato
• 4:16
  Speaker 6: for this special. Everyone's himing and han. I'm like, chef,
• 4:19
  Speaker 6: tell me about this baked potato.
• 4:21
  Speaker 4: So I gotta hear.
• 4:24
  Speaker 6: So the baked potatoes. Good evening, everyone, welcome, thanks for
• 4:28
  Speaker 6: joining us. We got a special tonight and ninety nine
• 4:31
  Speaker 6: dollars baked potato.
• 4:32
  Speaker 7: People are like, man, rite of potato, what's going on?
• 4:35
  Speaker 6: Like double baked, we take the potato out. So we
• 4:42
  Speaker 6: put the baked potato back in, nice and crispy in
• 4:46
  Speaker 6: the skin, in the skin cram fresh o, the cram
• 4:49
  Speaker 6: fresh little cramp fresh chis chies, all the nice bacon
• 4:55
  Speaker 6: bit the bacon is bacon bits out of the thing.
• 5:00
  Speaker 6: But you know we're breaking it down and ounce of caveat.
• 5:05
  Speaker 3: I knew was coming to say where's the where's the
• 5:07
  Speaker 3: ninety nine dollars?
• 5:08
  Speaker 7: I sold them out. Nobody saw I sold three of
• 5:10
  Speaker 7: them that night.
• 5:13
  Speaker 3: Well, this is a this is a terrific caps I
• 5:16
  Speaker 3: gotta say that, Chef had balls doing this.
• 5:18
  Speaker 7: Oh my god, Yeah, what was the name that. Yeah,
• 5:21
  Speaker 7: he was great, he was great. He was right out
• 5:23
  Speaker 7: of Philadelphia.
• 5:23
  Speaker 3: This is very.
• 5:24
  Speaker 2: Tasty, very tasty. I'm not a huge cab fan, but again,
• 5:28
  Speaker 2: this is came on the palate.
• 5:31
  Speaker 6: Now we do have so we're talking about this is
• 5:33
  Speaker 6: a special order. We do have the full bottle in
• 5:35
  Speaker 6: the state stores and it says California on it. And
• 5:39
  Speaker 6: that's like a regional thing where it's if you're sourcing
• 5:43
  Speaker 6: your fruit outside of your neighborhood that you're in, you
• 5:47
  Speaker 6: can't put nap, but you can't put Sonomi, you can't
• 5:49
  Speaker 6: put the air. If you're going outside of that area,
• 5:53
  Speaker 6: you gotta say California. And that's what this is. And
• 5:56
  Speaker 6: it's a testament. It's this is a true you know,
• 6:00
  Speaker 6: the Wagner family has been doing so much in the industry,
• 6:02
  Speaker 6: the wine industry, that they're reaching out to their contacts
• 6:07
  Speaker 6: and we are of the benefit to it of having
• 6:09
  Speaker 6: this wonderful little bottle of cabsav from.
• 6:14
  Speaker 2: A lot of people don't know that you can order
• 6:18
  Speaker 2: special order ones and liquor through the liquor store.
• 6:21
  Speaker 3: What's the process like we're doing.
• 6:23
  Speaker 6: So there's a form online that you go through the
• 6:26
  Speaker 6: special order form. It's either new item or existing item,
• 6:31
  Speaker 6: meaning if it's been ordered before but not listed at
• 6:34
  Speaker 6: the state stores. It'll have a skew number, an item number,
• 6:38
  Speaker 6: a product code, and you can source that. You have
• 6:42
  Speaker 6: to buy at a certain minimum amount depending on the product.
• 6:45
  Speaker 3: Usually it's a case.
• 6:46
  Speaker 6: Usually it's a case like twelve bottles or whatever, even
• 6:49
  Speaker 6: with spirits, and then you plug the order in. The
• 6:54
  Speaker 6: challenge with special orders is it's not the state's challenge.
• 6:58
  Speaker 6: It's just a challenge that if you come back from like,
• 7:02
  Speaker 6: oh my god, we came back from this cool little
• 7:04
  Speaker 6: winery in Idaho and we want to or in Napo
• 7:07
  Speaker 6: or in Italy and you want to bring it in,
• 7:11
  Speaker 6: but the state's never heard of them. It's not listed.
• 7:14
  Speaker 6: It's just this brand new thing. The state is not
• 7:17
  Speaker 6: and they shouldn't have to. They're not going to do
• 7:19
  Speaker 6: all the research for it. They're not going to figure
• 7:21
  Speaker 6: out pricing, they're not going to figure out the transportation.
• 7:25
  Speaker 6: So that's on you. But you're not going to figure
• 7:28
  Speaker 6: it out either. Like it's it's it's a difficult process.
• 7:32
  Speaker 6: So the best way to order a special or such
• 7:36
  Speaker 6: as this they already bring the product in. Camus already
• 7:40
  Speaker 6: has a portfolio of bringing product in. But they might
• 7:42
  Speaker 6: have a wine that you're like, Oh, I tried that one.
• 7:46
  Speaker 6: We don't have it an estate, but that looks cool.
• 7:48
  Speaker 6: Chances are if you do a special or for a
• 7:50
  Speaker 6: new item, they'll be able to bring it in because they're.
• 7:52
  Speaker 7: Already have relationshipping, they're already shipping.
• 7:55
  Speaker 6: They already have this way for the price might be
• 7:58
  Speaker 6: a little bit more, a little bit less, you never know.
• 8:01
  Speaker 7: So that's where you got to go.
• 8:03
  Speaker 6: But if you ever have any questions on special orders,
• 8:05
  Speaker 6: just contact the Wine acadonbiveuta dot com and I'll help
• 8:07
  Speaker 6: you through the process.
• 8:08
  Speaker 3: Yeah, I don't do we have time to talk about
• 8:10
  Speaker 3: this auction thing. Here, let's take a break, all right.
• 8:18
  Speaker 2: We're back with Jimmy Santangelo, the proprietor of the Wine
• 8:22
  Speaker 2: Academy of Utah. We're talking wine, we're talking spirits, anything
• 8:27
  Speaker 2: you might want to know. Let's just go to the
• 8:30
  Speaker 2: phones and if we have time, we'll ask about this
• 8:33
  Speaker 2: this special request.
• 8:35
  Speaker 3: Then let's go to Craig. My Craig, how are you doing?
• 8:39
  Speaker 3: What's up? What do you what do you want?
• 8:42
  Speaker 2: So?
• 8:43
  Speaker 1: H My question is, and this has been asked before,
• 8:46
  Speaker 1: but I wanted to follow up. If I open a
• 8:49
  Speaker 1: bottle of wine and I don't want to finish it
• 8:51
  Speaker 1: in one sitting, I have one of those little devices.
• 8:54
  Speaker 1: It's a pump for a gauge on it and it
• 8:57
  Speaker 1: tells you that it's in a vacuum. You pump the
• 8:59
  Speaker 1: hair out. Are those I've never heard Jimmy recommend those?
• 9:04
  Speaker 3: Do they? Are?
• 9:04
  Speaker 1: They not a good way to store your bottle?
• 9:07
  Speaker 6: For the That's a great way, Craig, You're on the
• 9:10
  Speaker 6: right track. It's a great way to store it. What
• 9:12
  Speaker 6: you want to do is evacuate the air out of
• 9:15
  Speaker 6: the bottle and that pump and I'm assuming it's that
• 9:19
  Speaker 6: rubber gasket you put on the top. You pump that
• 9:22
  Speaker 6: thing out and that's pumping. So do that like twice
• 9:26
  Speaker 6: a day, once a day. Don't just assume that it's
• 9:30
  Speaker 6: a one and done. You come back to it next week.
• 9:33
  Speaker 6: That's rubber against.
• 9:34
  Speaker 7: Glass, so it'll burp off and yeah, you want to
• 9:38
  Speaker 7: check it.
• 9:38
  Speaker 6: And we use those in hospitality industry all the time
• 9:42
  Speaker 6: for our by the glass pores and always train staff
• 9:45
  Speaker 6: to say.
• 9:45
  Speaker 7: Look opening shift, midshift, evening shift, you just got to
• 9:49
  Speaker 7: keep checking those son of the guns. And easy way
• 9:52
  Speaker 7: to check it is just.
• 9:53
  Speaker 6: Grab the top of the stopper and lift up and
• 9:58
  Speaker 6: you'll be surprised how many times it'll just slip right out.
• 10:02
  Speaker 6: That means the air has he So you're buying yourself
• 10:05
  Speaker 6: like two three days. At the end of the day,
• 10:07
  Speaker 6: you're buying yourself a couple of days. My mom had
• 10:11
  Speaker 6: a great idea up in Park City. Her and the
• 10:14
  Speaker 6: girlfriends would have after skiing, they come back for lunch
• 10:18
  Speaker 6: and they wouldn't finish the bottle, so she would pour
• 10:21
  Speaker 6: the rest of the bottle and those little three seventy
• 10:23
  Speaker 6: five with the hinge tops you can get at like
• 10:25
  Speaker 6: Michael's or you.
• 10:27
  Speaker 7: Know, you can get bottle like a gross bottle, and
• 10:30
  Speaker 7: she would just overfill it.
• 10:31
  Speaker 6: It would spill out and she would snap that thing down,
• 10:35
  Speaker 6: and I was like, this is genius, and she's like, yes,
• 10:38
  Speaker 6: my son is Somalia and I can still teach him something.
• 10:42
  Speaker 7: So yeah, it was, but you're on the right track.
• 10:45
  Speaker 7: I recommend him.
• 10:46
  Speaker 6: And you can also use argon gas, which is a
• 10:49
  Speaker 6: different technique. It's a heavier gas that'll settle down to
• 10:52
  Speaker 6: the floor of the bottle or top of the amount
• 10:55
  Speaker 6: of wine that you have, separating giving you a cushion.
• 10:59
  Speaker 7: There's also like it's called a wine condom. You yeah,
• 11:07
  Speaker 7: and you have that.
• 11:08
  Speaker 6: And it'll also it's a rubber piece of that you
• 11:12
  Speaker 6: just slip in and it'll unfold and protect you.
• 11:17
  Speaker 3: Just slip it in. That's what you do. Thanks, you
• 11:24
  Speaker 3: got it? Thanks? How do you stand?
• 11:26
  Speaker 2: We'll get to like we got somebody there, but what
• 11:29
  Speaker 2: do you just accessories? You know they say you're supposed
• 11:31
  Speaker 2: to let your wine breathe, but my wife has one
• 11:33
  Speaker 2: of those things where you pour the.
• 11:35
  Speaker 6: One narrators narrators those are great, you know, you pour
• 11:38
  Speaker 6: that narrator to it allows oxygen, doing a lot of
• 11:43
  Speaker 6: sound effects that.
• 11:45
  Speaker 3: So it gets it gets. It is a good thing
• 11:47
  Speaker 3: to do.
• 11:48
  Speaker 6: It is, but not all wines require it. You know,
• 11:51
  Speaker 6: an narrator of rate water it doesn't know. So I
• 11:55
  Speaker 6: recommend the highest tannic structures. Your shraws is your barolos,
• 11:59
  Speaker 6: your caberinet seven. You know, like perhaps this wine this
• 12:01
  Speaker 6: morning we could have erated. It's not gonna harm but
• 12:04
  Speaker 6: a peanu and noir or rose.
• 12:09
  Speaker 3: Jacob is here, Jacob, what's your question?
• 12:12
  Speaker 4: Hi for Jimmy, I would like to know if he's
• 12:16
  Speaker 4: had any good homeburg.
• 12:18
  Speaker 7: Wines, home brewed wines.
• 12:21
  Speaker 6: So Utah wine festivals celebrate a lot of local producers
• 12:25
  Speaker 6: as well as you know, professional wineries. And yeah, there's
• 12:29
  Speaker 6: also a buddy of mine makes an amazing peanu and noir.
• 12:34
  Speaker 6: So yes, I have had. Are you do you make
• 12:37
  Speaker 6: wine yourself?
• 12:38
  Speaker 4: Yeah? Well, if I make needs and wines as a hobby.
• 12:43
  Speaker 3: Oh, okay, I've made I've had homemade wines.
• 12:47
  Speaker 2: My mother used to make these elder this elderberry wine,
• 12:51
  Speaker 2: and there were like twelve gallon jugs of it down
• 12:54
  Speaker 2: in the basement. And it's the first time I ever
• 12:56
  Speaker 2: got drunk, and I got really sick because it was awful.
• 13:00
  Speaker 2: And then and then I made some wine with our
• 13:02
  Speaker 2: old friend Jim Facer, from elderberries. We called it elder
• 13:06
  Speaker 2: berry wine, and uh it was also pretty awful.
• 13:10
  Speaker 7: I grew up.
• 13:11
  Speaker 6: My dad made for a few years wine with him,
• 13:17
  Speaker 6: the Italian uh and Greek friends, and they would make wine.
• 13:21
  Speaker 7: I remember one time going down in.
• 13:22
  Speaker 6: The basement, I had to make had a gas off
• 13:25
  Speaker 6: in the big glass Demijohan's and make it homemade wine.
• 13:30
  Speaker 6: Is I applaud you for making it, because it ain't easy. No,
• 13:35
  Speaker 6: I mean it's there's there's a there's a lot of
• 13:38
  Speaker 6: attention to detail.
• 13:39
  Speaker 7: With that, you can make.
• 13:41
  Speaker 2: Home made wine and I don't know how how you
• 13:43
  Speaker 2: do it, Jacob, but you can actually make wine without
• 13:46
  Speaker 2: having any grapes, right you just you gets all fremnded product.
• 13:50
  Speaker 3: You got that powder stuff.
• 13:52
  Speaker 4: Oh buy organic juices.
• 13:57
  Speaker 3: Very good idea nice? All right, thank you, thanks Dracob. Yep.
• 14:01
  Speaker 3: All right, So let's see here's a text question.
• 14:03
  Speaker 5: Jimmy, what's your favorite whiskey neats and your favorite on
• 14:07
  Speaker 5: the rocks?
• 14:08
  Speaker 7: Great question. Neat.
• 14:09
  Speaker 6: I'm a Scotch guy, so being a nerdy wine guy
• 14:16
  Speaker 6: like things and and spirits guy, I'm a lafreud or
• 14:23
  Speaker 6: Ardberg of smoky pete Scotch neat on the rocks, I
• 14:29
  Speaker 6: move over towards a rye.
• 14:31
  Speaker 7: And you know when you have a whiskey on the rocks,
• 14:34
  Speaker 7: you know it's not a chalk full of ice in
• 14:37
  Speaker 7: the glass.
• 14:37
  Speaker 6: You usually have three cubes or maybe you're a cool
• 14:41
  Speaker 6: kid on the block and you got that like two
• 14:42
  Speaker 6: by two cube or the round cube, and that's just
• 14:46
  Speaker 6: a slightly dilute the wine chill it, not the wine,
• 14:51
  Speaker 6: the whiskey.
• 14:52
  Speaker 7: And I'm a I'm a big rye guy, so scotch
• 14:55
  Speaker 7: a rye.
• 14:56
  Speaker 5: All right, I'm going to Tuscany next month, and am
• 15:00
  Speaker 5: I allowed to bring home any wine?
• 15:01
  Speaker 4: Oh?
• 15:02
  Speaker 6: Yeah, as much as you want, as much as the
• 15:04
  Speaker 6: case can carry. There's no laws in the state of
• 15:07
  Speaker 6: Utah for you can only bring in a case uh
• 15:13
  Speaker 6: through transport per month.
• 15:16
  Speaker 7: Uh So the only restriction.
• 15:18
  Speaker 6: Of that, and that's not just a Utah a lot,
• 15:20
  Speaker 6: it's kind of typical in most states. Is the amount
• 15:24
  Speaker 6: of wine that you can bring in is to prevent
• 15:26
  Speaker 6: restaurant tours from ordering out of state to then resell.
• 15:30
  Speaker 2: That's weird though, because because technically I think it's against
• 15:33
  Speaker 2: the law. If I were to go to Lee's Discount
• 15:36
  Speaker 2: Liquors out in a window across the state line and
• 15:40
  Speaker 2: buy some liquor or something, you.
• 15:41
  Speaker 7: Can buy A case twelve bottles is something you can
• 15:44
  Speaker 7: bring it.
• 15:45
  Speaker 3: Now, I thought it was against a law of to
• 15:47
  Speaker 3: do it at all.
• 15:47
  Speaker 6: Nah, you know, and then stop at the weed shop
• 15:50
  Speaker 6: on the way over and you're still good, So I
• 15:52
  Speaker 6: mean everything's there.
• 15:54
  Speaker 3: You go. Well, let's talk about tomorrow night.
• 15:57
  Speaker 7: Oh, it's gonna be fun.
• 15:59
  Speaker 3: We're going to be Utah Audio.
• 16:01
  Speaker 5: It's sold it's sold out, so if you don't have tickets,
• 16:03
  Speaker 5: you can't come.
• 16:04
  Speaker 3: But tell us what's we're playing.
• 16:08
  Speaker 7: We're planning other events.
• 16:09
  Speaker 3: We've got another event coming.
• 16:11
  Speaker 7: Up to your really breaks it to amasing exactly.
• 16:14
  Speaker 3: So what what what have you got to plan for us?
• 16:16
  Speaker 7: Oh my gosh, this is going to be so cool.
• 16:19
  Speaker 6: The Utah Audio, right, this is the that stereo system
• 16:23
  Speaker 6: we were in there. I was like looking around, I
• 16:25
  Speaker 6: was explaining it the other day there there was a
• 16:28
  Speaker 6: friend was kind of breaking my stones, going what's what's
• 16:30
  Speaker 6: a big deal about a stereo shop?
• 16:32
  Speaker 7: I'm like, Rosky, you listening to it.
• 16:35
  Speaker 6: You don't know where it's coming from the music, it's
• 16:38
  Speaker 6: just and it's the tooth in speakers in front of you.
• 16:40
  Speaker 3: Yeah, I'm getting that all the time. It's like, what's
• 16:42
  Speaker 3: so special about this?
• 16:43
  Speaker 6: I'm like, go and listen, you know, and you can
• 16:46
  Speaker 6: go anytime to your point.
• 16:48
  Speaker 7: And tomorrow we have three.
• 16:50
  Speaker 6: Wines, okay, three different stereo systems. We got each one
• 16:54
  Speaker 6: of you picked out songs. So we're pairing the wine
• 16:58
  Speaker 6: the song, you guys representing them. I think I'm gonna
• 17:02
  Speaker 6: have to change up your because we are featuring Camis tomorrow.
• 17:06
  Speaker 7: The Big Guy, the Big Guy, your anniversary.
• 17:10
  Speaker 6: So yeah, three wines, three songs, three listening sessions.
• 17:13
  Speaker 7: It's going to be a black So for what have you?
• 17:16
  Speaker 3: What? What songs are you? Are?
• 17:18
  Speaker 7: We going to.
• 17:20
  Speaker 3: Bartles and James was mine.
• 17:25
  Speaker 6: So you're going to come in. We're going to talk
• 17:27
  Speaker 6: about some great wines. I've got a sparkling wine is
• 17:30
  Speaker 6: in rival poor. Then we got the Marisole a uh shardonay,
• 17:36
  Speaker 6: the Russian, the really nice Reserve, followed by we're going
• 17:40
  Speaker 6: up to the Willamette Valley by Soda Soda Vineyards. They're
• 17:44
  Speaker 6: pina noir gorgeous, and then finishing with a big, rich,
• 17:48
  Speaker 6: robust Camus Kevinie Sevion out of Napa Valley. So it's
• 17:53
  Speaker 6: going to be a really good time. We can do
• 17:55
  Speaker 6: this all the time. As listeners reach out to me,
• 18:00
  Speaker 6: we'll put you in touch with Utah Audio or just
• 18:02
  Speaker 6: get right over there and you're going to have a blast.
• 18:05
  Speaker 3: Yeah, I'm looking forward to it and are planning this
• 18:08
  Speaker 3: one sold out.
• 18:08
  Speaker 5: We've got more stuff coming up that you can be
• 18:11
  Speaker 5: a part of with us and with Jimmy and but you.
• 18:15
  Speaker 3: Can't come to this one. Nope.
• 18:16
  Speaker 6: The so speaking about something elusive, Bill, you had a
• 18:21
  Speaker 6: question about that, so I get reached out.
• 18:25
  Speaker 7: So there's a lottery system.
• 18:26
  Speaker 3: In the state.
• 18:27
  Speaker 7: We don't have time another time. We're going to be back.
• 18:31
  Speaker 3: You're here every week.
• 18:31
  Speaker 7: I should be back. We'll get it next week.
• 18:35
  Speaker 6: Thanks guys, have a great weekend and go to winnakee
• 18:39
  Speaker 6: Utah dot com for any upcoming events.
• 18:41
  Speaker 3: And we will see you tomorrow night.
• 18:42
  Speaker 7: Look forward.