Haha, yeah, that's mostly the plan
tbh - I've got a decent olive green that I think will work okay for the bottle, but the wine bit is kind of concerning - thinking of maybe like a rich ruddy brown, but glazed red, so it winds up near-black, but perhaps a bit redder near the wine's meniscus.
Also, kind of worried about the whole illusion of transparency thing haha, so if anyone has any tips for that, I'd be so grateful to hear them!
Probably gonna try and to like a couple of still life thingies of some wine bottles I have lying around for cooking, to see if I can't get my head around it all a little better