Our Holiday Wine Playbook with Nikki and Michael
Pinot, Viognier, and a Little Thanksgiving Football: Holiday Wine Tips With Nikki + Michael
Hello, Sip Crew—Michael’s Back
As we near two years of Sip With Nikki (and creep toward episode 100), you all asked for more Michael… so here we go. I’m Nikki Lamberti in Sonoma County, California—wine educator, winemaker, and proud professional wine drinker—and tonight we’re talking about the question I get nonstop this time of year:
“What’s the perfect Thanksgiving / holiday / New Year’s wine?”
Michael and I are weighing in with our favorite holiday pairing strategies, a few family traditions, and a very honest reality: one wine will not carry you through a holiday meal.
Thanksgiving Is Michael’s Favorite Holiday (And It’s Not Subtle)
Michael loves Thanksgiving for three reasons: great food, great wine, and football. In a football house, the meal timing is… let’s call it “scheduled programming.”
This year we’re doing something new: we’re going to someone else’s house (shoutout to Andy and Brittany). Andy’s a Chiefs fan, Michael’s a Cowboys fan, and because the teams are playing each other, Thanksgiving plans basically made themselves.
Even though we’re not hosting, Michael still announced he’s making a turkey at home “for leftovers,” because he’s committed to the lifestyle.
The Legendary Leftovers: Stuffing Waffles
If you’ve never had stuffing waffles, allow us to change your life. The batter: stuffing + mashed potatoes. Into the waffle iron. Then you top it with cranberry sauce and a little maple syrup.
It’s chaotic in the best way—and this is exactly why holiday wine needs to be flexible.
The Real Answer to “Perfect Thanksgiving Wine”
Here it is: there isn’t one.
Holiday meals are a multi-course situation—appetizers, main meal, sides (so many sides), and dessert. Plus: you’re probably sipping while cooking.
Also, it’s not just turkey. It’s green bean casserole, Brussels sprouts, cranberry sauce, sweet potato casserole that’s basically dessert, maybe tamales, maybe chile con queso, maybe seafood appetizers… it’s a flavor carnival.
So our best advice: build a small lineup.
Our Holiday Wine Lineup Strategy
Michael’s approach (which I love): think in “courses.”
Start with bubbles — perfect with oysters, seafood apps, salty snacks, charcuterie.
Add a full-bodied white — we love Viognier (aka “the red wine drinker’s white”) because it has weight and versatility.
Bring in a lighter-bodied red — the MVPs: Pinot Noir and Sangiovese (bright acidity, lower tannin, super food-friendly).
Save the big Cab for later — Cabernet can be amazing, but it’s not always your best holiday “chameleon,” especially with sweet sides. We’re pro-Cab… just often after dinner with cheese.
What Makes a Wine “Versatile” at the Holiday Table?
If you want one guiding principle, it’s this:
Lighter-to-medium body
Lower-to-moderate tannin (so it doesn’t dry your mouth out next to sweet casseroles)
Crisp acidity (your palate cleanser between bites of rich food)
That’s why Pinot Noir, Sangiovese, Beaujolais (Gamay), and even Grenache show up so often in our recommendations.
Pro Tip: Use Two Glasses (Yes, Really)
We do this all the time: keep two glasses in front of you and actually compare pairings bite by bite. A sip of Sauvignon Blanc with a lighter dish, then a sip of Sangiovese with pasta or pizza. It makes the meal more fun—and it teaches your palate fast.
And Michael’s one “right answer”?
Don’t pair it with water. (He said what he said.)
Speed Round: What Wine Goes With This Dish?
Michael’s quick picks:
Mashed potatoes → Pinot Noir
Roasted Brussels sprouts (balsamic glaze) → Sauvignon Blanc or Chardonnay (white)
Broccoli soufflé → Bubbles
Honey glazed ham → Russian River Pinot (“pork and Pinot”)
Chile con queso → Syrah (or Grenache) for spice
Green bean casserole → Pinot Noir (or Beaujolais/Gamay)
Cornbread sausage stuffing → Pinot Noir or Gamay
Notice what didn’t appear once? Cabernet Sauvignon. Not because it’s “bad”—just because holiday tables demand flexibility.
The Turkey Variable: Roast vs Smoked vs Spatchcock
Michael’s take: how you cook the turkey changes the wine.
Smoked / heavily seasoned turkey (juniper, rosemary, citrus, etc.) → can handle a slightly bigger red
Classic roast turkey with butter and drippings → you can go lighter (even Chardonnay or a bright white works)
A Moment of Gratitude
This episode isn’t just pairing advice—it’s also a little heart moment. Michael shares what he’s thankful for: being here, friends and family, and Nikki completing treatments and making it through a tough year.
And my reminder to you—especially if the holidays feel like a circus—when you take a bite and a sip… pause and actually notice. That’s the whole point.
Sip Well, and Tell Us What Was on Your Table
If you try any of these ideas, I want to hear about it. Email me with what you poured and what you ate—and if you borrowed our suggestions, even better.
Cheers to good food, good wine, and the kind of moments you remember.