I've read of basil mead--and plan some myself this fall.
The account I read of said that it was great for cooking, not so much for drinking unless you Really like basil.
winemaking.jackkeller.net/request215.asp this was the recipe. I didn't do it exactly to the letter but it was close enough. Never thought of using it as cooking wine I just happened to have loads of basil and some grape extract lying around thought id experiment. I guess if it tastes foul I can use it in my cooking