Wine Rocks is an annual event at the Georgetown Ballroom that will take place on June 9 this year.

Chefs (Tom Douglas, Diane of Diane’s Market Kitchen, others) bring food, and winemakers bring wine, but some of the winemakers also bring "it," and by "it" I mean the amount of chutzpah required to perform live music in front of a large crowd.

Jamie Brown from Waters Winery is performing, as is Chip McLaughlin of Vinyl Wines. Oh, and so are Rob Newsom of Boudreaux Cellars and Gordy Rawson of Chatter Creek Winery. More than 20 wineries pour the juice, and two breweries will be there too: Odin and Pike Brewery. (I love that Pike Brewing always pours beer at all these wine things. How would you know you were at a Seattle wine event if there weren’t a bunch of people with those black-and-red stickers stuck to their shirts? You just wouldn’t. )

Tickets to Wine Rocks cost $35.

All this has me wondering which would be better (or, er, worse): music made by winemakers, or wine made by musicians?