Latest / The Radio From Hell Show - Best Of / Have Another Drink with Jimmy the Wine Guy from May 8th, 2026

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Have Another Drink with Jimmy the Wine Guy from May 8th, 2026 · The Radio From Hell Show - Best Of

• 0:00
  Speaker 1: Good morning. Might feel better to feel all right? Yes,
• 0:06
  Speaker 1: feel down the weather turn in the feel alright.
• 0:11
  Speaker 2: Yes, Wine Academy of Utah dot Com. Go there, take
• 0:16
  Speaker 2: a look around. Say hi to Jimmy the wine guy.
• 0:18
  Speaker 2: Jimmy Santangelo is here.
• 0:21
  Speaker 1: Hey guys, it's three two one sprits. You know it's
• 0:25
  Speaker 1: gonna be hot this weekend. It will be sprits weather, Yes, weekend.
• 0:29
  Speaker 1: Did I give you your straight elderflower? Here you go? So
• 0:33
  Speaker 1: this is so?
• 0:33
  Speaker 2: This is a straight so.
• 0:35
  Speaker 3: I want you to enjoy the Just look at that
• 0:37
  Speaker 3: elderflower straight. So this is an elderflower liqueur by Saint Elder.
• 0:43
  Speaker 3: There are other brands out there, but you're not gonna
• 0:45
  Speaker 3: get one made in the USA. This is by ms
• 0:48
  Speaker 3: Walker out of Boston. I've been to their facility. It's
• 0:50
  Speaker 3: ot it's wicked awesome.
• 0:52
  Speaker 1: Uh and uh. This is twenty percent alcohol by volume.
• 0:56
  Speaker 1: It tastes so good. It's so good, and it's well balanced.
• 0:59
  Speaker 1: I like it.
• 1:00
  Speaker 3: It's got almost on its own, almost a bitter thinking.
• 1:02
  Speaker 3: I know it's rich in round, but it's got like
• 1:05
  Speaker 3: a grapefruit pithy thing going on with it.
• 1:08
  Speaker 1: For that acidity.
• 1:09
  Speaker 3: You got that honeysuckle, as Todd mentioned, and some of
• 1:14
  Speaker 3: that floral. I mean, it's so very floral, but it's
• 1:17
  Speaker 3: not perfume floral. You know it's got that. But I
• 1:20
  Speaker 3: wouldn't blame you if you put your finger in. Everyone's
• 1:24
  Speaker 3: wearing it this season. Everyone's wearing insane elder.
• 1:26
  Speaker 1: I could see this. Do you drink this alone?
• 1:29
  Speaker 4: Ever?
• 1:30
  Speaker 3: Is it?
• 1:31
  Speaker 1: So you can?
• 1:32
  Speaker 3: But it's usually with carbonation, gin based cocktails, vax based cocktails.
• 1:36
  Speaker 3: So what we're making and celebrating, and this is going
• 1:39
  Speaker 3: to be perfect for Mother's Day, So you gotta go
• 1:42
  Speaker 3: out and get this bottle. This is what it's shaped.
• 1:45
  Speaker 3: I got the price point on my notes there.
• 1:47
  Speaker 1: What is it? Twenty bucks twenty two? What's the I'll
• 1:50
  Speaker 1: look at it. I'll look at it.
• 1:52
  Speaker 3: But what you have here is three two one spritch.
• 1:55
  Speaker 3: It's three parts of sparkling water or a sparkling wine. Sorry,
• 2:01
  Speaker 3: and we're using here in this case the Zaha this
• 2:04
  Speaker 3: is this is.
• 2:05
  Speaker 1: A new sparkling wine.
• 2:06
  Speaker 3: By the way, just take a moment look at this
• 2:08
  Speaker 3: beautiful bottle shape. Charnay out of Argentina. So I know
• 2:13
  Speaker 3: a lot of times Argentina is known for the reds
• 2:15
  Speaker 3: the malbecks and so forth. But this is a beautiful
• 2:17
  Speaker 3: sparkling wine out of there. So three two one three
• 2:20
  Speaker 3: parts sparkling wine, two parts of your elderflower, and one
• 2:26
  Speaker 3: part soda water.
• 2:28
  Speaker 4: So what you and the sparkling Yes, you want to
• 2:31
  Speaker 4: kind of cut it because that acidity in the sparkling
• 2:34
  Speaker 4: wine might offset and you find yourself then adding more.
• 2:40
  Speaker 1: Of the elderflower to bounce it. Well, I mean that
• 2:42
  Speaker 1: might not be so bad.
• 2:43
  Speaker 3: Yes, So I prepped I prepped your other glasses with
• 2:49
  Speaker 3: the soda and sparkling the ratio. So now you have
• 2:53
  Speaker 3: it and you can even kind of dump it back
• 2:55
  Speaker 3: and forth if you want. And so now this is
• 2:58
  Speaker 3: the true sprits that you can enjoy not only this
• 3:02
  Speaker 3: Mother's Day but all spring and summer timeline. This is
• 3:05
  Speaker 3: your new go to late morning, early afternoon beverage.
• 3:09
  Speaker 1: So that twenty one is the price point. There you go,
• 3:13
  Speaker 1: elderflower liquor. I like it.
• 3:15
  Speaker 5: I like with more elderflower, and I dumped mine in
• 3:18
  Speaker 5: yeah yeah, oh yeah, it gives it a little more.
• 3:20
  Speaker 1: Absolutely, flavor is just really good.
• 3:22
  Speaker 5: And I'm not usually a guy that likes the flavor
• 3:24
  Speaker 5: of alcohol, but this is nice tasty beverage. This would
• 3:28
  Speaker 5: have been handy last night they had the soccer banquet
• 3:31
  Speaker 5: at Sugarhouse Park.
• 3:33
  Speaker 1: This would have.
• 3:35
  Speaker 5: They just had Lacroix there, but they did that.
• 3:39
  Speaker 1: This would have been perfect to working water with the
• 3:42
  Speaker 1: fake flavor of some fruit. Yeah. No, this would have
• 3:45
  Speaker 1: been much better for that.
• 3:46
  Speaker 3: So we can make gin based cocktails, so other types
• 3:49
  Speaker 3: of drinks gin based cocktails.
• 3:51
  Speaker 1: I like using this.
• 3:53
  Speaker 3: For the bee's knees, subbing out the honeywater for this.
• 3:59
  Speaker 1: That's a lot of fun to be able to do.
• 4:01
  Speaker 3: You can even add this to your as a simple
• 4:05
  Speaker 3: syrup to your what we're kind of mimicking that for
• 4:08
  Speaker 3: French seventy five.
• 4:10
  Speaker 1: So you can be very playful with this.
• 4:12
  Speaker 3: And having this in the market is super important because
• 4:17
  Speaker 3: it's made here in the States.
• 4:19
  Speaker 1: It's aromatics and botanicals.
• 4:22
  Speaker 3: It's not you know, corn syrupy kind of flavorings to it.
• 4:26
  Speaker 1: It does have super in there.
• 4:27
  Speaker 3: It is off dry, but it's all culinary sugar and
• 4:31
  Speaker 3: they just do a really good job and the price
• 4:33
  Speaker 3: point comes in solid. So if you're an operator, this
• 4:36
  Speaker 3: is what you need to have on your shelves to
• 4:38
  Speaker 3: lower your cost to goods. As consumers, this is just
• 4:41
  Speaker 3: as simple. Go to keep it once it's open. It's
• 4:45
  Speaker 3: twenty percent alcohol by volume. Kind of keep it in
• 4:48
  Speaker 3: a dry, cool place. You don't have to keep it
• 4:50
  Speaker 3: in the fridge, but don't keep it out where like.
• 4:54
  Speaker 1: In the dining room or something like that. In the house.
• 4:56
  Speaker 3: You got to keep it in a nice cool like
• 4:59
  Speaker 3: you're gonna do with all your liquors anyways, but in
• 5:01
  Speaker 3: particular this one, I chose to keep this in my
• 5:05
  Speaker 3: wine fridge before coming in. I wanted everything nice and cold,
• 5:09
  Speaker 3: the sparkling wine. I did my own seltzer.
• 5:12
  Speaker 1: Water at the house. Do you have one of those?
• 5:16
  Speaker 4: Yeah?
• 5:16
  Speaker 1: I got the thing, and so it makes it super simple.
• 5:21
  Speaker 2: There you go, go get it yourself.
• 5:23
  Speaker 6: Makes it.
• 5:24
  Speaker 1: Yes.
• 5:25
  Speaker 2: The Wine Academy of Utah dot Com, Jimmy Santangelo is
• 5:30
  Speaker 2: here answer your questions whatever it may be. I mean,
• 5:37
  Speaker 2: Todd had an interesting question off the air.
• 5:39
  Speaker 1: Yeah, ask him, Ask him again. So you have liquor
• 5:42
  Speaker 1: and liqueur.
• 5:43
  Speaker 5: Yeah, Now, liqueur is a fun fancy or spelling and pronunciation.
• 5:47
  Speaker 1: But what is the real difference.
• 5:49
  Speaker 3: Yeah, So a liqueur is typically lower an alcohol below
• 5:52
  Speaker 3: forty percent in and around that twenty percent alcohol by
• 5:55
  Speaker 3: volume range, and it's sweetened, and it has to have
• 5:57
  Speaker 3: a significant flavor characteristic yes, yeah, yeah, yeah a lot.
• 6:05
  Speaker 3: So your Bailey's, your Koloa, is your your Southern comfort.
• 6:10
  Speaker 3: All these are liqueurs, and then your liquors are your
• 6:15
  Speaker 3: primary spiritists.
• 6:16
  Speaker 1: Alcohol is your vodka.
• 6:17
  Speaker 3: Gin, tequila, rum, whiskeys, things of that nature.
• 6:21
  Speaker 2: All right, text question, what is a good variation to
• 6:25
  Speaker 2: these sprits using a flat sharda I have a case
• 6:29
  Speaker 2: I need to use what is a.
• 6:30
  Speaker 1: Flat snow bubbles? Yeah?
• 6:32
  Speaker 3: Yeah, depending on the style I've used, chardnay could be
• 6:38
  Speaker 3: good as a base for a blonde or white in
• 6:42
  Speaker 3: the grown Uh, sangria, so sang gria. So you can
• 6:47
  Speaker 3: add some fruit, a little bit of brandy. The suker
• 6:51
  Speaker 3: could be a you know, you have your shardenay in there.
• 6:55
  Speaker 3: Uh now, I'm not sure because you have a case
• 6:57
  Speaker 3: you need to use it, and it's like it's not
• 6:59
  Speaker 3: tasting as great as it used to.
• 7:01
  Speaker 1: That's what I've seen people do with that.
• 7:03
  Speaker 3: However, shardennaise, you can do a little carbonation in there.
• 7:07
  Speaker 3: I don't highly recommend it to a ton of your
• 7:10
  Speaker 3: shard NAIs, but here are some options.
• 7:14
  Speaker 2: All right, let's see, does the liquor store carry any
• 7:17
  Speaker 2: kind of good ice wine.
• 7:20
  Speaker 3: Yeah, you've got a few late harvest or ice wines.
• 7:26
  Speaker 3: Wines that are considered ice wines is when we keep
• 7:29
  Speaker 3: the fruit on the vine so long that in October
• 7:32
  Speaker 3: will typically harvest after it's frozen, it's been through a frost,
• 7:35
  Speaker 3: it's been.
• 7:36
  Speaker 1: Does that change the taste? Yeah, So what.
• 7:38
  Speaker 3: We're doing is will take the grape once it's late harvest,
• 7:42
  Speaker 3: so it's all like sugar packed in there. So it's
• 7:44
  Speaker 3: a very ripe grape already. But then when it's in
• 7:48
  Speaker 3: the cold in the winter, the water in the grape freezes,
• 7:54
  Speaker 3: so when we slowly crush the grape, all the crystallization
• 7:57
  Speaker 3: of the water comes up.
• 7:59
  Speaker 1: We evacuate that off.
• 8:01
  Speaker 3: Now we have a concentrated grape juice in there, a
• 8:04
  Speaker 3: ton of sugar, and then we go to fermentation. Well,
• 8:08
  Speaker 3: that's going to be a big sweet wine because the
• 8:10
  Speaker 3: yeast can only consume and convert so much of the sugar,
• 8:14
  Speaker 3: leaving behind the residual sugar. Answer the question, yeah, we
• 8:18
  Speaker 3: have any skill in one of the most expensive ones
• 8:21
  Speaker 3: on the planet, but we also have it's out of Canada.
• 8:27
  Speaker 3: It's trying to I'm trying to think of it. I'll
• 8:28
  Speaker 3: think of it in a second. But we've got two
• 8:31
  Speaker 3: of them at store forty one over by a Costco.
• 8:34
  Speaker 1: They'll help you. It's on the back wall all the
• 8:36
  Speaker 1: way to the left and it's like the third choff.
• 8:39
  Speaker 1: Remember where it is. Yeah, but there's also alternatives.
• 8:44
  Speaker 2: I was gonna say Canada. Canada has a lot of
• 8:47
  Speaker 2: the great great ice wine.
• 8:48
  Speaker 6: Yea, absolutely, the Nagara Peninsula and things of that, and
• 8:51
  Speaker 6: this is something that's odd would enjoy, Yeah, you would
• 8:54
  Speaker 6: love it. There's also a Sansia out of California. There
• 8:59
  Speaker 6: moscot rape.
• 9:00
  Speaker 3: Variety that they do a very good job and it
• 9:03
  Speaker 3: gets into that similar flavor profile as well as there's
• 9:08
  Speaker 3: Kortaki Samos Greek sweet wine. Also a Mouscott that it
• 9:14
  Speaker 3: comes in at like eighteen bucks seven to fifty mili
• 9:17
  Speaker 3: bottle that's very nice, a lot of apricot and pineapple
• 9:24
  Speaker 3: kind of flavor characteristics that it's very good. A buddy
• 9:27
  Speaker 3: of my Imperiomedes, turned me on to that years ago
• 9:29
  Speaker 3: when celebrating Greek Easter.
• 9:32
  Speaker 1: Oh there you go. It was an early Greek Easter.
• 9:35
  Speaker 1: It was only like two in the morning. It was
• 9:37
  Speaker 1: a good Yeah.
• 9:40
  Speaker 2: Several years ago, my new husband's neighbor had bought some
• 9:44
  Speaker 2: had brought some wine from in from out of state.
• 9:47
  Speaker 2: I'm not sure where they bought it. The wine was
• 9:49
  Speaker 2: called Coyote Moon. I do believe there were two different
• 9:52
  Speaker 2: options they had, one that was white and one was blush,
• 9:55
  Speaker 2: and they were the most delicious, decadent wines I've ever
• 9:59
  Speaker 2: had in my life. How would one go about getting
• 10:01
  Speaker 2: that ordered and brought into Salt Lake to it?
• 10:04
  Speaker 1: Sure?
• 10:04
  Speaker 3: So if you know the winery, you got to identify
• 10:06
  Speaker 3: you know what this is. The State's not going to
• 10:09
  Speaker 3: do the research for you, no, but you can contact
• 10:12
  Speaker 3: the winery. If the wine has ever been in the
• 10:15
  Speaker 3: state before, your chances are high to have it then
• 10:20
  Speaker 3: sent back in.
• 10:21
  Speaker 1: So what you got to do is there's a form
• 10:23
  Speaker 1: online called special Order.
• 10:25
  Speaker 3: Begin with that form and try to start filling in
• 10:28
  Speaker 3: what the forum asks you. It's not like three questions
• 10:32
  Speaker 3: or four questions. But the biggest challenge is how the
• 10:35
  Speaker 3: heck are you going to get a shipped over here?
• 10:37
  Speaker 3: So that's when you have to contact the winery. Hey
• 10:40
  Speaker 3: do you ship out west?
• 10:41
  Speaker 2: Like?
• 10:41
  Speaker 3: Where are you located? Oh, you're in albuquerqueer. Maybe you're
• 10:43
  Speaker 3: in the Texas hill side. It kind of sounds Southwestern,
• 10:47
  Speaker 3: you know the coyote thing.
• 10:48
  Speaker 2: Oh, they're in New York.
• 10:49
  Speaker 4: I just looked them up a way you would think
• 10:51
  Speaker 4: I would have got New Mexico.
• 10:53
  Speaker 3: Or they're barking at the moon in the in the
• 10:56
  Speaker 3: in New York. Uh and uh, that's you got to
• 11:00
  Speaker 3: start doing. The biggest challenge for special orders of wines
• 11:05
  Speaker 3: that have not been in the state before is how
• 11:08
  Speaker 3: to heck you gonna get him here? The shipping and
• 11:10
  Speaker 3: the state's not going to figure that out.
• 11:11
  Speaker 1: That's on you. That's why we always go through brokers. Yeah,
• 11:15
  Speaker 1: all right.
• 11:15
  Speaker 2: And finally, this, this is a I don't know if
• 11:18
  Speaker 2: you can answer this question. Can you recommend the speakeasy?
• 11:24
  Speaker 2: I don't think you can wet That's the whole point
• 11:29
  Speaker 2: of a speakasy.
• 11:30
  Speaker 1: Right Kerry Jackson's basement. No, there are a couple.
• 11:36
  Speaker 3: There are a couple, and there is one cool one,
• 11:40
  Speaker 3: and I'll have to confirm it. I was unable to
• 11:43
  Speaker 3: go last year. It was went over by on the
• 11:47
  Speaker 3: way to Cedar City outside of Saint George in an
• 11:51
  Speaker 3: industrial park.
• 11:52
  Speaker 1: Really, these cats put together.
• 11:55
  Speaker 3: It was shipping containers and it was promoted. They have
• 11:59
  Speaker 3: their liquor license, but it's one of those Instagram invite
• 12:04
  Speaker 3: kind of cool things. And they were doing some handcrafted
• 12:07
  Speaker 3: cocktails and it looked pretty cool. And I will tell
• 12:11
  Speaker 3: you there is something really cool happening in Saint George.
• 12:16
  Speaker 3: There's a winery expanding there for ig wineries expanding, You're
• 12:22
  Speaker 3: going to have a new wine bar and manufacturer. They're
• 12:26
  Speaker 3: going to be making wine in the back and blending
• 12:28
  Speaker 3: and things of that nature. So Saint George is blown up,
• 12:32
  Speaker 3: growing up.
• 12:32
  Speaker 2: They're growing up because it used to be they had
• 12:35
  Speaker 2: one liquor store and it was yeah, I know, it
• 12:37
  Speaker 2: was a substandard.
• 12:38
  Speaker 1: Well if I tell you some things I'm doing. Yes.
• 12:41
  Speaker 1: So it's a fun month. May is a fun month.
• 12:44
  Speaker 3: Not this Sunday, but next Sunday, May seventeenth, there'll be
• 12:46
  Speaker 3: a clear water distilling for our cigars and spirits tasting Monday.
• 12:50
  Speaker 3: The following day up in Ogden at Roosters for whiskey
• 12:54
  Speaker 3: and history. The Utah Experience Thursday, the twenty first Tracy
• 12:59
  Speaker 3: Aviary with wine takes flight.
• 13:01
  Speaker 1: That's always a fun time. Get your tickets.
• 13:03
  Speaker 3: We usually sell out forty eight people at the Chase
• 13:06
  Speaker 3: Mills Building. Now that the weather's getting nicer, we'll be
• 13:08
  Speaker 3: outside a little bit more and then throughout the month.
• 13:11
  Speaker 3: You know, we're at private membership kind of clubs, but
• 13:14
  Speaker 3: if you're interested in the Kiln co working space, reach out.
• 13:18
  Speaker 3: We do sell tickets to attend those and you get
• 13:20
  Speaker 3: a complementary tour there as well as at Edison House.
• 13:24
  Speaker 3: And we're expanding over to the Alta clubs. So keep
• 13:30
  Speaker 3: keep a note on Wine Academy Utah dot com for
• 13:33
  Speaker 3: more information.
• 13:34
  Speaker 1: Oh, thank you, Jimmy, you got it.
• 13:36
  Speaker 3: Thanks guys, enjoy your weekend, enjoy the sprits three two one,
• 13:39
  Speaker 3: yes I.
• 13:40
  Speaker 2: Mean Santangelo Line Academy Utah dot com.
• 13:44
  Speaker 4: The time right