I've tried making a red wine mousse to go along with a chocolate mousse. My approach was similar to making the chocolate mousse itself, just with a different core ingredient. I heated up red wine, then beat in small cubes of cold butter one by one until it started to emulsify and then added more butter. Just like a beurre monté but with wine instead of water. I let it cool a bit and whisked in some egg yolk to thicken. Then I folded in egg whites beaten to stiff peaks with sugar and whipped cream and let the mixture set and cool in the fridge.
While the taste is promising, the texture needs a bit of work. The colour however is not at all to my liking. It's kind of a "dirty" red. I added some red dye to the egg whites which made them look appealing but that didn't help much once they were folded into the wine mixture. It would be okay if it was a nice pink, a bright red or some deep burgundy colour, but as it stands now it's just ugly.
What would be a good way to improve the colour? Is the outcome simply a result of wine being mixed into a very fine foam, or is there some chemical reaction with the egg whites? I actually tried adding a splash of red wine to the egg whites prior to beating them (acidity helps with stabilizing them and wine has some acid in it) and to my surprise the colour almost immediately turned into something more akin to blue than red when starting the whipping.
Here's a picture of the outcome. As you can see the red wine mousse looks kind of muddy, for lack of a better word. Kindly ignore my non-existent plating skills, this was just a trial.