Wine casks... can we stop now?

At a very nice party the other night, my good friend, and fellow whisky collector (though he would never admit to it) Robbe brought along a few bottlings of good malt. Now, this is something he often does, and yet another reason to love him even more.
This particular evening, he brought along a Glengoyne Claret Cask among a few others, and while tasting it blind, one could pick out the wine-cask immediately.
Unfortunately, because it tends to produce a nose that is very, shall we say, un-whisky?

Now, this is an aeon-long debate on whether or not to dabble in re-casking, or ace-ing or whatever you want to call it. I can definitely see the fun and experimental side of it all, and the need to take whisky down from the high piedestals some bearded men (for they are always men, and often bearded) put it on.

But the truth is, when we get down to it; it very, very seldomly tastes good.

Just take a glass of whisky, then have a glass of wine straight afterwards.
See?
The flavours just don't mix. Sorry.

Of course there are a few exceptions to the rule. The Glenmorangie Nectar D'or made with ex-Sauternes Casks is very good, but still nowhere near as good as the bourbon-casked or sherry-casked expressions of the same malt.
Interesting? Yes. A great experience? Well, eh, maybe not.

Yes, I know these opinions have been voiced a million times before, and I know it is an inevitable road down which the whisky industry will all go (a bird whispered in my ear that even Glen Grant are moving towards finishing with different expressions).

But... I have yet to find a wine-casked expression that blows my mind. So be it.