I know it isn't the most popular view but I am a big fan of pale/light beers in red wine barrels. Saisons, tripels, pale lagers, strong ales, pale ales, etc.
I agree with the comment above that the barrel is probably still too tannic for all but the heaviest of styles for any kind of long term aging of beer. Maybe run another wine through that suits a lighter oak profile or run a beer through planning to pull and replace after a few weeks.
Tannin issue aside you can go a lot of directions with the barrel but once you add brett or LAB to it you really can't get them back out so think carefully about whether you want to run any clean beers through it before committing it that direction.