The simplest method I use is to mix 50/50 of the wine kit must with warm water and a little sugar and a pinch of nutrient. I then hydrate the yeast in this mixture for 4-8 hours depending on batch size and pitch. Try to keep temperatures of both starter and fermenter about the same. That's it, and I've never had a batch fail to start using this method though it has failed on a couple of stuck ferments due to other problems.
I'd be curious to see how other do their starters too.
I used to have a six-pack, but now I have a keg.