Happiness and Hope: Catching up with Sensory Expert Dr. Hoby Wedler

Happiness and Hope:Catching up with Sensory Expert Dr. Hoby Wedler

If you’ve been listening for a while, you know my annual holiday tradition: I head back to central New Jersey for Christmas—and somehow end up recording podcast episodes while I’m home. This time, I’m literally sitting in my childhood bedroom (pink blinds included), surrounded by a few leftover artifacts from younger Nikki. Honestly? It’s kind of perfect for reflecting, reconnecting, and sharing a conversation that feels like a warm exhale.

Before I left California, Michael and I hosted our friends Hobie and Justin for a casual holiday hang—pizza night, wine, puppies underfoot, and our neighborhood Coffee Park Christmas parade rolling by the cul-de-sac.

It wasn’t a formal “episode plan” kind of day. It was more like: press record, catch up, and see what happens.

And what happened was… magic.

The Coffey Park Parade + A Little Resilience

Our neighborhood in Santa Rosa (Coffee Park) has this Christmas parade that’s equal parts charming and hilarious—in the best way. Decorated cars, kids everywhere, neighbors bundled up with drinks in hand. It’s the kind of community moment that reminds you Christmas isn’t about the stuff—it’s about the people.

Hobie asked about how many homes have been rebuilt after the 2017 Tubbs Fire, and it hit me again how far this neighborhood has come. There’s something powerful about watching a community rebuild, then gather again—right where it all happened—to celebrate.

The Main Event: Tasting Our First-Ever Grenache

Here’s the part I was equal parts excited and nervous about: Hobie and Justin were tasting our brand-new Sollevato Grenache for the first time.

We released it on Giving Tuesday, with a portion of proceeds supporting the V Foundation for Cancer Research—something that’s deeply personal to me as a way to honor my own cancer journey and being officially done with treatment. Making wine during all of that wasn’t easy, but we did it. And I’m proud.

This Grenache is:

• 100% Grenache

• Single-vineyard

• Sustainably grown

• From the Dry Creek Valley (right near the creek, sandy soils, a bit of shade)

• Aged in neutral French oak (no new oak—because Grenache doesn’t need to be smothered)

And then Hobie did what Hobie does best: he tasted with honesty, precision, and curiosity that makes my brain work harder—in a good way.

“Cranberry… Pomegranate… Green Apple… Honey?”

Within minutes, the tasting notes started flying—in stemmed glasses, with Christmas wine charms (because yes, we were being fancy).

Hobie picked up:

• cool berry notes like cranberry and blueberry

• pomegranate

• green apple

• and even a honey note

Then he zoomed into oak—because to him, oak isn’t just “barrel aging,” it’s a spice. And once it’s in, you can’t take it out (true for pepper… and haircuts, apparently).

The best part? He said the wine felt cool-climate, and even guessed the alcohol might be under 14%—but the truth is, it’s closer to 15%. The reason he didn’t clock it is exactly what I was aiming for: balance. Acidity, fruit, body, and alcohol all working together.

The Word of the Night: “Supple”

There was one moment where Hobie described the tannins in a way that genuinely stuck with me.

Instead of drying and astringent, he said the tannins were supple—like velvet, soft and silky, coating your palate without scraping it.

That’s the magic of Grenache when it’s handled gently, especially with neutral oak: you get tannin from the fruit, not tannin from the wood. And for people new to Grenache (or still confusing it with ganache), the best simple description is:

Juicy and fresh.
Not jammy. Just bright, lifted, and insanely drinkable.

Pizza Night Pairings + A Wild (and Delicious) Surprise

Just when we thought the evening was all about wine, Hobie pulled out his newest project: a curated box of wild and wonderful flavors from forest foragers and artisan makers.

Inside his Sweet & Savory Autumn Bounty box:

• wild huckleberry honey (the cutest little honey bear, truly)

• noble black truffle salt (you can actually see the truffle pieces)

• bourbon barrel-aged maple syrup (life-changing… especially the “drizzle it on steak” idea)

• dried wild chanterelles that smell like Christmas toffee

And because our night was already a vibe, we started dreaming up pairings: truffle salt on pizza, chanterelles rehydrated in stock—or even Grenache—and brie baked with hot pepper jelly.

Food, wine, friendship… all the best things at once.

The Haiku That Made Me Tear Up

Right at the end, Hobie casually wrote a haiku… about our wine… on the spot.

“Fresh and pure it’s silky

Supple, smooth, delightful

It makes us all happy.”

I mean. Come on.

That’s the kind of moment you don’t script. It’s why I love pressing record during real life.

Gratitude (and a Little Joy)

As we approach the 100th episode of Sip With Nikki, I just want to say thank you. Whether you’ve been here since day one or you’re brand new—your messages, feedback, and excitement are the reason this show keeps growing.

This episode is a little holiday time capsule: four friends at the table, dogs tapping around in the background, pizza in the oven, and a community parade rolling by outside.

And honestly? That’s exactly the kind of joy I want to bottle—and share.