Just wondering if any of you have had any luck with adding flavours to your
red wines (besides oak). I was thinking of things like black pepper,
vanilla, chocolate.

The following extract from a Wine Spectator review is quoted by way of
example

Vibrant, with cassis, black cherry and pomegranate flavors. Floral and spice
undertones offset the firm acid, and tannins grip on the tangy finish.