Here we refer not merely to the present of red wine influences, but the more subtle aromas that come from the wine world. Think grape skins, stalks, the viscous quality of drinking chocolate. Sometimes its more the presence of unctuous nutty oils and sherry notes that can be inferred to bring a winey edge to a whisky.
Linseed oil, candlewax, suntan oil, almond oil
Cream, butter, milk chocolate, cocoa, bitter chocolate
Walnuts, hazel nuts, praline, almonds, marzipan
Chardonnay, sauternes, fino, oloroso, armagnac, madeira, port