Kettle Corn + Chardonnay: Sunday Night Special!

Happy Friday all! Exciting three day weekend upon us! A great time to spend the closing days of summer with friends and family, drinking wine but it very important to be safe! Always designate a sober driver!

This week’s pairing. Simple: Kettle Corn and Chardonnay. I chose Kettle Corn over regular popcorn because Kettle Corn is lighter and if you are like me and do not love drinking Chardonnays dripping buttery tones, regular popcorn could be a bit disjointed. Plus, the little extra sweetness in Kettle Corn will actually tie in the right amount of oak, since, as we know, oak gives wines a bit of sweetness from the vanillin family of flavor compounds. A great pairing for a Sunday night movie, outside with some close friends.

As we brainstorm regarding branding and bottle design, I couldn’t help we drawn to these bottle designs this week. Enjoy!

This slideshow requires JavaScript.

Again, have a fun and safe weekend! Proposal writing from us at MSix for our philanthropy event! Final steps! Stay tuned!

-MSix

Any man who can drive safely while kissing a pretty girl is simply not giving the kiss the attention it deserves.
Albert Einstein

Wine: A Great Vehicle Towards “The Real World”

Welcome back! We hope you had a wonderful weekend. The poll this week consists on music and wine pairings and is another overwhelming success. Vote for your chance to win a bottle of our 2011 Pinot Noir.

This post is less about wine than about your why we are here. I have mentioned before that we plan to use this space to help educate whomever wants to learn about wine. I attended a birthday celebration this past weekend in San Francisco and while I was there to have a great time with my friends, I couldn’t help to notice one thing in particular: young people LOVE wine and LOVE learning about wine. The plethora choices available have only added to young people’s ability to express themselves through whatever is in their glass but now most want to learn what they are drinking and what makes wine A different than wine B. In a time in our lives where we, the young people, are finding our transitionary state of being, between college chaos to a mature adult, we look to certain likes and hobbies to create another rung in the ladder towards our final stage of being an “ad-ult”. What better than wine?

I often say winemaking is more of a lifestyle than a job. Sure, I work. I make wine. But it is everything around wine that makes the job twice as fun. Great food, great music, fine arts, fun people; this is why my job is so fun. All things equal, wine is the best medium for a young person to transition to the adult world. The life and culture surrounding wine makes tasting and drinking wine that much more appealing. I know not everyone loves wine. Heck, I didn’t love wine until my second full year in school. I am just glad I learned to love it.

MSix Wines’ goal is to create a fun, cocktail-party-like atmosphere with our wines and events but also maintaining the integrity of the incredible attention to detail that our winemaker prides himself on. Wine and the life around it is meant to be fun not stuffy; we are here to ensure this happens.

-MSix

Drinking good wine with good food in good company is one of life’s most civilized pleasures.
Michael Broadbent 

Part One – Clefs & Vins: The Ultimate Pairing

Festivus of the week! MSix Wines is close to announcing our first ever philanthropic event. Stay tuned! As a company, it is extremely important to us to use our blessings and our platform to help those whom haven’t got the breaks in life that we have. One person, one company can change the world. But first, you must convince yourself.

There have been extensive studies regarding food and wine pairings. It seems no matter where you are in the world, every restaurant has a suggested food and wine pairing on their menus. Recently, there has been a movement towards wine and music pairings. If you think about it, this makes as much sense as food and wine pairings, if not more. Food can be attributed towards unlocking the true potential of wine, allowing the release of hidden flavor compounds that are unable to be expressed by only tasting wines. I think if you go to 100 people on the street, over 90 will say they believe in the validity of food and wine pairings. What about food and music? Maybe ten people out of 100? Well, I am one of those ten.

Why am I one of the ten people? It is pretty simple, actually. The atmosphere around tasting wines is just as important as the wine itself. I cannot tell you how many times I have been out with some great friends, having a blast tasting wines all day, and bought a bottle because I thought it tasted just like DRC, only to taste the wine two months later and regretting my purchase. I know for a fact I am not the only one who has experienced this. I mean, I am a wine professional and still, I am victimized by great-at-THAT-moment wines. Was it the people with me? The “tasting room” experience? Or was it the “having a blast tasting wines all day“? Probably a combination of all three. Nonetheless, the atmosphere plays a significant on how we perceive wines. I don’t think there is much objection to this fact.

So, back to the music. If we can all agree that the atmosphere plays a role in how we perceive wines, then we can at least venture to say music, which sets an atmosphere with its presence, also plays some role in how we interpret wines. From there, we can start to dive into wine and music pairings.

With food and wines pairings, there is the simple rule of “white [meat] with white [wine]” and “red [meat] with red [wine]”. From this simple split of wines, we can dive and say Cabernet Sauvignon with steak, Pinot Noir with duck, Chardonnay with chicken and Sauvignon Blanc with fish. Futhermore, you can get into the sauces and accoutrement to classify whether it is a fruit-forward Pinot Noir versus a earthier, more Burgundian style. As you can tell, the division and classifications are endless. With music, I fear that these divisions and classifications are even more severe and endless, as there are more, different songs in the world than different wines. Let’s stick to the basics. I won’t use a simplicity approach, as I did with “white [meat] with white [wine]” and “red [meat] with red [wine]”, but I will not dive into the different bands in different years on different albums – that could be a pretty awesome book though!

Tune into tomorrow! I will continue with what guidelines I think one should use for selecting what music to pair with what wines and finally lay out a couple selections from today’s music and wine scene.

(Yes, the “To be continued…” sign just rolled across this blog, just like your favorite “Full House” episode. Did I just date myself? Definitely.)

-MSix

In music the passions enjoy themselves.
Friedrich Nietzsche

A Wine’s Aura: Who Creates It?

Friday Eve! Below are a few picture from early this morning up at Antica Napa Valley. We will be producing our wine at this amazing facility. A special thank you to Nate, winemaker at Antica, for allowing me to run around with my camera this morning! Seeing the fruit for the first time was very exciting. Véraison has just started! The countdown for harvest has officially started! This is going to be a great year for Pinot (weather permitting, fingers crossed)!

This slideshow requires JavaScript.

I read a very intriguing article yesterday about wine and its complexity. Or should I say, perceived complexity. The article touches on the role of critics have on the aura created around wine and how wine writers amplify this aura. I think wine’s aura may have first been created by winery owners in order to justify charging what they charge for a bottle of wine, but everyone, me, you, winemakers, wine critics, all add to a wine’s aura now. Champagne aficionados are probably the biggest culprits of all, with their product being the sole wine style which stands for celebrations. Its something about those little bubbles and the **clink clink** of glasses that creates a slightly “holier than thou” feeling about champagne. But hey, I am not saying I don’t like feel slightly richer than I am when I open a bottle of La Grande Dame. Its the fun of wine and champagne: when we sip it, we can live in the moment, forget about our troubles and cherish the nectar of the gods and those whom we share it with.

-MSix

What is the definition of a good wine? It should start and end with a smile.
William Sokolin

I’m Over The Two Party System (of Cabernet Sauvignon and Chardonnay).

Happy Festivus of the week! Design and marketing meetings all week! Visiting the vineyard site early Thursday morning. We are hoping to have the framework for a final label with the next 10 days. Big steps!

I rarely like talking politics. It is often such a heated and personal topic of conversation that I abstain completely. But with the economy where it is and America’s new credit issue, politics is front page news daily. This past weekend, there was a very interesting debate on television about whether the two party system of Republicans and Democrats was still functional and a viable option to represent the greatest country in the world. Its goes without saying, but I automatically related this debate to wine and the struggle for “parties,” or varietals, other than your giants of Chardonnay and Cabernet Sauvignon to become viable candidates as leaders in the U.S. wine industry.

The wine industry is such an empirical industry where things often are done today the same way as yesterday because that’s how they did it two days ago. Couple this with a few well-established grape varietals (as seen above in the 2010 California Grape Crush Report), a “voter’s,” or consumer’s, choice can be rather limited in certain circumstances. As a producer, unless you want to get into the cattle line and try to elbow your way into a flood market of Chardonnay and Cabernet Sauvignon, you roll the dice of traveling another path. Pinot Noir is an up-and-coming varietal but it still only represents less than 4% of total wine produced in California. Being about 7% lower in production than Cabernet Sauvignon leaves a lot of room for growth but also a great deficit to overcome.

Our passion for Pinot Noir and our goal not to submit to the “norm” of the industry has made MSix Wines’ decision of which wine to make an easy one. But as we continue to expand and add few more varietals, we will need to evaluate our stance on where we want to enter the market with these new wine; whether we want to try to push our way in with an amazing Chardonnay or whether we want to utilize our position to create a wine that will satisfy those consumers looking for something new.

Honestly, I think consumers are starting to become bored of a two-partied wine system. What do you think? Vote and comment below!

 

You like what you see?! Let us know! Comment below. Make sure to subscribe so you can get a daily blurb about what is happening behind our scenes.

-MSix

We are all born originals – why is it so many of us die copies?
Edward Young

What’s In A Name?

Happy Tuesday! One week anniversary for being up and running! Is this the one where we get gold bars from our followers or is that 50 years? We forget but either way, please no stock right now!

Several people have written in asking what ‘MSix’ means and it’s significance to us as a company. Today, we will break it down for you.

Wine is thought to have first been discovered around the year 6000 B.C. near modern-day Georgia. Being a big fan of Greek and Roman mythology, Roman numerals have always interested us when brainstorming our development. So, we started dabbling with Roman numerals and discovered that the number ‘6000’ is written as ‘MMMMMM’. Six M’s. A little word jumble later and ‘MSix’ came out of the wood works. The name itself coincides perfectly with our winemaking philosophy of a hands-off, minimalistic approach – much like how wine was made in the Old World. We are here to craft a wine, not create it; allow the wine to come into it’s own rather than force the issue and sacrifice quality. There is an art of winemaking that is often lost in the corporate pressure to push brands and get wine out the door as fast as possible. In America, wine is simply a business. In well-established, wine-producing European countries, its a way of life.

Here at MSix, our goal is to find the lost art of making wine with heart and passion, establish it as our company’s way of life and use it to craft a wine we are proud to share with those around us. Simple as that.

Pictures from the vineyards later this week!

-MSix

Life is not complex. We are complex. Life is simple, and the simple thing is the right thing.
Oscar Wilde

Pleasantries.

Well, this being our first blog entry, we would like to introduce ourselves:

We recently traveled to Beaune during a European adventure as part of a winemaking quest to discover the untold stories of what makes the wines from Burgundy, and their makers, so unique. The care we found from the winemakers in Beaune, and surrounding villages, truly was inspiring. No corporate pressure. No marketing pressure. No quality sacrificed in order to get wine out the door faster. The sole job for the winemakers in Burgundy is to make the very best wine possible. Period. Wine quality in America is often sacrificed to make an extra buck, a day earlier. In the “instant gratification” driven country that America has become, the wine industry is a prominent culprit, or should we say, victim. There are some exceptions, mainly those wineries whose owners have enough capital to spend as much as necessary to create the best wine possible. In a way, we admire the fact they do the “little things” to make the best product they can. But realistically, unless you are shooting to those oenophiles or “label chasers” whom will spend hundreds upon hundreds on a single bottle, these business practices simply are not sensible.

Enter MSix Wines. A trio of guys with a passion for wine, each bringing a very unique skill to the table: Jordan – business and marketing guru, EJ – anything and everything legal, and Matt – our resident grape stomper. We all have successful careers outside of this venture so the need to make a quick buck doesn’t exist here. We are in this to make great, affordable wine to share with others. We strive to take what inspired us in Burgundy back to California, creating a product we are proud to put our names on.

Our intentions for this blog are rather simple. We plan to use this space to allow our families, friends, fans and customers to follow us on this journey to create a great wine as well as to help educate and inform our readers on current issues and aspect of winemaking through multiple forms of media, in an effort to create a conversation, furthering the growth of the wine industry as a whole.

MSix Wines’ Facebook page should be up early September, just in time for our inaugural harvest, so until then feel free to follow us on Twitter: @msixwines.

-M. Iaconis

Knowledge is for the world to own.