Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy for December 20th, 2024

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Have Another Drink with Jimmy the Wine Guy for December 20th, 2024 · The Radio From Hell Show - Best Of

0:00
Speaker 1: The film The.
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Speaker 2: Field, The.
0:09
Speaker 3: Field.
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Speaker 1: Well, here he is. He's the kind, wonderful.
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Speaker 2: Oh must be the holidays.
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Speaker 1: Kind and wonderful dictator of the Wine Academy of Utah.
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He's the benevolent Dictator, the Benevolent desk spot the Wine
0:26
Academy of Utah. Jimmy Santangelo, our dear leader. Hey, it's
0:29
Wine Academy of Utah dot com. Yes, now it says
0:34
here Jack's Napa Valley. And I thought it's a guy
0:37
named Jack, but no, it's ja X.
0:40
Speaker 2: Yeah, Jax Jack's you'll see this wine in the wine start.
0:44
These guys are family owned, as mentioned, uh, three generations
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making wines, and one of the generations are the grand kids.
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They're all out there harvesting. Their original vineyard was out
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of Calistoga, which is on the northern side of the
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valley in Napa Valley, a little cooler, and they have
1:03
this is a cabinet semon aged in French oak and
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just a lot of nice cool climate into the skin contact.
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What they do is they hand harvest, de stem the
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grapes and then they'll crush the red grapes. And you know,
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when you crush the red grapes, the juice is clear, right,
1:20
So you got to keep that juice in contact with
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the skins to extract that beautiful pigmentation and that nice
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soft tannic structure coming about. Well, we do that for
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a couple of days, so long that it's anywhere from
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three to five weeks that we keep this wine in
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contact with the rail. Yeah, because it's really dark, really dark,
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and it's got a nice chill on it. And this
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blinds beIN aged in French oak, nice tight barrel of
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a French oak, just weeping off a bit of the
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cinnamon ish, not make ish kind of characteristics that oak
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aging does, but aromatically. You know, you have a wine
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in the glass, that's for sure.
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Speaker 3: It's delicious to say this is really because you we
2:03
know you, I know your favorite one. Yeah, I think
2:05
this is better? Can you than she has a favorite
2:09
label that she likes, Okay, And I think, yeah, I
2:13
gotta be honest, I think this one's better.
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Speaker 1: Now, tell me tell me this, Tell me this, Jimmy.
2:18
Uh uh. They talk about wine having legs, and I
2:22
see that this wine has legs.
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Speaker 2: Sure that, and tell people what that.
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Speaker 1: Means and and and why it might be important.
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Speaker 2: Yeah. So the legs are what we call the tears
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weeping down from the top of the glass into the body.
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The tears of a wine. What we measure is how
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quickly they form, how fast they fall the arches between
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the tiers. But then the width of that tier itself.
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If you notice, I'm looking at the tears as you
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drew to my attention, a little bit of staining on
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the glass. So that's an indicator of finding infiltration meaning
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staining meaning the redness of the glass is still in there. Yeah,
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carry check out the alcohol on that. What do you
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what do you got on? Oh? No, that's fine. And
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then the width of the tear itself seems a little narrow.
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That tear that drops down the leg itself very narrow.
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And the width of that is an indicator of the alcohol.
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And I'm looking at this, and I'm looking in and
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i had to do a reassessment. I mean, on average,
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wine's thirteen point five percent alcohol. By buying, this is
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a little higher. This is in fact, I would have
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said fourteen five. This is fourteen eight. So fourteen point
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eight percent alcohol. By dinner, the moral, the thinner, the
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mora alcohol. Imagine having a glass of vodka in there
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no buil. Don't get excited.
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Speaker 3: I love that he was able to call that just
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by taste.
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Speaker 2: Yeah, he was able to call the.
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Speaker 3: Alcohol no by sight.
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Speaker 2: Yeah. Yeah. So if you had a glass of a
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vodka in here and you spun it in your wine glass,
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that bacco would just drop right to the bottom and
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then before your eyes little pin pricks would appear. That's
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super high out all. So that's kind of the measure.
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Speaker 1: Yeah, my bourbon does not have leg brad. It just
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goes right down into my belly.
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Speaker 2: So this wine is excellent for the holidays. What a
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great gift for someone. The Jacks family does have other
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wines in the wine store. This is their premium selection,
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their flagship wine forty five dollars a bottle, and then
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they've got wines in the twenty dollars range under the
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Toro label, and then also y three the number y
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three and that's the branding of over there, they had
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a cattle ranch and they three. That was like the branding.
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Speaker 3: Yeah, so if I were to pick up the char
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to be Toro right.
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Speaker 2: Yes, yeah, And they do have a flagship shard out
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there as well. They even have a peanut noir, but
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it doesn't hit our market, but this capsapp does, family
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owned and operated sustainable fruit, handpicked, sordid, destemmed, crushed, long
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term fermentation and skin contact and just a really fine
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product made. I'm gonna buy a bottle of this today.
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Speaker 3: I like it that I knew you would, and this
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is this is delicious. It's I'm getting a lot of cherry.
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I'm getting a lot of it's a it's a sweeter cab.
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It's it's really good.
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Speaker 1: Gina will buy a bottle of it today and go
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immediately to an underpass and crack it open.
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Speaker 3: You don't need to know everything about me.
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Speaker 2: Some people ask me, so this is a cork closure. So,
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and it's good for long term aging. Keep this on
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its side, so you keep that cork moist from the wine.
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If you ever come across a bottle with the screw tops,
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those are super popular. You store those upright. You don't
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want the wine in contact with the screw top. That's
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stelln Top just the brand name for a screw top
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and the wines. The difference between if you have a
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wine with a screw top, what you want to do
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is kind of they're intended to be consumed upond release,
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wait till you get home from the wine store. But
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there intended to be it's simple to talk.
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Speaker 3: Is this is this cabin in all all the liquor.
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Speaker 2: Stores are distributed. You know that your top ones, this
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is your nicer wine stores kind of.
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Speaker 1: It's.
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Speaker 2: Yeah, tell me this. Yeah.
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Speaker 1: I go into the new liquor store and the bottles
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of wine. No, I didn't look closely, but I think
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all of the wines are stored upright.
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Speaker 2: In the liquor store, not in those in the new one.
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Speaker 1: Yeah, yeah, in the new one, not.
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Speaker 2: In not in those. So if you think about wine store,
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it's not intended for long term storage. And we do
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that for inventory purposes because we're If you notice the wines,
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there's two of the same label side by side, six
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six deep, so it's a full case six and six
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and roses as well, So it makes it good for
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inventory purposes. And it's a little bit of an adulting
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thing here in Utah that way. I mean, it nds
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you a total wine or something like that, because that's
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how they do it. They're all right.
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Speaker 1: I mean, I I don't ever, I didn't were like
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those metal wrappings, Yeah, I don't like them.
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Speaker 2: Other, give me a jug.
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Speaker 1: Of gallow, will you.
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Speaker 2: Don't not get to you try it?
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Speaker 1: Listen, listen back in the back in the day when
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you know, when I didn't have much money, and yeah,
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you know, buy a gallon of gallow of wine.
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Speaker 3: And yeah, strawberry wine.
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Speaker 2: We had kanti u kabari growing up, and my dad
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told me he taught me a valuable lesson. He's like, Jimmy,
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you can know the quality of the wine by the
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age of the guy's face on the bottle.
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Speaker 3: All right, Uh so we have some text questions coming
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in what we got people are asking about.
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Speaker 1: By the way, don't don't you think this cabernet pairs
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really well with that zebra pup.
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Speaker 2: Guys is like popcorn crack over here.
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Speaker 3: But because he does the pairings and all that, and
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he's always looking for different kinds.
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Speaker 2: Of thya, this is a new popcorn for me to do.
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Speaker 3: This is a perfect one for the good with a cabernet.
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Speaker 2: Right, absolutely, that I was seeking zin big and ripe
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and rich, he's there. All right.
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Speaker 3: Here's a question, and this is a good question. What
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is the purpose of the indentation at the bottom of
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a wine bottle?
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Speaker 2: Structural integrity during shipping. So if you had a flat bottle,
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flat bottom on a bottle, any shaking and everything's going
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to increase the carbonation and has nowhere to go but up.
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And when you have that indentation, it dissipates and allows
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the carbonation. Ever bet ever see those videos or have
8:30
a buddy he opens up a beer and he'll top,
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He'll hit the top of your beer and then the
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beer just flows all over. That's what would happen my form.
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Speaker 1: That's my former buddy.
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Speaker 3: Yes, but I always and I always thought I mean
8:44
to hold it, but I thought it was to hold
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it so that the waiter could pour it.
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Speaker 2: Yeah, so the way you always want to hold the
8:50
bottles by the shoulder with the label out, and that
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allows because this is kind of a dark bottle. And
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if I'm gonna dim restaurant, you're gonna know the weight here.
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You don't want to hold it at you don't hold
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at the base. You want to hold it right there
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at the shoulder with the label out. And now I
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know exactly after I pour how much is in there
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and how much is not.
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Speaker 1: I have a question for Jimmy and so last week,
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and this plays into your Scotland tour. Oh good, you're
9:17
booking a trip to Scotland. Yes, so how do people
9:20
do that?
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Speaker 2: First of all, yeah, so go right to the Wine
9:23
Academy of Viewtah dot com. My partner with that is
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Kim Dastrup. She's a yoga and meditative instructor. She takes
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people on trips to Dublin, to Italy, to tour Utah
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and they are just this beautiful retreats. So we collaborated together.
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This trip is June twenty first of next year, nine day,
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eight night, all inclusive. All you gotta do is get there,
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so you you provide your own flight and we tours
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the hiking, museums, distilleries.
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Speaker 1: You know.
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Speaker 2: I fell in love with the people, the land, that culture,
10:00
the whiskey when I was there, and I really wanted
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to share all this with folks. So we're halfway full.
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We have nine people of fourteen already with deposits. I
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would jump on.
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Speaker 3: I would be going to this if I wasn't already
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traveling in that month.
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Speaker 1: Here's my question about Scotch. Yeah, my kid brings home
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this bottle of Scotch.
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Speaker 2: Lafroy Yeah, lafroug, lafroig yeah, from Ila.
10:22
Speaker 1: He says, here, smell this. He says, what does it
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smell like? I said, gasoline? And he said, well, yeah, yeah,
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he said, Now taste it. And I kept for a
10:33
little bit and I taste. He said, what does it
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taste like? I said, it tastes like gasoline. Terrible, it does,
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doesn't it.
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Speaker 2: So it has a notable smoke, like you're putting your
10:46
camping gear away from a weekend in southern Utah. You
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know that that campfire smoke. Yeah, and then we can
10:53
even isolate it down to more iodine or band aid
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like who opened up a box of band aids? Nobody knows?
11:00
That sounds good? I love it.
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Speaker 1: Yeah, they're talking about it, you know, So why is
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that good?
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Speaker 2: So why is that?
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Speaker 1: I didn't care for it, but I think apparently it's
11:11
a very noted brand.
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Speaker 2: Oh yeah, lafoy odbug Oban and north of Campbelltown, all
11:17
those guys have a really great distinction of it's the peat.
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It's this clay like substance in the ground you dig
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up originally. You know, the people of Isla and the
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islands on the west coast of Scotland are very proud
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and they didn't want to import a wooden coal from
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the mainland to keep themselves warm in the winter. So
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they were self sufficient. Dug down along these peak bogs
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near the near the coast, and lo and behold they
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dried out some grain one time, and that smoke, that
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signature peat, came all the way through fermentation, distillation and
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out as a new spirit, and you were able to
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taste it, and by God, that became a style.
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Speaker 3: Did Here's another question, Hey, Jimmy, what alcohol classically goes
12:01
in eggnog? I've heard whiskey, dark, rum, light, rum my
12:04
son does brandy?
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Speaker 2: Yes, all three the classic I actually so remember last
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week we did the Old New England. They had all
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those three. The whiskey.
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Speaker 1: She headed to an underpass right from the liquor store.
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Speaker 2: Immediately, that's gonna do. That's gonna grace it right next
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to the coffee pot Christmas morning. That's gonna be her
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creamer all day. It's gonna be the ice lattes, and
12:28
then a little bit for the kids if they're going
12:31
too crazy and they can take a nap. But anyways,
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but I just saw it last night on Instagram. Reel
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Martha Stewart back in the day in the late nineties
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early two thousands doing homemade egg nog. In her original
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recipe included age dark rum blended Kentucky whiskey. She used
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the bourbon and then cognac, which is your brandy. So
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it's in different ratios and proportions, but that's a classic.
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Speaker 3: Everybody wants to know. What's this Cabernet that we've been
13:00
raving about. Jack's j A x j A.
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Speaker 2: X kety seven on on a n Apple Valley twenty
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twenty one vintage available at the store forty one. Ask
13:08
Eric and Justin and the boys down there, they'll help
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you out. That's the one over by Costco in downtown
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Salt Lake City, three hundred west. Bout Tina.
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Speaker 1: Gina's got a second glass, is what?
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Speaker 3: I have not been nursing it? Okay, well you know,
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because he's got to take these glasses away, so so
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I would be it would be rude, would be rude
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if you didn't finish it. Let's see, uh sids texting
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and Jimmy help. I have a co worker that saved
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my ass all year. What whiskey should I buy to
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thank her?
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Speaker 1: Oh?
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Speaker 2: Man? Okay, go to Sugarhouse Distillery. Its distillery own it's there.
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Uh there, it's their bottled in bond only at the distillery.
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Was released just last Friday and it's limited production. This
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is a collector's item whiskey. I'd highly recommend that it's
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got the blue label.
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Speaker 1: We had some a couple of weeks ago.
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Speaker 2: I think, didn't we have? Very good?
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Speaker 1: Very good.
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Speaker 3: Let's see, after having an adult root beer and finding
14:04
a new supply on not your father's root beer, are
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there any other hard root beers that you know about it?
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I'm asking for my bishop.
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Speaker 2: I have never heard of I've never heard of hard
14:15
root beers. Oh yeah, I'm not in the I haven't
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had hard I haven't had that, so.
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Speaker 3: Yeah, exactly, Okay, good luck.
14:29
Speaker 2: But I'm willing to try.
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Speaker 3: Willing to learn, he's willing to learn.
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Speaker 2: Let's see, I used to college.
14:34
Speaker 3: I used to love a zin by Close Dubois. I
14:38
can no longer find it. Can you recommend a good alternative?
14:41
Speaker 2: Yeah? Sure? The clote of boir Zen isn't listed. I
14:44
don't believe anymore. But another zin go to Carol Shelton.
14:50
Her wild thing Zinfandel is delicious. How about the zen
14:56
of zin zannaz In. I haven't had that one in
14:59
a minute. That's commercial brand. It'll hit all the notes
15:03
and an equalizer, but I think you'll just lower those
15:07
notes down a little bit. Also, last year Top one
15:10
hundred Wine Spectator Alexander Vineyards Zinfandel made the list and
15:14
we do carry that in a state. Might be a
15:16
different vintage, but who cares. It's a high quality product.
15:19
So Carol Shelton and then kick it up and notch
15:22
another ten bucks or so for the Alexander Valley.
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Speaker 3: Doctor mcgilla Cutty's hard root.
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Speaker 2: Beer very good. It's very good.
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Speaker 3: I have to say, it's kind of it's trashy but delicious.
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Speaker 2: You make a float with it?
15:35
Speaker 3: Oh yeah, you anything you want to do with a
15:37
root beer?
15:38
Speaker 2: Well, thank you, Jimmy, Yes, thank you very much.
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Speaker 3: Always good to see you and thanks for coming down.
15:43
Speaker 2: Yeah, and anybody in between the holidays with Christmas in
15:46
New Year's I am doing something at Leonardo Museum called
15:50
Literary Libations. It's with Ken Sanders and we have a
15:54
book selected and author talking to author Dorothy Parker, and
15:59
we have a cocktail pair. Do it. You're gonna have
16:02
a little champagne social sparkling wine social upon arrival and
16:05
then a little charkooterie with a cocktail and then listening
16:08
to the interview and the story behind it. We're about
16:12
halfway in ticket sales. It's only eighteen it's a very
16:15
intimate affair, eighteen to twenty four people. So get your
16:17
tickets today. How do you get them? Wind act them
16:20
to Utah dot com. Alland you very much, sir,