Useing Wine for cutting to drinking proof.

[shadylane]

Noticed there isn't much said about using wine to dilute barrel proof brandy down to drinking proof.
What started me thinking about it, was a sample of apple brandy that had been cut with apple cider.
The cider returned the apple flavor that distillation had removed. I liked it.

That led me to wonder about using wine or cider for diluting a aged and oaked sugar-head for flavor.