Note: a Video version of this podcast will be releasing soon! Subscribe/Follow @nikkilamberti on YouTube!

Reaching 100 episodes feels a little surreal. What started as an idea has turned into a body of work filled with wine education, travel stories, laughter, vulnerability, and genuine human connection. Episode 100 of Sip With Nikki is a celebration—of the podcast, the people behind it, and the community of listeners who’ve made it all possible.

Recorded from our home in Sonoma County, this episode brings together Nikki, Michael, and original producer Kathryn for a look back at favorite moments, unexpected challenges, and the joy that has carried the show forward over the last two years.

Spoiler alert: There's a couples speed round...

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Going to be our 12 year anniversary.

Cheers.

We met on Tinder. We both swiped right. Try it. You just never know who you're going to meet. We would have never met if it wasn't for Tinder.

No.

So it did its job.

Thanks, Tinder.

I feel like we needed like the Debbie Downer. Like, whoa, whoa. Like the zoom in on your face when you said that. Shut up, Michael.

Sponsored by Tinder.

Hello, it's Nikki Lamberti coming to you from Sonoma County, California, and It is our 100th episode. I cannot believe it. Seriously, I'm not just saying that. I don't know how we got here. I mean, it took two years to get here.

But I'm really proud of the fact that we have delivered 99 awesome, I think, episodes. And I'm so excited to have Michael joining me for the 100th episode, which we recorded a little while ago in our living room.

And we are joined by our original producer, Katherine, who has been so helpful all along the way. And what I love is that you actually get to hear from Katherine, AKA Katie, today as she weighs in with some of her favorite memories.

So it's really a celebration. We're reminiscing a little bit. Michael and I are talking about some bloopers.

What we have found challenging his thoughts on me, kind of not giving him a choice and roping him into the podcast over the two years. And now he's more regularly making his appearances. We will do an extra special sip spotlight and share a little bit of what I call listener love.

And then we're gonna wrap up with a speed round of couples questions where you will hear Katie sort of rapid fire questioning us. And we're not supposed to talk. Very difficult for me, but Michael and I will sort of vote on the answers of the questions. It's kind of funny.

So excited to have you here. Thank you. If you have been listening since episode one and everything in between, really, really appreciate you. You are why I am doing this.

And if you just found us, hey, check out the catalog.

There's 99 other episodes from short episodes of me teaching about the wine topics that I have had come up the most often in my almost 15 years as a wine educator. You'll also hear some really cool guests, from winemakers to chefs to authors, olive oil and cocktails and everything in between.

And some of my favorite episodes when we take the show on the road and literally take some portable mics, whether we are in Sicily, wine tasting for the day, or tasting with my sisters in a closet or or interviewing my 88 year old aunt Vivian in New Jersey. We go out there and bring the world to you. So I appreciate you listening. I'm so excited for you to check out episode number 100.

So here we go with 100 episodes of sip with Nikki.

Congratulations. 100 episodes.

Here we are in our. What do we even call this room?

Foyer.

Our foyer. Foyer.

Oh, we call it our wine room.

I'm Nikki.

I am Michael.

And we are coming to you from Sonoma County, California. And we're so excited to look back on 100 episodes today and have some fun things planned. Some of them Michael knows about, some of them he doesn't.

But it wouldn't be Sip with Nikki without a sip Spotlight. So how about right off the bat, because I don't know about you, I. I need a beverage. Sips by light so what wine are we sipping today, Michael?

And so for people who don't know, when you say our Grenache, what does that mean?

That means our wine brand, Solo Ratto. One of the wines we make, I should say. And we just released it and it's. I think it's really delicious.

It is really delicious. And I can't wait to taste it. Not that I haven't tasted it before. Cheers. Cheers to 100 episodes.

Cheers. Everyone. Drink wine.

Yeah, she's so good. So, yeah.

And a. Oh, Petite Syrah.

Petite Syrah. We got two barrels of Petite Syrah. So we promise we're not here to just talk about our wine.

We'd be remiss if we didn't use this opportunity to tell you so lavato.

Wines.Com and if you've ever listened to her episodes, which I've been peered on, it's a podcast about wine, food, travel, all of it. So we do predominantly talk about wine, but it's everything that everyone should enjoy. Wine, food, wanting food together.

Yeah.

Hanging out with families and friends. So that's basically what we try to celebrate and talk about.

Yeah. And as of today, we've had over almost 12,000 listens or downloads to our episodes.

So thank you for that.

So thank you to all of our listeners. And yeah, really, when we started, we kicked off with a couple of interviews.

We had Chef Dan Richer of Rossette Pizza and he's done multiple episodes now. Right. We had winemaker Sally Johnson, who's done multiple episodes, but Dr. Hobie Wedler, which is one of my favorite guests.

But we've done a mixture of solo episodes where I've been teaching about different topics of, like, how to taste wine, how to smell wine, how to shop for wine, and those have always gone over really well. But I think the feedback that I've received over two years of doing this is people love when it's you and me. Why do you think they love that so much?

I guess I just want to see if I can mess up on the mic, see what Michael's going to say today is what I say. Yeah.

And you started, like, trickling. And what was the first episode where I was like, hey, can we put a mic on you? Do you want to talk a little bit?

And then it's built and become more common. But do you remember what the first episode was that you.

I think we were doing, like, a wine tasting, I feel. And you just wanted to get someone that doesn't really know about wine and doesn't have a really good palate or taste. Because I'm a.

Give yourself more credit. You do.

I just. Yeah.

I just feel that I can't differentiate as much as with food as far as those flavors, to me, are a lot easier to capture, whereas wine is more subtle.

Yeah.

Yeah. But I think at the beginning, I was very nervous about being on microphones and talking, and that was.

I just think I was a little bit nervous doing that. And slowly but surely, we've done multiple episodes where I feel like it's been a little bit easier to talk on the microphone.

Yeah. And now here you are, like, in a full video studio.

So. Yeah.

Look at you. Congratulations.

You guys have pulled me out of my box here.

Way to grow.

Sir Michael the introvert.

Not bad for an rn, right? Nicely done.

And anybody who knows me, that's a joke about me being an introvert.

Why do you think you're not an introvert?

I feel depending on the day and my mood, I could be more extroverted.

Yeah. I'd say you're an introverted extrovert. I'm an extroverted extrovert. Producer Katherine is nodding her head. Yes, you would agree with that, Katie.

Yes, I would.

Oh, yes. We finally got her on mic. It's only taken two years and she.

Was there from the beginning. Katie, thank you very much for helping out. Yeah.

Hi, sippers. If we can call ourselves that.

Yes, they're sippers. Yeah.

It's so nice to have everyone here today. This is really special for. Congratulations to Nikki and Michael. Thank you so much. If you've been on this journey with us.

Thank you so much for listening. If you're just joining us today, my goodness, this is a great time to jump in.

The hell took you so long? Where you been exactly? Let's have some wine.

So I'm so happy to say hello.

To everyone and thank you so much for hanging out today.

We have some fun things to share.

We sure do. We sure do. I have a question for you.

Sure.

And you can both answer this. I'd like to know which episode, when you think back, gives you chills or just evokes some emotion in you when you think back to it.

I was really nervous about the drinking around the World because I knew we were gonna record it without all the people and everything.

Wait. Give our listeners more context. What is drinking around the world mean?

So we decided to record because one of our enjoyable adventures is always going to Epcot and drinking around the world.

At Walt Disney World.

At Walt Disney World. Going around the countries and drinking and, like, having a pint here, a glass of wine here, depending what the country is in. Their drink that they.

It's. I feel that I was really nervous about that. Cause we were doing so many things.

And first of all, I didn't want to sound like or get too intoxicated through the whole process.

You could definitely tell, though, as we go, like, through the day, we get a little bit Sillier at country 7, 8, and 9.

I think that's, to me, would be my episode where I was more worried about things.

Yeah. Plus, we were just recording, like, out in the field.

I mean, we just had these little lapel mics on, and we were just in the gen pop at Walt Disney World kind of doing our thing. But I think that's been one of the most popular episodes. And that's two episodes. It was so long, we had to split it to part one and part two.

But also because we had to go home and take a nap at the hotel in between part one and part two as well.

And that's. That was one of the reasons we lasted through. Yeah.

Yeah. We spread it out over two days, actually. We did. Yeah. That was a fun one.

I think when I think of this question like an episode that evoked emotion, our listeners know I've cried multiple times. Happy tears, sad tears, emotional tears. Everybody knows I say that joy falls out of my face often.

But one of our earliest episodes, we were sitting right here at our dining room table. And it was the first time that I interviewed Hobie. And again for our listeners, Dr. Hobie Wedler is a dear friend of ours.

He's local here in Sonoma county, and he's a sensory expert, and he has a PhD in organic chemistry. And he was born without sight. And so the way that he experiences not only the world, but especially wine and food and flavors and smells.

And he said something in this episode, and I would encourage everybody to go back to it, where he was talking about how wine and everything that it evokes in him is the closest thing that he will ever experience to seeing a piece of art on the wall. I'm getting emotional talking about it. Katie, you were here for that, right? Yes.

That was such a special episode. That just was something amazing to see, for sure. And just he's so incredible in all of his work, so that was really quite something. For sure.

Yeah. So. So please, listeners, if you've not listened to any of the Hobie episodes and also follow him. Dr. Hoby on Instagram Hoby Wedler.

W E D L E R. He does some really cool things, but each of the episodes I've done with him have been some of my favorites and some of the most emotional ones because he really makes you stop and think about the world that's around you and how we take in our surroundings and how we express experience things. And that's probably one of my more emotional ones.

Okay, so now you're emotional. Let me give you a question. Okay, so what is actually hitting a hundred episodes feel like to you? How are you feeling right now about it?

Incredulous. Holy cow. Did that really happen? When we first started, we were doing every week. We did that for a year and a half weekly episodes. That was a lot.

It was Katie and I that started it, and we're a very small team. And now I'm doing a lot of it on my own. So it's. I think of it, I ask the guest, I do it, I do the editing. So I think a lot of people don't know.

It's like there's not a team that's producing these things for us. It's mostly me. And then when you help and Katie helps, it's amazing. So it feels like a huge accomplishment.

We moved to every other week back in October just for multiple reasons and just trying to keep it up.

And also because last year when we did that was an interesting year for us, with me going through my breast cancer diagnosis and treatments and chemo and Radiation. But I never stopped podcast in the middle of it, even just dropping to every other week.

It was part of your therapy, I think.

Definitely.

Something to keep your mind off of what was going on.

Definitely. I love it.

I love doing it, even though it's a lot of time, but when I hear from people, get a note or a text message or a Facebook message, and people, you know, say, oh my gosh, thank you for doing that episode. It just reminds me why we do it.

I actually wrote down one of my favorite pieces of listener love, and this came from Michelle Reynolds, who is actually a good friend of mine in Orlando. And Michelle is like one of our most faithful listeners. She listens most mornings on the treadmill at the.

We actually dedicated a podcast episode not to wine or food and wine pairing, but to fires and resources for people who had lost their homes and how people who were not involved could help. And so shout out to my sister Amanda for doing that with me, because that was a really emotional time.

And Michelle actually listened to that episode and then texted and said, I loved listening to you and your sister Amanda on your recent podcast supporting all of the thousands of people impacted by the LA fires. You're both absolutely inspirational.

And even though I'm just one person, know that I'll be doing what I can and what we can do as a family to support some of the organizations that you mentioned. Thank you, Michelle. So Rosie and Lucy are two sisters that we rescued from the Lovejoy foundation in Southern California.

They just turned one year old and they are lab Pitbull mixes and they're delicious and delightful.

So I want to say congratulations for the hundredth, but also that you stuck with it because I know there was times that you just wanted to pull your hair out and I can't do this.

I didn't need to. It was falling out on its own. Hey.

Yeah. But even before that, because it was just like you had never done any type of editing. And then Katie did so much help with you and it.

And then you Started doing it and now you're great at it. And I think this video medium is going to be the same. It's going to take a little bit time.

It's going to be a little learning curve. I have a question.

Since you really have started guesting and been co hosting quite a bit with me, have we ever disagreed mid episode and how did we handle it?

I don't think we've disagreed really mid episode.

I think you're wrong. I'm just kidding.

I ultimately, I feel like I've been very non opinionated. This is ultimately your podcast and I respect how creative and the way it's going.

And I don't want to mess that up because like I said, I was nervous. And this is not something you've done public speaking for many years, for decades.

Pretty much my whole life. Yeah.

And I just speak in small hospital rooms with patients and trauma rooms. So it's different.

So.

So it's different. Yeah. I always defer to you. And so we don't have. We don't have an argument about that.

Okay. No, I think we bounce off well together and that's the feedback that people have given.

Because always we want to make it upbeat and just have.

Yeah, yeah.

We want to make it seem like real life.

Yeah, yeah. Because we've been together now 11 years. It'll be 12 in March, St. Patrick's Day. It's going to be our 12 year anniversary.

Cheers.

We met on Tinder. We both swiped right. Try it. You just never know who you're gonna meet. We would've never met if it wasn't for Tinder.

No.

So it did its job.

Thanks, Tinder.

I feel like we needed like the Debbie Downer, like wa Wa. Like the zoom in on your face when you said that. Shut up, Michael.

Sponsored by Tinder.

Katie, have you had a favorite episode that you just either participated in or just listened to as a listener? Cause I know you are a faithful listener as well.

Not like you have a choice, but any guests that were really cool to you or episodes that you've enjoyed.

Oh, my goodness. I just really feel like certainly I have learned a lot about wine. What I really appreciate is always returning to something wine truly is.

As I always tease with you, it's just joy juice. It's really something that's for everyone. I think it can be really intimidating occasionally.

Like you have to have the right answer about what wine is supposed to be because it seems very official, seems very proper.

But truly my biggest joy has been relearning simple things Like, I always thought I knew a lot about Chardonnay a most recent episode, but I actually really didn't. You taught me it was the winemaker's grape, which I didn't really quite understand. But you explained exactly what that means. Of course.

Going back to the very first episode, it was special for me to record with you and Dan Richer. All the way, way back when a.

Great from his restaurant in. We were remote recording, which was so cool. So we had no idea what we were doing on screen. Squadcast. Right.

Of course. Hobie. My gosh, you touched on that earlier. His education is always so helpful.

So I just really value just you can take wine anywhere, it's easily accessible. And I just really appreciated that. Really.

Thank you. Because that was really the whole sort of idea and premise of the podcast was to teach people about wine.

And yeah, we've veered off into like travel and more entertainment and fun things, but always at the root, I want people to be like, oh, I learned something. So thank you for that. Yeah.

The Chardonnay episode that I recorded back in New Jersey over Christmas with my sister, my mom, my nephew Aiden and his girlfriend Lauren, who are in their early twenties. We did a three generation blind tasting of six different Chardonnays and I gave them Chardonnays all over the spectrum.

And then we just put a mic in the middle of the room and captured everyone's responses and listeners, sippers. If you haven't listened to that, definitely go back to it. It's just from last month, from January.

That was really fun just to hear how all over the board people were with their likes and dislikes of Chardonnay. Were you with Chardonnay, sir? Should we tell the story from the first Pride Christmas party?

It's a very quick one.

Do you like Chardonnay?

I do now. I really was like, I didn't like it because I started off more than the reds and I really skipped over.

The whites, which is so weird. Most people start white and then move to red. But that's so your personality.

Before I met you, I was really big into like Pinot's were my favorite because it's. I think it's like the gateway drug. Pinot into reds. So that's. Chardonnay was, I think the first Christmas party I attended.

The whole point of it was that I didn't understand wine pairings. And I think that was really one of the first times we went to someplace where the wine and the food just melted each other. Melted into each other.

Yeah.

And there was also, like the photo booth. Cause remember, 12 years ago, that was a big thing, right? There was like live music and all of our friends and everything.

And I remember the next morning I said to you, we were like, recapping, wow, that was such a great party. And, oh, my God, the food. And I was like, what was your, like, highlight of the party? What was your favorite part?

And you were like, I don't want to say. And I was like, what? Like, just tell me, like, what was your favorite part of the party? And you were like, the Chardonnay. And I was like, what?

It was the Vintner Select Chardonnay.

It was the Vintner select, like the reserve Chardonnay. But you were almost, like, afraid to say that. But it blew you away. Right. And do you remember what it was paired with?

I think it was paired with a soup. Like a squash.

It was like a butternut squash, which.

Is another thing I normally wouldn't choose is because I hate pumpkin. I hate. But like decorative gourd, apparently. Squash and all that stuff. Like it, I guess now.

Okay.

But it's Chardonnay. Is Chardonnay just like the butternut squash soup? It's how everything is prepared. So I'm more open minded about wines in that sense.

You're welcome.

Yeah. There's one benefit.

Just one. Just one to this relationship. Cool. This is delicious. Especially as it's opening up. I'm so glad that we made Grenache.

And this was the only time that we've made Grenache.

And it's good by itself, which is one thing I love about it.

It's delicious. Yeah.

Just the right temperature. It's perfect.

Yeah, it is a little bit chilled because I just pulled it out of the wine fridge and it's just yummy. We can't stop drinking it. We just keep drinking it. 886 bottles. But of course, normally our solevato, which is Italian for joyful and uplifted.

Normally that logo is a coppery rose gold color. But for this Grenache, we did pink for breast cancer to commemorate my battle.

And we're so excited to be partnering with the V Foundation for this, where a portion of the proceeds from each bottle goes to Jimmy V's foundation, the V Foundation for victory over cancer. So I've been wanting to do like a give back For a long time, and we just couldn't figure out where to land with it. Was it pet rescue?

Was it wildfires? And then obviously, it became very obvious.

And then it was like cancer, Duh.

Yeah. Between myself and then, of course, my dad and Paige. Cancer last year.

Dom, we miss you.

Just want you to know. To Big Dom. To Big Dom.

Who was one of your devoted listeners.

He was. I will never forget when I started the podcast two years ago.

My dad was 79 at the time, and I'm on the phone with him, and it's live on all the podcast platforms. And I said, mom, show him how to get it on the Apple phone, how to find the podcast. And he did. And I hit play, and we're on the phone. He says, okay.

And he said, I don't see anything. I don't see anything. I said, dad, it's a podcast. It's like. Like a radio show. There is no video yet. Here we are with video.

He would like this, but it was just funny. I think older generation with podcasts were like, where is the video?

I started it as audio only because that's how I got into podcasts during my drive up the mountain to the winery. Shout out to Smart List. One of my favorites. One of Katie's favorites, One of Michael's favorites. My sister Amanda.

We all love Smart List with Sean Hayes, Jason Bateman, and Will Arnett. And they have been an inspiration to me as well. So I'm very excited about this meal that we've been prepping since yesterday.

You want to tell people a little bit about what's going down?

So, yeah, we drove out to the coast, of course, right now it's beautiful. Time to go out to the coast where the temperature is about the same and the coast being Bodega Bay.

And we drove out there and bought some Dungeness crab live.

How many crabs did we buy, Michael?

10 crabs.

So many crabs.

And they were coming out of the frunk.

They're huge. They're £2 a piece.

Right. So they're big crab. Yes.

Put them in the frunk. The front trunk of the Tesla. How douchey is that?

Because I already bought a little soft Trader Joe's ice bag. And, like, next time I know to bring on bigger ice chests.

But they were judging us, those fishermen that we bought.

Yeah, that's why. That's why I couldn't ask for three.

They were judging us. We have a Trader Joe's cooler that we're gonna bring.

So anyways, we decided that I've been youtubing a bunch of different preparations of Dungeness crab. So this morning I woke up and we steamed them, cleaned them, we shucked some out to make some crab cakes.

And then the part that I'm making is gonna make. Be making it with like a nice garlic butter shallot sauce that's just going to be drizzled on it and then put it in the smoker for about.

Because they're already cooked, just to warm them back up and get them nice and toasty and then go to work on the shells.

Yeah. So we're going to have a little feast celebrating the 100th episode as soon as we wrap here.

And of course, we've got Pride Viognier because it's the best pairing ever with crab and Viognier. Very exciting.

And then of course we did. And then I couldn't just do that, so I had to buy some sirloins so we could have a little surfing turf.

Yeah.

Cause Katie needs some protein.

You know it. So to wrap it up, I thought it might be fun for us to recreate the sort of question game that went viral a couple months ago.

I remember seeing Barack and Michelle Obama do this where there's just rapid fire questions. And all you have to do for this is point to yourself or me.

That's it.

And Katie's going to read the questions.

To yourself or me?

Yourself or me or me.

Okay.

Okay. That's all. That's all that is. Take a drink before we do it.

And what if it's Katie? We just pointed Katie.

Oh, we can point to Katie too. I didn't even think of that. Katie might be in there too.

All right, friends, we have a little.

Speed round coming at you. I feel like we need to stop. Speed route. Here we go, sippers. And we're not supposed to talk for this part. You and me. Okay, here we go.

Who talks more? Who derails the conversation more? Who is more stubborn? Who. Who is more romantic?

What did you just push this?

Who is more likely to be late?

Who?

Hold on.

No, Katie.

They were all supporting Katie.

I will insert myself here. Thank you so much.

Who was always running late to record?

Me. So sorry, but thank you so much.

Not just record. Just life.

Just life.

You got a lot of. You got a lot of stuff going on.

It's cool. There is room for improvement.

And how you can do that in.

Your life is drink some more wine.

And then think about why you were so late. Or a cocktail, which.

Or you just bring nice wine and people like, don't Care if you're relief.

We don't.

Thank you.

That is actually the moral of the.

Story is keep a little bottle of wine with your at all times. As I back to the speed round real quick.

Because we always derailed it. Okay, I changed my someone. She derailed that part.

Thank you. Thank you. Yes.

Shout out.

Okay, wait, I sip.

Who said I love you first? Who wakes up earlier? Who is better with directions? Who is more dramatic?

Me.

Who enjoys being alone more?

Oh, my God.

Who spends more money?

Who is more competitive?

Who is funnier?

Oh, come on.

Who has better taste in music? Who thinks they are always right? Who apologizes first after an argument?

No, no.

You've apologized three times in 12 years.

Because I've already been wrong twice. Think about that.

Who asked the server more questions?

Really?

About the menu? I'm always like about the menu.

Okay. Yeah, because you're like, I'm between the sirloin and the crabs. Which one would you pick?

I just need more information. That's. Apparently this is permitting.

Who pretends to taste notes in the wine but they don't actually taste them?

I tell you, my palate is shot.

Who reads the label before buying?

Oh, both of us. Okay. I've trained you well. Okay.

And last but not least, great place to wrap it up. Who finishes the bottle?

There it is. There it is. I think we have a perfect tie on that one.

Hold on. But if it's in a restaurant, if it's here at home, me, because I.

Usually go to bed. And then you finish it because I am up early. But I also go to bed early because I'm old. What's up? 50 years old this year. What? I'm 50.

That's gonna be a whole nother podcast this fall. Wait for it.

Coming soon to a theater near you.

Yeah. Oh my gosh. This is so fun. Cheers to 100.

Cheers.

Now we gotta figure out what else to do moving forward. I feel like you've already done everything.

But I'm glad you were here for the 100.

Thank you for all your help. Producer Katherine, we love you so much.

Cheers to the next 100. We all can't wait.

Yay. Crab time. Love you. Mean it.

Let's get crabby.

It was really fun and sort of emotional insightful to actually stop and recap and think about some of the moments.

And anytime that I am feeling overwhelmed with the workload of creating these bi weekly episodes along with my full time job and life outside of sip with Nikki and making wine and launching a business, I stop and think back to some of these episodes and the fulfillment that I feel, the people that I've met, and the wonderful comments that you all share about how much you like them.

It is@solavatowines.com Very limited production, but we can ship to most states in the US. Make sure you use the discount pod listener for 10% off your purchase.

And if you'd like to be an angel and buy Crazy Michael and I a glass of wine, you can support the podcast using the link in the show notes as well. Truly appreciate you listening. Hope to be doing more video this year.

If you liked it, send me a note nikkiipwithnikki.com and let me know your thoughts on what you'd like to see in the next 100. Whatever you do between now and our next episode, I hope that you sip well. Don't.