The Best 5 Minute Wine Podcast
- Épisodes
- 406
- Parution
- plusieurs fois par semaine
- Dernier épisode
- 23 Oct 2026
À propos du podcast
The Best 5 Minute Wine Podcast delivers quick wine education for busy wine lovers. Host Forrest Kelly interviews sommeliers, winemakers, chefs, and wine experts sharing practical wine tips, wine pairing advice, wine tasting notes, and insider secrets from Napa Valley to Bordeaux. Voted one of The Best Wine, Food and Travel Podcasts!
Épisodes 406
Jeanine Lum - 3rd Bottle Pop the Quiz Fun w Rusty Cellars
WHAT YOU'LL LEARN:- The origin of the name 'Third Bottle'- Wine disasters and their lessons- The inspiration behind Third Bottle's cooling system- Interesting trivia about wine storage temperatures- The …
Notes de l’épisode
WHAT YOU'LL LEARN:
- The origin of the name 'Third Bottle'
- Wine disasters and their lessons
- The inspiration behind Third Bottle's cooling system
- Interesting trivia about wine storage temperatures
- The challenges of patenting a new productTIMESTAMPS:
00:00 - Introduction to Rusty Sellers and his quiz
01:05 - Round one: The backstory of Third Bottle
02:57 - Question two: The first wine disaster
04:30 - Question four: Wine storage temperature
06:01 - Round two: Building the bag
07:14 - Question nine: Why use water-filled ice packs?
09:27 - Final question: The secret to the airtight zipper
10:34 - Closing remarks and call to action@thebestwinepod
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What Is Vinho Verde? Discover Insights from Samantha McClure! Pt. 5
WHAT YOU'LL LEARN:- The significance of Vino Verde in today's wine market- How Meridian Advisory Partners approaches customer journeys- The role of innovation in the wine industryTIMESTAMPS:[00:00] Introduction …
Notes de l’épisode
WHAT YOU'LL LEARN:
- The significance of Vino Verde in today's wine market
- How Meridian Advisory Partners approaches customer journeys
- The role of innovation in the wine industryTIMESTAMPS:
[00:00] Introduction to the episode
[00:17] Final thoughts on Vino Verde
[02:05] Insight on co-founders and their expertise
[03:41] Direct communication at Meridian
[04:02] The importance of flexibility in wine clubs
[04:30] Closing remarks and contact information@thebestwinepod
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Unlocking Wine Marketing Secrets: AI, Hospitality & More! Pt. 4
WHAT YOU'LL LEARN:- The impact of e-commerce on winery marketing- How AI can enhance brand authenticity- The importance of hospitality in attracting new customers- Unique customer experiences that stand out in …
Notes de l’épisode
WHAT YOU'LL LEARN:
- The impact of e-commerce on winery marketing
- How AI can enhance brand authenticity
- The importance of hospitality in attracting new customers
- Unique customer experiences that stand out in the wine industry
- Practical tips for wineries to improve their online presenceTIMESTAMPS:
00:00 - Introduction to the podcast
00:09 - Discussion on winery marketing strategies
01:13 - The role of AI in marketing
02:45 - Importance of hospitality in the wine industry
03:39 - Samantha's first wine purchase story
04:01 - Marketing ideas for wineries
04:27 - Conclusion and call to action@thebestwinepod
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Can You Ace This Wine Quiz with Victoria Pelletier?
WHAT YOU'LL LEARN:- Victoria Pelletier's first job and early work experience- Insights into her leadership style and philosophy- The story behind her nickname, 'The Turnaround Queen'- How her life experiences …
Notes de l’épisode
WHAT YOU'LL LEARN:
- Victoria Pelletier's first job and early work experience
- Insights into her leadership style and philosophy
- The story behind her nickname, 'The Turnaround Queen'
- How her life experiences shaped her approach to challenges
- Fun quiz questions that reveal more about her personalityTIMESTAMPS:
00:00 - Intro to the episode
00:14 - Introduction of Victoria Pelletier
00:35 - Start of Pop the Quiz
01:00 - Round one questions begin
03:50 - Transition to Round two
04:19 - Round two questions begin
07:12 - Wrap up and reflection on Victoria's journey@thebestwinepod
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Unlock the Secrets of Far Niente Winery: Why is Everyone Talking About It? Pt. 3
WHAT YOU'LL LEARN:- How Far Niente Winery tailors experiences for different guests- The significance of Bella Union in attracting new wine drinkers- Insights on the challenges of wine club sign-ups among …
Notes de l’épisode
WHAT YOU'LL LEARN:
- How Far Niente Winery tailors experiences for different guests
- The significance of Bella Union in attracting new wine drinkers
- Insights on the challenges of wine club sign-ups among younger audiencesTIMESTAMPS:
[00:00] Introduction to the episode
[00:15] Importance of visiting wineries for research
[00:39] Overview of Far Niente as a legacy house
[01:01] Unique experiences offered by Far Niente
[01:56] Benefits of the Bella Union wine club
[02:44] Current challenges with wine club sign-ups
[03:49] The need for flexible wine club offerings
[04:29] Importance of data from tasting rooms@thebestwinepod
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Sharks, Dragons, and the Psychology of the Wine Aisle — Karen Green Pt. 3
Nobody asks whether their shirt won awards — so why does wine need a gold medal before we trust it? In the finale of our conversation, Karen Green pinpoints the answer: a shirt is visible, brandable, easy. Wine …
Notes de l’épisode
Nobody asks whether their shirt won awards — so why does wine need a gold medal before we trust it? In the finale of our conversation, Karen Green pinpoints the answer: a shirt is visible, brandable, easy. Wine carries so much story and mystique that most buyers feel daunted, a little scared even, and that's exactly why validation matters at the shelf. It's also why the UK press can't resist those blind-tasting surveys where an Aldi champagne beats a Grand Cru and everyone gets to ask what the experts really know.
Then Karen opens the door on her Tesco years, back when the UK's biggest grocery retailer received products by post and a meeting with her could make or break a brand. She describes range reviews where seven vitamin products became three, suppliers begging not to be delisted — grown men in tears in front of her — and the part she genuinely loved: negotiating hard, pressing brands to invest, to pay for the gondola ends, the middle of the fixture, pay, pay, pay. After a quick transatlantic detour comparing Shark Tank to Dragon's Den, Forrest closes with one final question: has any product nailed its Buyerology on her lately? Her answer is GIMBER, a ginger-based no-low drink she discovered merchandised next to the fresh ginger in the produce aisle — inspirational placement, zero marketing spend — and now buys by the case. She was sipping one during the interview. The full pour, no fluff.
@thebestwinepod
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Is Gen Z Reviving Wine Culture? Discover Far Niente Secrets! Pt. 2
WHAT YOU'LL LEARN:- The changing landscape of wine consumption among Gen Z- How wineries can adapt their marketing strategies- The unique experiences offered by Far Niente Wine Estates- Insights into the …
Notes de l’épisode
WHAT YOU'LL LEARN:
- The changing landscape of wine consumption among Gen Z
- How wineries can adapt their marketing strategies
- The unique experiences offered by Far Niente Wine Estates
- Insights into the history and legacy of Far Niente
TIMESTAMPS:
[00:00] Introduction to the episode
[00:15] Discussion on Gen Z's drinking habits
[01:50] The marketing challenges for wineries
[02:44] Overview of Far Niente Wine Estates
[03:54] Unique experiences at Far Niente
[04:27] Closing remarks@thebestwinepod
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400 Bottles, One Choice: What Your Brain Does — Karen Green Pt. 2
Wine consumption is sliding in the UK, dipping in France, and the newer generation is reaching for alcohol-free alternatives — so Karen Green went looking for no/low wine in the middle of French wine country …
Notes de l’épisode
Wine consumption is sliding in the UK, dipping in France, and the newer generation is reaching for alcohol-free alternatives — so Karen Green went looking for no/low wine in the middle of French wine country. She checked four different retailers. Exactly one carried it. As someone who works with the Quality Food and Drink Awards, she was in the room when the drinks category needed a name for the trend, and the answer was apparently obvious to everyone but her: "no-low."
In part two of our conversation, Karen takes us inside the moment every wine lover knows — standing at the fixture, staring down 400 bottles, leaving with one. She maps what the trade calls the buyer's journey: whether you arrived because it's Saturday night, because the day went sideways, or because there's a dinner party to impress, that starting point shapes everything that follows. Along the way she explains why nobody buys the cheapest bottle on the shelf (we go two prices down instead), how France organizes wine by domaine while the UK sells by grape, and why a pretty label wins parties more often than anyone admits. She also shares her honest read on how men and women buy differently — we all think we buy logically, she says, but we buy emotionally — and reveals the presentation trick involving kittens that gets audiences in a buying mood before the salient point ever lands. The full pour, no fluff.
@thebestwinepod
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3 Women, 6 Months, and a Growing List of Wine Clients Pt. 1
Guest: Samantha McClure — Head of Marketing and AI Innovations, Meridian Advisory PartnersMeridian is a boutique digital marketing agency serving wineries, nonprofits, and midsize direct-to-consumer …
Notes de l’épisode
Guest: Samantha McClure — Head of Marketing and AI Innovations, Meridian Advisory Partners
- Meridian is a boutique digital marketing agency serving wineries, nonprofits, and midsize direct-to-consumer companies
- The agency is roughly six months old, though the founders had been consulting for wineries for years at other agencies first
- Samantha has been in marketing over 15 years, most recently at Chrometrix, a digital agency running testing and experimentation for Fortune 100 enterprise clients
- On being the smartest person in the room: she'd rather not be — that's how she keeps learning
- What clients actually get: consumer testing, lifecycle marketing, digital marketing, conversion testing, and recovering abandoned carts — everything from the ad to the checkout
- Meridian was born out of consultants who kept calling each other for coworking sessions and strategy talks, then decided to combine into one firm
- The agency is female-founded by design — the founders wanted to bring a group of highly intelligent women together deliberately
- Samantha on the stereotype: women can be incredibly logical, strategic, and tactical — she calls it the opposite of the usual narrative
@thebestwinepod
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An Executive by 24 — and She Drinks Her Wine W/O Apology Pt. 1-6
Victoria opens with her own name, because hosts tend to tiptoe around it — P-E-L-L-E-T-I-E-R — and from there the story moves fast. She was an only child, gifted, and a bit of a loner who genuinely liked the …
Notes de l’épisode
Victoria opens with her own name, because hosts tend to tiptoe around it — P-E-L-L-E-T-I-E-R — and from there the story moves fast. She was an only child, gifted, and a bit of a loner who genuinely liked the solitude. Her bike was the vehicle for all of it: new parks, new kids, streetlights as the only curfew, and the habit that never left her — watching people and inventing stories about them. She got her first real job at eleven at a hair salon, running the front desk, the cash, the appointments, the sweeping, the towels. She was already five foot eight and passed easily for older. Babysitting on the side paid two dollars an hour.
At fourteen she became assistant manager at a shoe store, coaching people decades older than she was. She describes herself as turtle shell outside, marshmallow inside — somewhere between don't mess with me and do you want a hug — but she's clear that the shell came later, built out of a belief that leadership meant all business, all the time, mask on, emotions off. She unlearned that. Vulnerability and empathy, she says, are what actually build trust.
@thebestwinepod
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Know Your Buyer or Sell Expensive Fruit Juice — Karen Green Pt. 1
Karen Green has sat on both sides of the buying desk. She started as a retail buyer at Tesco, moved to Boots buying vitamins and supplements, then crossed the table to sell food and drink herself — before a …
Notes de l’épisode
Karen Green has sat on both sides of the buying desk. She started as a retail buyer at Tesco, moved to Boots buying vitamins and supplements, then crossed the table to sell food and drink herself — before a move to the south of France inspired her to pour all of that knowledge into a consultancy and a book. The book is called Buyerology, and the name arrived, as the best ideas do, unexpectedly: on a bus in Reading, when a furniture store called Sofology rolled past the window and lit the spark.
In part one of our conversation, Karen breaks down the nuts and bolts of studying the buyer — why understanding how someone buys is the difference between a clear selling message and fumbling around in the dark, and why mass marketing is a losing game for everyone who isn't Coca-Cola or Pepsi. Then she names the mistake she sees constantly, including in wine: founders who build products for themselves and call it a target market, and winemakers who perfect the grape without ever asking who's going to buy the bottle. Her test is disarmingly simple. When a client describes their ideal customer and it sounds suspiciously like the person talking, she tells them exactly what she's thinking: "So that's you." The full pour, no fluff.
@thebestwinepod
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3rd Bottle: The Wine Cooler Built for Wine, Not Beer Pt. 1-5
Jeanine Lum never planned to invent anything. She'd been a W2 employee her whole career, spent twenty years in law enforcement, flew part time as a flight attendant for a decade, and had no manufacturing …
Notes de l’épisode
Jeanine Lum never planned to invent anything. She'd been a W2 employee her whole career, spent twenty years in law enforcement, flew part time as a flight attendant for a decade, and had no manufacturing background whatsoever. What she had instead was a series of ruined bottles. One was left behind in a dark car in Paso Robles and pushed its own cork out overnight from heat that wasn't even extreme — she notes that wine starts to suffer around seventy-five degrees, a temperature most people would call comfortable. Another was a cardboard box holding about $1,400 worth of wine that tipped over on a winding road. She went shopping for a fix, spent anywhere from fifty to two thousand dollars a bag, and discovered that every product on the market carried wine without protecting it. The idea that finally worked came from a box of chocolates a friend sent her with an ice pack inside: take the cardboard grid that wine ships in and turn it into a frozen, interlocking chamber
@thebestwinepod
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There's No Wine Named After Her Yet. Napa, Fix This. Pt. 6
Forrest closes the series with a true-or-false round, and the fun of it is watching how fast Victoria sorts fact from invention. The executive role at twenty-four is real. The sommelier training in Bordeaux is …
Notes de l’épisode
Forrest closes the series with a true-or-false round, and the fun of it is watching how fast Victoria sorts fact from invention. The executive role at twenty-four is real. The sommelier training in Bordeaux is pure fiction — she went straight into corporate leadership and never detoured. The Turnaround Queen nickname is real too, and when Forrest asks whether that's runway or corporate, she gives the answer nobody expects: corporate, absolutely, though she did walk a runway as a teenager.
The turnaround stories are where the episode gets its weight. One came through a consulting engagement with a global organization badly damaged by COVID, whose board mandated thirty percent of the workforce or operating expenses out of the business. She worked directly with the CEO and the board to engineer it. The other is the reason she ended up living in the United States — a company emerging from a dissolved joint venture that rebranded, went public, and then acquired six companies in eighteen months. Compressed, brutal, and exactly the kind of thing she keeps getting called in to do.
Then Forrest asks about the TEDx talk, and the tone shifts. She was the opening speaker in Miami on a night themed around resilience, and her definition is more demanding than the usual one. Healthy resilience isn't gritting your teeth and armoring up — she's explicit that a shield of protective armor is not the thing. It's finding a way to process challenge and adversity rather than simply withstand it, and she built a five-step process for doing exactly that. Anyone who heard her story in Part 1 will understand where the framework came from.
@thebestwinepod
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$300 Shared or $15 Alone? — A CEO Answers the Wine Questions Pt. 5
Victoria planned the whole Napa and Sonoma trip herself, and she planned it strategically — mostly wineries she and Danny already knew and loved, which she cheerfully admits made the buying decisions easy. It …
Notes de l’épisode
Victoria planned the whole Napa and Sonoma trip herself, and she planned it strategically — mostly wineries she and Danny already knew and loved, which she cheerfully admits made the buying decisions easy. It had been fifteen years since her last visit, and it was his first time in wine country at all.
The surprises came from the edges of her palate. She's a Sauvignon Blanc and Sancerre person who leans into bold Cabernet, and yet she found herself trying Viognier for the first time and tasting Chardonnays she'd normally skip entirely. Some of it she loved immediately. Some of it she suspects she'll grow into.
One stop was purely sentimental: the winery whose wine she and Danny served at their wedding. They went back. Their tastes have changed, they don't love it the way they once did, and she says so without any hand-wringing about it.
The tasting room she declined to buy from is the more interesting story. The wine was good. The experience felt stale to her, and that was enough. She's an experience person — the same instinct that governs how she picks restaurants, and the same instinct that put her husband in a mud bath in Calistoga so they'd have a story worth telling later.
@thebestwinepod
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The Critic Who Finally Came Around | Jeanine Pt. 5
For the finale, Forrest flips the format and puts four multiple-choice questions to Jeanine about the product she spent years building. She handles the first one easily — heat is the enemy, though she notes for …
Notes de l’épisode
For the finale, Forrest flips the format and puts four multiple-choice questions to Jeanine about the product she spent years building. She handles the first one easily — heat is the enemy, though she notes for the record that she'd prefer to worry about curious seagulls.
The quiz opens into the best running conversation of the series, about zippers. Jeanine has strong feelings here, having wrestled with a two-zip cooler that she says takes an act of God to close, and she wants to know whether there's a balance between waterproof and usable. Her own bag runs tight, she admits, which is why it ships with zipper lube — a term Forrest has never heard in his life. She explains the application, then confesses she's only used it once herself. Her husband is the one who bothers. She just muscles it. Forrest catches the shot fired and asks his name, and that's how Jeff ends up mentioned on the podcast.
The last question is about freezer discipline, and the answer is all of the above, which leads Jeanine to explain why skipping a pack to make room defeats the purpose — the modular pieces can be repositioned along the bag wall instead of removed, so you keep the full chill while making space for larger bottles or food.
Then comes the moment worth staying for. Asked who's been her biggest supporter, Jeanine names her husband, who's watched her stay up half the night with manufacturers. But her biggest critic was her middle daughter, who'd heard years of "I'm going to invent that" and called the ideas silly. When she finally saw this one, she stopped — and thought of every bachelorette party she'd hauled champagne to in a cardboard box. She closes with discount codes for listeners and where to find 3rd Bottle online.
@thebestwinepod
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She Designed It Around TSA Rules | Jeanine Pt. 4
This is the practical episode. Jeanine walks through what you'll find at 3rdbottle.com: two bags, a six-pack and a twelve-pack, each with the interlocking modular ice packs that lie flat in a freezer. The …
Notes de l’épisode
This is the practical episode. Jeanine walks through what you'll find at 3rdbottle.com: two bags, a six-pack and a twelve-pack, each with the interlocking modular ice packs that lie flat in a freezer. The six-pack holds six to eight hours depending on how well you keep it sealed. You can also buy the ice packs on their own if you already own a cooler tall enough to take a wine bottle — the measurements are posted on the site — though she's careful to say she can't promise chill times in a cooler she didn't design. Every bag ships with the ice packs and a condensation towel, the latter existing purely because the packs sweat a little and she didn't like the small pool of water at the bottom, so she had one made to absorb it.
Then Forrest asks the question that opens up the best part of the episode: why fill them with water instead of using the pre-filled gel packs everyone else uses? The answer turns out to have four separate layers. Cost and customs came first — chemical fills are treated differently at the border and would have driven the price up. Performance came second, and this is the part that surprised her: she prototyped with gels, even pulled the beads out of a commercial gel pack and tested them in her own design, and found that plain water chilled just as long. Liability came third. She didn't want to be responsible for a child getting into a broken pack.
The fourth reason is the one nobody would predict. She designed the whole system to clear TSA, because she flies to Europe, buys wine, and brings it home in cargo — and she didn't want to stand at a checkpoint answering questions about hazardous chemicals. When Forrest compliments the foresight, she gives it up easily: she used to be a flight attendant, and she heard those speeches every single day.
@thebestwinepod
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The Tuesday Wine vs. the I-Just-Closed-Something Bottle Pt. 4
Victoria wrote a book about building a personal brand, and then people kept asking her the same follow-up question: fine, I built it — now what? That question became the sequel. Influence Unleashed taught the …
Notes de l’épisode
Victoria wrote a book about building a personal brand, and then people kept asking her the same follow-up question: fine, I built it — now what? That question became the sequel. Influence Unleashed taught the construction. Influence Activated teaches what you do once it's standing. Her diagnosis of where most people go wrong is uncomfortable and probably correct: they lead with credentials and industry and job titles, when the truth is people do business with people.
She never takes a meeting cold. Prospective hire, new client, old client — she looks them up first, and she assumes they're doing the same to her. That's the whole argument in a sentence. Write your own narrative or accept the one strangers assemble for you. She's honest about using AI, honest about the filters, and firm that none of it works without something real underneath. And she has little patience for the quiet hope so many professionals live on: that doing excellent work will simply be noticed.
@thebestwinepod
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Can You Ace the CLINQ ZERO Pop Quiz? Find Out Now!
WHAT YOU'LL LEARN:- The inspiration behind the name CLINQ ZERO- Anto's previous corporate experience- How CLINQ ZERO differs from traditional wines- The business model of non-alcoholic wine- Future plans for …
Notes de l’épisode
WHAT YOU'LL LEARN:
- The inspiration behind the name CLINQ ZERO
- Anto's previous corporate experience
- How CLINQ ZERO differs from traditional wines
- The business model of non-alcoholic wine
- Future plans for CLINQ ZERO varietiesTIMESTAMPS:
[00:00] Welcome and Introduction
[00:06] Overview of CLINQ ZERO and Anto's Background
[00:30] Round 1: The Making of CLINQ ZERO Begins
[04:00] Round 2: The Business of CLINQ ZERO Starts
[06:12] Closing Remarks and Where to Find CLINQ ZERO@thebestwinepod
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The MBA Means Almost Nothing to Her. Here's What Does Pt. 3
India, twenty-some years ago: the site manager who addressed her male employee instead of her Aggressive versus assertive — and the word that gets used on women Guilt aimed at driven mothers; Canada's …
Notes de l’épisode
India, twenty-some years ago: the site manager who addressed her male employee instead of her
Aggressive versus assertive — and the word that gets used on women
Guilt aimed at driven mothers; Canada's six-month, now one-year, maternity leave
Working the day she gave birth to her second child; back at the desk after two weeks
"Well, ask a man"
Being the only woman in the room, routinely
Forrest on golf, the email he never got, and what exclusion feels like from the inside
"I drive a mean golf cart and I buy drinks incredibly well"
Finding other avenues to build relationships
Hiring for real-life experience over polish; MBAs rank low on her list
The seven-out-of-ten rule, and the coaching that fills the gap
Agility, growth mindset, good humans, good fit
#Unstoppable and #NoExcuses — the philosophy in two tags
LinkedIn ranked her the #1 social seller worldwide during her IBM years
Forrest's promise to the audience: the wine is coming
@thebestwinepod
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You Missed the Mark on the Wine Industry — Jeanine vs. Hydro Flask Pt. 3
This part is where the numbers come out. Jeanine wanted twelve to fifteen hours of chill, driven by a specific need: she and her husband keep a second home in Albuquerque, the drive runs through desert heat …
Notes de l’épisode
This part is where the numbers come out. Jeanine wanted twelve to fifteen hours of chill, driven by a specific need: she and her husband keep a second home in Albuquerque, the drive runs through desert heat, and she favors black vehicles, which is one more thing working against the wine in the back. What the finished product actually delivers exceeded her target — the twelve-pack holds for twenty-four hours and beyond, and she's tested it under a truck cover, deliberately engineering a heat trap, across the full twelve-hour run from Orange County to Albuquerque. The six-pack is the short-trip version: picnics, concerts, a day at the beach, six to eight hours as long as you keep it zipped.
She also talks about what she had to let go. She wanted a collapsible bag for boats and RVs, and the engineering wouldn't support it — the design couldn't hold temperature. That's the moment, she says, where her stubbornness had to give way to someone who actually knew better.
Then there's everyone else. Once word gets out that you're building something, people arrive with suggestions, and Jeanine's response to the two-pack and three-pack crowd is that she's already thought it through — the ice pack system doesn't earn its keep at that size, and plenty of simple bags already exist for a dinner out. Her real problem was never dinner. It was tasting rooms: buying six or nine or twelve bottles, then facing the next winery with nowhere to put them. Her husband wouldn't carry them in and wouldn't leave them in the car. What she needed, as she puts it, was a wine mule. He quit.
The centerpiece is her conversation with Travis Rosbach, co-founder of Hydro Flask, who asked her the obvious business question: why rebuild the entire cooler instead of just selling the ice packs? Her answer is the thesis of the whole product. The cooler companies built for beer, and wine bottles are taller. Loose ice chills unevenly and can overchill a bottle, and soaking labels means losing them — which matters not only for knowing what you're drinking but for the artist whose work is on the bottle. Rosbach laughed and conceded the point
@thebestwinepod
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Graduated High School at 16, Bought a House at 19 - Victoria Pt. 2
The Canadian tell — "out and about" Growing up in Calgary; talked into the University of Calgary at sixteen despite offers elsewhere Scholarship in hand, room and board free, and moving out anyway that first …
Notes de l’épisode
The Canadian tell — "out and about"
Growing up in Calgary; talked into the University of Calgary at sixteen despite offers elsewhere
Scholarship in hand, room and board free, and moving out anyway that first semester
Relocated to Toronto straight out of university, later to the US
One, two, sometimes three jobs at a time through school: banking, a doctor's office, acting and commercial work
Four or five hours of sleep at twenty — and what sleep looks like now
Her son's objection: "but then you have no social life"
The tuition bargain — maintain the GPA or repay the semester
C-suite, decoded: chief executive officer, chief operating officer, and the functions that reported to her
Recruited at twenty-four as COO and general manager, three months into new motherhood
Everything but finance in her remit, in a lean outsourcing P&L where mistakes cost money
Confidence read as competence — "rightfully or wrongfully so"
Just over forty M&A and divestiture transactions across the career
Twenty-six years in B2B professional services: outsourcing, consulting, technology
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They're About the Beers and the Bros — Why Wine Coolers Don't Work Pt. 2
Every product story has a stretch in the middle that nobody puts in the marketing copy, and this is Jeanine Lum's. Her first project manager had never had a drink in his life, which made explaining the value of …
Notes de l’épisode
Every product story has a stretch in the middle that nobody puts in the marketing copy, and this is Jeanine Lum's. Her first project manager had never had a drink in his life, which made explaining the value of what she was trying to protect a losing battle from the start. He took her concept, produced designs that failed, then redesigned and remolded without consulting her — and charged her for a new mold every single time. A year and several molds later, she was ready to quit.
What she says next is the part that stops you. Twenty years in law enforcement, and she had never cried as much as she did during that first year of design work.
She found a second manufacturer, and the difference was immediate: they didn't charge for redesigns, and their engineers apologized for not having reached her solutions first. Three mold revisions, billed once. Running alongside all of it was a patent process that went nearly as badly — the first attorney turned her away claiming a conflict of interest so fast she's certain he never opened her email, the second loved the product but couldn't hold to deadlines, and the third, who also doesn't drink, turned out to be the one who saw it. She now holds a design patent, a utility patent, and two registered trademarks.
Then Forrest asks the question that gets to the heart of it, and Jeanine explains the interlocking ice pack system — a modular grid that freezes flat enough to fit an RV freezer, then slides together inside the bag, with pieces you can remove and reposition to make room for food and charcuterie. She designed it that way because she and her husband have lived with small refrigerators on a boat and in an RV, and because the coolers already on the market weren't built with wine in mind at all. Most of them, as she puts it, aren't even tall enough.
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Adopted at 4, Unstoppable by 14 - Victoria Pt. 1
Getting the name right, first thing — P-E-L-L-E-T-I-E-R Only child, gifted kid, self-described loner: the bike as an instrument of exploration Streetlights as the only curfew, and what kids lose without that …
Notes de l’épisode
Getting the name right, first thing — P-E-L-L-E-T-I-E-R
Only child, gifted kid, self-described loner: the bike as an instrument of exploration
Streetlights as the only curfew, and what kids lose without that
People-watching from a bicycle seat, and inventing stories about strangers — a habit that never left her
First job at eleven: booking appointments, running cash, sweeping floors, laundering towels
Babysitting at $2 an hour
Assistant manager at fourteen, coaching adults decades older
"Turtle shell outside, marshmallow inside — somewhere between don't mess with me and do you want a hug"
Why the all-business mask came first, and why vulnerability came later
Adopted at four out of a violent early childhood
"Tori, you need to do better than us" — and the crucial distinction between better than where I came from and better than any person
No money for the high school graduation trip
Book 5 is in stores now!
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Wine Mule Replacement: Jeanine Lum's Journey to Building 3rd Bottle Pt. 1
Jeanine Lum never set out to become an inventor. A W2 employee with no manufacturing background, she stumbled into her business idea the hard way, through a series of wine mishaps that most collectors will …
Notes de l’épisode
Jeanine Lum never set out to become an inventor. A W2 employee with no manufacturing background, she stumbled into her business idea the hard way, through a series of wine mishaps that most collectors will wince at. A bottle left in a car in Paso Robles pushed its own cork out from heat. A year later, a cardboard box holding roughly $1,400 worth of wine tipped over on a winding road trip. Those two moments sent her looking for a real solution, and she quickly discovered that nothing on the market actually protected the wine itself, only the bottle.
What follows is a candid look at the long road from idea to finished product. Jeanine talks about working with a project manager who had never had a drop of wine in his life and struggled to understand what she was trying to protect, the costly cycle of redesigned molds, and the patent attorneys who came and went before she found the right partner. She eventually landed on an interlocking, modular ice pack system inspired by an ice pack she received in a box of chocolates, built specifically to accommodate the height of wine bottles, something she says most coolers on the market completely ignore.
Forrest and Jeanine also dig into the practical side of the product, from the six-pack and twelve-pack ice systems and how long each holds its chill, to the zipper lube that keeps the airtight seal easy to manage, to why she intentionally avoided pre-filled gel packs in favor of simple water. Along the way, she shares a great story about a conversation with Hydro Flask's Travis Rosbach, who admitted his industry had missed the mark entirely on wine drinkers. It's a fun, honest conversation about persistence, unexpected mentors, and building something from a problem nobody else thought to solve.
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Applied for a "Warm Body" Job 1995. Now He Runs a World-Class Winery Pt. 1-9
Justin Ennis, Senior Director of Winemaking for Joseph Phelps Vineyards in Sonoma County, responsible for the Sonoma Coast wines under the Freestone brand — a role he's held for 20 years. Justin shares how he …
Notes de l’épisode
Justin Ennis, Senior Director of Winemaking for Joseph Phelps Vineyards in Sonoma County, responsible for the Sonoma Coast wines under the Freestone brand — a role he's held for 20 years. Justin shares how he grew up surrounded by vineyards, with a wine-loving grandfather on one side and a family vineyard in Healdsburg's Russian River on the other, yet never considered wine a career until his stepfather (then at Kendall-Jackson's Hartford Court) suggested harvest intern work. His first vintage was 1995 under winemaker Dan Goldfield, doing the unglamorous cellar-rat work: power washing, punch downs, barrel cleaning. The revelation? Working alongside interns from Portugal, France, and Australia through the CAEP agricultural exchange visa program — and realizing winemaking could be his passport to the wider world.
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The Engineer Who Built CLINQ ZERO - Inside the Wine Industry Pt. 1-5
From a family bakery in Sicily to founding a non-alcoholic wine brand in Dallas, Anto's path to CLINQ ZERO runs through aerospace engineering, Fiat, agriculture, Tetra Pak, and five years selling winery …
Notes de l’épisode
From a family bakery in Sicily to founding a non-alcoholic wine brand in Dallas, Anto's path to CLINQ ZERO runs through aerospace engineering, Fiat, agriculture, Tetra Pak, and five years selling winery equipment across North America. In this full conversation with Forrest, Anto shares the story behind the CLINQ ZERO name, the mixed reaction from friends and family back in Italy where wine tradition runs deep, and the process that sets the brand apart: starting from premium wine, dealcoholizing at ambient temperature, and skipping the sugar and artificial flavoring most competitors rely on to mask what's lost. The conversation also covers the bigger picture — alcohol consumption dropping globally, the opportunity that creates for non-alcoholic wine, and CLINQ ZERO's three-variety lineup of Sparkling Blanc, Sparkling Rosé, and Sparkling Red, available in both glass bottle and can. Anto closes with his five-year vision: CLINQ ZERO as the brand people keep in the fridge for weddings, baby showers, and pizza night, with founder pricing available now on pre-order ahead of late-summer delivery.
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Winemaker on the Hot Seat: 10 Rapid-Fire Questions, Zero Hesitation Pt. 9
The rapid-fire rundown: Joe Phelps began his search for the perfect cool-climate site in the 90s. The two estate vineyards behind the vineyard-designate wines are Quarter Moon and Pastorale. Before this year's …
Notes de l’épisode
The rapid-fire rundown: Joe Phelps began his search for the perfect cool-climate site in the 90s. The two estate vineyards behind the vineyard-designate wines are Quarter Moon and Pastorale. Before this year's national release, the wines were only available winery direct or through the Phelps Preferred membership.
The 2024 Pastorale Chardonnay carries an oceanic signature — Forrest's notes say saline breezes, Justin says salt air, and they call it close enough. That leads to the best moment of the episode: Justin admits even winemakers struggle with wine adjectives. His advice? If something creates thought provocation and you keep wanting to drink it, that's the clear-cut sign of quality. Skip the fluffy wine words. Make it accessible for everyone — which is exactly what The Best 5 Minute Wine Podcast is all about.
More from the hot seat: Joseph Phelps joined the Moët Hennessy side of LVMH (Louis Vuitton Moët Hennessy) in 2022 — the LV side is fashion and perfume, Moët Hennessy is wine and spirits. The two natural forces shaping the Freestone microclimate: the Pacific Ocean and the Petaluma Gap, funneling marine air and fog into Sonoma County. The tiny town of Freestone sits off a quiet highway heading toward Bodega Bay. Joseph Phelps farms roughly 500 acres across nine estate vineyards. The most accessible bottle in the lineup, the 2023 Freestone Sonoma Coast Pinot Noir, comes in at $75. And the 2023 Quarter Moon Pinot? For lovers of savory texture, depth, and ageability. Mic drop.
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The Brand That Wants to Replace Your Soda- CLINQ ZERO Pt. 5
What does success actually look like five years into building a non-alcoholic wine brand? For Anto, founder of CLINQ ZERO, it's simple: becoming the bottle people keep in the fridge for weddings, baby showers …
Notes de l’épisode
What does success actually look like five years into building a non-alcoholic wine brand? For Anto, founder of CLINQ ZERO, it's simple: becoming the bottle people keep in the fridge for weddings, baby showers, and pizza nights — and converting soda and beer drinkers to sparkling red along the way. In this final installment, Anto talks candidly about life after two decades in the corporate world, why he genuinely enjoys talking to strangers about the brand, and what separates CLINQ ZERO's ingredient list from competitors that compensate for lost flavor with sugar. He also shares the practical details: the Sparkling Blanc is available for pre-order now at CLINQ ZERO, with delivery expected late summer, and early supporters can lock in founder pricing — 30% off, the lowest price the brand will ever offer.
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Wine That Goes With Everything (According to the Man Who Makes It) Pt. 8
Why Pinot Noir? For Justin, it's the flavor and the challenge — a difficult grape to grow and a difficult wine to make, which makes a phenomenal vintage from Quarter Moon or Pastorale that much sweeter. He …
Notes de l’épisode
Why Pinot Noir? For Justin, it's the flavor and the challenge — a difficult grape to grow and a difficult wine to make, which makes a phenomenal vintage from Quarter Moon or Pastorale that much sweeter. He believes with every fiber of his body that Pinot Noir is one of the most food-friendly wines on the planet: it ages beautifully, but you can drink it young and still sense the quality. Having your cake and eating it too.
Justin's advice for anyone just getting into wine: starting with a price point is fine, but don't stop there. Get out of your comfort zone and be willing to spend a little more — that's how you discover the full range of quality out there. He's watched friends do exactly that with Freestone wines, and the reaction is always the same: holy cow.
Then the news — this year Freestone made its first small domestic release of the single-vineyard wines into the national market. The Pastorale Pinot Noir, Quarter Moon Pinot Noir, and Pastorale Chardonnay are now in 11 markets including New York, Chicago, and Florida (Miami, Orlando, Tampa) — roughly 500 cases each, pulled from the Phelps Preferred club allocation. Justin explains the direct-to-consumer double-edged sword: it's the most profitable route, but the greater world doesn't know you exist. Long-term growth means getting into top accounts and top restaurants — slowly and consistently.
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The Three Products Launching Under CLINQ ZERO Pt. 4
Did you know San Pellegrino comes out of the ground already sparkling? Anto shares that detail in this CLINQ ZERO conversation, right before walking through the brand's full product lineup: Sparkling Blanc …
Notes de l’épisode
Did you know San Pellegrino comes out of the ground already sparkling? Anto shares that detail in this CLINQ ZERO conversation, right before walking through the brand's full product lineup: Sparkling Blanc, Sparkling Rosé, and Sparkling Red, each offered in a traditional 750ml glass bottle and a 12-ounce can. The two also dig into why cans resonate with consumers who want portion control — no recorking, no spilling, just a controlled pour, hot or cold. Anto explains his bigger vision for the sparkling red as a potential alternative to soda or sparkling water, and reflects on what's been most satisfying about building in a growing category: the curiosity from consumers, and CLINQ ZERO's mission to bring transparency to a space where not every brand is being honest about what's really in the bottle.
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