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Have Another Drink with Jimmy the Wine Guy from September 5th, 2025 · The Radio From Hell Show - Best Of

• 0:02
  Speaker 1: Make it feel better.
• 0:03
  Speaker 2: I'm the drink can feel alright, this.
• 0:06
  Speaker 3: Feel down under the weather, another drink in the feel alright.
• 0:13
  Speaker 4: Well, here he is, ladies and gentlemen, the Guided Missile
• 0:18
  Speaker 4: of the Wine Academy of Utah, Wine Academy of Utah
• 0:22
  Speaker 4: dot com. Jimmy Santangelo, Jimmy the Wine Guy. This isn't wine.
• 0:28
  Speaker 3: No, this is a spirit distilled from honey. In fact,
• 0:31
  Speaker 3: one hundred percent wassatch honey. And this is a new
• 0:35
  Speaker 3: product on the market. It's a Utah distillery called Sameal
• 0:38
  Speaker 3: and it's by Bullyrook Company. And samel is a Latin
• 0:43
  Speaker 3: term for honey wine, so for honey.
• 0:47
  Speaker 5: And this is a distilled spirit.
• 0:48
  Speaker 3: You do have to first ferment the honey kind of
• 0:51
  Speaker 3: like those mead lovers that are out there. Then you
• 0:54
  Speaker 3: would they ferment the honey up until about ten percent
• 0:57
  Speaker 3: I'll call by bound. Then they go into distill it.
• 0:59
  Speaker 3: And this is forty two percent alcohol by buying. And
• 1:03
  Speaker 3: this is a lot of fun, something very creative. You
• 1:06
  Speaker 3: don't see this all over the place. This is you
• 1:09
  Speaker 3: don't have national competitors with this, No, I'm not heard
• 1:14
  Speaker 3: of this. Yeah, very fun and you know what's interesting
• 1:16
  Speaker 3: when you're making this each year, your honey from the beast,
• 1:22
  Speaker 3: it's gonna be different. It's gonna taste slightly different due
• 1:25
  Speaker 3: to various reasons, and that then the distillation is gonna
• 1:30
  Speaker 3: be The distlate's gonna be a little bit different as well,
• 1:32
  Speaker 3: So we determine that.
• 1:34
  Speaker 5: On the back it's got a batch.
• 1:36
  Speaker 3: Number and this is twenty two, So that indicates a
• 1:40
  Speaker 3: stylistic approach where it's gonna be a little bit different
• 1:44
  Speaker 3: each time.
• 1:44
  Speaker 5: Kind of neat. I love it.
• 1:45
  Speaker 6: Now, what would you just drink it straight?
• 1:48
  Speaker 3: I guess, so you can make it with products, so
• 1:51
  Speaker 3: like on this it's a clear spirit. It's not barrel age,
• 1:54
  Speaker 3: although Nate the distiller has done a little barrel age,
• 1:57
  Speaker 3: but this is what's available in the wine stores at
• 1:59
  Speaker 3: thirty nine. On the nose, it's kind of when I
• 2:04
  Speaker 3: taste this, and I've had an opportunity to taste with
• 2:06
  Speaker 3: the distiller when I tasted this before and this morning here,
• 2:11
  Speaker 3: it really reminds me of a combination of between tequila
• 2:14
  Speaker 3: where you get some of those agave notes that a
• 2:17
  Speaker 3: little bit of that citrus, not necessarily bell pepper, but
• 2:21
  Speaker 3: something on a vegetable note with blanco rum because I
• 2:25
  Speaker 3: do get a little bit of orchard fruit and that
• 2:28
  Speaker 3: base of the honey's really coming through, and it's got
• 2:31
  Speaker 3: some nice viscosity on the palate.
• 2:33
  Speaker 5: I'll say it's kind of proofy.
• 2:34
  Speaker 3: It's at forty two point I think just forty two
• 2:38
  Speaker 3: percent alcohol by volume, So the alcohol is notable in there.
• 2:41
  Speaker 3: We dropped an ice cube that really softened it up
• 2:44
  Speaker 3: and opened it up. To answer your question, I've my
• 2:47
  Speaker 3: first reach. I make it to Grony something like that.
• 2:49
  Speaker 3: With this, I'd like this maybe just as a simple
• 2:54
  Speaker 3: soda water, soda water with maybe a piece of citrus
• 2:58
  Speaker 3: or something like that in it. And but it's very nice.
• 3:02
  Speaker 3: Maybe he has a French seventy five. Oh yeah, you know,
• 3:05
  Speaker 3: something to that nature.
• 3:06
  Speaker 4: You know. I become very fond of this sparkling water
• 3:11
  Speaker 4: spin drift because it has real fruit, real juice in it.
• 3:16
  Speaker 4: Like it's it's sparkling water. But if there's a lemon,
• 3:19
  Speaker 4: there's a there's a lime, there's a grapefruit.
• 3:21
  Speaker 3: Yeah, and it's real grapefruit. It's not Yeah, it's not
• 3:25
  Speaker 3: an additive. They're adding a concentrat of.
• 3:28
  Speaker 4: That for I mix this with it.
• 3:30
  Speaker 3: That's a good idea with well, would you more grapefruit
• 3:34
  Speaker 3: or lime or maybe triblate lime?
• 3:36
  Speaker 5: Yeah?
• 3:36
  Speaker 4: Lime?
• 3:37
  Speaker 5: Nice? Nice. Yeah, it's a it's a fun spirit to have.
• 3:40
  Speaker 3: It's all utah and you gotta love it for that.
• 3:44
  Speaker 3: And it is available in the wine stores thirty three
• 3:48
  Speaker 3: ninety nine and they are distilling on site at Beehive Distilling.
• 3:55
  Speaker 3: So that's really neat to be able to see, says
• 3:58
  Speaker 3: spirit made from one hundred percent wassa wildflower eld in
• 4:02
  Speaker 3: honey and uh right here in Salt Lake City.
• 4:07
  Speaker 5: But really cool, clean packaging.
• 4:09
  Speaker 4: So they use the facility, yeah to do it.
• 4:13
  Speaker 5: Yeah, Nate.
• 4:13
  Speaker 3: Nate's in fact the assistant distiller there with Chris for
• 4:17
  Speaker 3: b High Power.
• 4:18
  Speaker 7: Right.
• 4:18
  Speaker 5: It's just a little side project for him.
• 4:21
  Speaker 3: And uh, I'm just really excited that this is just
• 4:25
  Speaker 3: here's a kid that's got a lot of passion behind
• 4:28
  Speaker 3: distilling and he sees a vision, goes after it's turn
• 4:32
  Speaker 3: it out pretty good packages and is selling it in
• 4:34
  Speaker 3: the store.
• 4:35
  Speaker 5: That's the American dream right there.
• 4:37
  Speaker 4: So you would hope that if I mean, I guess
• 4:40
  Speaker 4: if it sells pretty well, they'll continue to one.
• 4:42
  Speaker 3: Would assume, yeah, yeah, absolutely, if it's if it's listed
• 4:45
  Speaker 3: in the state stores.
• 4:46
  Speaker 5: They're good goats, it's good.
• 4:48
  Speaker 6: It's uh, it's it's something new to try.
• 4:51
  Speaker 3: New to try, and we have a couple of cocktail
• 4:53
  Speaker 3: recommendations for you, so no harm, no foul.
• 4:55
  Speaker 4: Now or if you got any cocktail recommendations and stuff
• 4:58
  Speaker 4: for it on your on your side.
• 5:00
  Speaker 5: No, I have it.
• 5:00
  Speaker 3: But I think now that we're talking, I was just thinking, hey,
• 5:03
  Speaker 3: that might be a good social media real I could
• 5:06
  Speaker 3: do a couple of cocktails.
• 5:07
  Speaker 4: Yeah, there you go.
• 5:08
  Speaker 5: So sorry, I can't leave this bottle with you. But
• 5:12
  Speaker 5: it's not bad.
• 5:13
  Speaker 4: Yeah, it's fair. It's not what you expect. Yeah, it's uh.
• 5:17
  Speaker 2: I think.
• 5:17
  Speaker 4: Oh it's made from honey. It's gonna be sweet. No,
• 5:20
  Speaker 4: not really, that's very good.
• 5:23
  Speaker 3: Oh, Bee's knees, it'll go good with complimenting that honey character.
• 5:30
  Speaker 3: Bes knees is honeywater and gin typically, but in this
• 5:34
  Speaker 3: case it would be with this product. Yeah, my mind's
• 5:36
  Speaker 3: really I think it'll be a lot of fun.
• 5:38
  Speaker 6: A lot of different ways you can take this.
• 5:40
  Speaker 3: Hopefully I'll take good notes if we're y, you know,
• 5:43
  Speaker 3: or according to my notes, it was a successful afternoon.
• 5:47
  Speaker 4: Now, Kimmy, he's gonna I don't remember the afternoon, but
• 5:51
  Speaker 4: I did take notes.
• 5:52
  Speaker 5: I took it worked out.
• 5:54
  Speaker 6: How was How was Cedar City.
• 5:57
  Speaker 3: Utah Wine Festival is fantastic, great turnout. We a taste
• 6:00
  Speaker 3: with the judge. You be the judge where.
• 6:02
  Speaker 5: I am seed.
• 6:03
  Speaker 3: I had five different small a's out there, ten people
• 6:06
  Speaker 3: per table per one son per table, so over fifty
• 6:09
  Speaker 3: people were there judging Utah wines and it was a
• 6:13
  Speaker 3: lot of fun to be able to do that taste
• 6:15
  Speaker 3: over sixty three wines. And then the judges were actually
• 6:18
  Speaker 3: judging the wines and things like that, so we had.
• 6:20
  Speaker 1: There's sixty three Utah wines to judge.
• 6:23
  Speaker 5: There's actually more, there's like in the nineties.
• 6:25
  Speaker 3: Really Yeah, we've got a brand new winery and I'm
• 6:27
  Speaker 3: gonna throw them a bone over here at Purple Sky
• 6:31
  Speaker 3: Winery just opened up up in your neck of the woods.
• 6:34
  Speaker 3: So that's funny a text or just ask about it. Yeah, Yeah,
• 6:38
  Speaker 3: they're doing a great job. And of course we've got
• 6:41
  Speaker 3: Lakai here in the valley. They're even growing fruit on site,
• 6:45
  Speaker 3: but also bringing juice in from Washington and California. The
• 6:50
  Speaker 3: same thing with Old Town Cellars up in Park City.
• 6:53
  Speaker 3: And there's even a few more. But the bulk, the
• 6:56
  Speaker 3: bulk of our wineries are down in southern Utah.
• 6:58
  Speaker 4: And then then there's the lady who is next door to
• 7:00
  Speaker 4: me who makes wine in our basement.
• 7:02
  Speaker 1: I thinks I think that.
• 7:07
  Speaker 4: Uh so now that want so the the the Cedar
• 7:11
  Speaker 4: City event, the wine festival, But you got another event
• 7:13
  Speaker 4: coming up at a y in Capitol Reef I do.
• 7:17
  Speaker 3: It's a yoga retreat with Kim Dashtrup, my partner that
• 7:20
  Speaker 3: we take people annually to Scotland.
• 7:22
  Speaker 5: We're bringing it down a Capitol Reef.
• 7:24
  Speaker 3: It's going to be uh yoga in that area, hiking,
• 7:28
  Speaker 3: uh sunset in Capitol Reef.
• 7:31
  Speaker 5: But then we're.
• 7:31
  Speaker 3: Complimenting it and weaving through Utah beverage. So we're going
• 7:36
  Speaker 3: to at his place for a cider tour and tasting
• 7:40
  Speaker 3: and small bites.
• 7:41
  Speaker 5: Uh.
• 7:41
  Speaker 3: Then we're doing a All Utah Spirits trail. If you will,
• 7:47
  Speaker 3: I'm gonna present my whiskey and history to the attendees.
• 7:50
  Speaker 3: And then that evening featuring a multi course wine dinner
• 7:53
  Speaker 3: at Hell's Backbone featuring Yeah So Good. And then the
• 7:58
  Speaker 3: next morning a nice sun a beautiful brunch, sparkling wine
• 8:02
  Speaker 3: brunch after yoga, and then we cut you loose, we touch.
• 8:06
  Speaker 4: But what do you do? Where do you do the
• 8:07
  Speaker 4: yoga in one of the apple orchards.
• 8:09
  Speaker 3: Yeah, we have a yoga studio down there and a
• 8:13
  Speaker 3: beautiful platform with sunshade so it's outside and the elements
• 8:17
  Speaker 3: despite what they may be, and just really finding peace
• 8:20
  Speaker 3: and tranquility and then I then I booze you up afterwards.
• 8:25
  Speaker 5: Sounds what could be that could be better that?
• 8:27
  Speaker 4: In mid Octo October seventeenth.
• 8:29
  Speaker 3: And through seventeenth through the nineteenth you can go to
• 8:32
  Speaker 3: wind a kedemy Viewtah dot com for more information and
• 8:35
  Speaker 3: it's all inclusive. All you gotta do is get there
• 8:38
  Speaker 3: and then we have a variety of housing for you options.
• 8:43
  Speaker 4: It's like Airbnb stuff or yeah.
• 8:45
  Speaker 5: We have a hotel that we make a recommendation some
• 8:48
  Speaker 5: people have.
• 8:49
  Speaker 3: You know, it's funny. We find a lot of people
• 8:51
  Speaker 3: when we do activations here in Utah. They already got
• 8:53
  Speaker 3: a place so they know a guy or they I'm like,
• 8:56
  Speaker 3: you know what, this is a great reason. That's why
• 8:58
  Speaker 3: we brought that sperrinter van. We never you know, so
• 9:00
  Speaker 3: they're going to go down. So we have a staggered
• 9:03
  Speaker 3: way that you can stay with us.
• 9:05
  Speaker 5: Yeah.
• 9:05
  Speaker 4: Yeah, I think everybody I know practically who's associated with
• 9:09
  Speaker 4: the University of Utah also has a place in Tory.
• 9:12
  Speaker 5: Yeah, exactly, exactly.
• 9:15
  Speaker 4: All right, all right, we're back with the guided missile
• 9:17
  Speaker 4: that runs the Wine Academy of Utah, Jimmy Santangelo to
• 9:21
  Speaker 4: answer your questions, any kind of questions about spirits or
• 9:25
  Speaker 4: wine or restaurants or what to order with what or
• 9:29
  Speaker 4: you'll even make a recommendation for restaurants.
• 9:32
  Speaker 5: Yeah, for sure.
• 9:33
  Speaker 4: So let's go to the phone, go to Brody.
• 9:35
  Speaker 6: I lost Brody. Brody called back fault.
• 9:38
  Speaker 4: That was a slip of the thumb.
• 9:39
  Speaker 6: That was my fault. My finger lives is here.
• 9:42
  Speaker 4: Li Hi, Liz Hi, How are you guys? Great? What's
• 9:47
  Speaker 4: what's your question?
• 9:49
  Speaker 2: Okay, Jimmy, I had a fabulous drink with summer called
• 9:53
  Speaker 2: the Last Word made yep, which we were super fortunate
• 9:59
  Speaker 2: to find one bottle.
• 10:00
  Speaker 5: Yeah, it's allocated one bottle per person per year.
• 10:04
  Speaker 2: Well, I'm not even sure if you can find it anymore.
• 10:07
  Speaker 5: No, it's all gone.
• 10:09
  Speaker 2: Yeah if yeah, go ahead, Jimmy, you tell them what
• 10:15
  Speaker 2: it is.
• 10:16
  Speaker 6: Yeah, what is this?
• 10:16
  Speaker 5: Oh no, yeah, Green Churches.
• 10:18
  Speaker 3: It's a kind of in that anie category, the green
• 10:25
  Speaker 3: churches over the herbaceous uh spirit liqueur that is used
• 10:30
  Speaker 3: in the last word, little sprits of it. We don't
• 10:32
  Speaker 3: use a ton of it in cocktails. But uh, well
• 10:35
  Speaker 3: you so you had the last word? Was it here
• 10:37
  Speaker 3: at a restaurant or no, it was.
• 10:40
  Speaker 2: With some friends on a boat. Is there is a
• 10:47
  Speaker 2: I guess a knockoff?
• 10:48
  Speaker 5: Wondering if there actually is.
• 10:52
  Speaker 4: It sounds like absence. It's not absent.
• 10:54
  Speaker 3: No, it's different than absent. There is a knockoff, and
• 10:58
  Speaker 3: it's not coming to mind right now. Buddy in mine libations,
• 11:00
  Speaker 3: who in fact is a sponsor here at with the
• 11:03
  Speaker 3: have another drink every Friday morning?
• 11:06
  Speaker 5: Is I can't think of the name. I'm sorry, it is.
• 11:12
  Speaker 6: Doctor Neil in the chat room, said Geneppe.
• 11:14
  Speaker 5: Thanks doctor Neil.
• 11:15
  Speaker 3: Yeah, and that is available readily, and it's just as good,
• 11:20
  Speaker 3: if not better.
• 11:21
  Speaker 4: And what is the what is the strength the last word?
• 11:24
  Speaker 3: What is I forget the exact cocktail ingredients in it?
• 11:28
  Speaker 3: But you use uh like a little sprits to coat
• 11:32
  Speaker 3: the inside of that Martini glass or the vessel that
• 11:34
  Speaker 3: you saw the drinking and uh when you strain it
• 11:37
  Speaker 3: in so you get that beautiful flavors and characteristics.
• 11:40
  Speaker 5: Yeah, all right, there you go, Yes, gin Ba's drenth.
• 11:45
  Speaker 4: That's right, I'm there, all right, all right, thanks to
• 11:50
  Speaker 4: appreciate it.
• 11:51
  Speaker 5: You got it.
• 11:51
  Speaker 6: There's brody. Sorry about that was my fault.
• 11:55
  Speaker 1: That's okay.
• 11:55
  Speaker 6: At least I was able to get back in.
• 11:56
  Speaker 4: Yeah, go ahead.
• 11:58
  Speaker 8: Well since we Idaho, I have not found a suitable
• 12:01
  Speaker 8: substitution to the jack rabbit gin.
• 12:04
  Speaker 4: Behive you know of a good substitution Jimmy, oh.
• 12:06
  Speaker 3: Boy, I'm sorry it's Is it available up there? I
• 12:09
  Speaker 3: think it might be. I don't know there is. When
• 12:12
  Speaker 3: I was up in Boise, there was a local gin
• 12:17
  Speaker 3: that's not coming to mind.
• 12:19
  Speaker 5: I guess a lot of things. I got the case
• 12:20
  Speaker 5: of the bills this morning.
• 12:26
  Speaker 3: But what I like about jack Rabbit is it's not
• 12:30
  Speaker 3: a London dry gin, so that helps narrow down the field.
• 12:34
  Speaker 3: So when you're looking for something, and it's got more
• 12:37
  Speaker 3: of that citrus component with the high mountain juniper that
• 12:42
  Speaker 3: you're using, so that that kind of pine needle Christmas
• 12:44
  Speaker 3: tree that's coming through isn't going to be so much
• 12:47
  Speaker 3: in your face. It's got other botanicals and essences, so
• 12:50
  Speaker 3: when you are looking you can kind of break it
• 12:53
  Speaker 3: down further. Although I don't have a brand or a
• 12:55
  Speaker 3: product to specific recommend from Idaho.
• 12:57
  Speaker 4: How about Ransom. That's not a lot to dry.
• 13:00
  Speaker 3: Right, that is not a London dry. However, they do
• 13:03
  Speaker 3: make it any dry style, but it's very on the
• 13:05
  Speaker 3: herbaceous forward side, which I really like. But it's just
• 13:10
  Speaker 3: a slightly different. It wouldn't kind of be in the
• 13:13
  Speaker 3: same category as Behead.
• 13:14
  Speaker 4: And then Ransom also makes an old Tom.
• 13:17
  Speaker 3: Yeah, it's slightly aged in oak barrel and they do
• 13:20
  Speaker 3: the it's a very there's an interesting backstory to the
• 13:23
  Speaker 3: Ransom old time that I can speak to another time.
• 13:26
  Speaker 3: So Brody, Sorry, I don't have a specific recommendation up
• 13:29
  Speaker 3: in Idaho, but hopefully though that helps.
• 13:32
  Speaker 5: You navigate towards a proper selection.
• 13:34
  Speaker 6: There you go.
• 13:35
  Speaker 8: Bro Oh yeah, you can't tell, but I'm nodding my head.
• 13:38
  Speaker 5: But thank you. You got it man. Thanks.
• 13:42
  Speaker 8: Let's see, did you have a question, Gina?
• 13:45
  Speaker 2: Oh?
• 13:46
  Speaker 7: Yeah, So there's a whiskey from Ireland that I would
• 13:52
  Speaker 7: like to get a bottle for everybody in my family.
• 13:55
  Speaker 4: Don't laugh, I'm in your family.
• 13:57
  Speaker 1: It's the Pirate Queen Whiskey. Okay, it's great. So Maley
• 14:00
  Speaker 1: Whiskey for Ireland.
• 14:02
  Speaker 5: Nice, I can't.
• 14:03
  Speaker 7: Find it here now if I want to order a case,
• 14:06
  Speaker 7: help me understand how.
• 14:07
  Speaker 5: To special order.
• 14:09
  Speaker 3: So what we have to do when you do a
• 14:10
  Speaker 3: special order, this state makes it real easy.
• 14:12
  Speaker 5: It's ay, and I know people out there have done
• 14:15
  Speaker 5: is are laughing, but what they do.
• 14:17
  Speaker 3: The state has provided an online order form. So we
• 14:21
  Speaker 3: have to do is find the exact product. And the
• 14:24
  Speaker 3: easiest thing for us to do and I can help
• 14:26
  Speaker 3: you do this, Gina, is you see who distributes it,
• 14:32
  Speaker 3: either in our region or nationally, the distributor, and then
• 14:35
  Speaker 3: you find out what products that distributor already brings in to.
• 14:40
  Speaker 1: The state, they add it to the order.
• 14:42
  Speaker 4: Added to the order.
• 14:43
  Speaker 3: You got to make it as easy as possible for
• 14:46
  Speaker 3: the state, because the state's not going to go out
• 14:48
  Speaker 3: there and try to figure it out for you, like,
• 14:51
  Speaker 3: oh yeah, this is the distributor. They don't have time
• 14:53
  Speaker 3: for that, and nor that's not their position either, that's
• 14:56
  Speaker 3: not their role. So that that's the path that we
• 15:00
  Speaker 3: take to do that. The hardest thing to do with
• 15:02
  Speaker 3: special order, for those that are that we're on this
• 15:05
  Speaker 3: topic is if it's a tiny little winery and such
• 15:09
  Speaker 3: and such place that has never been in and they've
• 15:11
  Speaker 3: got a very small footprint. That's the most difficult because
• 15:15
  Speaker 3: you gotta then become the broker to be able to
• 15:17
  Speaker 3: figure out all those steps along the way, and then
• 15:20
  Speaker 3: you still do it, though rarely the price will probably
• 15:23
  Speaker 3: be too high, you know, these smaller producers things like that.
• 15:26
  Speaker 3: But yeah, you can to answer your question. Sure, it's
• 15:29
  Speaker 3: not gonna be the same price you want. Okay, well
• 15:31
  Speaker 3: Jimmy can help you out with that.
• 15:33
  Speaker 8: Here's a Texter I'm looking out next year of having
• 15:35
  Speaker 8: a birthday party for myself inviting my friends over. Does
• 15:39
  Speaker 8: the Wine Academy do those kinds of events? It won't
• 15:41
  Speaker 8: be a small group.
• 15:43
  Speaker 3: Yeah, we do generally have our in home wine events.
• 15:47
  Speaker 3: We have different themes, but when it is to celebrate something,
• 15:50
  Speaker 3: we do a curated style. Maybe not as many wines
• 15:53
  Speaker 3: to keep everything. And we always provide fun, educational and
• 15:59
  Speaker 3: entertaining any events, so you're always gonna have pretty collateral.
• 16:02
  Speaker 5: We provide the glass where I.
• 16:05
  Speaker 3: Think something like this would be a beautiful sparkling wine
• 16:08
  Speaker 3: to begin. It's a nice way to greet everyone as
• 16:12
  Speaker 3: they arrive. Over a period of time, But to answer question, yes,
• 16:16
  Speaker 3: and I have my team that joins me on any
• 16:20
  Speaker 3: events over eighteen people up to thirty six, and then
• 16:24
  Speaker 3: if it's over that, then we have a different conversation.
• 16:26
  Speaker 4: Yeah, if it's over thirty six people, Jimmy freezes up
• 16:29
  Speaker 4: and he can't speak.
• 16:32
  Speaker 6: So that's a big crime.
• 16:33
  Speaker 4: But I bet you don't have thirty six friends anyway.
• 16:36
  Speaker 1: Can I ask another question?
• 16:37
  Speaker 6: Yes, Okay.
• 16:38
  Speaker 7: I went to a restaurant recently and they said we
• 16:40
  Speaker 7: only serve natural wines and I was like, well, isn't
• 16:45
  Speaker 7: all wine natural?
• 16:46
  Speaker 1: What is the what are they natural.
• 16:48
  Speaker 5: Snatural wines refers to.
• 16:51
  Speaker 3: A wine of sustainability and bioet dynamics. Basically, it's the
• 16:56
  Speaker 3: three zeros, the zero pesticides and herbicide in the field.
• 17:00
  Speaker 3: So we're not whacking the fields. The bugs were letting
• 17:03
  Speaker 3: live and we're letting the weeds grow. Then we're bringing
• 17:05
  Speaker 3: the wine in. The second zero is zero. It's all
• 17:10
  Speaker 3: natural fermentation, whether it's the yeast off the skin and
• 17:13
  Speaker 3: the grape or airborne yeast. We're not taking a designer
• 17:16
  Speaker 3: yeast off the shelf and inoculating the juice. It's zero
• 17:20
  Speaker 3: intervention there, and then it's zero oak aging. Maybe it's
• 17:26
  Speaker 3: a neutral oak standless steel, concrete, a glass, whatever that
• 17:31
  Speaker 3: they're doing, So that's the zero.
• 17:33
  Speaker 5: There also a little bit of a so so too.
• 17:36
  Speaker 3: You need to help preserve the wine, but a lot
• 17:38
  Speaker 3: of the natural wine guys don't like it.
• 17:41
  Speaker 5: And then it's bottled and filtered.
• 17:42
  Speaker 3: Now you'd be like, well that doesn't sound so far
• 17:44
  Speaker 3: off from regular wine. See, wine makers, we really like
• 17:48
  Speaker 3: to control the process because if the east fermentation stalls out,
• 17:51
  Speaker 3: now you're in a world of hurt. Then you gotta
• 17:54
  Speaker 3: referment things like that. So natural wines have come a
• 17:56
  Speaker 3: long way. They used to be kind of when I
• 18:00
  Speaker 3: would go to the natural Wine Festival raw riw and
• 18:03
  Speaker 3: Los Angeles a few years back. You would taste something
• 18:06
  Speaker 3: would be like the reds would be like, we're kind
• 18:08
  Speaker 3: of like really sdery and like heart and the wine
• 18:12
  Speaker 3: winemaker be like, uh huh huh isn't that great?
• 18:14
  Speaker 5: Is that great? I'm not really sure how to category.
• 18:16
  Speaker 3: Or the reds would be like this is kind of
• 18:19
  Speaker 3: mouse poopy on the nose, like you know, it's a and.
• 18:21
  Speaker 5: They're like uh huh uh huh, isn't it great?
• 18:23
  Speaker 3: But they've really come a long way because they've been
• 18:25
  Speaker 3: controlling more of the wine making process, so less microbes
• 18:29
  Speaker 3: are living in the bottle at the end of the day.
• 18:33
  Speaker 3: So that's a lot that I just said, and I
• 18:36
  Speaker 3: could have a longer discussion about it. But that's what
• 18:39
  Speaker 3: natural wines are, all right, and they can be. They
• 18:41
  Speaker 3: tend to be more higher acid structure.
• 18:45
  Speaker 4: What do you got against mouse poopy wine?
• 18:47
  Speaker 5: And that's out there now.
• 18:48
  Speaker 3: I was just from the very beginning, like twenty sixteen,
• 18:51
  Speaker 3: twenty eighteen.
• 18:52
  Speaker 5: COVID, I was there, you know, and I haven't been backing.
• 18:55
  Speaker 4: All right. Thank you. Jimmy Santangelo Wine Academy of Utah
• 19:00
  Speaker 4: up dot com. This is where you'll find him.
• 19:02
  Speaker 5: Thanks guys, have a great weekend. Thank you.
• 19:04
  Speaker 8: M