Has anyone experimented with adding herbs to their
wine? I know it is done in making a type of mead
(metheglin) and in making some Christmas drinks
with spices and wine.

I recently added some home grown anise hyssop to
some of my 1995 overcropped Chambourcin that was
harvested after a solid week of rain. Needless
to say, the Chambourcin lacked both body and
color and was pretty bad stuff.

I was about to pour it down the drain when I said
to myself, what the heck, experiment a little. I
added a leaf of my home grown anise hyssop to a
bottle and after a day, voila, I had something
not only drinkable but actually quite enjoyable
(providing you like the flavor of Liquorice. it
added both body and of course flavor. It is
going to take some experimenting to get the exact
amount to add but at least this is a start for
me.

I know some purists may sigh and frown but hey,
aging in OAK is not exactly neutral to a wines
natural boquet and taste.