My best shot would be: It's a subtle smoky flavor that 'adds' rather than 'masks' the flavor of the meat being BBQ'd BUT... we usually don't 'just' use Grape Vine Wood... and instead mix it with another wood. That because at very high temps it can be a little overpowering. I'd call it 'fruity' but a bit less so than Apple, for example. - JamesJM
