I haven't specifically used those, but for a sour blond I did use a Sauv. Blanc/Viogner/Semillion wine to soak the cubes in. That's still in seclusion for another year with Russian River Supplication funky bunch working on it. I think the flavor will work fine in a lighter sour beer. I tend to think if any of the wine flavor even makes it through, an acidic white wine would be more appropriate than a red.