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

Transcript

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

• 0:02
  Speaker 1: Film, feel all right, Field Town under the weather, the
• 0:10
  Speaker 1: feel out right.
• 0:11
  Speaker 2: Well, he's here now in the studio with us. The
• 0:14
  Speaker 2: over eager acolyte who runs, who runs the Wine Academy
• 0:19
  Speaker 2: of Utah.
• 0:20
  Speaker 1: I think you're just the right amount of eager.
• 0:23
  Speaker 2: Okay, the eager acolyte who run right amount runs runs
• 0:27
  Speaker 2: the Wine Academy of Utah. Wine Academy of Utah dot
• 0:31
  Speaker 2: com is where you go here. He is the man himself,
• 0:35
  Speaker 2: Jimmy Santangelo. Good morning, Good morning.
• 0:37
  Speaker 3: We are celebrating this morning with a premium selection. I
• 0:41
  Speaker 3: want everybody to get one of these bottles this weekend.
• 0:43
  Speaker 3: The twenty twenty three Camus Cabernet Savion on a Napa
• 0:48
  Speaker 3: Valley U. Camus is an absolute Uh. You know, you
• 0:53
  Speaker 3: can't think of Napa Valley without thinking of Camus.
• 0:56
  Speaker 4: Uh.
• 0:57
  Speaker 3: They are a premium brand. They were one of the
• 0:59
  Speaker 3: original boutique.
• 1:01
  Speaker 4: Bottling widely available now. Uh and uh.
• 1:04
  Speaker 3: They just consistently produce high quality concentrated fruit ready to
• 1:11
  Speaker 3: drink or you can lay down for.
• 1:13
  Speaker 4: Agibility cabs year after year. This is delicious, it really is.
• 1:20
  Speaker 2: This is this is a premium wine. It's not cheap
• 1:24
  Speaker 2: and because of that Jimmy has Uh he brought in
• 1:28
  Speaker 2: some really nice stemware.
• 1:30
  Speaker 4: It brought a great glass room for everybody.
• 1:32
  Speaker 3: Uh like, but for Bill, you know, you gotta you
• 1:36
  Speaker 3: gotta match the man with the glass.
• 1:38
  Speaker 5: I guess cheers to to us got a paper cup cheers.
• 1:49
  Speaker 4: Uh No, I'm kidd and you gotta. I had to
• 1:52
  Speaker 4: break your stones.
• 1:53
  Speaker 3: This Uh.
• 1:54
  Speaker 4: Camus Vineyards, you know, by the Wagner family.
• 1:56
  Speaker 3: As Gina mentioned, they do have a broad portfolio Camus
• 1:59
  Speaker 3: Kevity seven own. They also have their Special Select, which
• 2:02
  Speaker 3: is a selection of more specific vineyards to go in
• 2:06
  Speaker 3: their their flagship wine, The Camus kevinty seven year old
• 2:09
  Speaker 3: compliments not only your home but also great restaurants out there.
• 2:15
  Speaker 3: They also have Camus Cabernet seven California Cabernet.
• 2:22
  Speaker 2: That's about it.
• 2:23
  Speaker 3: We call it baby Camus because what they're doing is
• 2:26
  Speaker 3: it's a matter how broad of a region they're sourcing
• 2:29
  Speaker 3: the fruit from throughout California. Special Select the flagship. They
• 2:33
  Speaker 3: really expense real specific vineyards, just a couple this Coombsville
• 2:39
  Speaker 3: to Calistoga, Northern California. They're just from the perfect vineyards
• 2:43
  Speaker 3: that they're drawn from to make this really consistent and
• 2:47
  Speaker 3: the broader range. People always ask, you know, we have
• 2:51
  Speaker 3: a benefit in California and some of our wine growing
• 2:54
  Speaker 3: regions because of the weather is pretty consistent, but we
• 2:57
  Speaker 3: are seeing some variabilities. So the way a far wine
• 3:00
  Speaker 3: maker adapts to that is a little source from a
• 3:05
  Speaker 3: broader range of vineyards from their area.
• 3:08
  Speaker 4: So that's when we talk about micro climates.
• 3:11
  Speaker 3: Like, ah, yeah, it was a great year this year,
• 3:12
  Speaker 3: but you know this one hill said was super cold
• 3:14
  Speaker 3: this year, just oddly enough. Or this one was a
• 3:18
  Speaker 3: little more wet than we expected it to be, or
• 3:21
  Speaker 3: this guy had way too much sunshine.
• 3:23
  Speaker 4: But we can.
• 3:24
  Speaker 3: Adapt and pull fruit from others and have more of
• 3:27
  Speaker 3: a percentage of one vineyard versity others.
• 3:30
  Speaker 4: I'm maintaining that consistency.
• 3:31
  Speaker 2: I'm guessing that the price, Now, the price of this
• 3:34
  Speaker 2: one is not cheap.
• 3:36
  Speaker 4: Well, it's seventy four bucks, and it's not going to
• 3:38
  Speaker 4: be your countertop wine, but it is going to be
• 3:40
  Speaker 4: a wine that you definitely can't.
• 3:42
  Speaker 3: Let's face it, you're going to the wine store. You're
• 3:44
  Speaker 3: buying two or three anyways, so you know you're up
• 3:46
  Speaker 3: to this price point. So if you have an opportunity,
• 3:49
  Speaker 3: you're going to a nice dinner going to a friend's house.
• 3:53
  Speaker 4: This is the wine that you want to bring. It's
• 3:55
  Speaker 4: going to be drinkable right away.
• 3:57
  Speaker 3: Maybe give it a little to get make it real
• 4:00
  Speaker 3: nice and nice, and then pour big glasses. And the
• 4:04
  Speaker 3: tannic structure, the dryness in the wine is super smooth.
• 4:08
  Speaker 4: This is a stain on the palate.
• 4:10
  Speaker 2: My cabernet is not is not my favorite wine because
• 4:14
  Speaker 2: it's usually satanic. And but that's that's because I drink
• 4:19
  Speaker 2: fifteen to twenty dollars cabernet. This this is, this is
• 4:24
  Speaker 2: very good.
• 4:24
  Speaker 1: We taste the fruit well, and the fruit you're tasting
• 4:28
  Speaker 1: is ripe, BlackBerry, casis, cocoa, powder, vanilla, sweet spice, dark plum, espresso,
• 4:36
  Speaker 1: and tobacco. Doesn't that all sound delicious?
• 4:39
  Speaker 2: It's got good legs too. Now when you say, when
• 4:42
  Speaker 2: you say that, and I hear the term used all
• 4:45
  Speaker 2: the time that that it has tobacco flavors, does that
• 4:48
  Speaker 2: mean that they like put a little couple of blue there? Should?
• 4:51
  Speaker 4: They're spoken around the smoke a cigar.
• 4:55
  Speaker 3: Now, that comes from the combination of both the interaction
• 4:59
  Speaker 3: of the tannic struck, sure, but mostly the wood contact,
• 5:01
  Speaker 3: the barrel contact, the aging of it. We hear the
• 5:05
  Speaker 3: tobacco term a lot in Bordeaux, pencil shavings, pencil.
• 5:10
  Speaker 2: Leather, and leather is.
• 5:12
  Speaker 4: A big one.
• 5:12
  Speaker 3: In leather is can be construed for characteristic both aromatically
• 5:17
  Speaker 3: as well as on the palette.
• 5:19
  Speaker 4: Typically it's on the palate.
• 5:20
  Speaker 3: When on the pallette it refers to the tannic structure
• 5:23
  Speaker 3: or the dryness on your tongue, that tannin that you feel.
• 5:28
  Speaker 3: This has got swayed like tannin. In my opinion, utilizing.
• 5:31
  Speaker 2: The leather, it does not dry my mouth out. No.
• 5:35
  Speaker 3: Yeah, And it's got really ripe, concentrated fruit. This is
• 5:40
  Speaker 3: I could see us having this just relaxing around a
• 5:43
  Speaker 3: nice fire, a couple of friends getting together.
• 5:46
  Speaker 4: I'm not craving food, but man, this is going to compliment.
• 5:51
  Speaker 3: You have a roast, you have your steaks, you have ratatu,
• 5:55
  Speaker 3: you have something that is just concentrated, rich, grilled rowd.
• 6:00
  Speaker 4: This is going to be a match man Heaven.
• 6:02
  Speaker 2: It'd also be pretty pretty good with a double cheeseburger.
• 6:05
  Speaker 4: Why not.
• 6:06
  Speaker 3: Like in the movie Sideways when he was at the
• 6:08
  Speaker 3: burger joint with his bottle that he saved for a
• 6:11
  Speaker 3: special occasion.
• 6:12
  Speaker 2: There you go. It's delicious. Jimmy Santangelo is still with
• 6:16
  Speaker 2: us here talking about this wine. This came this wine.
• 6:19
  Speaker 2: If you buy enough bottles of it, do you get
• 6:21
  Speaker 2: one of those cool hats like you've got.
• 6:23
  Speaker 4: Yeah.
• 6:23
  Speaker 3: I was born at the table last year at one
• 6:25
  Speaker 3: of the wine festivals and this fell out of the
• 6:28
  Speaker 3: box and I just threw it on my head because
• 6:30
  Speaker 3: it was snowing out.
• 6:31
  Speaker 4: It was at the spring festival. Don't want it to
• 6:32
  Speaker 4: get wet, so it hasn't come off since. I guess.
• 6:37
  Speaker 2: If you have any questions about wine or about you know,
• 6:42
  Speaker 2: a dining restaurants, anything you you want to talk about
• 6:47
  Speaker 2: in terms of hospitality, Jimmy Santangelo is your guy.
• 6:51
  Speaker 5: Did you see the James Beard noms? The bars and
• 6:55
  Speaker 5: restaurants around here got pretty cool a couple of days ago.
• 6:58
  Speaker 2: Just looking them up. Oh here they are.
• 7:00
  Speaker 4: What do we got?
• 7:01
  Speaker 5: My favorite place got nominated and and it's I'm worried
• 7:05
  Speaker 5: I'm not gonna be able to get in anymore because
• 7:06
  Speaker 5: it was already a small space.
• 7:09
  Speaker 4: Juna Juna juna.
• 7:11
  Speaker 2: Uh. That's a an Italian Asian fusion. I love it,
• 7:16
  Speaker 2: which seems odd, doesn't it. It's really good uh oh Arlow.
• 7:20
  Speaker 2: Oh yeah, you know my low carrier up there. That's
• 7:23
  Speaker 2: pretty cool. What was that restaurant? What did it used
• 7:25
  Speaker 2: to be called Emma's Emma's. I think it's a little.
• 7:28
  Speaker 4: Little up in the Apps.
• 7:31
  Speaker 2: Yeah, a little little restaurant up by the Capitol.
• 7:33
  Speaker 1: Uh.
• 7:34
  Speaker 2: And my wife and I have been there. That in
• 7:36
  Speaker 2: Eaton at Arlo is very good. Then your buddy Andrew
• 7:39
  Speaker 2: Fuller at okre at Oker nominated for James and.
• 7:43
  Speaker 4: Drew an Angie. Yeah, they do a great job.
• 7:46
  Speaker 2: Felt Bar and Eatery, Travis Herbert, Wow, saw me win
• 7:50
  Speaker 2: at the at the Pearl, Nick Zuko, Urban Hill, Uh.
• 7:54
  Speaker 4: And all my favorite places. Yeah.
• 7:57
  Speaker 3: I was gonna say great beverage programs and Felt they're expanding,
• 8:01
  Speaker 3: they're taking over our team.
• 8:05
  Speaker 4: Yeah, they're going to have a seapoo forward with good.
• 8:09
  Speaker 3: You know they the chef that you just mentioned at Felt,
• 8:13
  Speaker 3: he's got his lot of chops in that both figuratively
• 8:18
  Speaker 3: and literally. He knows his way around a steak So
• 8:21
  Speaker 3: what I love about seafood forward restaurants and if it's
• 8:25
  Speaker 3: directed by a.
• 8:26
  Speaker 4: Steakhouse guy, Yeah, it's going to be a well rounded
• 8:31
  Speaker 4: menu that every everything's going to be on point.
• 8:34
  Speaker 5: All right, so we'll go from nice and fancy to
• 8:37
  Speaker 5: down and dirty. Hey, Jimmy, I have a hard one
• 8:40
  Speaker 5: for you text question. I'm having a video game party
• 8:43
  Speaker 5: this weekend. We tend to drink during the event. Do
• 8:46
  Speaker 5: you have any recommendations for something to replace the vodka
• 8:49
  Speaker 5: Red Bull and Malibu I do, and Mountain Dew that.
• 8:52
  Speaker 3: We usually drink. So you want to keep it simply,
• 8:54
  Speaker 3: you want to keep yourself in the game. You don't
• 8:56
  Speaker 3: want to be going making cocktails. You don't want to
• 8:58
  Speaker 3: be doing that. Yes, staying against in his own exact
• 9:01
  Speaker 3: canned cocktails. Go to be Hive Distillery, Sugarhouse Distillery. I
• 9:04
  Speaker 3: just ran into the folks over at Simplicity Cocktail. They've
• 9:07
  Speaker 3: got a couple of new lineups for you, so go.
• 9:10
  Speaker 3: Simplicity Cocktail has a retail store over a three hundred West,
• 9:14
  Speaker 3: right next to the Costco over there whatever that addresses
• 9:16
  Speaker 3: just after seventeen hundred South and boom, they got them
• 9:19
  Speaker 3: in the cooler.
• 9:20
  Speaker 4: They got them everything to come in four packs or singles.
• 9:23
  Speaker 2: It's Simplicity is right next to that Hawaiian what do
• 9:26
  Speaker 2: they can Mobeta.
• 9:27
  Speaker 4: Or Hawaii enjoying what I love that place.
• 9:30
  Speaker 5: Let's see, Jimmy, what's a good beverage to have with Hagis.
• 9:34
  Speaker 4: Something acidic you I can do?
• 9:38
  Speaker 3: I typically I have it with beer, you know, a
• 9:41
  Speaker 3: guinness or something other while in the country. But if
• 9:45
  Speaker 3: you want to do a wine, I would recommend acid white,
• 9:49
  Speaker 3: maybe a dry reseling or a peanut greet hagus.
• 9:52
  Speaker 2: When you describe it to people, it sounds like something
• 9:55
  Speaker 2: you shouldn't eat or you don't want to eat. Yeah.
• 9:58
  Speaker 2: Then when you when you have a little slice of aagas,
• 10:01
  Speaker 2: it's wonderful.
• 10:03
  Speaker 4: Yeah, it's it's very flavorful, a lot of flavor concentration.
• 10:06
  Speaker 5: A gumby with a question just discovered. Oh I'm glad,
• 10:09
  Speaker 5: welcome to the party. Gumby Amarula in coffee. It is amazing.
• 10:14
  Speaker 5: Looking for other uses for what is amarula, It's a
• 10:17
  Speaker 5: cream liqueur, okay, and it's kinda I know it's got
• 10:21
  Speaker 5: an elephant on the label.
• 10:22
  Speaker 3: So I would do that vodka, A little bit of
• 10:25
  Speaker 3: maybe a caramel cream or scoop of ice. Can shake
• 10:28
  Speaker 3: the heck out of that and you have yourself a
• 10:32
  Speaker 3: cocktail milkshake, a boozy milkship.
• 10:36
  Speaker 5: It's made from the amarula fruit. The formend to mammarula fruit. Okay,
• 10:40
  Speaker 5: elephants on the label they get drunk.
• 10:41
  Speaker 2: Off of what.
• 10:44
  Speaker 5: It's like a peach kind of thing.
• 10:45
  Speaker 2: It's like, okay, you know, all right, chicken, it says,
• 10:50
  Speaker 2: this says.
• 10:50
  Speaker 1: The flavor profile is often compared to a cream sickle.
• 10:55
  Speaker 4: Yeah, oh perfect, that's the direction. I was going. Creamsicle,
• 10:59
  Speaker 4: maybe a little orange and instead of caramel.
• 11:01
  Speaker 5: Let's see, what was the name of the wine that
• 11:02
  Speaker 5: you guys were talking about.
• 11:03
  Speaker 2: I can't find it in the.
• 11:04
  Speaker 3: Inventory Camus c a y m Us Camus Vineyards and
• 11:12
  Speaker 3: look for they have a number of them. So typing Camus,
• 11:16
  Speaker 3: hit enter and then it's the third or fourth one down.
• 11:19
  Speaker 4: It's the seven hundred and fifty milli leader.
• 11:21
  Speaker 3: The vintage is in the site manned with twenty two,
• 11:25
  Speaker 3: but the twenty twenty three, which is what you want.
• 11:28
  Speaker 3: This is the some of the highest ratings that it's
• 11:31
  Speaker 3: getting so far with the critics out there. Twenty twenty three.
• 11:37
  Speaker 1: Go to the If you're asking where are you looking
• 11:40
  Speaker 1: for this? There's an app. Yeah, the dabs app. Here's
• 11:45
  Speaker 1: where you can put in the exact wine you're looking for.
• 11:48
  Speaker 1: It'll tell you which stores and how many models they have.
• 11:51
  Speaker 5: The people that work at the liquor stores use those
• 11:54
  Speaker 5: to find if they have something in the back if
• 11:56
  Speaker 5: you ask them, if you ask them do you have this?
• 11:58
  Speaker 2: And they go, hang on, let me say, it's just nice.
• 12:00
  Speaker 1: You don't drive all over town.
• 12:02
  Speaker 2: You can go.
• 12:02
  Speaker 3: Every time I don't bring my phone into a wine store,
• 12:06
  Speaker 3: I end up looking all over for them. I'm like,
• 12:08
  Speaker 3: I thought it was here, and then it's like whatever
• 12:12
  Speaker 3: that buy, not bring.
• 12:13
  Speaker 4: Every time I bring it in, boom, it's right there.
• 12:15
  Speaker 4: I see it. So sometimes I figure up my phone.
• 12:17
  Speaker 4: I'm like, I'm not gonna be able to the finest wine.
• 12:19
  Speaker 2: What have you got? Wine Academy of Utah dot com,
• 12:21
  Speaker 2: what's happening?
• 12:22
  Speaker 1: Hey?
• 12:22
  Speaker 4: You know what?
• 12:23
  Speaker 3: In home wine events are very popular. We're really booking
• 12:26
  Speaker 3: out for the spring. Get a hold of us. We
• 12:28
  Speaker 3: do have a team of smallis to be able to
• 12:29
  Speaker 3: assist you to have a smallia in the comfort of
• 12:32
  Speaker 3: your own home. You can go right to the Wine Academy,
• 12:34
  Speaker 3: view to dot compic different themes from Splash of Spain,
• 12:37
  Speaker 3: Tour of Italy, California Coastline. I myself even do spirits classes.
• 12:41
  Speaker 3: Whether it's a rum and chocolate tasting for February or otherwise.
• 12:45
  Speaker 3: Just go Wine Academy view dot com look for in
• 12:47
  Speaker 3: home Wine, click on that and it'll take you there.
• 12:50
  Speaker 5: And Jimmy will be at brunch on Sunday with us
• 12:53
  Speaker 5: at Squader.
• 12:53
  Speaker 2: Yeah, it's gonna be good, all right, mister Santangelo, Thank
• 12:57
  Speaker 2: you so much. Always a pleasure. Thanks finished this one
• 13:00
  Speaker 2: so you can take your glass right.
• 13:03
  Speaker 4: I know where it'll be. I know where you live. Hey,
• 13:05
  Speaker 4: have a great weekend, everybody.
• 13:06
  Speaker 2: Thanks, we'll pound it. Thank you,