The Best 5 Minute Wine Podcast

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.

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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.

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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 varieties
TIMESTAMPS:
[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

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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

The books: Unstoppable (co-authored, opening chapter), a personal branding book, The Power of Whole Human Leadership, a leadership transitions book, and the new Influence Activated

LinkedIn ranked her the #1 social seller worldwide during her IBM years

Forrest's promise to the audience: the wine is coming

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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

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