Smoky Wine

[Lurker]

For my birthday, my daughter bought me a bottle of Johnnie Walker Double Black Scotch Whiskey. My first taste ever. It was excellent with a wonderful smoky flavor. Now I need to know how to add that flavor to my wine. My local supplier suggested adding smoked malt. I need some opinions from you. Have you ever added malt to your wine, how will the smoked malt effect the wine and/or how would you add the smoky flavor.

Thanks,
Richard L.

 

[Brew and Wine Supply]

Liquid smoke??
http://71.18.225.134/index.php?route=product/product&path=61_91&product_id=840

also Apple and Cherrywood.

Nice present on the Walker!

 

[TJsBasement]

I had a local wine that I was trying to figure out the taste and a few people here was thinking maybe the wine was aged in used whiskey barrels, sounds like something to look into.

 

[shoebiedoo]

Liquid smoke??
http://71.18.225.134/index.php?route=product/product&path=61_91&product_id=840

also Apple and Cherrywood.

Nice present on the Walker!

MAN you have to be careful with Liquid Smoke though. A little but goes a LONG way!!!

 

[deboard]

I've had some extremely smoky wines, I assumed they just oak it heavily with heavy toast oak, for long periods of time.

One winery here in central KY uses old Woodford Reserve Bourbon barrels to age one of their wines, and it is pretty fantastic. I wouldn't call it smoky though, as I tend to like my oak in moderation. I would say it has a distinct bourbon-y taste though.

 

[Lurker]

I put some smoked malt into a ½ gal of Chablis. I'll taste it in a
couple of weeks and report.

Richard L.

 

[robie]

Use heavy toast oak.