When Sherry was bottling her second batch of wine (a South-African Chenin Blanc), a crazy idea occurred to me - what if we added some hops? We had a plug of Centennial hops left over from our last batch of beer, so we put some in two of the bottles.
We had no idea what to expect, but it actually turned out pretty well. As is the case with dry-hopping beer, the hops added aroma and flavor, but no bitterness. The taste was intense enough, however, that it was hard to drink too much of it. Rather than drink it as a wine, it is probably better used as a aperitif.